Oreo Sufganiyot

Tried and loved this recipe? Please leave a 5-star review below! Your reviews mean a lot to me, so if you've got any questions, please let me know in a comment.

These Oreo sufganiyot make for a Hanukkah doughnut recipe unlike no other - 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!

Course Dessert, Hanukkah dessert

Cuisine Israeli, Jewish

Keyword Chanukah, chocolate, dairy, doughnuts, Hanukkah, yeasted dough

Prep Time 30

Cook Time 15

Resting time 2

Total Time 2 45

Servings

Calories 668kcal

Author Ksenia Prints

Ingredients

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

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: Whip cream, sugar and pudding until firm peaks are maintained. Fold in Oreo crumbles. Chill in freezer for 30 minutes.
Make the glaze: Melt chocolate and oil in microwave and mix until fully combined.
Fill and coat the donuts: Inject about 15 grams (about a tablespoon) of the selected filling for each donut. Dip the top of each donut in the glaze. Pipe another round of filling on top. Sprinkle with Oreo crumbles and decorate with half an Oreo.

Nutrition