Bamba Sufganiyot
Bamba Sufganiyot
Ingredients
For the Dough
- 1 pound pre-made yeast dough, soft and pliable
- 1/4 cup all-purpose flour, for dusting
- 4 cups vegetable oil, for deep frying
For the Peanut Butter Cream Filling
- 1 1/2 cups heavy cream, cold
- 1/2 cup creamy peanut butter, melted (e.g., Skippy brand)
For the Peanut Butter Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup creamy peanut butter, (e.g., Butter & Co brand)
For the Topping
- 1 cup Bamba peanut butter puffs, crushed
Instructions
- 1
Unwrap the pre-made yeast dough. On a lightly floured surface, use a dough scraper to divide the dough into 8-10 equal portions. Roll each portion by hand into a log-like shape, approximately 3-4 inches long and 1 inch thick, resembling the curved shape of Bamba puffs. Place the shaped dough pieces on a floured baking sheet, ensuring they are not touching.
⏱️ 15 min
- 2
Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 hour.
⏱️ 60 min
- 3
While the dough is rising, prepare the peanut butter cream filling. Pour the cold heavy cream into a large glass bowl. Using a whisk, beat the cream until thick and stiff peaks form.
⏱️ 10 min
- 4
In a separate microwave-safe bowl, melt the 1/2 cup of creamy peanut butter (e.g., Skippy brand) in the microwave for 30-60 seconds, stirring until smooth and pourable. Be careful not to overheat. Pour the melted peanut butter into the whipped cream and gently whisk until thoroughly combined and smooth. Transfer the filling to a piping bag fitted with a small round nozzle and set aside in the refrigerator.
⏱️ 10 min
- 5
Prepare the peanut butter glaze. In a medium bowl, whisk together the powdered sugar, milk, and 1/4 cup of creamy peanut butter (e.g., Butter & Co brand) until smooth and free of lumps. Adjust consistency with a few drops more milk if too thick, or a pinch more powdered sugar if too thin. Set aside.
⏱️ 5 min
- 6
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Carefully place 2-3 risen dough pieces into the hot oil, ensuring not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to flip the sufganiyot and to remove them from the oil.
⏱️ 10 min•🌡️ 350
- 7
Transfer the fried sufganiyot to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining dough pieces.
⏱️ 5 min
- 8
Once the sufganiyot have cooled slightly but are still warm, use the piping bag to inject the peanut butter cream filling into the center of each donut. Insert the nozzle into one end of the sufganiyah and gently squeeze until the donut feels full.
⏱️ 10 min
- 9
Dip the filled sufganiyot into the prepared peanut butter glaze, ensuring the top half is coated. Allow any excess glaze to drip off.
⏱️ 5 min
- 10
Immediately after glazing, sprinkle the crushed Bamba peanut butter puffs over the glazed portion of each sufganiyah. Serve warm and enjoy your Bamba Sufganiyot!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bamba Sufganiyot
Ingredients
For the Dough
- 1 pound pre-made yeast dough, soft and pliable
- 1/4 cup all-purpose flour, for dusting
- 4 cups vegetable oil, for deep frying
For the Peanut Butter Cream Filling
- 1 1/2 cups heavy cream, cold
- 1/2 cup creamy peanut butter, melted (e.g., Skippy brand)
For the Peanut Butter Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 cup creamy peanut butter, (e.g., Butter & Co brand)
For the Topping
- 1 cup Bamba peanut butter puffs, crushed
Instructions
- 1
Unwrap the pre-made yeast dough. On a lightly floured surface, use a dough scraper to divide the dough into 8-10 equal portions. Roll each portion by hand into a log-like shape, approximately 3-4 inches long and 1 inch thick, resembling the curved shape of Bamba puffs. Place the shaped dough pieces on a floured baking sheet, ensuring they are not touching.
⏱️ 15 min - 2
Cover the baking sheet loosely with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 hour.
⏱️ 60 min - 3
While the dough is rising, prepare the peanut butter cream filling. Pour the cold heavy cream into a large glass bowl. Using a whisk, beat the cream until thick and stiff peaks form.
⏱️ 10 min - 4
In a separate microwave-safe bowl, melt the 1/2 cup of creamy peanut butter (e.g., Skippy brand) in the microwave for 30-60 seconds, stirring until smooth and pourable. Be careful not to overheat. Pour the melted peanut butter into the whipped cream and gently whisk until thoroughly combined and smooth. Transfer the filling to a piping bag fitted with a small round nozzle and set aside in the refrigerator.
⏱️ 10 min - 5
Prepare the peanut butter glaze. In a medium bowl, whisk together the powdered sugar, milk, and 1/4 cup of creamy peanut butter (e.g., Butter & Co brand) until smooth and free of lumps. Adjust consistency with a few drops more milk if too thick, or a pinch more powdered sugar if too thin. Set aside.
⏱️ 5 min - 6
Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 350°F. Carefully place 2-3 risen dough pieces into the hot oil, ensuring not to overcrowd the fryer. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to flip the sufganiyot and to remove them from the oil.
⏱️ 10 min•🌡️ 350 - 7
Transfer the fried sufganiyot to a wire rack set over a baking sheet lined with paper towels to drain excess oil. Repeat with the remaining dough pieces.
⏱️ 5 min - 8
Once the sufganiyot have cooled slightly but are still warm, use the piping bag to inject the peanut butter cream filling into the center of each donut. Insert the nozzle into one end of the sufganiyah and gently squeeze until the donut feels full.
⏱️ 10 min - 9
Dip the filled sufganiyot into the prepared peanut butter glaze, ensuring the top half is coated. Allow any excess glaze to drip off.
⏱️ 5 min - 10
Immediately after glazing, sprinkle the crushed Bamba peanut butter puffs over the glazed portion of each sufganiyah. Serve warm and enjoy your Bamba Sufganiyot!
⏱️ 5 min