Sufganiot

In a small bowl, dissolve the yeast and 2 tablespoons of white sugar in the warm milk. Let stand for 5-10 minutes, or until foamy. (5-10 minutes)

In a large bowl, sift the flour. Create a well in the center and add the yeast mixture, egg yolks, salt, nutmeg, butter, and the remaining 0.25 cup of sugar. Stir the wet ingredients into the flour until a shaggy dough forms. (5 minutes)

Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in the refrigerator overnight, or for at least 8 hours. (8+ hours)

Remove the dough from the refrigerator and roll it out on a lightly floured surface to a thickness of 1/8 to 1/4 inch. Use a 2-inch round cutter to cut out circles. (15 minutes)

Place the dough rounds on a baking sheet lined with parchment paper. Cover loosely and let rise for 15-20 minutes, or until slightly puffed. (15-20 minutes)

While the dough rises, prepare the cheese filling. In a medium bowl, combine the drained cottage cheese, egg, vanilla extract, and 3 tablespoons of white sugar (taken from total amount). Beat until smooth and well combined. (5 minutes)

Gently flatten each dough round and place about 2 teaspoons of the cheese filling in the center. Carefully bring the edges of the dough up and around the filling, pinching to seal tightly and form a ball. (15 minutes)

In a heavy-bottomed pot or Dutch oven, pour in the vegetable oil to a depth of about 2 1/2 inches. Heat the oil over medium heat to 375 degrees F (190 degrees C). Use a thermometer to monitor the temperature. (10-15 minutes)

Carefully drop the sufganiot into the hot oil in batches, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through. (6-9 minutes)

Remove the sufganiot with a slotted spoon and drain on paper towels. While still warm, roll them generously in confectioners' sugar. Serve immediately and enjoy!