It is the holiday and I am feeling festive! These beauties are cute festive, potentially goodness filled doughnuts or Sufganiyot
as we call them.They are fried dough balls that are going to be filled with your favorite cream and or jam and covered with various decorations.
The classic sufganiya recipe usually consists of eggs, the eggs job in this recipe is to help the light and fluffy consistency. Removing the eggs while maintaining the classic beautiful shape and the look of this dessert.
I am very proud of this recipe, it comes out beautifully shaped and so tasty.
I love so many different flavors to fill these wonderful dough clouds:
Obviously any kind of jelly (homemade or store bought)
Chocolate and hazelnut spread
Vegan vanilla pastry cream
Creamy Dulce de leche with white chocolate
Whenever I go in the kitchen, whether it is for cooking or baking, I need to have my music with me. I thought it would be nice to share with you the exact song that describes my feeling towards each recipe. That way you can have a similar experience while cooking...
This recipe is amazing. It has everything I love, it is simple, it's festive and it is very fun to make (I love working with this dough!). The versatility of the end product is so refreshing and interesting while the classic version is still so good. I love everything about this song so obviously they fit Superorganism's Something For Your M.I.N.D .
Prep time: 2.5 hours
Cooking time: 15 min.
Servings: 15 units
- In the mixer bowl, pour room temperature milk and add the dry yeast, leave the mixture on the counter for a couple of minutes until it starts to bubble.
- Pour the flour on top of the mixture, make sure to cover all the area touching the milk with flour.
- In the mixing bowl, mix the oil, orange juice, vanilla extract and yogurt.
- Add the sugar on top of the flour.
- start mixing the the milk and flour on low speed, add the wet ingredients mixture to the bowl while mixing.
- Increase the speed to medium speed and mix for 5 minutes.
- Add the salt and mix for another 2 minutes.
- Remove the dough and place in an oiled bowl, cover the bowl with a clean towel and leave on the counter for 40-60 minutes (the dough should double in size).
- Empty the dough on a clean surface that's lightly dusted with flour. the dough will be very soft, knead a little to remove all the air from it.
- Weigh the dough to 100 g pieces, shape each piece into a tight ball and place on a flour dusted baking paper square.
- After shaping all the balls, place together and cover with another clean towel. (See notes for freezing option)
- Let the dough proof in room temperature until each ball is double in size.
- Heat the frying oil in the wide pot, the temperature of the oil should be 170 Celsius/ 340 F.
- Put the dough balls in the heated oil and let the it fry for about 2 minutes, until the frying side turns brown. Lightly touch the dough to turn it up side down and fry the other side.
- Using a skimming spoon, remove the ready doughnuts and place on a paper towels to absorb the excess oil.
- If making classic jelly doughnuts, place the jelly in the piping bag and pipe it in the top of the sufganiya.
- Powder the doughnuts with confection sugar.
- The dough balls can be kept frozen for up to a month in the freezer if kept sealed and separated well. Take the balls right after cutting and shaping, place each ball in a separate bag and seal well. Spray a little of oil around the dough circles to prevent the dough from sticking. Thaw the dough well in the refrigerator the night before frying and proof just like in the instructions.
- The doughnuts can be baked if preferred, the texture and taste will of course be a little different but still very very good. much like sweet bread. Bake in 360 F for 17-25 minutes.
Go ahead, share your version with me, tag @pwildflour
Let me know what you think of the recipe in the comments section :)
Thank you. My goal was to make it very very soft, I am glad it worked.
Do you have a cookbook ?