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active dry yeast flour sugar egg yolks egg milk orange zest orange juice brandy kosher salt vanilla unsalted butter vegetable oil strawberry jam powdered sugar thermometer
Viewed: 52 - Published at: 2 years agoIngredients
- 1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
- 3-4 cups all-purpose flour, divided, plus more for surface
- 1 tablespoon plus 1/4 cup sugar
- 2 large egg yolks
- 1 large egg
- 1/2 cup warm whole milk
- 1/2 teaspoon finely grated orange zest
- 2 tablespoons fresh orange juice
- 1 tablespoon brandy (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 6 tablespoons (3/4 stick) unsalted butter, room temperature, cut into pieces, plus more
- Vegetable oil (for frying; about 8 cups)
- 1 1/2 cups strawberry jam
- Powdered sugar (for dusting)
- A deep-fry thermometer; piping bag, and 1/4" round tip; 2 1/2"-diameter biscuit or cookie cutter
Method
- Combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water in the bowl of a stand mixer*; let stand until yeast starts to foam, about 5 minutes.
- Whisk in egg yolks, whole egg, milk, orange zest, orange juice, brandy, if using, salt, vanilla, 2 cups flour, and remaining 1/4 cup sugar. Mix on low speed with dough hook until combined, about 2 minutes.
- Add 6 tablespoons butter 1 piece at a time, mixing well between additions. (Any small lumps of butter will get worked into dough when more flour is added.)
- Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough is soft, smooth, and shiny-the dough will begin to pull away from the sides of bowl and climb up dough hook.
- Turn dough out onto a floured work surface and knead, adding more flour as needed, until no longer sticky, about 5 minutes. Transfer to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
- Roll out dough on a lightly floured surface until 3/4" thick. Using a floured cutter, cut out rounds of dough, twisting cutter to release the dough (this strengthens the edges so the dough puffs when frying). Reroll scraps once.
- Transfer rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite doubled in size, 40-50 minutes.
- If you are not ready to fry dough, refrigerate rounds up to 3 hours.
- Fit a large heavy saucepan with thermometer; pour in vegetable oil to measure 4" and heat over medium-high heat until thermometer registers 350°F. Working in batches, fry dough until golden, about 1 minute per side. Transfer to a paper towel-lined baking sheet and let cool slightly before filling.
- Pulse jam in a food processor until smooth (this will make it easier to pipe). Scrape jam into piping bag fitted with 1/4" tip*. Insert tip into top of sufganiyot and gently fill until jam just pokes out of hole. Dust with powdered sugar just before serving.
- Once you master the sufganiyot technique, you can swap in whatever preserve, pastry cream, or sugar coating you'd like.
