Best Sufganiyot With Dulce De Leche Whipped Cream Filling Chocolate Drizzle Recipes

SUFGANIYOT

Steps:

• In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.

SUFGANIYOT WITH DULCE DE LECHE WHIPPED CREAM FILLING & CHOCOLATE DRIZZLE RECIPE - (4.4/5)

Steps:

• SUFGANIYOT: In large bowl, stir warm water, yeast, and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. If yeast doesn't bubble, throw out mixture and start over. Stir in remaining 1/3 cup of granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil, and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth. Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Gently punch down dough; divide in half. Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary. Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes. In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling. Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use. On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge, be careful not to break through completely. In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot. In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on high, stopping to squeeze bag every 30 seconds, until chips are melted and smooth. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot. Let stand until set, about 15 minutes. Serve immediately.

HAZELNUT SPREAD-FILLED SUFGANIYOT RECIPE - (4.3/5)

Steps:

• In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves. Add 1 cup of the flour, the granulated sugar, salt, cinnamon, nutmeg, vanilla, and 2 eggs to yeast mixture. With paddle attachment, mix on low speed until well blended. Replace paddle attachment with dough hook; add remaining flour. Mix on low speed until dough comes together, then on medium speed until dough is smooth, elastic and pulls away cleanly from sides of bowl. Spray large bowl with cooking spray. Form dough into ball; place in bowl. Cover with plastic wrap and refrigerate about 8 hours or overnight. Remove dough from refrigerator and allow to come to room temperature, about 1 hour. On lightly floured work surface, roll dough to 1/4 to 1/2-inch thickness. Using 2-inch round cookie cutter or small juice glass, cut out 16 circles, pressing together and rerolling dough scraps as necessary. Line cookie sheet with cooking parchment paper. On centers of 8 of the circles, spoon 1/2 teaspoon hazelnut spread; lightly brush beaten egg around edge of circles. Top with remaining circles, lightly pressing edges together. Place sufganiots on cookie sheet; cover with plastic wrap and let rest 30 minutes. In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry sufganoits, 3 or 4 at a time, do not overcrowd the oil, in hot oil 1 to 2 minutes on each side or until golden brown. Drain on cooling rack placed over cookie sheet or paper towels. In large bowl, place powdered sugar; roll sufganiots in powdered sugar; cool at least 15 minutes. Re-roll in powdered sugar before serving.