Sufganiyot
What You Need
Ingredients
Preparation
Soft, airy, golden and filled with creamy vanilla pastry cream, these sufganiyot are the ultimate Hanukkah treat. Fried until perfectly light, then rolled in sugar, they’re equally delicious fresh or filled in advance. These donuts can also be filled with jelly or Nutella.
*This recipe originally ran stateside on HexClad.com.
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Make donuts. In a HexClad 2QT/2 L Hybrid Saucepan, warm ¼ cup/60 ml milk until about 110˚F/43ºC. Fit electric mixer with whisk attachment. Add warmed milk, yeast and 1 teaspoon sugar. Whisk on medium until combined, then let sit until foamy, about 5 minutes. Switch attachment to dough hook and, in this order, add remaining ¾ cup/175 ml milk, eggs, vanilla paste, flour, butter and salt. Knead on medium-low until a soft, slightly sticky dough forms, about 10 minutes. Shape into a ball and place in a lightly oiled bowl. Cover with plastic wrap and let rise at room temperature until doubled in size, 1½ to 2 hours.
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While dough rises, make pastry cream. In a HexClad 2QT Hybrid Saucepan over medium, combine cream and vanilla paste. Cook, stirring occasionally, until just simmering; remove from heat.
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In a large heatproof bowl, whisk yolks and sugar until pale and smooth. Whisk in flour to combine. Slowly whisk about ¼ cup/60 ml hot cream into egg mixture, then gradually whisk in remaining hot cream.
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Set a fine-mesh strainer over saucepan. Pour mixture through strainer, then cook over medium, whisking constantly, until mixture coats back of a spoon, 4 to 6 minutes. Remove from heat and stir in butter until melted and combined.
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Scrape pastry cream into a heatproof bowl, press plastic wrap directly on surface, and refrigerate at least 2 hours or up to 24 hours.
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Shape donuts. Cut twelve (3-inch/7.5-cm) squares of parchment paper and arrange on a large baking sheet.
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Once dough has doubled, divide into twelve (2½-ounce/70-gram) pieces and roll each into a tight ball. Place on parchment squares, seam side down, brush top of dough with oil to prevent drying, cover lightly with a towel and let rise until doubled, about 1 hour.
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Fry donuts. In a HexClad 7QT/6.6 L Hybrid Deep Sauté Pan, heat 1 inch/2.5 cm oil over medium-high to 340°F/170°C. Gently lower dough balls, seam side down, into oil. Remove parchment with tongs. Fry, adjusting heat as needed to maintain temperature, until golden and cooked through, about 2 minutes per side. Transfer to a wire rack and cool completely.
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Fill and coat donuts. Whisk chilled pastry cream until smooth and transfer to a piping bag, cut a small opening at end of bag; set aside. Place granulated sugar in a medium bowl.
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Working with one donut at a time, use a chopstick to poke a hole in side of donut, moving chopstick to hollow out center a bit. Roll donut in sugar to coat. Pipe chilled pastry cream into hole until filled. Repeat with remaining donuts, sugar and pastry cream. Serve right away for best texture and flavor.
MAKE AHEAD TIP
Pastry cream can be made up to 1 day ahead. Store donuts unfilled at room temperature in an airtight container up to 6 hours; fill just before serving.
