These little fried doughnuts disappear fast, so plan on making two or three batches. For variety, fill them with your preferred jam or jelly flavor, chocolate-hazelnut spread or a lightly sweetened whipped cream.
Info
- Cook time: 50 minutes
- Time from start to finish: 2 hours 35 minutes
- Yield: roughly 20 mini sufganiyot
Ingredients
- 3/4 cup whole milk
- One 1/4-ounce packet active dry yeast (2 1/4 teaspoons)
- 3 tablespoons granulated sugar
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 4 tablespoons unsalted butter, at room temperature, cut into 4 pieces
- Cooking spray
- Vegetable oil, for frying
- 1 3/4 cups strawberry or raspberry jam
- Confectioners’ sugar, for dusting
Instructions
- Warm the milk to 105˚ F–110˚ F either in a small saucepan over medium heat or in the microwave. Stir in the yeast and granulated sugar, then leave the mixture until it turns foamy, 3 to 5 minutes. While it sits, whisk the flour and salt together in the bowl of a stand mixer.
- Add the yeast mixture, eggs and vanilla to the flour. Using the dough hook on medium speed, beat until everything comes together, 1 to 2 minutes. Add the butter pieces one at a time, beating after each. Continue kneading with the mixer until the dough is smooth, elastic and slightly sticky, about 6 minutes, occasionally scraping down the bowl’s sides and bottom with a rubber spatula. Mist a large bowl lightly with cooking spray, scrape the dough into it, cover tightly with plastic wrap and let it rise in a warm spot until doubled, about 1 hour.
- Prepare 2 baking sheets with parchment paper and a light dusting of flour. Turn the dough out onto a surface dusted generously with flour and pat it gently to 1/2 inch thick. With a 2-inch round cutter, cut rounds as close to one another as you can and place them 1 1/2 inches apart on the baking sheets. Lightly coat the tops with cooking spray, cover with plastic wrap and let rise until puffed, 30 to 45 minutes.
- While the dough rises, pour 2 inches of vegetable oil into a heavy pot and heat it to 350˚ F, checking with a deep-fry thermometer. Using scissors, cut the parchment into squares, one around each doughnut, so each can be lifted separately. Slide the doughnuts, still on their parchment, carefully into the hot oil in 3 or 4 batches. Fry them, turning occasionally, until golden brown on both sides, 2 1/2 minutes total. Lift them out with a slotted spoon onto a paper towel–lined baking sheet to drain, then move them to a rack to cool completely. (Let the oil come back to 350˚ F between batches.)
- Once the doughnuts are cool, use a chopstick or skewer to pierce the side of each one, wiggling it to create a pocket. Spoon the jam into a piping bag and pipe it through the hole in each doughnut. Finish by dusting the doughnuts with confectioners’ sugar.
