Homemade Sufganiyot with Vanilla Cream

👨‍🍳 Method

For the Dough base

1. 1
   Mix the flour, yeast, sugar and salt in a large bowl.

   Bowl
2. 2
   Add the lukewarm milk, eggs and butter and Knead about 8 minutes, until the dough is smooth, pliable and doesn't stick to your hands.

   ⚙ KneadingBowlStand mixer

   💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3. 3
   Cover and Let rise 1 hour at room temperature, until the dough doubles in size.

   ⚙ ProofingPlastic wraporKitchen towel

   💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.

For the Cream Filling

1. 4
   Heat the milk to just below a boil.

   StovePot
2. 5
   In a bowl, whisk the egg yolks, sugar and flour.

   BowlWhisk
3. 6
   Pour the hot milk in a thin stream into the mixture, whisking constantly.

   ⚙ Tempering eggsWhisk

   💡The hot liquid goes into the eggs slowly while whisking, and only about a third of it in the first batch: that way they warm gradually and don't turn into scrambled eggs.
4. 7
   Return to the pot and cook over medium heat, stirring constantly, until the cream thickens and bubbles in the center, then cook 1–2 more minutes.

   StovePot

   💡Stir nonstop until it bubbles: only then does the starch thicken fully, and the cream won't turn runny later.
5. 8
   Add the vanilla and stir.
6. 9
   Transfer to a bowl, cover with plastic wrap touching the surface of the cream and let cool.

   BowlPlastic wrap

To assemble

1. 10
   Roll out the dough on a floured surface to 1.5 cm thick and cut out 7 cm rounds.

   ⚙ Rolling Out DoughRolling pinCookie cutter

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
2. 11
   Arrange the rounds on a baking sheet lined with parchment paper, cover with a towel and Let rise another 30 minutes.

   ⚙ ProofingPlastic wraporKitchen towelKitchen towelBaking pan

   💡The second rise, after cutting, is what makes an airy doughnut: a round that didn't rise again comes out dense and greasy. On a square of paper it goes into the oil without losing its shape.
3. 12
   Heat the oil in a wide pot to 170°C (340°F) and lower the rounds into the oil. Fry 2–3 minutes per side, until a pale ring forms around the middle, and transfer to paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerWide, shallow potTongs

   💡Oil that's too hot browns the outside before the center cooks: fry at a measured temperature, and a lid on the first side steams the dough and gives the pale ring.

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 13
   Fill a piping bag with the custard, insert its tip into the side of each sufganiyah and squeeze in a little filling.

   Piping bag
5. 14
   Dust the powdered sugar over the top.

   Sifter