This impressive Hanukkah donut fuses the flavors of the traditional fried sufganiya with those of the banana roti, a dessert sold by street vendors in in the Far East.
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Recipe by Keren Kadosh
For the dough:
1 kilo flour
1 bag yeast (50 grams)
1 1/3 cups milk
1/3 cup sugar
1/2 cup butter (95 grams)
2 tablespoons brandy (30 ml)
For the creme patissiere:
1/2 liter milk (2 cups)
1 vanilla stick, split down the middle
50 grams cornstarch
4 egg yolks
140 grams sugar
1 carton sweet cream (250 ml)
For the chocolate ganache:
200 grams dark chocolate
200 grams sweet cream
Pinch of salt
For the toppings:
1 ripe banana
2 tablespoons sugar
To make the dough:
Put the milk and yeast into the bowl of a mixer fitted with a dough hook. Add the sugar, the flour and the brandy, and mix until combined. Add the butter gradually and mix until combined. Knead the dough in the mixer for five minutes more; the dough should be smooth and shiny.
Cover the dough with plastic wrap, and refrigerate overnight. Take the dough out of the refrigerator, and leave to rise on a floured work surface.
Roll out the dough until 1/2 centimeter (1/4 inch) thick, and cut into squares or rectangles. Place the squares on an oiled work surface, or on precut squares of baking paper. Leave to rise until doubled in bulk.
Heat oil in a pan for deep frying, and carefully place pieces of dough into the oil. The squares of baking paper can be dropped into the oil as well; they will separate from the dough on their own. Fry the squares for two minutes on each side, until golden. Remove to a paper towel to absorb the excess oil.
To prepare the filling:
Bring the milk to a boil with the vanilla stick. Mix the yolks with the cornstarch and sugar in a separate bowl until smooth. Ladle the milk into the yolk mixture while stirring. Pour the yolks with milk back into the pot and bring to a boil while stirring, and cook until thickened. Remove from the flame, cover with a tight layer of plastic wrap and refrigerate until entirely cooled.
Whip the whipped cream, and fold into the cooled milk mixture.
Pipe the filling into the fully cooled donuts.
To prepare the ganache:
Heat the cream and the salt in a pot until nearly boiling. Add the chocolate and stir until smooth. Dip each donut into the chocolate glaze.
To prepare the toppings:
Cut the banana into slices. Heat a pan and add the sugar, frying until the sugar turns golden and caramelized. Add the banana to the pan and stir, and then remove from the flame. Top each donut with a slice of caramel-covered banana.