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Classic Sufgania (Strawberry Donut)

cook:

4 h

0.0

(3)

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!

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Picture for Classic Sufgania (Strawberry Donut)

US

original

metric

Ingredients

For the Sufganiot:

bread flour

500 gr bread flour

milk

230 ml milk

sugar

55 gr sugar

soft butter

40 gr soft butter

alcohol (rum, whiskey, brandy, etc)

20 ml alcohol (rum, whiskey, brandy, etc)

dry yeast

12 gr dry yeast

salt

12 gr salt

free range egg

1 free range egg

free range egg yolk

1 free range egg yolk

Vanilla

Vanilla

For frying:

vegetable oil

2 vegetable oil

For the jam:

organic strawberries

500 gr organic strawberries

sugar

100 gr sugar

sumac

15 gr sumac

For the glaze:

Rubi chocolate

300 gr Rubi chocolate

vegetable oil

20 ml vegetable oil

For the toppings:

Freeze  dried strawberries

Freeze dried strawberries

Pearl sugar

Pearl sugar

Directions

Step 1

In a stand mixer's bowl add milk, sugar, yeast, alcohol, egg, egg yolk, vanilla and flour.

milk

230 ml milk

sugar

55 gr sugar

dry yeast

12 gr dry yeast

alcohol (rum, whiskey, brandy, etc)

20 ml alcohol (rum, whiskey, brandy, etc)

free range egg

1 free range egg

free range egg yolk

1 free range egg yolk

Vanilla

Vanilla

bread flour

500 gr bread flour

Step 2

Start kneading on the lowest speed for 5-6 min. Then add the soft butter, a little bit at a time. When the butter has incorporated in the dough, add more.

soft butter

40 gr soft butter

Step 3

After all the butter has incorporated in the dough, add the salt. Knead for additional 2-3 min.

salt

12 gr salt

Step 4

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.

Step 5

While the dough is proofing, let's prepare the jam and the glaze.

Step 6

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 min on medium heat.

organic strawberries

500 gr organic strawberries

sugar

100 gr sugar

sumac

15 gr sumac

Step 7

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.

Step 8

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.

Rubi chocolate

300 gr Rubi chocolate

vegetable oil

20 ml vegetable oil

Step 9

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.

Step 10

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.

Step 11

Preheat frying oil in a pot to 340-355F or 170-180C, make sure the depth of the oil is at least 5 cm.

Step 12

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.

Step 13

Fry the Sufganiot for 2 min on one side, then flip and fry for additional 2 min on the other side.

Step 14

Remove from the oil and let the Sufganiot cool completely.

Step 15

Make a whole in the Sufgania and make space for the jam. Pipe the jam in.

Step 16

Dip the Sufgania in the glaze and decorate with the freeze-dried strawberries and the pearl sugar.

Freeze  dried strawberries

Freeze dried strawberries

Pearl sugar

Pearl sugar

Step 17

YASSS!

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