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Mini Salted Caramel Sufganiyot
The Jewish holiday of Hanukkah has some wonderful food traditions, but few are as tempting as the filled doughnuts known as sufganiyot. Here's how to make mini salted caramel sufganiyot that your whole family can enjoy
Loading ...December 5th, 2011
By Gav Martell; Dough recipe adapted from Chuck Hughes
Ingredients:
Filling
1 cup store-bought caramel sauce
1/2 teaspoon sea salt
Sufganiyot:
1 cup warm milk (about 105°F)
1 teaspoon active dry yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
4 tablespoons unsalted butter, cut into pieces and softened
Vegetable oil for brushing and deep frying
Sea Salt and confectioners' sugar for dusting
Directions:
- Bloom the yeast: Pour the warm milk into the bowl of a stand mixer. Sprinkle the yeast on top and stir to dissolve; let stand until foamy, about 5 minutes.
- Make the dough: Add the sugar, salt, vanilla and eggs to the bowl and whisk until blended. Add 2 1/4 cups flour and mix with the dough hook to combine, stopping to scrape down the bowl. Add the butter and mix until smooth.
- Let it rise: Brush a large bowl with vegetable oil; add the dough and cover with plastic wrap. Let rise in the refrigerator, at least 4 hours or overnight.
- Cut out the doughnuts: Line 2 baking sheets with parchment and dust with flour. Dust a clean surface with flour; turn out the dough onto the surface. Dust the dough with flour, then gently pat it out to make it easier to roll. Using a rolling pin, roll out the dough until about 1/2 inch thick. Cut the dough into 1 1/2-inch rounds; transfer to the prepared baking sheets. Reroll the scraps and cut out more rounds. Dust the dough rounds lightly with flour, cover with plastic wrap and let rest 1 hour in a warm place.
- Prepare filling: Mix the caramel sauce with the sea salt and set aside.
- Fry them: Heat deep fryer to 360°F. Working in batches, fry the doughnuts, turning, until golden brown, about 1 1/2 minutes total. Remove to paper towels to drain.
- Fill with salted caramel: Fit a pastry bag with a 1/8-inch-round tip. Fill the bag with salted caramel sauce. Dust doughnuts with confectioners' sugar and sprinkle with a pinch of seat salt. Insert the pastry tip into the side of each doughnut and gently squeeze to fill. Repeat with the remaining doughnuts. Serve warm.
Servings
Makes approximately 36 mini doughnutsIngredients
Directions
Photography by Gav Martell
Copyright © 2012 St. Joseph Media. All Rights Reserved.