Chocolate Custard Sufganiyot

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6Made this recipe

Serves: 10

Prep Time: 30 minutes

Cook Time: 15 minutes

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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.