Hazelnut Spread-Filled Sufganiyot

Name: Hazelnut Spread-Filled Sufganiyot
Prep time: 11 h
Cook time: 11 h
Total time: 11 h
Yield: 8
Cuisine: Global
Ingredients: 2 teaspoons package regular active dry yeast; 59 milliliters butter, melted; 4 teaspoons hazelnut spread with cocoa; 1 egg, beaten; 2 eggs; 591 milliliters Gold Medal® all-purpose flour; 59 milliliters granulated sugar; 0 teaspoons ground cinnamon; 177 milliliters warm milk (105°F to 115°F); 0 teaspoons freshly ground nutmeg; 473 milliliters powdered sugar; 0 teaspoons salt; 1 teaspoon vanilla; 8 servings Vegetable oil for frying

Hazelnut Spread-Filled Sufganiyot might be just the side dish you are searching for. One portion of this dish contains about 8g of protein, 11g of fat, and a total of 410 calories. This recipe serves 8. Head to the store and pick up vegetable oil, warm milk, granulated sugar, and a few other things to make it today. It will be a hit at your Hanukkah event. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 11 hour.

Instructions

In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves.

Ingredients you will need

Butter

Yeast

Milk

Equipment you will use

Stand Mixer

Bowl

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.

Ingredients you will need

Granulated Sugar

Cinnamon

Vanilla

Nutmeg

All Purpose Flour

Yeast

Egg

Salt

Replace paddle attachment with dough hook; add remaining flour.

Ingredients you will need

Dough

All Purpose 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.

Ingredients you will need

Dough

Equipment you will use

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.

Ingredients you will need

Cooking Spray

Dough

Wrap

Equipment you will use

Plastic Wrap

Bowl

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.

Ingredients you will need

Dough

Juice

Roll

Equipment you will use

Cookie Cutter

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.

Ingredients you will need

Hazelnut Spread

Egg

Equipment you will use

Baking Paper

Baking Sheet

Place sufganiots on cookie sheet; cover with plastic wrap and let rest 30 minutes.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

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), in hot oil 1 to 2 minutes on each side or until golden brown.

Ingredients you will need

Cooking Oil