Ingredients
For the Sufganiot:
500 gr bread flour
230 ml milk
55 gr sugar
40 gr soft butter
20 ml alcohol (rum, whiskey, brandy, etc)
12 gr dry yeast
12 gr salt
1 free range egg
1 free range egg yolk
Vanilla
For frying:
2 vegetable oil
For the jam:
500 gr organic strawberries
100 gr sugar
15 gr sumac
For the glaze:
300 gr Rubi chocolate
20 ml vegetable oil
For the toppings:
Freeze dried strawberries
Pearl sugar
Tools
Stand mixer
Hook attachment
Whisk attachment
Spatula
Scale
Parchment paper
bag Piping
Skimmer
Heavy pot
Directions
Step 1
In a stand mixer's bowl add milk, sugar, yeast, alcohol, egg, egg yolk, vanilla and flour.
230 ml milk
55 gr sugar
12 gr dry yeast
20 ml alcohol (rum, whiskey, brandy, etc)
1 free range egg
1 free range egg yolk
Vanilla
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.
40 gr soft butter
Step 3
After all the butter has incorporated in the dough, add the salt. Knead for additional 2-3 min.
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.
500 gr organic strawberries
100 gr sugar
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.
300 gr Rubi chocolate
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
Pearl sugar
Step 17
YASSS!
