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Salted Caramel - Pretzel Sufgania

cook:

4 h

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One of the most beautiful combo of flavors would be, in my opinion- salted caramel, dark chocolate and crispy pretzels. There is such an amazing balance between the sweetness of the caramel, sourness of the chocolate and saltiness of the pretzels. Having all of these flavors in a fried sufgania is a perfect treat for Hannukah. Make it for your loved ones, they will absolutely love it!

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Picture for Salted Caramel - Pretzel Sufgania

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 filling:

white sugar

400 gr white sugar

heavy cream

250 gr heavy cream

soft butter

150 soft butter

Atlantic sea salt

1 tbsp Atlantic sea salt

For the glaze:

dark chocolate

250 gr dark chocolate

vegetable oil

15 gr vegetable oil

For the toppings:

Pretzels

Pretzels

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 filling and the glaze.

Step 6

For the filling- simmer heavy cream.

heavy cream

250 gr heavy cream

Step 7

Meanwhile, melt sugar in a wide pan over a medium-low heat without stirring until the sugar turns into an amber-colored liquid and small bubbles cover the surface of the pan. Add butter and stir until it melts and is fully absorbed into the sugar.

white sugar

400 gr white sugar

soft butter

150 soft butter

Step 8

Add the hot cream to the pan carefully, gradually and while stirring until you get a uniform and thick sauce. Add salt mix.

Atlantic sea salt

1 tbsp Atlantic sea salt

Step 9

Cool fully and transfer to a piping bag.

Step 10

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.

dark chocolate

250 gr dark chocolate

vegetable oil

15 gr vegetable oil

Step 11

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 12

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 13

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

vegetable oil

2 vegetable oil

Step 14

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 15

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

Step 16

Remove from the oil and let the Sufganiot cool completely.

Step 17

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

Step 18

Dip the Sufgania in the glaze and decorate with pretzels.

Pretzels

Pretzels

Step 19

YASSS!

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