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Sufganyot: Pistachio Cream and Peanut Butter Cream

Serves: makes 16 donuts

Ingredients:

  • For the donuts:
  • 1 package instant yeast
  • 2 tsp granulated sugar and ⅓-cup
  • ½ cup warm water
  • 1 egg + 1 egg yolk
  • ⅓-cup whole milk
  • 2 tsp pure vanilla extract
  • 2 ½ cups all-purpose flour
  • ½ tsp kosher salt
  • 3 tbsp unsalted butter, cut into cubes
  • 8 cups vegetable oil

  • For the vanilla bean glaze:
  • 1 cup confectioner’s suga
  • r
  • 1 tsp vanilla bean paste or vanilla bean powder
  • 4 tbsp whole milk

  • For the pistachio cream filling:
  • 4 oz cream cheese, room temperature
  • ½ cup pistachio cream (or other nut butter/cream)
  • ¾-cup confectioner’s sugar
  • 1 tsp whole milk

  • For the peanut butter cream filling:
  • 4 oz cream cheese, room temperature
  • ½ cup creamy natural peanut butter
  • ¾-cup confectioner’s sugar
  • 2 tsp whole milk


Procedures:

In the bowl of a stand mixer fitted with whisk attachment, combine yeast, 2 tsp sugar, and warm water. Mix, then let sit 5 minutes until bubbly.

Add remaining sugar, egg and egg yolk, milk, and vanilla extract, then whisk until well combined. Replace whisk attachment with dough kneading attachment.

In a small bowl, combine flour and salt. Add to yeast mixture, then knead until dough begins to form a ball. Add cubed butter, then continue kneading until dough is smooth and elastic. Transfer dough to a greased bowl, then cover with plastic wrap and let sit until double in size, about 1½ hours.

When dough has doubled in size, press down on it with your hands, then transfer to a light floured surface. Roll dough out until it’s about ¼" thick. Use a 2-inch biscuit mold to cut out as many donuts as possible. Transfer to a parchment lined baking sheet. Fold dough scraps together, re-roll out, and continue cutting out doughnuts until all dough has been used. Cover donuts with a dish towel and let rise another 45 minutes - 1 hour.

Heat oil over medium-high heat in a large heavy bottomed pan, about 2-inches deep at least. When oil has reached 365°F - 370°F, begin frying donuts 4 at a time, for about 1 min per side, or until donut is a deep golden brown. Transfer to a paper towel lined drying rack and continue frying donuts.

To make the vanilla bean glaze, combine confectioner’s sugar, vanilla bean paste, and milk in a medium bowl. Whisk until smooth. Dip one side of each donut in the glaze, then return to wire rack to set.

To make the pistachio cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and pistachio cream (or other nut butter) until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip.

Clean out the bowl, and then make peanut butter cream filling: In the bowl of a stand mixer fitted with beater, mix together cream cheese and peanut butter until well incorporated and creamy. Slowly add in confectioner’s sugar a little at a time, then add milk and beat until smooth. Transfer filling to a pastry bag fitted with round piping tip.

Use a paring knife to cut a hole in the side of each donut, extending about ⅔ of the way through. Fill half the glazed donuts with pistachio cream, and the remaining donuts with peanut butter cream. Serve warm.

Ari Laing

 
 
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