Chocolate Doughnuts - Sufganiyah

5 from 5 votes

Chocolate Doughnuts - Sufganiyah

Take your classic sufganiyot to the next level with these deep-fried chocolate doughnuts. Unlike the traditional jam doughnuts, these are glazed with chocolate. With this simple and easy recipe, you will choose to make your own donuts every year.

Course Dessert

Cuisine Israel

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

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 2 hours 30 minutes

Servings Doughnuts

Calories 267kcal

Author Veena Azmanov

Cost $20

Equipment

Ingredients

For the Dough

¾ cup Warm milk 110 F
4 cups All-purpose flour
½ cup All-purpose flour extra for kneading
1 Egg large
2 ¼ tsp Instant dry yeast (1 envelope)
¼ cup Sugar
2 tbsp Butter
½ tsp Salt
1 tsp Vanilla extract

For Deep-Frying

4 cups Cooking oil

Filling and Dusting

7 oz Chocolate
½ cup Whipping Cream 32 to 38%

Metric - US customary

Instructions

Dough

Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
Add the flour to the yeast mixture and combine well until all the flour is incorporated. Add the butter and combine well again. Then knead for 3 minutes on the stand mixer or 5 minutes by hand.
Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.

Shape

Once double in volume - invert on a floured surface. Divide the dough into 2 sections. Then, divide each section into 6 - making 12 doughnuts
Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
Roll each portion into a ball and place it on a parchment-line baking tray dusted with flour to prevent sticking.
Tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked..
Once all the balls are rolled, flatten it slightly. Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.
Tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compare to a ball
Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
Tip -They will rise and be cold but easier to handle when chilled. Alternatively, you can let them rise at room temperature for 30 minutes.

Deep Fry

Heat cooking oil in a large pot or deep fryer to about 350 °F to 360 ° F.
Tip - You don't want the oil too hot. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.
Add a mini doughnut to test the oil. Once the oil is ready - add two or three doughnuts at a time.
Tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
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.
Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 2 to 3 minutes for each donut to cook and be beautifully brown.
Remove onto a paper towel and let cool for 10 minutes before you fill and serve.

Prepare Chocolate glaze

Chop chocolate into smaller pieces. Combine the cream and chocolate together in a microwave-safe bowl combine the cream and chocolate. Melt at 30 seconds intervals until smooth. Cool for 2 to 3 minutes.
Dip the top of each doughnut into the chocolate glaze. Top with sprinkles (optional) before the chocolate sets.
Enjoy!

Video

Notes

The temperature of milk - It is very important to make sure the milk is warm, not hot neither cold. You don't need a thermometer to check - that's just a guide.
To check if the milk is the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm.
The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.

Nutrition