Originally published by Chef Daniel Asher and 5280Magazine, this Sufganiyot recipe is one of our most complicated recipes and will test your patience and abilities, but the end result is so worth it!
Sufganiyot
- 1/2 cup- whole milk, at room temperature
- 3 Tbsp- granulated sugar
- 2 tsp- active dry yeast
- 1 large egg plus 1 yolk
- 3 Tbsp- sour cream
- 1/2 tsp- ground cinnamon
- 1/4 tsp- sea salt
- 1/2 tsp- pure vanilla extract
- Zest from 1/2 of a blood orange + 3 Tbsp juice
- 12oz all-purpose flour, plus more for rolling
- Grapeseed oil
- 1 9oz jar-Desert Blueberry Gin Deliciousness (or any flavor from our Deliciousness line)
- Powdered sugar
- Mix the milk, 2 teaspoons of the sugar, and yeast in a small bowl; set aside somewhere warm. Mix the remaining sugar with the egg and yolk on medium speed for about 1 minute. Add the sour cream, cinnamon, salt, vanilla, orange zest and juice, and the yeast mixture and mix well.
- With the mixer running, gradually add flour. Once a dough forms, remove the paddle and attach a dough hook. No dough hook? No problem, this is where you start kneading. Continue kneading or mixing while gradually adding the remaining flour until the dough is soft, smooth, and elastic. Transfer the dough to an oiled bowl, cover with oiled plastic wrap, and refrigerate overnight.
- Roll your dough out to a ½ inch thick. Using a 3” round cutter, cut out your doughnuts and arrange them on a sheet of oiled parchment paper. Reroll your dough as needed. Let the doughnuts rise at room temperature for 30 minutes.
- Meanwhile, add 2 inches of oil to a deep pot and let it heat to 350°. Line a large platter or baking sheet with a few layers of paper towels. Drop 2-3 doughnuts into the oil at a time, and fry until golden brown. Flip your doughnuts over and repeat on the other side. Move the doughnuts to your paper towels to let them cool.
- You’re now ready to fill your doughnuts. If you have a pastry bag, perfect! Otherwise a ziplock bag with a straw works great. Fill your bag with Deliciousness
- To fill the doughnuts, spoon the jam into a pastry bag fitted with a large plain piping tip. Insert the tip of a chopstick or reusable straw into one side of each doughnut, wiggling it to create a pocket for the jam. Insert the tip of the pastry bag into the opening and gently squeeze. Dust the filled doughnuts with powdered sugar before serving.
