by Pascale Perez-Rubin
the Jerusalem Post, December 19, 2019
https://www.jpost.com/israeli%20Food%20and%20Jewish%20Recipes/Holiday-recipes-for-Hannukah-611443
Makes 22 sufganiyot.
Use a 4 cm. x4 cm. square silicone tray to make square sufganiyot.
Ingredients
1¼ cups (minus 1 tsp. or 165 g.) bread flour, sifted
1 level tsp. (5 g.) yeast
¼ cup (50 g.) sugar
¹⁄3 egg (20 g.)
35 g. butter
¼ cup (60 g.) milk
Chocolate Nut Coating:
200 g. milk chocolate
¼ cup (50 g.) oil
¼ cup (70 g.) candied nuts
Ganache:
100 g. milk chocolate
75 g. bittersweet chocolate
2 Tbsp. (25 g.) nougat
250 ml. sweet cream
plus an additional 125 ml. sweet cream
Topping:
Roasted and peeled hazelnut halves
Method
Add the flour, yeast and sugar to the bowl of an electric mixer fitted with a dough hook.
While mixing, add the egg, butter and milk. Mix for eight minutes on medium speed until well mixed. Transfer to a greased bowl and cover with plastic wrap. Set aside for 50 minutes.
Roll out dough until it’s 1-cm. thick. Place on a tray and put in the freezer for 10 minutes.
Cut out circles with a 3.5-cm diameter with a cookie cutter.
Cut out another circle with a diameter of 1cm from the middle of the large circle.
Heat oil for deep frying. Add the dough pieces and fry for three minutes on each side.
Remove and set on paper towels.
To prepare the topping, add the chocolate to a bowl and melt in the microwave a few seconds at a time. Add the oil and nuts and mix.
Place the sufganiyot on a metal rack and then cover them with the chocolate topping. Let cool.
To prepare the ganache, place 250 ml. of sweet cream in a pot and bring to a boil. Add the milk and bittersweet chocolates and nougat to a bowl with tall sides. Pour the hot cream on top and mix. Blend with an immersion blender. Let cool in the fridge for 15 minutes.
Pour the ganache into the bowl of a mixer and add the additional 125 ml. of cream. Whip until fluffy and smooth. Transfer to an icing bag with a 1-cm. serrated tip and add a little ganache to each sufganiya. Add hazelnuts on top of cream.
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