it doesn’t get better that this!!
This year I decided it was time to make sufganiyot for Chanukah. In the past my poor family has had to put up with the Dunkin Donuts and bakery ones. Don’t feel too bad for us – they were all good…just not homemade. I also decided that if I was going to go through the effort of making sufganiyot they were not going to be jelly ones…not nearly interesting enough (aside from the fact that dear husband strongly requested no jelly donuts please!). So I picked my favorite fillings and decided to make Sufganiyot with Caramel Filling & Caramelized Sugar Glaze and Ganache Filling & Chocolate Glaze. A while ago the thought of making any one of the three – sufganiyot, caramel, or ganache, would have had me running through the house terrified! Not anymore! This year is different because I learned some very simple tricks to simplify them all.
- I use a special “bismark tip” made by Wilton to fill the cupcakes. You can find it at your local kitchen supply store…it’s currently part of their cupcake set. It makes filling donuts and cupcakes incredibly easy.
- Our family doesn’t have Cable TV, but I own several Alton Brown DVD’s and they are a lot of fun to watch. In one of his shows, Alton Brown explains how to make caramel and why the crystallization occurs. He said that if you add a similar but different sugar (like corn syrup) to the granulated sugar, crystallization won’t occur. It really works, and it makes the process of making caramel incredibly simple.
- When my teenage son’s chemistry teacher told him to bring in a project that shows a chemical process he actually made caramel in class – not only wowing his impressed teacher but his friends as well!
- By heating the cream first, then adding the chocolate and waiting until the heat from the cream melts the chocolate, you don’t run the risk of burning the ganache. So simple. By adding a little butter or margarine, you end up with a beautifully soft ganache that is perfect for filling your cupcakes or sufganiyot.
- 1/2 cup apple juice, (110°-115° F or “baby bottle warm”)
- 2 1/2 teaspoons active dry yeast, or one 1/4 ounce packet
- 2 tablespoons canola oil
- 3 1/2 cups all-purpose flour
- 2 tablespoons sugar
- 4 large eggs
- 1 teaspoon kosher salt
- Non-stick vegetable spray
- Vegetable oil (for deep frying)
- 1 cup granulated sugar (for rolling the donuts)
- Dissolve yeast in apple juice.
- Allow to foam for 10 minutes.
- In a large mixing bowl, combine the oil, flour, sugar, eggs, salt, and yeast mixture.
- If using an electric mixer, knead with a dough hook for approximately 5 minutes until a sticky dough forms.
- Remove dough from the bowl, spray the bowl with non-stick vegetable spray, then return the dough to the bowl.
- Cover the bowl with plastic wrap and allow the dough to rise for one hour.
- When the dough has risen, roll it out to a ½ inch thickness.
- Using a 2” round cutter or a glass, cut out round donut shapes.
- Allow the dough to rise for an additional 30-40 minutes.
- Heat the oil in a large pot – around 2”- 3” deep, to 350° F.
- You can use a digital or candy thermometer to keep track of the temperature, adjusting the flame to maintain a constant 350° F.
- Place the doughnuts in the oil without crowding.
- Fry until browned, between one and two minutes on each side.
- Remove from oil and place on a wire rack to cool around 2 minutes.
- Repeat for all the donuts.
For Caramel Donuts with Caramelized Sugar Glaze
- Place the granulated sugar on a plate. After cooling the donuts for 2 minutes roll them in the sugar. Fill with the prepared caramel. Optional: Using a kitchen blow torch, caramelize the sugar on top of the donuts. Serve fresh!
For Ganache Filled Donuts with Chocolate Glaze
- After cooling fill the donuts with the prepared Chocolate Ganache. Spread the chocolate glaze on the donuts with a spatula or just dip them directly into the glaze. Serve fresh!
- 1 cup sugar
- 1 tablespoon corn syrup
- 1/4 cup warm water
- 1/2 cup whipping cream (pareve)
- 4 tablespoons butter or margarine
- 1 teaspoon pure vanilla extract
- Additional water and a pastry brush (preferably silicone)
- In a 1 or 2 quart saucepan combine sugar, corn syrup, and warm water.
- Stir to combine.
- Cook over medium-high heat, stirring continuously, until sugar is completely dissolved.
- Continue to cook over medium-high heat without stirring, occasionally washing the sides of the pan with the pastry brush with water to avoid any possible crystallization on the sides of the pot.
- Cook until the sugar mixture turns a rich amber color.
- Carefully add the cream, stirring until completely smooth.
- Add the butter or margarine and vanilla extract.
- Allow to cool, stirring occasionally until thickened.
- 12 ounces semisweet chocolate chips
- 1 cup whipping cream
- 2 tablespoons butter or margarine
- In a 2 quart saucepan, bring cream to a boil over medium heat.
- Add chocolate chips.
- Swirl pot to coat chips with the cream.
- Do not stir.
- Allow the chips to sit for 1 minute, then stir until smooth.
- Add the margarine, and stir until smooth.
- Allow the ganache to cool and thicken before filling sufganiyot.
- 2 cups confectioner’s sugar
- 1/2 cup cocoa
- 5 tablespoons warm water
- 1 teaspoon corn syrup
- Combine all the ingredients and whisk until smooth.