Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle

Health score
1%
Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle
165 min.
30
228kcal

Suggestions


Indulge in the delightful world of Sufganiyot, a traditional treat that brings joy to any gathering! These fluffy, golden doughnuts are not only a festive favorite during Hanukkah but also a perfect snack for any occasion. Imagine biting into a warm, pillowy doughnut filled with a luscious Dulce de Leche whipped cream that melts in your mouth, creating a symphony of flavors that dance on your palate.

What sets this recipe apart is the rich combination of textures and tastes. The sweet, creamy filling is perfectly complemented by a decadent chocolate drizzle that adds a touch of elegance to these delightful treats. With each bite, you’ll experience the warm spices of cinnamon and the comforting aroma of freshly fried dough, making these Sufganiyot irresistible.

Whether you’re hosting a festive gathering or simply looking to satisfy your sweet tooth, this recipe serves 30 people, ensuring that there’s plenty to share (or keep all to yourself!). The preparation may take a bit of time, but the end result is well worth the effort. So roll up your sleeves, gather your ingredients, and get ready to impress your friends and family with these scrumptious Sufganiyot that are sure to become a beloved favorite!

Ingredients

  • 0.5 cup water (105°F to 115°F)
  • packages yeast dry
  • 0.3 cup granulated sugar 
  • 4.5 cups flour all-purpose
  • teaspoon salt 
  • teaspoon ground cinnamon 
  • cup milk (105°F to 115°F)
  • 0.3 cup vegetable oil 
  •  eggs 
  • serving vegetable oil for frying
  • cups cup heavy whipping cream 
  • 0.3 cup powdered sugar 
  • teaspoon vanilla 
  • 13.4 oz condensed milk sweetened canned (caramelized condensed milk)
  • 0.5 cup milk chocolate chips 
  • teaspoons shortening 

Equipment

  • bowl
  • baking sheet
  • paper towels
  • plastic wrap
  • hand mixer
  • wooden spoon
  • cookie cutter
  • ziploc bags
  • microwave
  • kitchen towels
  • dutch oven

Directions

  1. Make 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 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.
  2. 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.
  3. Gently punch down dough; divide in half.
  4. 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.
  5. 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.
  6. 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.
  7. Drain on a plate covered with paper towels. Cool at least 10 minutes before filling.
  8. 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.
  9. 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.
  10. 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.
  11. Cut very small opening in bottom corner of bag; pipe melted chocolate mixture over sufganiyot.
  12. Let stand until set, about 15 minutes.
  13. Serve immediately.

Nutrition Facts

Calories228kcal
Protein7.34%
Fat44.88%
Carbs47.78%

Properties

Glycemic Index
8.3
Glycemic Load
16.25
Inflammation Score
-3
Nutrition Score
5.4686956250149%

Nutrients percent of daily need

Calories:228.02kcal
11.4%
Fat:11.46g
17.63%
Saturated Fat:5.66g
35.4%
Carbohydrates:27.45g
9.15%
Net Carbohydrates:26.78g
9.74%
Sugar:12.73g
14.15%
Cholesterol:34.12mg
11.37%
Sodium:106.03mg
4.61%
Alcohol:0.05g
100%
Alcohol %:0.08%
100%
Protein:4.22g
8.43%
Vitamin B1:0.22mg
14.6%
Selenium:9.82µg
14.03%
Vitamin B2:0.22mg
12.89%
Folate:48.64µg
12.16%
Phosphorus:78.54mg
7.85%
Manganese:0.14mg
7.18%
Vitamin B3:1.34mg
6.72%
Calcium:64.06mg
6.41%
Vitamin A:296.26IU
5.93%
Iron:0.98mg
5.45%
Vitamin K:5.58µg
5.32%
Vitamin B5:0.36mg
3.59%
Potassium:111.96mg
3.2%
Vitamin E:0.45mg
3%
Vitamin D:0.43µg
2.85%
Fiber:0.67g
2.67%
Zinc:0.4mg
2.66%
Magnesium:10.21mg
2.55%
Vitamin B12:0.15µg
2.52%
Vitamin B6:0.04mg
1.87%
Copper:0.04mg
1.81%