HAZELNUT SPREAD-FILLED SUFGANIYOT RECIPE - (4.3/5)
Provided by á-174535
Number Of Ingredients 14
Steps:
- In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves. Add 1 cup of the flour, the granulated sugar, salt, cinnamon, nutmeg, vanilla, and 2 eggs to yeast mixture. With paddle attachment, mix on low speed until well blended. Replace paddle attachment with dough hook; add remaining flour. Mix on low speed until dough comes together, then on medium speed until dough is smooth, elastic and pulls away cleanly from sides of bowl. Spray large bowl with cooking spray. Form dough into ball; place in bowl. Cover with plastic wrap and refrigerate about 8 hours or overnight. Remove dough from refrigerator and allow to come to room temperature, about 1 hour. On lightly floured work surface, roll dough to 1/4 to 1/2-inch thickness. Using 2-inch round cookie cutter or small juice glass, cut out 16 circles, pressing together and rerolling dough scraps as necessary. Line cookie sheet with cooking parchment paper. On centers of 8 of the circles, spoon 1/2 teaspoon hazelnut spread; lightly brush beaten egg around edge of circles. Top with remaining circles, lightly pressing edges together. Place sufganiots on cookie sheet; cover with plastic wrap and let rest 30 minutes. In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry sufganoits, 3 or 4 at a time, do not overcrowd the oil, in hot oil 1 to 2 minutes on each side or until golden brown. Drain on cooling rack placed over cookie sheet or paper towels. In large bowl, place powdered sugar; roll sufganiots in powdered sugar; cool at least 15 minutes. Re-roll in powdered sugar before serving.
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Sophie Anne
[email protected]I followed the recipe exactly, but the sufganiyot didn't turn out as expected. They were a bit too dense.
sanjana bartaula
[email protected]The sufganiyot were a bit dry, but the hazelnut spread filling was delicious.
Thabo Mokoele
[email protected]I made these sufganiyot for my family and they loved them. The hazelnut spread filling was a big hit.
anoj sirpaili
[email protected]These sufganiyot are a bit messy to eat, but they are so worth it. The hazelnut spread filling is incredible.
Tsotne Tsiskarishvili
[email protected]The hazelnut spread filling is the perfect complement to the fluffy dough. These sufganiyot are a must-try.
Nkosenhle Ndwandwe
[email protected]I've never made sufganiyot before, but this recipe made it easy. The sufganiyot were delicious and I will definitely be making them again.
Chris Justud
[email protected]These sufganiyot are so good, I could eat them every day.
Aqii vloger aqii
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of hazelnut spread, but I'm glad I did. The sufganiyot were amazing!
sorif mia
[email protected]These sufganiyot are perfect for a special occasion. They are beautiful and delicious.
Zia Ur Rehman
[email protected]I love the unique flavor of the hazelnut spread filling. These sufganiyot are a must-try for any Nutella fan.
Kittyana
[email protected]The recipe was easy to follow and the sufganiyot turned out great. I would definitely make these again.
mahbuba bithi
[email protected]I made these sufganiyot for Hanukkah and they were a huge success. The hazelnut spread filling was a big hit with my guests.
Kraven Bodenhamer
[email protected]These sufganiyot are a bit time-consuming to make, but they are worth the effort. The end result is a delicious and festive treat.
Laxmi devkota
[email protected]I followed the recipe exactly and the sufganiyot turned out perfectly. They were golden brown and filled with a creamy hazelnut spread. My family loved them!
Nwose Chidera
[email protected]Delicious! The hazelnut spread filling is the perfect balance of sweet and nutty. The dough is light and airy. I highly recommend this recipe.
Abir Ullah
[email protected]These sufganiyot were a huge hit at my party! Everyone loved the hazelnut spread filling and the dough was perfectly fluffy. I will definitely be making these again.