Name: Boston Cream Donut Sufganiyot
Prep time: 15 min
Cook time: 30 min
Total time: 135 min
Cuisine: Israeli
Ingredients: 1 tbsp yeast; 1/3 cup sugar (divided); 1.5 cup warm milk or water (any pareve or dairy milk works); 4-5 cups flour; 1 egg; 1 egg yolk; 1/2 tsp salt; 1 tsp baking powder; 4 tbsp butter or non-dairy butter (room temperature); large bottle of oil (for frying); 2 cups milk (any pareve or dairy milk works); 1/3 cup sugar; salt (pinch); 2 1/2 tbsp cornstarch; 1 tbsp vanilla extract; 6 large egg yolk; 3 tbsp butter or non dairy butter; 6 oz semi sweet chocolate chips; 1/3 cup heavy cream; 4 tbsp unsalted butter; salt (pinch); 1 tsp corn syrup (optional)

Israeli

Bowl

Whisk

Saucepan

In stand mixer fitted with the dough hook, or large bowl, proof yeast by mixing with two tablespoons sugar and warm milk or water. Let sit for 10 minutes until frothy.

Add three cups of flour, baking powder, egg and yolk, and rest of sugar. Mix well at a low speed. Add one cup of flour, salt, then add one tablespoon of butter at a time until incorporated.

Knead for five to seven minutes, adding extra flour as needed for a smooth consistency. Set in warm place to rise for 45-60 minutes.

Gently pull off handfuls of the dough and lightly form into balls. I made mine 2 oz each which makes 24 medium sized donuts. You can make yours any size you prefer.

Rest on a baking sheet for a second rise of 30-45 minutes. They will double in size during rising. 

Fill a wide pot 2/3 of the way with oil and heat on medium high to 350º - 360ºF.  When it is the right temperature you should immediately have bubbles forming around the dough as you drop it in the oil. Fry two or three doughnuts at a time for about two minutes on each side.  Be sure not to crowd in the pot or they will not cook right and will be oily on the inside.

Rest on wire rack to cool for 10-15 minutes.Place paper towels below wire rack to catch oil drips but do not rest donuts on paper towels or they will become soggy.

Heat the milk over medium high heat and bring it to a simmer, almost to a boil. 

While the milk is being heated, place the sugar, egg yolks, vanilla, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. Set aside until the milk comes to a boil.

As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, while whisking constantly to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.

Heat the custard over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes.

While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from heat and add the butter. Whisk in the butter until it’s completely mixed in.

Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.

Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.

Put all the ingredients except butter into a saucepan or microwave safe bowl.

Heat over a medium low heat over a double boiler. Stir until chocolate is melted and the sauce looks smooth and shiny. This can be done in the microwave in 30 second intervals stirring after each interval until melted, smooth and shiny.

While the sauce is hot add butter and stir until fully incorporated.

Use immediately. If it cools down too much you can warm it up again on the stove or in the microwave in 15 second intervals.

Boston Cream Donut Sufganiyot

Utensils needed:

Overview

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Cuisine

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