Baked Sufganiyot
By Ruthie Keinan
Ingredients (for about 30 medium-mini sufganiyot):
- 4 cups bread flour (or cake flour + 1 packet of fresh or dry yeast)
- 3 tablespoons sugar
- 2 tablespoons oil
- 2 egg yolks
- 2 tablespoons brandy
- 1 cup lukewarm water
- 1/2 teaspoon salt
For the filling -
Jam, dulce de leche, chocolate cream or any other cream
For coating -
Sugar or powdered sugar
Preparation:
- Prepare the dough - mix the flour with the yeast, sugar, oil, egg yolks, and half a cup of water with a dough hook in a mixer. Gradually add more water until a stable dough is formed. Add the brandy and salt, and continue kneading at medium speed for about 8 minutes, until a soft ball is formed that does not stick to the bowl (more water or flour may be needed to achieve the right texture). Cover the bowl and let the dough rise for about an hour, until it doubles in volume.
- Punch down the dough to its original volume, pinch off a generous tablespoon of dough and roll it between your hands into balls about 4 cm in diameter. Continue with the rest of the dough.
- Arrange the balls in the dents of a rounded muffin tin, cover with a towel and let rise for about 30 minutes.
- Bake in a preheated oven at 180 degrees Celsius for 10-15 minutes, or until the sufganiyot are golden. Turn onto a rack and cool slightly. Fill with a syringe and sprinkle with powdered sugar or sugar.
Strawberry and Cream Sufganiyot
By Miki Shemo
Ingredients:
For vanilla cream filling -
- 1 container (250 mL) sweet cream
- 1 cup (240 mL) milk
- 80 g (1 packet) instant vanilla pudding
- For strawberry coulis (optional) -
- 250 g strawberry fruit puree
- 1 tbsp honey
- 35 g sugar
- 4 g pectin
Preparation:
- Prepare vanilla cream - in a mixer, whip all ingredients together until stable cream forms.
- Prepare strawberry coulis - mix sugar with pectin, in a small pot cook fruit puree and honey until lip-warm, add pectin and sugar, continue cooking until boiling, remove from heat, pour into cups up to 2 cm height, and refrigerate the rest with the cups.
- Assemble the sufganiyah - slice sufganiyah in half. Drizzle vanilla cream and a little coulis, add a few strawberry slices, gently close the sufganiyah, sprinkle some powdered sugar and serve.