Mini Jelly Donuts “Sufganiyot”, Three Ways

Sufganiyot three ways

It’s my third Hanukkah in Israel and each time someone hands me a traditional jelly doughnut, Sufganiyah, I rather just have a bite or a half of a doughnut – they are delicious but often too big and since they are fried, also heavy.

Last year I made some more traditional shaped Strawberry & White Chocolate Sufganiyot with mini macarons on top. This year my version is more of a ball shaped, muffin sized doughnut that has slightly more dense texture.
Sufganiyot three ways

Cupcake toppers are a great way of dressing doughnuts too, I used some fairy cupcake toppers to lighten the look of these heavy little treats but if you have any hanukkah themed ones they’d be prefect!

Mini Sufganiyot, Three Ways
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Servings Prep Time
9donuts 45minutes
Passive Time
1hour
Servings Prep Time
9donuts 45minutes
Passive Time
1hour
Mini Sufganiyot, Three Ways
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
9donuts 45minutes
Passive Time
1hour
Servings Prep Time
9donuts 45minutes
Passive Time
1hour
Ingredients
  • Donuts
  • 8 grams fresh yeast
  • 100 mililiters water lukewarm
  • 40 grams sugar + extra fro dusting
  • 250 grams plain flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 3 tablespoon unsalted butter or margarine
  • 700 mililiters peanut oil for frying
  • Lotus & Apple
  • 5 tablespoons Lotus Biscoff Spread Cookie Butter
  • 1/2 small green apple sliced
  • 1 teaspoon lemon juice
  • Pistachio & Matcha
  • 5 tablespoons pistachio spread nut butter
  • 1 teaspoon matcha green tea powder
  • 1/4 teaspoon edible gold food dust
  • Oreo & White Chocolate
  • 3 Oreo cookies 1 1/2 halved, rest crushed
  • 40 grams white chocolate
  • 2 tablespons cream
Servings: donuts
Units:
Instructions
Doughnuts
  1. In a mixing bowl dissolve yeast in lukewarm water.
  2. Pour in 3/4 of the flour, sugar and salt and mix well.
  3. Add eggs and mix until smooth.
  4. Add butter and start kneading by hand gradually adding the remaining flour and continue kneading until smooth and elastic.
  5. Cover and leave to rise in a warm place for 1 hour.
  6. Turn the risen dough on a little floured surface and knead for a minute.
  7. Roll into a log and cut into 9 pieces.
  8. Roll pieces into small ball shaped buns and cover with a tea towel.
  9. Heat the oil in a deep fryer or heavy bottomed pan until reached temperature of 180℃ (360℉).
  10. Carefully slide in 3 donuts at time and turn over when they float up to the surface, fry both sides evenly.
  11. Lift on to paper towels and while still warm dust with sugar.
Lotus & Apple
  1. Warm the cookie butter in microwave on defrost for 20 seconds and place in a piping bag with filling tip.
  2. Insert the tip in middle of a doughnut pushing about halfway through and pipe applying strong pressure from top, as the filling reaches the top lift the tip up and continue piping until it starts to drip on the sides.
  3. Brush apple slices with lemon to stop them from browning and apple two slices on top the doughnut.
Pistachio & Matcha
  1. Warm the nut butter in microwave on defrost for 20 seconds and place in a piping bag with filling tip.
  2. Insert the tip in middle of a doughnut pushing about halfway through and pipe applying strong pressure from top, as the filling reaches the top lift the tip up and continue piping to coat the top.
  3. Place matcha green tea powder in a small sieve and dust over the pistachio spread. Apply gold dust on top by using toothpick or a handle of a teaspoon.
Oreo & White Chocolate
  1. Melt the white chocolate and mix with cold cream.
  2. Add crushed Oreo cookies and mix well, then place in a piping bag with a large star/round piping tip.
  3. Poke a hole in middle of a doughnut about halfway through by using a straw and pipe the ganache in and continue piping on top.
  4. Top with a half Oreo cookie before the ganache dries.

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