Babka Sufganiyot Recipe

Instructions

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Line a baking sheet with parchment paper.

5. 5

   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.

6. 6

   Place sugar and cinnamon in a medium bowl, mix.

7. 7

   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.

8. 8

   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.

9. 9

   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.

10. 10

    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!