Hanukkah is just around the corner and Adam McKenzie @thisjewcanque has the best way to celebrate by making Autumn Sufganiyot. These are delicious fried doughnuts traditionally filled with a fruit jelly, but these are filled with an Apple Pie Spice butter to add a hint of autumn. Sufganiyots are a tasty dessert or even breakfast treat. Give yourself a good amount of time to make these. Best enjoyed freshly fried but they also keep great a couple days after making them. You can smoke them on your grill or pop them in your oven. Finish these off with a fresh dusting of vanilla powder and Apple Pie Spice. This great treat is good for after dinner dessert with the family or keep them all for yourelf. Pour up a Smoked Old Fashioned for a delicious cocktail pairing.
Hanukkah Autumn Sufganiyot
- Prep Time: 2 hours, 30 minutes
- Cook Time: 20 minutes
- Total Time: 3 hours
- Yield: 8–12 servings 1x
Ingredients
- 3.5 cups all-purpose flour
- 2 tablespoons white sugar
- 1/4 cup white sugar
- 2 egg yolks
- 1 whole egg
- 1 teaspoon orange zest
- 3 tablespoons juice from one orange (use the one you zested)
- 1 tablespoon brandy
- 1 teaspoon kosher salt
- 1/2 teaspoon vanilla extract
- 3 tablespoons Apple Pie Spice Blend
- 6 tablespoons unsalted butter room temperature and cubed
- Spiceology Vanilla Bean Powder, for dusting
Frying
- 5 cups vegetable oil
Filling
- 2 cups Apple butter seasoned with additional Apple Pie Spice
Instructions
- In a stand mixer, combine the yeast, 1 tablespoon flour, 2 tablespoons sugar, and 2 tablespoons warm water. Whisk to combine and let stand until yeast starts to foam, about 5 minutes.
- Whisk in the egg yolks, whole egg, milk, orange zest, orange juice, brandy, salt, vanilla extract, Spiceology Apple Pie Spice 2 cups of the flour, and the remaining 1/4 cup sugar. Mix on low speed with a dough hook until combined, about 2 minutes.
- Add the butter 1 piece at a time, mixing well between additions. Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough forms a ball on the hook.
- Transfer the dough onto a floured work surface and knead, adding more flour as needed, until it is no longer sticky, about 5 minutes. Transfer the dough to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let it rise in a warm, draft-free place until doubled in size, about 2 hours.
- Roll out the dough on a lightly floured surface until 3/4″ thick. Using cutter or glass, cut out rounds of dough. Transfer the cut rounds to a parchment-lined tray and cover with a kitchen towel. Allow to rise for about an hour until nearly doubled.
- Preheat your grill to 450° while the dough rises for the last time. Fill the Dutch Oven with oil (about 2″ deep) and place it in the grill. Allow it to heat for nearly an hour– until the temperature of the oil reaches 350°.
- When the oil is hot and the donuts have risen, cook them in small batches in the hot oil. Turn once during cooking to brown evenly, then transfer to a paper-towel lined tray.
- Fill the pastry bag or brisket injector with the seasoned apple butter.
- Insert the tip of the injector in the side of each donut, and fill until the apple filling begins to leak out. Repeat with remaining donuts and place on a tray.
- Sprinkle with vanilla bean powder and serve!
