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Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle
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Prep Time:
1 hour
Total Time:
2 hours 45 minutes
Israeli-style sufganiyot with a modern twist: filled with creamy dulce de leche for a delicious Hanukkah treat.
Ingredients:
  • 1/2 cup warm water (105°F to 115°F)
  • 2 packages regular active dry yeast
  • 1/3 cup granulated sugar
  • 4 1/2 to 5 cups Gold Medal™ all-purpose flour
  • 1 teaspoon salt
  • 1 cup warm milk (105°F to 115°F)
  • 1/3 cup vegetable oil
  • Vegetable oil for frying
  • 1 pint (2 cups) heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla
  • 1 can (13.4 oz) dulce de leche (caramelized sweetened condensed milk)
  • 1/2 cup milk chocolate chips
  • 3 teaspoons shortening
Instructions:
  • In a large bowl, combine warm water, yeast, and a pinch of granulated sugar. Allow the yeast to dissolve and bubble for a few minutes. If the yeast doesn't bubble, discard the mixture and start over. Add the remaining granulated sugar, 2 1/2 cups of flour, salt, cinnamon, warm milk, oil, and eggs. Mix well until fully combined. Gradually incorporate more flour until the dough is firm and smooth.
  • Grease a large bowl generously with oil or cooking spray, then place the dough inside, ensuring all sides are coated. Cover the bowl loosely with plastic wrap and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
  • Flatten and divide dough; roll each half into 1/4-inch thickness. Use a 2 1/2-inch round cookie cutter or drinking glass to cut out 30 circles. Place circles on greased cookie sheet, cover with a kitchen towel, and let rest while heating oil for frying for 15 to 30 minutes.
  • Heat 3 to 4 inches of oil in a Dutch oven to 375°F. Fry 4 or 5 sufganiyot at a time until golden brown and cooked through, about 2 to 3 minutes per side. Drain on paper towels and cool for at least 10 minutes before filling.
  • Prepare the Dulce de Leche Whipped Cream: In a chilled large bowl, use an electric mixer on high speed to beat the whipping cream until it starts to thicken. Slowly add the powdered sugar and vanilla, beating until thick. Gradually mix in the dulce de leche, 1 tablespoon at a time, until fully incorporated and stiff peaks form. Refrigerate until needed.
  • Place the cooled sufganiyot in a single layer on a sheet of waxed paper. Use the end of a wooden spoon to create a hole in the side of each sufganiyot, stopping 1/2 inch before the opposite edge (be gentle to avoid breaking through). Fill a decorating bag with a round tip (1/4- to 3/4-inch wide) with the whipped cream mixture and squeeze 1 to 2 tablespoons into each sufganiyot.
  • Place chocolate chips and shortening in a small resealable plastic bag. Microwave on High, pausing to squeeze the bag every 30 seconds, until the chocolate is melted and smooth. Cut a small hole in one corner of the bag and drizzle the melted chocolate over the sufganiyot. Allow the chocolate to set for about 15 minutes before serving immediately.

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