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boston cream donut sufganiyot feature

Boston Cream Donut Sufganiyot

Soft, fluffy, perfectly sweet donut filled with fresh custard and topped with a chocolate glaze
5 from 16 votes
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Course: Dessert
Cuisine: Hanukkah, Kosher
Keyword: Chocolate Glaze, Custard, Dairy, Donuts, Hanukkah, Pareve
Prep Time: 15 minutes
Cook Time: 30 minutes
Rise Time: 1 hour 30 minutes
Total Time: 2 hours 15 minutes
Servings: 24 donuts
Calories: 243kcal

Equipment

Ingredients

  • 1 tablespoon yeast
  • ⅓ cup sugar divided
  • 1.5 cup warm milk or water any pareve or dairy milk works
  • 4-5 cups flour
  • 1 egg
  • 1 egg yolk
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 4 tablespoon butter or non-dairy butter room temperature
  • large bottle of oil for frying

For the Custard:

  • 2 cups milk any pareve or dairy milk works
  • ⅓ cup sugar
  • salt pinch
  • 2 ½ tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • 6 large egg yolk
  • 3 tablespoon butter or non dairy butter

For the Chocolate Glaze:

  • 6 oz semi sweet chocolate chips
  • ⅓ cup heavy cream
  • 4 tablespoon unsalted butter
  • salt pinch
  • 1 teaspoon corn syrup optional
US Customary - Metric

Instructions

To make the dough:

  • In stand mixer fitted with the dough hook, or large bowl, proof yeast by mixing with two tablespoons sugar and warm milk or water. Let sit for 10 minutes until frothy.
  • Add three cups of flour, baking powder, egg and yolk, and rest of sugar. Mix well at a low speed. Add one cup of flour, salt, then add one tablespoon of butter at a time until incorporated.
  • Knead for five to seven minutes, adding extra flour as needed for a smooth consistency. Set in warm place to rise for 45-60 minutes.
  • Gently pull off handfuls of the dough and lightly form into balls. I made mine 2 oz each which makes 24 medium sized donuts. You can make yours any size you prefer.
  • Rest on a baking sheet for a second rise of 30-45 minutes. They will double in size during rising. 
  • Fill a wide pot ⅔ of the way with oil and heat on medium high to 350º - 360ºF. When it is the right temperature you should immediately have bubbles forming around the dough as you drop it in the oil. Fry two or three doughnuts at a time for about two minutes on each side. Be sure not to crowd in the pot or they will not cook right and will be oily on the inside.
  • Rest on wire rack to cool for 10-15 minutes.Place paper towels below wire rack to catch oil drips but do not rest donuts on paper towels or they will become soggy.
  • Pipe your filling into the doughnut.
  • Dip top of donut into glaze topping.

To make custard:

  • Heat the milk over medium high heat and bring it to a simmer, almost to a boil. 
  • While the milk is being heated, place the sugar, egg yolks, vanilla, cornstarch and salt in a bowl. Whisk until you have a thick, smooth mix. Set aside until the milk comes to a boil.
  • As soon as the milk starts to bubble, remove it from the heat. Slowly pour about a half of the hot milk in a thin stream, into the egg mix, while whisking constantly to temper the egg mix. When the eggs have been tempered, add the egg mix back into the hot milk in the saucepan.
  • Heat the custard over medium heat, while whisking vigorously until it starts to thicken – this should take about 1 – 2 minutes.
  • While whisking, let the custard come to a boil (the custard will release bubbles). Lower the heat and cook for a further 1-2 minutes after you see the first bubbles break the surface. Remove from heat and add the butter. Whisk in the butter until it’s completely mixed in.
  • Pour the custard into a bowl and immediately cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
  • Let the custard cool down to room temperature and then let it chill in the fridge for a few hours, until it’s completely chilled.

To make the chocolate glaze:

  • Put all the ingredients except butter into a saucepan or microwave safe bowl.
  • Heat over a medium low heat over a double boiler. Stir until chocolate is melted and the sauce looks smooth and shiny. This can be done in the microwave in 30 second intervals stirring after each interval until melted, smooth and shiny.
  • While the sauce is hot add butter and stir until fully incorporated.
  • Use immediately. If it cools down too much you can warm it up again on the stove or in the microwave in 15 second intervals.

Notes

Donuts are best eaten the day they are made. They may be stored at room temperature in an airtight container overnight only without custard filling. 
Donut dough recipe from Kosher.com
Custard and chocolate glaze may be made up to 3 days in advance and stored in the fridge. Do not freeze.
 Custard and Chocolate Glaze recipes by The Flavor Bender
 

Nutrition

Nutrition Facts
Boston Cream Donut Sufganiyot
Amount per Serving
Calories
243
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
83
mg
28
%
Sodium
 
119
mg
5
%
Potassium
 
124
mg
4
%
Carbohydrates
 
28
g
9
%
Fiber
 
1
g
4
%
Sugar
 
10
g
11
%
Protein
 
5
g
10
%
Vitamin A
 
352
IU
7
%
Vitamin C
 
1
mg
1
%
Calcium
 
69
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.