Photograph courtesy of Ilana Schatz
On Hanukkah, chocolate need not be confined to gelt. After tasting one of these warm, chocolate-filled sufganiyot, you won’t want to return to the old jelly-filled standard.
Use fair trade chocolate to ensure the freedom of cocoa workers on the holiday that celebrates the Maccabees’ fight against oppression.
¾ cup warm water
1 tablespoon active dry yeast
2 ½ cups all-purpose flour (keep some handy for your work surface)
¾ cup sugar
½ tablespoon salt
1 teaspoon vanilla extract
2 tablespoons unsalted butter
2 large eggs, separated
Peanut oil, as necessary
¼ cup 70% Fair Trade bittersweet or milk chocolate
¼ cup raspberry jam (optional)
1) In a large metal bowl, stir together warm water and yeast. Let stand until foamy, around 5-7 minutes.
2) Add ¾ cup flour, ¼ cup sugar and salt; mix until well combined. Add egg yolks and remaining 1¾ cups flour and vanilla extract. Mix until combined, then knead dough in bowl. Turn out dough onto a lightly floured work surface; knead a few minutes until smooth. Knead in butter.
3) Transfer dough to a well-oiled bowl; turn dough several times to coat entirely with peanut oil. Cover tightly with plastic wrap, and refrigerate overnight.
4) About 30 minutes before you’re ready to form doughnuts, remove dough from refrigerator and allow it to reach room temperature. On a lightly floured work surface, roll out dough into an 11-inch square about ⅛-inch thick. Using a 2-inch cookie cutter (or a glass), cut out about 24 rounds, dipping cutter in flour as needed to prevent sticking. Re-roll scraps and cut out about 16 more rounds.
5) Line a baking sheet with a clean kitchen towel. In a small bowl, lightly beat egg whites. Brush edge of a dough round with egg white, then mount ½ teaspoon chocolate bar pieces in center. (½ teaspoon raspberry jam may be substituted, or combined with the chocolate.) Top with another round and press edges to seal. Repeat process with remaining rounds. Transfer to prepared baking sheet; let doughnuts rise until puffy, 20 to 30 minutes.
6) Heat a few inches of oil in a large (4-5 quart) heavy pot until it registers 360˚F on a deep-fry thermometer or a scrap of dough sizzles upon contact. Working in batches of 4 to 5, carefully slip doughnuts into hot oil. Fry, turning once until golden brown, about 1 minute. Using a slotted spoon, transfer doughnuts to paper towels to drain.
7) Place remaining ½ cup sugar in a medium bowl. While doughnuts are still hot, toss them in sugar, turning to coat. Serve immediately.
Developed by New York City pastry chef Keyin Fulford, inspired by a recipe from “Peace, Love and Chocolate.” Recipe reprinted from Divine Chocolate.