Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle

Name: Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 30
Cuisine: Global
Ingredients: 2 packages regular active dry yeast; 380 grams can dulce de leche (caramelized sweetened condensed milk); 2 eggs; 1 liters Gold Medal® all-purpose flour; 79 milliliters granulated sugar; 1 teaspoon ground cinnamon; 473 milliliters pint heavy whipping cream; 237 milliliters warm milk (105°F to 115°F); 118 milliliters milk chocolate chips; 59 milliliters powdered sugar; 1 teaspoon salt; 3 teaspoons shortening; 1 teaspoon vanilla; 30 servings Vegetable oil for frying; 118 milliliters warm water (105°F to 115°F)

Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 3g of protein, 9g of fat, and a total of 178 calories. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 30. It will be a hit at your Hanukkah event. A mixture of regular active yeast, warm milk, shortening, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 2 hours and 45 minutes.

Instructions

Make Sufganiyot. In large bowl, stir warm water, yeast and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. (If yeast doesn’t bubble, throw out mixture and start over.) Stir in remaining granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth.

Ingredients you will need

Granulated Sugar

Cinnamon

Dough

All Purpose Flour

Water

Yeast

Egg

Milk

Salt

Cooking Oil

Equipment you will use

Bowl

Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size.

Ingredients you will need

Cooking Spray

Dough

Wrap

Cooking Oil

Equipment you will use

Plastic Wrap

Bowl

Gently punch down dough; divide in half.

Ingredients you will need

Dough

Punch

Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary.

Ingredients you will need

Dough

Roll

Equipment you will use

Cookie Cutter

Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes.

Ingredients you will need

Cooking Oil

Equipment you will use

Kitchen Towels

Baking Sheet

In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Drain on a plate covered with paper towels. Cool at least 10 minutes before filling.

Equipment you will use

Paper Towels

Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use.

Ingredients you will need

Dulce De Leche

Powdered Sugar

Whipping Cream

Whipped Cream

Vanilla

Equipment you will use

Hand Mixer

Bowl

On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge (be careful not to break through completely). In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot.

Ingredients you will need

Whipped Cream

Equipment you will use

Wooden Spoon

In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on High, stopping to squeeze bag every 30 seconds, until chips are melted and smooth.

Ingredients you will need

Chocolate Chips