Video and Recipe: Ganache-filled Hanukkah Donuts (Sufganiyot)

This recipe for Hanukkah's classic fried sweet encorporates a pastry chef's expertise and is finished with a decadent whipped chocolate ganache topping.

Ganache-filled Hanukkah Donuts (Sufganiyot).
Ganache-filled Hanukkah Donuts (Sufganiyot). Tomer Appelbaum

These Hanukkah donuts are based on a pastry chef’s expertise, and take a decadent turn with a rich, whipped chocolate ganache filling.

Recipe by Orgad Roesh from Dan Gourmet culinary school

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Ingredients for the dough:

14 grams (4 teaspoons) dry instant yeast

60 milliliters (1/4 cup) cold water

700 grams (6 cups) flour

100 grams (1/2 cup) sugar

2 eggs

360 milliliters (1 1/2 cups) milk

150 grams (3/4 cup) butter, cubed, at room temperature

1 teaspoon salt

oil for frying

Put the flour, yeast and sugar into the bowl of a mixer fitted with a hook attachment, and mix. While mixing, add the eggs one at a time, and then the milk and the water. Mix until the dough comes together and has a smooth consistency.

Slowly add the butter, one cube at a time, and mix until fully incorporated. Once the dough is elastic, add the salt and knead in the mixer for another minute.

Remove the dough from the mixer bowl and shape into a large ball. Place in a bowl coated with flour and cover. Let rise until doubled in volume.

Once the dough has risen, gently tip onto a floured surface, without deflating. Cut into 40-gram (1.5 ounce) pieces, and gently roll into balls. Gently place the balls on a sheet of baking paper. Let rise for another 15 minutes, or until the dough has again doubled in volume.

Heat oil in a pot to 160 degrees Celsius (320 degrees Fahrenheit). Carefully place the sufganiyot into the oil and fry until golden on each side.

Ingredients for the whipped chocolate ganache:

180 grams milk chocolate

220 grams cream, divided

40 grams nougat spread

Chop the chocolate into small pieces. Boil 120 grams of cream and the nougat spread, and pour over the chocolate. Mix well, and add the final 100 grams of cream. Cool for 2 hours, and whip in a mixer until creamy.