Mini Sufganiyot
- Level: Intermediate
- Yield: about 20 mini sufganiyot
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 295
- Total Fat
- 13
- Saturated Fat
- 3
- Carbohydrates
- 41
- Dietary Fiber
- 1
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 35
- Sodium
- 122
- Total: 2 hr 35 min
- Active: 50 min
Ingredients
3/4 cup whole milk
1 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
3 tablespoons granulated sugar
3 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon kosher salt
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
4 tablespoons unsalted butter, at room temperature, cut into 4 pieces
Cooking spray
Vegetable oil, for frying
1 3/4 cups strawberry or raspberry jam
Confectioners’ sugar, for dusting
Directions
- Heat the milk to between 105˚ F and 110˚ F in a small saucepan over medium heat or in the microwave. Add the yeast and granulated sugar and stir to combine. Set aside until the mixture is foamy, 3 to 5 minutes. Meanwhile, whisk together the flour and salt in the bowl of a stand mixer.
- Add the yeast mixture, eggs and vanilla to the flour. Beat with the dough hook on medium speed until the mixture comes together, 1 to 2 minutes. Beat in the butter pieces one at a time. Knead the dough with the mixer until smooth and elastic (and a little sticky), scraping the sides and bottom of the bowl periodically with a rubber spatula, about 6 minutes. Lightly coat a large bowl with cooking spray. Scrape the dough into the bowl. Cover tightly with plastic wrap and let rise in a warm place until doubled in size, about 1 hour.
- Line 2 baking sheets with parchment paper and lightly dust with flour. Turn out the dough onto a well-floured surface. Gently pat the dough until 1/2 inch thick. Using a 2-inch round cutter, cut out dough rounds as close together as possible and arrange them 1 1/2 inches apart on the baking sheets. Lightly coat the tops of the dough with cooking spray. Cover with plastic wrap and let rise until puffed, 30 to 45 minutes.
- Meanwhile, heat 2 inches vegetable oil in a heavy pot until a deep-fry thermometer registers 350˚ F. Using scissors, cut the parchment paper into squares surrounding each doughnut so they can be easily picked up individually. Use the parchment to carefully slide the doughnuts into the hot oil in 3 or 4 batches. Fry, flipping the doughnuts periodically, until they are golden brown on both sides, 2 1/2 minutes total. Using a slotted spoon, transfer the doughnuts to a paper towel–lined baking sheet to drain, then transfer to a rack to cool completely. (Be sure the oil temperature returns to 350˚ F between batches.)
- When the doughnuts have cooled, poke a hole in the side of each with a chopstick or skewer, wiggling it around to form a pocket. Put the jam in a piping bag and pipe into the hole in each doughnut. Dust the doughnuts with confectioners’ sugar.