Rosemary Sufganiyot with Tomato Jam

Directions

To make the tomato jam, in a saucepan over medium heat, combine the tomatoes, sugar, rosemary, kosher salt, red pepper flakes and a few grinds of black pepper. Cook, stirring occasionally, until most of the liquid has evaporated, 1 to 1 1/2 hours. Press the mixture through a fine-mesh sieve to remove the tomato skins and rosemary. Stir in the lemon juice. Let the jam cool, then cover and refrigerate until ready to use, up to 3 days.

To make the sufganiyot, in a medium bowl, combine the yeast, warm water and the 1 tsp. sugar and give it a little stir. Let stand until foamy on top, about 5 minutes.

Meanwhile, in a large bowl or in the bowl of an electric mixer fitted with the dough hook, stir together the flour, rosemary, kosher salt and the remaining 1/3 cup (3 oz./90 g) sugar until blended. In a medium bowl, whisk together the eggs and oil.

When the yeast is foamy, add it to the flour mixture immediately followed by the egg mixture and stir until combined. Knead by hand on a floured surface or with the dough hook until a smooth, slightly sticky dough forms, 7 to 10 minutes, adding more flour as necessary (but try not to add too much). Transfer the dough to an oiled large bowl, cover with plastic wrap and let stand at room temperature until it has doubled in size, about 2 hours.

On a lightly floured surface, roll out the dough 1/2 inch (12 mm) thick. Using a biscuit cutter, cut out 3-inch (7.5-cm) rounds, rerolling the scraps until you’ve used all of the dough. Cover the rounds with plastic wrap and let rise for 30 minutes.

In a large, heavy pot over medium-high heat, pour in oil to a depth of 2 inches (5 cm) and heat until it registers 360°F (182°C) on a deep-frying thermometer.

Working in batches, add the donuts to the hot oil and fry, turning once, until golden brown, 1 to 1 1/2 minutes per side. Using a slotted spoon, transfer them to a wire rack and sprinkle with flaky sea salt.

When the donuts are cool enough to handle, use a skinny knife to poke a hole in the sides and rotate it to create space for the jam. Transfer the jam to a piping bag with a plain tip, pipe it into the donuts and serve. Makes 12 donuts.

Recipe courtesy of Molly Yeh, cookbook author, founder of My Name is Yeh and host of the Food Network series Girl Meets Farm