Chemist in the Kitchen

December 9, 2015 at 1:48 pm

Oreo-Stuffed Donuts (Sufganiyot)

Oreo-Stuffed Donuts (Sufganiyot)

Hello, hello! Long time no post, but I promise I haven’t forgotten about you! I just came back from a three week stay with my family in Israel, it was so nice to see them and to spoil my nephew with chocolate and goodies (yep, I’m that kind of aunt). Now we’re back just in time to celebrate Hanukkah, one of my favorite holidays of the year. Part of the Hanukkah tradition is to eat lots and lots of fried goodies, especially donuts a.k.a. sufganiyot. I might have gone a little overboard with the sufganiyot this year… Maybe it’s the jetlag, or you could also blame homesickness I suppose, but I tell you one thing: these oreo-stuffed donuts are so darn good, I guarantee you’ll want to make them year-round.

 

dough in bowl

 

I tried a few types of doughs for this recipe, and trust me, the experimentation process was *excruciating* ;-) I found that the best type of dough for this devilish donut is a non-yeast, cake donut. This type of dough “rises” by the addition of double-acting baking powder. Traditional baking powder (a.k.a. single-acting baking powder) is a dry powder composed of baking soda and a dry acid (side note: some baking powders use sodium aluminum sulfate as the dry acid, while others use cream of tartar instead; I personally suggest using aluminum-free baking powder, as some studies suggest that ingesting too much aluminum can be bad for your health, and some people are very sensitive to the “metallic” taste that it may leave behind as well).  When a liquid is added to baking powder, such as water, milk, or eggs, the baking soda and the dry acid react with each other to create carbon dioxide gas inside the dough. These bubbles won’t last long though, so recipes that utilize single-acting baking powder must be cooked or baked immediately. Double-acting baking powder, which most baking powders available at your local grocery most likely are, contains a compound called calcium acid phosphate, which creates a little bit of carbon dioxide gas when mixed and then much more carbon dioxide gas when the dough is heated.

 

donuts frying

 

finished donuts

 

Double-acting baking powder is the way to go here. If we were to use single-acting baking powder, then we would squeeze out all of the precious carbon dioxide bubbles when we stuffed the dough with the oreos :( Double-acting baking powder allows us to safely wrap up the oreos in the dough, which will then rise upon frying. Check out the video below to see how to stuff the dough and shape the donuts!

 

 

So you now have T-5 days left to make these donuts in time for Hanukkah, or if you’re anything like me, you can just make them… you know, whenever.

 

With love,

Tamar

 

Oreo-Stuffed Donuts (Sufganiyot)

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

Yield: 15 donuts

Ingredients

  • 4 cups all purpose flour
  • 2 Tbsp double-acting baking powder
  • 1 1/2 tsp salt
  • 4 Tbsp white granulated sugar
  • 1/2 Tbsp vanilla extract
  • 2 large eggs
  • 16 oz plain Greek yogurt
  • 15 Oreos
  • 1 1/2 bars dark chocolate, broken into cubes
  • 2 quarts canola oil
  • 1 cup powdered sugar (optional)

Directions

  1. Sift together all purpose flour, salt, and baking powder.
  2. Add the sugar, vanilla extract, eggs, and Greek yogurt. Mix with a wooden spoon to combine. Dough will look shaggy.
  3. Let the dough sit for 30 minutes.
  4. Take a small handful of the dough and pat it down with your hands into a flat circle, 2 inches in diameter. Place one Oreo and one cube of chocolate in the middle of the circle and surround them with the dough (see video for example). Repeat with the remaining dough.
  5. Heat the oil to 375 degrees Fahrenheit.
  6. Deep fry the donuts until they are golden brown. Remove from oil with a slotted spoon and place on paper towels to drain.
  7. Roll the donuts in powdered sugar if desired. Serve immediately.
http://chemistinthekitchen.com/oreo-stuffed-donuts-sufganiyot/

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