Recipe courtesy of Molly Yeh
Marzipan Sugar Plum Sufganiyot
Getting reviews...
- Level: Intermediate
- Total: 5 hr 15 min (includes chilling, cooling and rising times)
- Active: 1 hr 10 min
- Yield: 24 sufganiyot
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 237
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 114 mg
Sufganiyot are traditional Hanukkah doughnuts and Molly loves to make and eat them every year. These are stuffed with a rich marzipan pastry cream mixed with plum jam and coated in nutmeg-infused sugar for a sweet crunchy exterior. They’re fluffy, plump and cute…PLUS you’ve gotta deep-fry on Hanukkah because it commemorates the miracle of the holiday!
- Level: Intermediate
- Total: 5 hr 15 min (includes chilling, cooling and rising times)
- Active: 1 hr 10 min
- Yield: 24 sufganiyot
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 237
- Total Fat
- 9 g
- Saturated Fat
- 3 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 1 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 114 mg
Ingredients
Marzipan Pastry Cream:
Sufganiyot:
Directions
Special equipment:
a deep-fry thermometer; a piping bag fitted with a large plain tip- For the pastry cream: In a medium saucepan over low heat, add the milk and heat until small bubbles appear around the perimeter of the pan. In a medium mixing bowl, add the almond paste, sugar, cornstarch, salt and yolks. Using a hand mixer, beat until the almond paste is dissolved and the mixture is smooth. Slowly pour in the milk, whisking, to temper the yolks. Pour the mixture back into the saucepan and increase the heat to medium low. Cook, stirring constantly, until a few bubbles pop to the surface and the mixture is thick like pudding, 5 to 6 minutes. Immediately transfer to a medium bowl. Whisk in the plum jam, almond extract and food coloring, if using. Cover the surface with plastic wrap and let cool, then refrigerate until chilled, at least 3 hours. (Can also be made a day ahead.)
- For the sufganiyot: In a medium mixing bowl, whisk together the flour, yeast, salt and 1/2 teaspoon of the nutmeg. In the bowl of a stand mixer fitted with the paddle attachment, add the almond paste, whole egg and yolks. Beat on high speed until the mixture is pale and most of the almond paste is incorporated (a few bigger chunks are totally fine). Add the milk, water and almond extract. Switch to the dough hook and add the dry ingredients. Knead on medium speed to make a smooth, slightly stiff dough, 2 to 3 minutes. Add the butter 1 tablespoon at a time, letting each addition incorporate before adding the next. Once all of the butter is added, knead on medium high to make a very smooth, supple but slightly sticky dough, 5 to 6 minutes (it should make a loose ball around the hook). Transfer the dough to a floured countertop and knead a few times to make a smooth ball. Put the dough in an oiled bowl and turn to coat. Cover with plastic and let rise until doubled, about 2 hours.
- Line 2 baking sheets with parchment and lightly dust with flour. Punch the dough down and roll out to a little more than 1/2 inch thick. Use a 2 1/4-inch cutter to cut out as many rounds as possible (you should get about 14 rounds) and place on the prepared baking sheets. Bunch the scraps together and let sit, covered, for 10 minutes, then reroll and cut more rounds (you should have about 24 total). Cover the rounds loosely with plastic wrap and let rise until noticeably puffed, about 30 minutes.
- Meanwhile, heat about 2 inches of neutral oil to 350 degrees F in a Dutch oven over medium heat.
- In a small bowl, mix the granulated sugar with the remaining 1/2 teaspoon nutmeg. Set aside.
- Fry the dough in batches until puffed and deep golden, about 2 minutes per side. Remove to a rack placed over a baking sheet to drain. Roll in the nutmeg sugar to coat thoroughly. Let cool.
- Whisk the pastry cream to smooth it out and lighten it up a bit. Transfer to a piping bag with a large plain tip.
- Prep the sufganiyot for filling by inserting a chopstick (or something of a similar size) into the side of each sufganiyot to make a hole for the filling. Pipe the filling into each and set with the filling side up on a platter. These are best the day they are made. If storing, refrigerate because of the pastry cream filling.
