Chocolate Filled Sufganiot

By michaelmeiner

Ingredients

• 3/4 cup warm water
• 1 package active dry yeast
• 3 3/4 cups flour -- divided
• 1/2 cup milk or soy milk
• 3 Tablespoons oil
• 1 large egg
• 2 teaspoons vanilla
• 1/2 cup sugar
• 2 teaspoons salt
• 6 ounces bittersweet chocolate -- cut into 1/2" pieces

Details

Servings 1

Preparation

Step 1

In a large mixing bowl, using the paddle attachment, stir together the water and yeast until it dissolves. Whisk in 1 1/4 cups of the flour to make a thick batter. Cover the bowl loosely with plastic wrap; let stand for 30 minutes to make a sponge.

In a small bowl whisk together the milk, oil, egg and vanilla.

In the mixer, beat the sponge until smooth. Add the milk and egg mixture and mix until combined. Add the dry ingredients and mix once more. Continue mixing for 5 minutes or until the dough comes away from the sides of the bowl.

Turn the dough into a lightly oiled bowl, cover with plastic and let rise 60 minutes.

On a Silpat or floured surface, press down and knead the dough a few times. Divide into 24 equal pieces and shape each into a small circle. Press a piece of chocolate into the center of each circle and fold the dough around it to completely enclose the chocolate.

Fill a 3 quart pot halfway with oil. Heat until it reaches 370 degrees. Using a spatula, place four doughnuts in the hot oil. Fry for 1 minute and turn over. Gently press down to help even frying. Remove from oil with a slotted spoon and drain on a rack over paper towels. Repeat with remaining doughnuts.