Hazelnut Spread-Filled Sufganiyot

The traditional version of this Hanukkah treat is usually filled with jelly, but using hazelnut spread as the filling updates it into a new holiday classic.

Prep: 10 hr 40 min | Yield: 8 servings

Ingredients

• 1 package regular active dry yeast (2 1/4 teaspoons)
• 3/4 cup warm milk (105 degrees F to 115 degrees F)
• 1/4 cup butter, melted
• 2 1/2 cups Gold Medal™ all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon vanilla extract
• 2 eggs
• 4 teaspoons hazelnut spread with cocoa
• 1 egg, beaten
• Vegetable oil for frying
• 2 cups powdered sugar

Instructions

1. In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves.
2. Add 1 cup of the flour, the granulated sugar, salt, cinnamon, nutmeg, vanilla extract and 2 eggs to yeast mixture. With paddle attachment, mix on low speed until well blended.
3. Replace paddle attachment with dough hook; add remaining flour. Mix on low speed until dough comes together, then on medium speed until dough is smooth, elastic and pulls away cleanly from sides of bowl.
4. Spray large bowl with cooking spray. Form dough into ball; place in bowl. Cover with plastic wrap and refrigerate about 8 hours or overnight.
5. Remove dough from refrigerator and allow to come to room temperature, about 1 hour.
6. On a lightly floured work surface, roll dough to 1/4 to 1/2 inch thickness. Using 2-inch round cookie cutter or small juice glass, cut out 16 circles, pressing together and rerolling dough scraps as necessary.
7. Line cookie sheet with cooking parchment paper. On centers of 8 of the circles, spoon 1/2 teaspoon hazelnut spread; lightly brush beaten egg around edge of circles. Top with remaining circles, lightly pressing edges together. Place sufganiyot on cookie sheet; cover with plastic wrap and let rest for 30 minutes.
8. In deep fryer or 3 quart heavy saucepan, heat 2 to 3 inches oil to 375 degrees F. Fry sufganiyot, 3 or 4 at a time (do not overcrowd), in hot oil for 1 to 2 minutes on each side or until golden brown. Drain on cooling rack placed over cookie sheet or paper towels.
9. In large bowl, place powdered sugar; roll sufganiyot in powdered sugar; cool at least 15 minutes.
10. Re-roll in powdered sugar before serving.

Notes

It’s best to enjoy these sufganyot the same day they’re made. If you do have leftovers, be sure to store in an airtight container. To prevent leaks during frying, be sure to use the specified amount of filling.

Attribution

Recipe and photo used with permission from: Betty Crocker Kitchens