Fryin' in Cast Iron

One of my hearts desires is to go to Israel someday!
So I've been thinkin' that I should sharpen up on my Israeli cooking skills!
Well.....one thing about having little ones in the house is that appearance is key to their opinion of the meal.
That being said...my first attempt at an Israeli dish did not go over so hot with them.
Israeli Shakshuka I though it tasted great and will make it again someday but as you see.... is not the most visually appealing....

So....my second attempt at Israeli cooking was a little bit more KID friendly :)

SUFGANIYOT

I have read that during Hanukkah in some Israeli communities, vendors sell these filled buns by the basket full! 

Here is how you make them! 

Place 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons) and 1/2 teaspoon fine salt in a stand mixer and whisk to combine. 

Add 2 egg yolks and 3/4 cup of warm (115*F) milk and mix for 1 minute. 

Add 2 Tablespoons unsalted butter (room temp.) 

Increase mixer speed to medium and mix until smooth, shiny, and elastic (about 5 minutes).

Form dough into a ball and place in greased bowl.

Cover and let rise for 1 hour. 

After an hour lightly flour a baking sheet; set aside. 

Punch down dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. 

Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. 

Cover loosely & let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.

Place 6 cups of vegetable or canola oil in a deep CAST IRON pan and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. 

While that is heating, line a second baking sheet with paper towels and set aside. 

Place 2/3 cup jam or jelly  in a piping bag fitted with a 1/4-inch round tip; set aside.

Once your oil reaches temp. transfer the dough rounds into the oil. Leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with tongs and fry until the second side is golden brown, about 1 1/2 minutes more. Remove with a slotted spoon or tongs to the wire rack. Repeat till all are fried. 

When the buns are cool enough to handle make a  puncture in one side, place the tip of the piping bag into the hole and pipe about 1 teaspoon of jam or jelly inside. 

Dust with powdered sugar and ENJOY!!! 

The little people ASKED if they could have MORE!!! SUCCESS!! :D