Glazed Chocolate Doughnuts – Chocolate Sufganiyot

Name: How to make Glazed Chocolate Jam Doughnuts - Chocolate Sufganiyot
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Yield: 16 Doughnuts
Ingredients: 190 ml Warm milk (110 F); 500 grams All-purpose flour; 50 grams All-purpose flour (extra for kneading); 1 Egg (large); 2 1/4 tsp Instant dry yeast ((1 envelope)); 50 grams Sugar; 60 grams Butter; 1/2 tsp Salt; 1 tsp Vanilla extract; 1 litre Cooking oil; 200 grams Chocolate; 120 ml Fresh Cream

These deep-fried doughnuts are an addictive treat during the Jewish festival for Hanukah. These glazed chocolate doughnuts are a twist on the traditional doughnuts that are filled with jam and dusted with powdered sugar. These chocolate glazed doughnuts decorated with sprinkles are very popular with the kids.

A twist to the classic jam doughnuts these glazed chocolate doughnuts are perfect to celebrate the Jewish festival of Hanukah.

Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot

Last year, I shared with you my Jam doughnuts. These are traditionally made during the Jewish festival of Hanukah. When I make the jam doughnuts I also make these glazed chocolate doughnuts. During the rest of the year, we make the ring-shaped donuts with sprinkles or cinnamon sugar and of course when fall sets in we have to make pumpkin doughnuts. So many choices but you know. DONUTs! You can never have enough of these.

These Hanukkah doughnuts are much easier than the ring-shaped donuts. I think these are probably the easiest doughnuts I have ever made. The dough is fairly simple, and easy. Once proved you divide and shape them into balls like you would dinner rolls. Once proved again all you do is deep fry this delicious treats. Fill them jam or glaze them with chocolate. You can also keep them simple with a generous dusting of powdered sugar. Told you it was easier than any doughnuts you’ve ever made.

Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot

Let’s talk ingredients and substitutes and a few tips (Save/Pin)

Liquid – I always use milk I think it adds so much more flavor. Having said that originally water is used for two reasons. It’s more kosher so the presence of milk does not conflict with food. Second, the milk solids when cooked in hot oil tend to make them darker; so you have to be extra careful when frying them. I still have always used milk.
Oil – you can use peanut oil, sunflower oil or canola oil. I always use canola oil. Do not use olive oil as it has a strong flavor. You want to use any oil that is good for deep frying and has no flavor.
Instant dry yeast – I always use instant dry yeast but you are welcome to use fresh yeast as well – For this recipe, you will need 30 grams of fresh yeast.
All-Purpose Flour – You can use bread flour and the doughnuts will be lighter but not necessary. I have always used all-purpose flour and that’s works perfectly for me.
Chocolate – I like to use dark chocolate but if making these for kids semi-sweet chocolate would be perfect.

Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot

Recipe – Fried Chocolate Doughnuts – Chocolate Sufganiyot (Save/Pin)

Tools

Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot

Ingredients

For the Dough

Warm milk – 190 ml (3/4 cup) – 110 F
All-purpose flour – 500 grams
All-purpose flour – 50 grams for kneading
Egg – 1 large
Instant dry yeast – 2 1/4 tsp (1 envelope)
Sugar – 50 grams (1/4 cup)
Butter – 60 grams (1/4 stick)
Salt – 1/2 tsp
Vanilla extract- 1 tsp (or rose essence)

For Deep-frying

Cooking oil for deep frying and to oil the bowl – 1 liter (4 cups)

Chocolate Glaze

200 grams Chocolate (semi-sweet)
120 ml Fresh cream

Method

Prepare Yeast Mix

In a cup or bowl – add warm milk, yeast, and one tablespoon sugar.
Stir well and set aside for five mins to foam.
When formed up (about 3 to 5 mins) – add the egg, remaining sugar and vanilla.
Mix to combine well.

Prepare Dough

In a larger bowl or mixer with hook attachment.
Add flour and salt – mix to combine.
Pour in the yeast mixture.
Mix on medium speed scraping the sides of the bowl as needed.
Once all the flour is mixed in – knead for 2 minutes on medium-low speed (or with your hands for 5 minutes).
This is a soft dough so do not be tempted to add more flour.
Then add the soft butter.
Knead for 3 minutes more on medium speed.
By this time the dough will still be soft and elastic but less sticky and shinier.
Place the dough in an oiled bowl, cover and let rise until double in volume for about 45 minutes.

Forming the Doughnuts

Once double in volume and chilled – invert on a floured surface.
Divide the dough into 14 to 16 portions – (roll into a log then cut the log in half, then half again until you have 14 to 16 portions).
Roll each portion into a ball and place it on a flour dusted parchment paper to prevent sticking.
Once all the balls are rolled – press with your palm on top of each to flatten it slightly. This will make sure it becomes a doughnut shape rather than a ball shape.
Tip – Always make one or two mini doughnuts for the purpose of testing oil temperature.
Cover with a damp kitchen cloth and let rise again for 30 minutes in a warm place.

Deep Fry the Doughnuts

Heat cooking oil in a pot or fryer to about 325 F.
Tip – ideally, you want the oil hot but not so it will brow the doughnut instantly. These need to be cooked thru before they brown.
You need enough oil so the doughnuts will float in them.
Add a mini doughnut to test the oil.
Once the oil is ready – add two or three doughnuts at a time.
Do not crowd the pan as the temperature of the oil will drop/cool down too fast.
The doughnuts should rise in 30 secs as they puff.
Let cook for 30 seconds before you flip so it can continue to puff on the other side.
Cook for another 30 seconds on the other side and again.

Chocolate glaze

Chop the chocolate into smaller pieces
Combine chocolate and cream in a microwave safe bowl
Melt chocolate at 30-sec interval until smooth. Let cool for 2 to 3 minutes
Dip the top of each doughnut into the chocolate glaze
Decorate with sprinkles before the chocolate sets.

Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.

Ultimate glazed Chocolate Doughnuts, Chocolate Glazed Doughnuts, Chocolate Sufganiyot

Whether you call them Jam Doughnuts, Sufganiyot, Sufganiyah, Donuts, Hanuka bread these are delicious deep fried treats. Traditionally filled with sweet jam and dusted with powder sugar but can be glazed with chocolate or other flavors too. This simple, easy and effortless recipes with my tips and trick will make sure you have delicious and perfect doughnuts every single time.

How to make Glazed Chocolate Jam Doughnuts - Chocolate Sufganiyot

Author: Veena Azmanov

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: Israel

Keyword: chocolate, donuts, Doughnuts, glazed, Hanukah, Jewish, sufganiyot

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 2 hrs 30 mins

Calories: 267kcal

$20

Adjust Servings Here: 16 Doughnuts