I tried making a batch of sufganiyot yesterday and it was a catastrophe. The dough was so over-proofed (I think that's the problem) that I couldn't get it off the mat and into the oil. The cut, risen doughnuts collapsed and became globs of dough when I tried to transfer them. They were completely sticky and soft despite my having added lots more flour than the recipe called for.
I only found one recipe online where the dough was meant to be made in a bread machine (I absolutely want that), and which had no milk or butter. This is the recipe video, and it's written out if you click on "About" just below the video
Has anyone had any success with this? I'd love a recipe, or some suggestions for what I might have done wrong.
Updated 7 months ago | 20
Updated 7 months ago | 1
Updated 7 months ago | 0
Updated 8 months ago | 10
Updated 7 months ago | 6