1

Dissolve the yeast and 2 Tablespoons sugar in the warm milk.

2

Sift flour into a large bowl; make a well in the center and add yeast mixture, egg yolks, salt, nutmeg, butter and remaining sugar. Stir flour into center. Once combined, turn dough out onto a lightly floured surface. Knead until dough is elastic. Cover, and let dough rise overnight in the refrigerator.

3

Remove dough from the refrigerator and roll on a lightly floured surface to 1/8 to 1/4-inch thick. Cut into 2-inch rounds. Cover and let rise for 15-20 minutes.

4

In a medium bowl, combine cottage cheese, egg, 3 Tablespoons sugar and vanilla. Beat until well combined.

5

Form dough rounds into a ball and insert about 2 teaspoons of cheese filling into half of the rounds and 2 teaspoons preserves into the other half.

6

In a heavy pot, pour in oil to about the 2½-inch mark. Heat to 375°F. Drop sufganiot (doughnuts) into the oil, turning when browned. Drain on paper towels and roll in powdered sugar.