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Chocolate-Hazelnut Mini-Sufganyot

Yield: 42 mini-sufganyot
Prep 45 mins Rise 1 hr 10 mins Cook 2 mins
Chocolate-Hazelnut Mini-Sufganyot
Ingredients
  • 3 1/4 - 3 1/2  cups  all-purpose flour
  • 2  packages  active dry yeast
  • 1/2  teaspoon  ground cinnamon
  • 1  cup  water
  • 1/3  cup  granulated sugar
  • 2  tablespoons  cooking oil
  • 1/2  teaspoon  salt
  • 1  egg
  • 1/2  teaspoon  vanilla
  • 1/4  cup  chocolate-hazelnut spread (such as Nutella)
  •  Cooking oil for deep frying
  •  Sifted powdered sugar
Directions

1. In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside.

2. In a medium saucepan heat and stir water, sugar, cooking oil, and salt just until warm (120 degrees F to 130 degrees F). Add oil mixture to flour mixture; add egg and vanilla. Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

3. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease the surface of the dough. Cover and let rise in a warm place until double in size (about 1 hour).

4. Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes.

5. Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 1-1/2-inch biscuit cutter, dipping cutter into flour between cuts. Place about 1/4 teaspoon chocolate spread onto the centers of half of the circles. Lightly moisten edges of circles; top with remaining circles. Press edges together to seal. Repeat with remaining dough and fillings. Reroll and cut trimmings.

6. Fry filled doughnuts, 3 or 4 at a time, in deep hot oil (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks.

7. Makes about 42 mini-sufganyot. Nutrition facts are given per sufganyot.

Nutrition Facts (Chocolate-Hazelnut Mini-Sufganyot)
  • cal. (kcal) 60,
  • Fat, total (g) 2,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 10,
  • fiber (g) 1,
  • pro. (g) 1,
  • sodium (mg) 24,
  • Percent Daily Values are based on a 2,000 calorie diet

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