“Sufganiyot (donuts) are a classic Hanukkah dish. The fry oil reminds Jewish people of the Chanukah miracle of holy oil lasting for eight days instead of the one for which it should have lasted,” says Stefani Pollack of Cupcake Project e The Bake Fest, “Think of this modern Sufganiyot recipe as the dreamy mashup of donut and melty, gooey chocolate chip cookie! You don’t need to worry about the cookie dough being fully cooked, as my recipe is safe to eat raw.”
Fare 6 porzioni
Tempo di preparazione: 10 minuti
Rise time: 2 ore
tempo di cucinare: 3 minuti
1 ½ cups all-purpose flour
2 tablespoons powdered sugar
¼ teaspoon salt
1 ½ teaspoons instant yeast (I recommend Red Star Platinum yeast.)
½ cup warm water
1 egg yolk
1 tablespoon vegetable oil
2 teaspoons vanilla extract
¼ cup safe-to-eat cookie dough (store-bought or homemade)
1-2 quarts of vegetable oil, for frying
Powdered sugar, to taste
1. In a large mixing bowl, sbatti insieme la farina, powdered sugar, sale, and yeast.
2. In a second mixing bowl, whisk together water, egg yolk, oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and mix together until fully combined.
4. Cover and let rise in a warm place for two hours.
5. Roll the dough out to ½ inch thick and cut into 12 squares.
6. Put a tablespoon-sized ball of cookie dough on half of the squares. Top each square with another square and pinch around the edges to tightly seal.
7. Heat fry oil to 350 °F in a large pot or a deep fryer. Fry each donut for about three minutes, flipping halfway through.
8. Dust with powdered sugar and serve warm.