Spinach & Cheese Sufganiot

Savory Spinach & Cheese Bite Size Donut Holes (Sufganiot)

2 tbsp olive oil
2 cups frozen spinach, thawed
1/8 tsp salt (or to taste)
2 cups shredded cheddar cheese
1– 1/4oz pack active dry yeast (about 1 tablespoon)
2 tbsp sugar
3/4 cup unsweetened almond milk or regular milk, slightly warm
2 1/4 cups self rising flour
1 egg
3 tbsp coconut oil, melted
2 1/2 cups vegetable oil for frying

Instructions

In a large skillet, sauté spinach seasoned with salt, in 2 tablespoons of olive oil at medium heat, until most of the water has evaporated (about 10 minutes). Set aside
In a medium bowl, combine warm almond milk, sugar and yeast. Set aside for a few minutes until some bubbles start to form
Combine flour, egg, yeast mixture, spinach and shredded cheese in a standing mixer bowl with a dough hook attachment. Mix until all the ingredients are well combined. Slowly pour the melted coconut oil and keep mixing until well incorporated. If the dough feels too wet and, at a little more flour, 1 tablespoon at a time
Transfer the dough to a lightly oiled bowl, cover with a clean towel and let it rise for about an hour and a half*
Using your hands and working with about 2 tablespoons of dough at a time, form small balls (about 30 of them) and place them on a tray lined with parchment paper and slightly greased. Cover with a clean towel and let it rise for 30 minutes
In the meantime, heat the oil in a 3-quart saucepan. You’ll know the oil is ready when you insert the bottom of a wooden spoon and small bubbles start to form. Reduce the heat to medium low
Drop about 4-5 donuts in the oil at a time, moving them around with a wooden spoon so they brown evenly. Cook until golden brown (about a minute) and place them on a tray lined with a few paper towels to absorb the excess oil
*Note: You can prepare the dough ahead of time and refrigerate it overnight after it rises for the first time. Take it out of the refrigerator about 30 minutes before using