Strawberry & White Chocolate Sufganiyot

Sufganiyot

In middle of all the peppermint and gingerbread baking, while local bakeries in Israel are all presenting their beautiful Sufganiyah doughnuts, it’s time for a BIP version, naturally with a macaron on top. 🙂

Happy Hanukkah!

Sufganiyot

Sufganiyot

Sufganiyot
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Easy to make yeast doughnut filled with strawberry preserve and white chocolate ganache topped with powdered sugar and a mini macaron cookie.
Servings Prep Time
10servings 1hour
Cook Time Passive Time
25minutes 9hours
Servings Prep Time
10servings 1hour
Cook Time Passive Time
25minutes 9hours
Sufganiyot
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Easy to make yeast doughnut filled with strawberry preserve and white chocolate ganache topped with powdered sugar and a mini macaron cookie.
Servings Prep Time
10servings 1hour
Cook Time Passive Time
25minutes 9hours
Servings Prep Time
10servings 1hour
Cook Time Passive Time
25minutes 9hours
Ingredients
  • For the doughnut dough
  • 2 teaspoons dry active yeast
  • 220 grams plain flour
  • 4 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoons vanilla sugar
  • 2 egg yolks
  • 2 tablespoons unsalted butter or margarine
  • 180 mililiters water warm
  • 1 tablspoon canola oil
  • For frying
  • 1 1/4 liter canola oil
  • For filling
  • 120 grams strawberry preserve/jam
  • 100 grams white chocolate
  • 30 mililiters heavy cream
  • For topping
  • 50 grams powdered sugar
  • 10 mini macaron cookies extra*
Servings: servings
Units:
Instructions
  1. In a cup mix water and yeast and let it stand for about 5 minutes, until foamy.
  2. In a mixing bowl combine flour, sugar, salt, nutmeg and vanilla sugar.
  3. Combine the flour mixture and yeast, then add egg yolks and knead until smooth. Using a dough hook in a stand mixer takes about 5 minutes, kneading by hand 7-10 minutes.
  4. Add butter and continue kneading until fully incorporated.
  5. Transfer to a well oiled bowl, turning the dough around few times to ensure fully coated, then cover with clingfilm and refrigerate for overnight or 8 hours.
  6. Bring the dough to room temperature half an hour before baking.
  7. Roll out on a lightly floured worktop and cut out 10 rounds using a round cookie cutter or a glass.
  8. Place the rounds on lightly floured baking sheet, cover with teatowel and let them rise for half an hour.
  9. Warm the frying oil to about 180-190°C.
  10. Transfer the dough rounds into oil one at time using a spatula or cake server.
  11. Fry until bottom has browned, then turn around and fry for another 2 minutes.
  12. Remove from oil with a slotted spoon and place on paper towels to drain off any excess oil.
  13. Dust with powdered sugar.
  14. Place strawberry preserve in a piping bag with a long pastry filling tip.
  15. Prepare ganache by warming the cream then pouring the hot cream over chopped white chocolate and mixing until incorporated.
  16. Push the piping tip inside a doughnut and pipe out some strawberry filling.
  17. Continuing piping with white chocolate ganache swirls on top and place a ganache filled cookie on top of the ganache.
Recipe Notes

If you want richer filling you can use a knife to puncture the side of each doughnut to form a pocket for the filling.

I used the two egg whites leftover from this recipe, to make those tiny macaron cookies. You can make them by following any of my macarons recipes, adjusting the amounts to grams of your egg whites.

Finishing touches on macaron shells made with edible metallic paint, pink & pearl.
Finishing touches on macaron shells made with edible metallic paint, pink & pearl.