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Chef's Quick Tip: Sufganiyot

This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make Sufganiyot for Hanukkah.

News 12 Staff

Dec 18, 2020, 5:59 PM

Updated 1,281 days ago


This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make Sufganiyot for Hanukkah. 
Two ingredient Sufganiyot
1 pint (2 cups) melted vanilla ice cream
2&3/4 – 3&1/4 cups self rising flour (yeast based as opposed to baking powder/soda) (the flour amount will be somewhere between these two amounts depending which brand ice cream and self rising flour you use! Start with 2 &3/4 cups and add as needed) OR use same measurement of regular flour + 2 teaspoons instant dry yeast
Place melted ice cream and self rising flour in the bowl of a stand mixer.
Mix on medium speed for 3 minutes.
Wipe dough off hook and mix again on high speed for another 3 minutes.
Weigh out 60 gram balls of dough and place on individual parchment squares.
Spray the top of the dough with non-stick spray and cover loosely with Saran Wrap.
Set dough aside for 1&1/2 – 2 hours to allow to rise.
Depending on the temp of your house, brand off ice cream and which flour you use, rising may differ. The best rule of them thumb is to wait until they almost double in size! (rising time for regular flour + yeast will take closer to the 2 hour time)
Meanwhile, heat a large pot over medium high heat and add 3-4 inches of oil to the pot.
Use a thermometer and once the oil registers to 345f (173c) place dough with parchment paper into the oil.
Once parchment falls off, use tongs to remove the parchment from the oil.
Cook doughnuts until they are golden on both sides.
Remove from oil and place on a cooling rack.
Once doughnuts are cool you can stuff, fill, glaze and decorate any way you like

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