Chocolate Custard Sufganiyot

Name: Chocolate Custard Sufganiyot
Ingredients: 2 cups heavy cream; 1 cup milk; 2 (3.5-ounce) packages instant chocolate pudding & pie mix; 3 cups bread flour or all-purpose flour; 2 1/4 teaspoons active dry yeast; 2 teaspoons kosher salt; 1/4 cup sugar; 2 eggs, beaten; 3/4 cup milk, room temperature; 1/4 cup unsalted butter, softened; 1 teaspoon pure vanilla extract; Vegetable oil, for frying; Powdered sugar, for garnish

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21Made this recipe

Serves: 10

Prep Time: 30 minutes

Cook Time: 15 minutes

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About Chocolate Custard Sufganiyot

Our delightful Chocolate Custard Sufganiyot puts a delicious twist on the traditional Hanukkah recipe with a fluffy golden brown dough paired with a velvety chocolate custard on the inside. Encased within a soft, pillowy doughnut shell, the luscious chocolate custard filling oozes out with each blissful bite, offering a harmonious balance of sweetness and richness. The dusting of powdered sugar on top is the perfect addition to this irresistible holiday treat that you’ll look forward to every year!

Ingredients for Custard

2 cups heavy cream

1 cup milk

2 (3.5-ounce) packages instant chocolate pudding & pie mix

Ingredients for Dough

3 cups bread flour or all-purpose flour

2 1/4 teaspoons active dry yeast

2 teaspoons kosher salt

1/4 cup sugar

2 eggs, beaten

3/4 cup milk, room temperature

1/4 cup unsalted butter, softened

1 teaspoon pure vanilla extract

Vegetable oil, for frying

Powdered sugar, for garnish

Preparation

01For custard: Whisk heavy cream, milk and pudding mix together in large bowl until combined. Cover with plastic wrap and refrigerate until set.

02For dough: Meanwhile, combine flour, yeast, salt and cup sugar to the bowl of a stand mixer fitted with a dough hook attachment. Mix on low speed until combined. Add eggs, milk, butter and vanilla and mix on medium speed until dough is smooth and releases from the bowl, about 3 minutes. Cover with plastic wrap and let rest until doubled in size, about 1 hour.

03On a lightly floured surface, roll dough out to a 3/4-inch thick circle. Using a 3-inch ring cutter, cut dough into rounds. Transfer to parchment paper-lined baking sheet, cover with plastic wrap and let rest for 30 minutes.

04Heat oil to 350°F in a large Dutch oven over medium heat. Fry dough in batches, turning once, for 2 to 3 minutes per side, until golden brown. Remove sufganiyot with a slotted spoon and drain on paper towels.

05Fill piping bag with custard and cut off tip. Make a small hole in the side of each sufganiyot and fill with custard. Dust sufganiyot with powdered sugar and serve.