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 filling:
400 gr white sugar
250 gr heavy cream
150 soft butter
1 tbsp Atlantic sea salt
For the glaze:
250 gr dark chocolate
15 gr vegetable oil
For the toppings:
Pretzels
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 filling and the glaze.
Step 6
For the filling- simmer heavy cream.
250 gr heavy cream
Step 1
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.
400 gr white sugar
150 soft butter
Step 2
Add the hot cream to the pan carefully, gradually and while stirring until you get a uniform and thick sauce. Add salt mix.
1 tbsp Atlantic sea salt
Step 3
Cool fully and transfer to a piping bag.
Step 4
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.
250 gr dark chocolate
15 gr vegetable oil
Step 5
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 6
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 7
Preheat frying oil in a pot to 340-355F or 170-180C, make sure the depth of the oil is at least 5 cm.
2 vegetable oil
Step 8
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 9
Fry the Sufganiot for 2 min on one side, then flip and fry for additional 2 min on the other side.
Step 10
Remove from the oil and let the Sufganiot cool completely.
Step 11
Make a whole in the Sufgania and make space for the filling. Pipe the filling in.
Step 12
Dip the Sufgania in the glaze and decorate with pretzels.
Pretzels
Step 13
YASSS!
