A sufganiyot is the real name of the famous donut filled with jelly that we all love!
2/3 cup unsalted butter
3 1/3 cups all-purpose flour
1/2 teaspoon Kosher salt
1 1/2 tablespoon white sugar
10 large eggs
2 egg yolks
2 tablespoon white sugar, divided
1 cup heavy cream (35%), divided
1/2 teaspoon vanilla paste or extract
1/4 cup 70% chocolate (or any dark chocolate will do)
1 tsp ground cinnamon
1/2 cup icing sugar
Vegetable oil, for deep frying
Whipped cream, for garnish (optional)
For the choux pastry, place the butter in a large pot with two cups of water. Bring to a bubble. Then, over medium heat, add the flour, salt, and sugar and start vigorously stirring with a wooden spoon until your choux is cooked. This should take about seven to 10 minutes and a lot determination. Once your choux is cooked, transfer it to a stand mixer with the paddle attachment. Turn on medium-low speed and add the eggs one at a time while the dough is still hot. Make sure each egg is fully incorporated before adding the next one. Once the mix is ready, cover with plastic wrap and refrigerate until fully cold, about one hour.
For the chocolate custard, in a small pot over low heat, combine the egg yolks, one tablespoon sugar, half cup heavy cream. And the vanilla. Whisk constantly until the mixture starts to thicken. At the same time, melt your chocolate in a double boiler until liquid (see page 207), or microwave it in 30 second increments until melted. Mix the melted chocolate and custard, then set aside to fully cool. With a hand mixer, mix the remaining one tablespoon of sugar, and half cup cream to stiff peaks, then fold the whipped cream into the chocolate custard.
Mix your cinnamon and icing sugar together in a small bowl to garnish your sufganiyot!
To fry your sufganiyot, heat a deep fryer or large pot of oil to 325F. A kitchen thermometer is very helpful here, and make sure to use enough oil so that the sufganiyot can move around freely. In small batches, drop in a heaping tablespoon of choux paste into the oil, being careful not to let it splatter. Cook for three to four minutes per side until the sufganiyot have tripled in size and are hollow and light. You can tell they’re coked if they maintain their shape when removed from the oil. If they aren’t cooked enough, they’ll collapse. Once the sufganiyot have had about 15 seconds to rest and there is no visible oil left on the surface dust with cinnamon sugar. Start on the next batch of sufganiyot, making sure to let the oil come back up to temperature between batches. Continue until you’ve used all your choux pastry.
You can plate these any way you like: stuff the sufganiyot with the custard using a piping bag, or spread the custard out on a plate and place the sufganiyot overtop. Garnish with the whipped cream if using.
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