Babka Donuts (or Babka Sufganiyot)
Babka Donuts (or Babka Sufganiyot)
Ingredients
For the Brioche Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup milk, warm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Dark Chocolate Babka Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 4 ounces dark chocolate, melted and cooled slightly
- 1/2 teaspoon vanilla extract
For Frying
- 6 cups vegetable oil, or as needed for deep frying
For the Vanilla Donut Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Babka Crumbles Topping
- 1/2 cup baked babka, crumbled (store-bought or homemade)
Instructions
- 1
To make the brioche dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, and salt. Mix on low speed for 30 seconds.
⏱️ 2 min
- 2
In a separate bowl, whisk together the eggs and warm milk. Add the wet ingredients to the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 3 min
- 3
Increase the mixer speed to medium-low and knead for 5 minutes. Gradually add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. Continue kneading for another 10-12 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min
- 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 5
While the dough is rising, prepare the dark chocolate babka filling: In a medium bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Stir in the unsweetened cocoa powder, melted dark chocolate, and vanilla extract until well combined. Transfer the filling to a piping bag fitted with a small round tip, or simply snip off the end of the bag.
⏱️ 15 min
- 6
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into approximately 50-gram (about 1 3/4 ounce) pieces. You should get about 12-14 pieces.
⏱️ 10 min
- 7
Take one piece of dough and flatten it into a rectangular or oval shape, about 4-5 inches long. Pipe a line of the chocolate babka filling down the center of the flattened dough.
⏱️ 10 min
- 8
Carefully roll up the dough around the filling, starting from one long edge, sealing the edges tightly to form a log. Bring the ends of the log together to form a donut (or bagel) shape, pinching them firmly to seal. Repeat with the remaining dough and filling.
⏱️ 15 min
- 9
Place the formed donuts on a lightly floured baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until they have visibly puffed up and are light to the touch.
⏱️ 45 min
- 10
While the donuts are proofing, prepare the vanilla donut glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. If too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar. Transfer to a piping bag or a squeeze bottle if desired.
⏱️ 5 min
- 11
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Do not overcrowd the pot; fry 2-3 donuts at a time.
⏱️ 5 min•🌡️ 350
- 12
Carefully place the proofed donuts into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to flip the donuts and remove them from the oil.
⏱️ 10 min•🌡️ 350
- 13
Transfer the fried donuts to a wire rack set over a baking sheet to drain excess oil. Allow them to cool slightly.
⏱️ 5 min
- 14
While still warm, generously drizzle or coat the donuts with the vanilla donut glaze. Immediately sprinkle with the crumbled babka chunks. Serve warm or at room temperature.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Babka Donuts (or Babka Sufganiyot)
Ingredients
For the Brioche Dough
- 3 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 2 large eggs, room temperature
- 1/2 cup milk, warm (105-115°F)
- 1/2 cup unsalted butter, softened, cut into 1-inch pieces
For the Dark Chocolate Babka Filling
- 1/2 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 4 ounces dark chocolate, melted and cooled slightly
- 1/2 teaspoon vanilla extract
For Frying
- 6 cups vegetable oil, or as needed for deep frying
For the Vanilla Donut Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
For the Babka Crumbles Topping
- 1/2 cup baked babka, crumbled (store-bought or homemade)
Instructions
- 1
To make the brioche dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, granulated sugar, yeast, and salt. Mix on low speed for 30 seconds.
⏱️ 2 min - 2
In a separate bowl, whisk together the eggs and warm milk. Add the wet ingredients to the dry ingredients in the stand mixer. Mix on low speed until a shaggy dough forms, about 2-3 minutes.
⏱️ 3 min - 3
Increase the mixer speed to medium-low and knead for 5 minutes. Gradually add the softened butter, one piece at a time, allowing each piece to incorporate before adding the next. Continue kneading for another 10-12 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
⏱️ 15 min - 4
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
⏱️ 90 min - 5
While the dough is rising, prepare the dark chocolate babka filling: In a medium bowl, cream together the softened unsalted butter and powdered sugar until light and fluffy. Stir in the unsweetened cocoa powder, melted dark chocolate, and vanilla extract until well combined. Transfer the filling to a piping bag fitted with a small round tip, or simply snip off the end of the bag.
⏱️ 15 min - 6
Once the dough has doubled, gently punch it down and turn it out onto a lightly floured surface. Divide the dough into approximately 50-gram (about 1 3/4 ounce) pieces. You should get about 12-14 pieces.
⏱️ 10 min - 7
Take one piece of dough and flatten it into a rectangular or oval shape, about 4-5 inches long. Pipe a line of the chocolate babka filling down the center of the flattened dough.
⏱️ 10 min - 8
Carefully roll up the dough around the filling, starting from one long edge, sealing the edges tightly to form a log. Bring the ends of the log together to form a donut (or bagel) shape, pinching them firmly to seal. Repeat with the remaining dough and filling.
⏱️ 15 min - 9
Place the formed donuts on a lightly floured baking sheet, leaving some space between them. Cover loosely with plastic wrap or a clean kitchen towel and let them rise in a warm place for 30-45 minutes, or until they have visibly puffed up and are light to the touch.
⏱️ 45 min - 10
While the donuts are proofing, prepare the vanilla donut glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. If too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar. Transfer to a piping bag or a squeeze bottle if desired.
⏱️ 5 min - 11
Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F. Do not overcrowd the pot; fry 2-3 donuts at a time.
⏱️ 5 min•🌡️ 350 - 12
Carefully place the proofed donuts into the hot oil. Fry for 2-3 minutes per side, or until golden brown and cooked through. Use a slotted spoon or spider to flip the donuts and remove them from the oil.
⏱️ 10 min•🌡️ 350 - 13
Transfer the fried donuts to a wire rack set over a baking sheet to drain excess oil. Allow them to cool slightly.
⏱️ 5 min - 14
While still warm, generously drizzle or coat the donuts with the vanilla donut glaze. Immediately sprinkle with the crumbled babka chunks. Serve warm or at room temperature.
⏱️ 5 min