Chocolate Cream-Filled Sufganiyot

👨‍🍳 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 vanilla and Knead on low speed 5 minutes. Add the butter in several additions and knead another 8 minutes, until the dough is smooth, soft and slightly sticky and pulls away from the sides of the bowl.

   ⚙ KneadingBowlStand mixerStand mixerDough hook

   💡Butter added only after the gluten has developed doesn't stop it from stretching: the rich dough comes out smooth and soft, not sticky.

   💡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 about an hour in a warm place, 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 Ganache

1. 4
   Finely chop the chocolate and put it in a bowl.

   KnifeCutting boardBowl
2. 5
   Heat the cream until just about to boil and pour over the chocolate and the cocoa. Wait a minute without touching.

   StoveSmall saucepan
3. 6
   Stir gently from the center outward, until you get a smooth, glossy cream.

   💡Stir gently from the center outward: vigorous stirring beats in air, and the ganache loses its shine.
4. 7
   Cool completely and Whip into an airy chocolate cream.

   ⚙ WhippingBowlHand mixerorStand mixerorWhisk

To assemble

1. 8
   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. 9
   Place each round on a square of parchment paper, cover with a towel and Let rise another 30–40 minutes.

   ⚙ ProofingPlastic wraporKitchen towelKitchen towel

   💡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. 10
   Heat the oil in a wide pot to 170°C (340°F) and lower the rounds into the oil together with the paper, and remove the paper with tongs after a few seconds. Fry 2 minutes per side, with a lid on for the first side, until a pale ring forms around the middle.

   ⚙ 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. 11
   Transfer to a rack and let cool completely.

   Cooling rack
5. 12
   Transfer the chocolate custard to a piping bag with a star tip. Make a small hole in the side of each sufganiyah, fill with a little custard and pipe a tall rosette on top.

   Piping bagPiping tips
6. 13
   Dust the edges with powdered sugar.

   Sifter