Filled with a luscious cream interspersed with oreo cookie crumbles, and topped with a sweet white chocolate topping. these make for a killer hanukkah dessert!
Sufganiyot Dough:
– 1 kg of white flour
– 1 teaspoon salt
– 100 g ½ cup sugar
– 20 g 5 tsps active dry yeast
– 240 ml 1 cup cold milk
– 2 eggs
– 1 teaspoon vanilla extract
– 1 teaspoon rum extract
– 1 teaspoon brandy
– 90 grams of soft butter
Oreo Cream Filling:
– 250 ml 1 cup whipping cream
– 2 TBs vanilla pudding
– ½ cup powdered sugar
– 60 g ½cup finely ground Oreo crumbles
– White Chocolate Glaze:
– 200 g white chocolate
– 20 g oil
– Topping:
– 100 g crumbled oreos
– Half an oreo
Put flour, salt, sugar and moist yeast in a mixer bowl. Mix lightly with a kneading hook. Add milk, eggs, extracts and brandy and mix about 3 minutes on low speed.
Increase the mixer speed to medium and set for another 3 minutes. Gradually add butter and mix for another 4 minutes on high speed until a soft and pliable dough is obtained.
Heat canola oil in a saucepan over medium heat. Fry the donuts for 3-2 minutes on each side until golden brown. It is important to maintain a medium flame, so as not to burn them. Remove to a plate lined with absorbent paper.