SUFGANIYOT WITH DULCE DE LECHE WHIPPED CREAM FILLING & CHOCOLATE DRIZZLE RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 19
Steps:
- SUFGANIYOT: In large bowl, stir warm water, yeast, and a pinch of the granulated sugar until yeast dissolves; let stand a few minutes until yeast bubbles. If yeast doesn't bubble, throw out mixture and start over. Stir in remaining 1/3 cup of granulated sugar, 2 1/2 cups of the flour, the salt, cinnamon, warm milk, oil, and eggs until well mixed. Gradually stir in more flour until dough is firm and smooth. Lightly grease large bowl with oil or cooking spray; place dough in bowl, turning to grease all sides. Cover bowl loosely with plastic wrap and let rise in warm place about 1 hour or until dough has doubled in size. Gently punch down dough; divide in half. Roll out each half to 1/4-inch thickness. Using 2 1/2-inch round cookie cutter or drinking glass, cut out 30 circles, pressing together and rerolling dough scraps as necessary. Place circles on greased cookie sheet to rest, covering circles with a kitchen towel while oil for frying is heating up, 15 to 30 minutes. In Dutch oven, heat 3 to 4 inches oil to 375°F. Fry sufganiyot, 4 or 5 at a time, in hot oil about 2 to 3 minutes on each side or until browned and cooked through to the center. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling. Meanwhile, make Dulce de Leche Whipped Cream. In chilled large bowl, beat whipping cream with electric mixer on high speed until starting to thicken. Gradually add powdered sugar, then vanilla, beating until thick. Beat in dulce de leche, 1 tablespoon at a time, until completely incorporated, then until stiff peaks form. Refrigerate until ready to use. On sheet of waxed paper, arrange cooled sufganiyot in single layer. Using the end of a wooden spoon, poke a hole through the side of each to within 1/2 inch of opposite edge, be careful not to break through completely. In decorating bag fitted with round tip (1/4- to 3/4-inch wide), place whipped cream mixture; pipe 1 to 2 tablespoons into each sufganiyot. In small resealable food-storage plastic bag, place chocolate chips and shortening; reseal bag. Microwave on high, stopping to squeeze bag every 30 seconds, until chips are melted and smooth. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot. Let stand until set, about 15 minutes. Serve immediately.
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Brenda Chombe
[email protected]I'm so glad I found this recipe! These sufganiyot were a hit at my party.
Saju Islam
[email protected]These sufganiyot were a bit too sweet for my taste, but they were still good. I think I would use less sugar next time.
genral 773
[email protected]I'm not a big fan of chocolate, so I omitted the chocolate drizzle. The sufganiyot were still delicious.
Umesha Arachchi
[email protected]These sufganiyot were delicious! I loved the way the chocolate drizzle complemented the sweetness of the dough and filling.
Earnest Saviye
[email protected]I had a hard time finding dulce de leche, so I used caramel sauce instead. It worked out just fine.
Alaya Johnson
[email protected]These sufganiyot were a bit too oily for my taste, but they were still good.
Phemelo Maleke
[email protected]I've never made sufganiyot before, but these turned out great. I'm so glad I tried this recipe.
Palwasha Khan
[email protected]These sufganiyot were amazing! They were so easy to make, and they tasted even better than I expected.
Sharmili Rahman
[email protected]I'm not a big fan of sufganiyot, but these were pretty good. The dough was light and fluffy, and the filling was tasty.
Luther Hippolyte
[email protected]These sufganiyot were delicious! I loved the combination of the sweet dough and the creamy filling.
Manoj Kc
[email protected]I had a hard time getting the dough to rise. I think I might have added too much flour.
Mehar Badshah
[email protected]These sufganiyot were a bit too sweet for my taste, but they were still good.
Samad 1995
[email protected]I followed the recipe exactly, and my sufganiyot turned out perfect. They were golden brown and filled with a sweet and creamy filling. I will definitely be making these again.
MD Shohanur Rohman Shohan
[email protected]These were the best sufganiyot I've ever had! The dough was perfectly fried, and the filling was creamy and flavorful.
gamer tray
[email protected]I've made these sufganiyot twice now, and they're always a crowd-pleaser. They're so easy to make, and they taste amazing.
Maaz Pathan
[email protected]These sufganiyot were a hit at my Hanukkah party! They were light and fluffy, with a delicious dulce de leche whipped cream filling. The chocolate drizzle added a perfect touch of sweetness.