Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)

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three banana chocolate sufganiyot in the center

Banana Chocolate Sufganiyot Recipe (Hanukkah Chunky Monkey Donuts)

This homemade banana chocolate sufganiyot recipe is modelled after Roladin sufganiyot, the fanciest Hanukkah donuts in Israel! Filled with chocolate banana pudding, coated with a dark chocolate glaze and sprinkled with pecans and dried banana chips, these unique donuts will leave you wanting more.

Course Dessert, Hanukkah dessert

Cuisine Israeli cuisine, Jewish cuisine

Keyword baking, bananas, Chanukah, chocolate, dark chocolate, doughnuts, Hanukkah, milk chocolate, pecans, Roladin, winter

Prep Time 30

Cook Time 15

Resting time 2

Total Time 2 45

Servings sufganiyot

Calories 375kcal

Author Ksenia Prints

Equipment

Ingredients

Sufganiyot dough:

1 kg white flour
1 teaspoon salt
100 g sugar (½ cup)
20 g active dry yeast (5 tsps)
240 ml cold milk (1 cup)
2 eggs
1 teaspoon vanilla extract
1 teaspoon rum extract
1 teaspoon brandy
90 grams butter softened

Banana chocolate filling:

250 ml whipping cream 1 cup
4 TB banana pudding
¼ cup powdered sugar
150 g dark chocolate
50 g milk chocolate
40 g pecans (4 TBs) finely ground
pecans

Glaze:

200 g dark chocolate
20 g oil

Topping:

100 g minced pecans
Dried bananas

Instructions

Activate yeast:

Mix 5 teaspoons of active dry yeast into ½ cup of warm water. Add 2 teaspoons of sugar. Let stand for 10 mins.
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.
Form the dough into balls weighing about 30 grams (the size of a ping pong ball) and place on a tray smeared with a little oil at intervals of 5-4 cm. Cover the tray with cling film and a towel and let it rise for one to two hours until doubled in volume.
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.

Make the filling:

Heat cream in microwave until very hot. Add remaining ingredients and mix until chocolate is fully melted and everything is combined. Chill in freezer for at least one hour.

Make the glaze:

Melt chocolate and oil in microwave and mix until fully combined.

Fill and coat the donuts:

Using a pastry bag or a syringe, pipe about 15 grams (about a tablespoon) of the selected filling for each donut. Dip the top of each donut in the coating. Pipe another round of filling on top. Sprinkle with minced pecans and decorate with a banana chip.

Nutrition