Posted on Dec 4, 2015 | 0 comments

Chocolate-Hazelnut Mini-Sufganiyot

Prep: 45 min.donut
Rise: 1 hr. 10 min.
Cook: 2 min.

3-1/4 to 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 (like olive oil, coconut oil, etc.)
1/2 teaspoon salt
1 egg
1/2 teaspoon vanilla
1/4 cup chocolate-hazelnut spread (such as Nutella, or you can use your favorite jam/jelly)
Cooking oil for deep frying (Peanut Oil works great)
Sifted powdered sugar

In a large mixing bowl stir together 1-1/4 cups of the flour, the yeast, and cinnamon; set aside.
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 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can. (I use a kitchen aid mixer during this process instead of using a spoon, just mix till the dough comes away from the sides instead of sticking.)
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 doubled in size (about 1 hour).
Punch dough down. Turn dough out onto a lightly floured surface. Divide in half. Cover and let rise for 10 minutes.
Roll dough, 1 portion at a time, to 1/4-inch thickness. Cut dough with a floured 1-1/2-inch biscuit cutter (or round cookie cutter), dipping cutter into flour between cuts. Place about 1/4 teaspoon chocolate spread (or jam/jelly) 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.
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 brown, turning once with a slotted spoon. Remove from oil; drain on paper towels. Sprinkle with powdered sugar. Cool on wire racks.

Makes about 42 mini-sufganiyot. (I have never gotten that many out of this recipe.) Nutrition facts are given per sufganiyot.

Nutrition Facts:
Calories 60, Total Fat (g) 2, Saturated Fat (g) 1, Cholesterol (mg) 5, Sodium (mg) 24, Carbohydrate (g) 10,  Fiber (g) 1, Protein (g) 1, Percent Daily Values are based on a 2,000 calorie diet.

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