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Babka Sufganiyot
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Truth be told, I hate doughnuts (and cupcakes). Don’t get me wrong, its not like I avoid unhealthy food – it’s just that I really I do not like doughnuts. (I love cookies though, but that’s for another time). That being said, until now I have never had a fresh out of the fryer, dripping with Nutella homemade doughnut. And so I have been converted. You must try these. I am using my favourite challah dough for this recipe, but if you have another favourite yeasted dough, go for it, make it yours.
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Traditionally, sufganiyot, the iconic Hanukkah treat, is jam filled (another thing that I am not a fan of). So, I have combined an Italian Bombolini, which is a Nutella filled mini doughnut, with a sufganiot made from challah dough, and stuffed it with Nutella and then rolled in cinnamon sugar or just sugar.
A few tips. If you have a 2-inch cookie cutter, use it to cut the dough balls. I do not, so I used the rim of one of my water glasses, which is 2 inches. If you have a piping tip, you can fit it into a zip lock bag (cut the corner off to make room for the tip) or use a pipping bag. Fill the bag with Nutella. My piping tips went missing this year, so I just used a squeeze bottle instead. I filled the bottle and cut the hole at the tip a little larger. Then I set the filled bottle in bowl of boiling water. This warmed the Nutella up and made squeezing it out of the tip a little easier. You can fill the sufganiot from the side or top, although I like them top-filled with lots of excess Nutella oozing out.
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Make sure your oil is around 350˚F. You’ll know it’s hot enough when you drop a piece of bread into the oil and it browns perfectly.
Am I making you drool yet?
Happy Hanukkah!!
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Babka Sufganiyot
This is what you get when two culinary cultures collide: sufganiyot with challah dough and Italian Nutella bombolini. A new Hanukkah tradition!
Equipment
- Pastry bag fitted with a piping tip or a squeeze bottle.
- Slotted spoon.
- 2-inch cookie cutter or 2-inch rim of a glass
Ingredients
For the Dough
- 2 tsp quick-rise instant yeast
- 465 g/16¼ oz (3¼ cups) all-purpose flour
- ¼ cup warm water (120ºF)
- ¼ cup vegetable oil
- 3 large eggs, room temperature
- ¼ cup honey
- 1½ tsp salt
For Frying and Assembly
- 1 cup sugar
- 2 tbsp cinnamon
- Enough vegetable oil to fill your pot 3 inches deep*
- 1 375 ml jar of Nutella
Instructions
Make the Sponge
- In a large bowl (I like clay), mix the yeast with ⅓ cup of the measured flour, add the warm water and whisk to mix. Cover with a towel or plastic wrap and let this mixture rest for about 10-15 minutes. It will puff up and become spongy looking. This is called a sponge.
Make the Dough
- Add the oil, eggs, honey and salt to the Sponge. Stir until well combined; the sponge will remain lumpy. I use a wooden spoon for this. Add the remaining flour and mix the dough in the bowl until the ingredients are combined; the dough will be very shaggy.
Knead the Dough
- Turn the dough out onto your work surface; knead until the dough is very smooth, about 5-10 minutes. Or you can do this in a standing mixer fitted with the dough hook on speed 3.Transfer the dough to a warm, clean, large bowl, cover the top with a towel and place in a warm cozy area of your kitchen. (See note*) Let the dough rise until it has doubled in size. This will take about 1½-2 hours.
- Line a baking sheet with parchment paper.
- Punch the dough down and roll the dough out until it is ½-inch thick. Using a 2-inch cookie cutter or the rim of a drinking class, cut the dough into circles and place on the parchment paper, spacing 1" apart. Re-roll the scraps once and cut out more rounds. Cover dough circles loosely with a towel and let rise until not quite doubled in size, 30-40 minutes.
Frying and Assembly
- Place sugar and cinnamon in a medium bowl, mix.
- Fit a large heavy saucepan with thermometer; pour in oil to come 3" up the sides and heat over medium-high until thermometer registers 350°F.
- Working in batches and adjusting the heat to maintain the oil temperature, fry doughnuts, turning once, until golden brown, about 2 minutes. As the doughnuts come out of the oil, drop them into the sugar-cinnamon mixture and toss, then transfer to a paper towel. Repeat with all the doughnuts. Let cool for a few minutes.
- Place the Nutella in a piping bag fitted with a 6 mm tip (I use a squeeze bottle with a 6 mm or so tip). It helps to have the Nutella a little warm. I do this by putting the whole jar in a bath of hot water, then I scoop it into the bag or squeeze bottle.
- Working one at a time, poke a small hole into the top of doughnuts and gently pipe in a generous amount of Nutella. Let cool or eat right away!
Notes
*I use a small pot to fry the doughnuts in so that I don’t use up so much oil. You need the oil deep, so the smaller the pot is in diameter, the less oil you will need to have it come 3-inches up the side of the pot.
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