Need a little more direction?
Watch our tutorial
4 hr 0 min
4 hr 0 min
0 from 0 reviews
Here Hannukah is around the corner and we are going to celebrate it so well together this year! I prepared for you a bunch of recipes for the “everything fried” holiday. Let’s start with the most classic dish of Hannukah- Sufganiot filled with strawberry jam. Sufganiot are round donuts, with no hole in the middle. For these beauties I made the strawberry jam from scratch with a kick of sumac. The glaze is made from Rubi chocolate and then topped with freeze-dried strawberries and pearl sugar. It’s one of the most delicious Sufganiot I’ve ever made!
Stand mixer
Hook attachment
Whisk attachment
Spatula
Scale
Parchment paper
Piping
Skimmer
Heavy pot
In a stand mixer’s bowl, add milk, sugar, yeast, alcohol, egg, egg yolk, vanilla, and flour.
Start kneading on the lowest speed for 5-6 minutes. Then add the soft butter, a little bit at a time. When the butter has incorporated in the dough, add more.
After all the butter has incorporated in the dough, add the salt. Knead for additional 2-3 minutes.
Take the dough out of the mixer, and round it into a tight bowl. Let it rest in an oiled bowl, covered, until doubled in size.
While the dough is proofing, let’s prepare the jam and the glaze.
For the jam- cut the top of all the strawberries. Add them to a small pot with the sugar and the sumac. Cook for 5 minutes on medium heat.
Let the jam cool down a little bit, then blend into a smooth paste. Let it cool completely, then fill it in a piping bag and set aside.
Prepare the glaze by simply adding the oil to the chocolate in a bowl. Place the bowl over boiling water (on a pot or in a bigger bowl), mixing constantly until the chocolate has melted completely.
The dough has proofed, and now it’s time to shape. Divide the dough into 50 gr pieces. I like my Sufganiot small so I can eat more than one.
Round each piece into a tight sealed dough, and place each ball on an individual small squared parchment paper. In that way, it will be easier for us to transfer the ball to the frying oil without deflating the dough. Let the balls rest, covered, until doubled in size.
Preheat frying oil in a pot to 340-355°F or 170- 180°C, make sure the depth of the oil is at least 5 cm.
Once the balls have doubled in size, gently transfer the balls to the oil with the parchment paper. Remove the parchment paper from the oil.
Fry the Sufganiot for 2 min on one side, then flip and fry for additional 2 minutes on the other side.
Remove from the oil and let the Sufganiot cool completely.
Make a hole in the Sufgania and make space for the jam. Pipe the jam in.
Dip the Sufgania in the glaze and decorate with the freeze-dried strawberries and the pearl sugar.
YASSS!
Watch our tutorial
write your comment