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
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.
This recipe was originally published in 2016
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