This week on the show, Evan talks with Dan Messinger, owner of Bibi’s Bakery and Cafe, about sufganiyot, the jelly-filled doughnuts popular at Hannukah-time.
Dan says that the key to a good sufganiyah (that’s one doughnut) is the filling-to-doughnut ratio. You want a little filling to drip out but you don’t want it to spill all over you.
Read below for his Sufganiyot recipe.
(From Dan Messinger, owner of Bibi’s Bakery and Cafe)
330 grams sugar
15 grams salt
100 grams condensed yeast
15 gram vegetable shortening
1 large egg plus 1 egg yolk
2 kilograms flour
1 liter warm water
Vegetable oil for frying
Using the dough hook on a stand mixer, combine all of the ingredients and mix until the dough pulls away from the hook.
Remove from the bowl and knead by hand for a few minutes. Return the dough to the bowl, cover with a towel and allow to rise until it has doubled in size.
Punch down the dough. Cut the dough into pieces between 80-85 grams. Using your palm in a circular motion, roll the dough pieces into small, smooth balls.
Place the balls on a lightly oiled baking sheet and cover with a towel. Allow them to rise for 15-20 minutes.
Fry the donuts in 350 degree vegetable oil (allow 2-3 inches of oil, depending on your pan). Flip them when the bottom side is golden brown (approx. 4 minutes). Cook until the second side is brown.
Remove and drain on paper towels.
Using a piping bag and a long tip, fill the donuts with jam, custard or chocolate filling.