Sufganiyot (Chocolate Filled Doughnuts)
Sufganiyot (Chocolate Filled Doughnuts)
Ingredients
For the Dough
- 4 1/4 cups all-purpose flour
- 3 large eggs
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup unsalted butter, cubed, softened
- 1/2 cup milk, warmed to 105-115°F
For Filling and Topping
- 1 cup chocolate hazelnut spread
For Frying and Garnish
- 6 cups vegetable oil, for deep frying
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, large eggs, granulated sugar, and active dry yeast. Add the softened, cubed unsalted butter and the warmed milk.
⏱️ 10 min
- 2
Mix all the ingredients by hand or with a stand mixer fitted with a dough hook on low speed until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes until it becomes smooth and elastic.
⏱️ 15 min
- 3
Place the kneaded dough back into a clean, lightly oiled bowl. Cover it with a kitchen towel or plastic wrap and allow it to rise in a warm place for 60-90 minutes, or until it has doubled in size.
⏱️ 90 min
- 4
Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Using a dough scraper or knife, divide the dough into 12-16 equal portions (about 2 ounces each). Roll each portion into a smooth, round ball.
⏱️ 15 min
- 5
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F. Carefully place 3-4 dough balls into the hot oil, ensuring not to overcrowd the pot. Fry them for 2-3 minutes per side, or until they are golden brown and puffed up.
⏱️ 10 min•🌡️ 350
- 6
Remove the fried doughnuts from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Repeat with the remaining dough balls.
⏱️ 10 min
- 7
Once the doughnuts have cooled slightly but are still warm, prepare a piping bag fitted with a pointed nozzle (a Bismark tip works best). Insert the nozzle into the side of each doughnut and generously pipe about 1 tablespoon of chocolate hazelnut spread into the center.
⏱️ 10 min
- 8
Dust the filled doughnuts with powdered sugar using a fine-mesh sieve. For an extra touch, pipe an additional small swirl of the chocolate hazelnut spread on top of each doughnut. Arrange them on a serving tray and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Sufganiyot (Chocolate Filled Doughnuts)
Ingredients
For the Dough
- 4 1/4 cups all-purpose flour
- 3 large eggs
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 cup unsalted butter, cubed, softened
- 1/2 cup milk, warmed to 105-115°F
For Filling and Topping
- 1 cup chocolate hazelnut spread
For Frying and Garnish
- 6 cups vegetable oil, for deep frying
- 1/2 cup powdered sugar, for dusting
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, large eggs, granulated sugar, and active dry yeast. Add the softened, cubed unsalted butter and the warmed milk.
⏱️ 10 min - 2
Mix all the ingredients by hand or with a stand mixer fitted with a dough hook on low speed until a shaggy dough forms. Transfer the dough to a lightly floured surface and knead thoroughly for 8-10 minutes until it becomes smooth and elastic.
⏱️ 15 min - 3
Place the kneaded dough back into a clean, lightly oiled bowl. Cover it with a kitchen towel or plastic wrap and allow it to rise in a warm place for 60-90 minutes, or until it has doubled in size.
⏱️ 90 min - 4
Once the dough has risen, gently deflate it and transfer it to a lightly floured surface. Using a dough scraper or knife, divide the dough into 12-16 equal portions (about 2 ounces each). Roll each portion into a smooth, round ball.
⏱️ 15 min - 5
Heat the vegetable oil in a deep pot or Dutch oven over medium heat until it reaches 350°F. Carefully place 3-4 dough balls into the hot oil, ensuring not to overcrowd the pot. Fry them for 2-3 minutes per side, or until they are golden brown and puffed up.
⏱️ 10 min•🌡️ 350 - 6
Remove the fried doughnuts from the oil using a slotted spoon and place them on a wire rack set over paper towels to drain any excess oil. Repeat with the remaining dough balls.
⏱️ 10 min - 7
Once the doughnuts have cooled slightly but are still warm, prepare a piping bag fitted with a pointed nozzle (a Bismark tip works best). Insert the nozzle into the side of each doughnut and generously pipe about 1 tablespoon of chocolate hazelnut spread into the center.
⏱️ 10 min - 8
Dust the filled doughnuts with powdered sugar using a fine-mesh sieve. For an extra touch, pipe an additional small swirl of the chocolate hazelnut spread on top of each doughnut. Arrange them on a serving tray and serve immediately.
⏱️ 5 min