S’mores Sufganiyot (Chanukah Donuts

• Vegetarian

• Refrigerated

  • 3 Egg whites, large
  • 2 Egg yolks, large

• Condiments

  • 1/2 tbsp Corn syrup, light
  • 3/4 cup Golden corn syrup

• Baking & Spices

  • 1 1 (1/4-ounce packet Active dry yeast
  • 2 1/2 cups All-purpose flour
  • 1 cup Confectioners' sugar
  • 1/2 tsp Cream of tartar
  • 1 1/4 cup Granulated sugar
  • 1/2 tsp Salt, fine
  • 2 oz Semi-sweet chocolate
  • 2 tbsp Sugar
  • 2 tsp Vanilla

• Oils & Vinegars

  • 1 Vegetable oil

• Snacks

  • 2 Graham crackers

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/3 cup Whole milk

• Liquids

  • 1/2 cup Water

Found on miriinthevillage.com

Ingredients

• 2 1/2 cups all-purpose flour, plus more for rolling out the dough
• 1/2 teaspoon fine salt
• Vegetable oil, for coating the bowl
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup plus 1 tsp granulated sugar
• 1/2 cup warm water (105°F to 115°F)
• 2 large egg yolks
• 1/3 cup whole milk
• 1/2 tsp vanilla extract
• 2 Tbsp unsalted butter cut into pieces and at room temperature
• 3 large egg whites
• ½ tsp cream of tartar
• 2 Tbsp sugar
• ¾ cup golden corn syrup
• ? cup granulated sugar
• ½ tsp vanilla extract
• 1/4 cup unsalted butter
• 1 Tbsp whole milk
• 1/2 Tbsp light corn syrup
• 1 tsp vanilla extract
• 2oz of semi-sweet chocolate, chopped
• 1 cup confectioners sugar, sifted
• 2 graham crackers

Directions

• Place 2 1/2 cups of flour and the salt in a large bowl and whisk to combine; set aside.
• Coat a second large bowl with vegetable oil; set aside.
• In the bowl of a standing mixer place the yeast and 1 teaspoon of the sugar. Add the water, stir to combine, and let sit for 5 minutes.
• Add the remaining 1/4 cup sugar, the egg yolks, milk, and vanilla and mix with the hook attachment in your standing mixer.
• Gradually add the reserved flour mixture to the wet mixture while your hook attachment is on low. Once all the flour has been added, change the speed to medium and combine until your dough forms a ball.
• Transfer the dough to a lightly floured work surface. Scatter the butter pieces over the dough and knead until the butter is fully incorporated and the dough is smooth, shiny, and elastic.
• Form the dough into a ball, place it in the oiled bowl, and turn it to coat it in the oil.
• Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
• Punch down the dough, transfer it to a lightly floured work surface, and roll it out until it’s a little more than 1/4 inch thick.
• Using a 2-1/2-inch round cutter, stamp out as many dough rounds as possible and place them on the prepared baking sheet about 1/4 inch apart. Gather the dough scraps into a ball and roll out and cut again. Discard any remaining dough scraps.
• Cover the dough rounds loosely with plastic wrap or a damp towel. Let them rise in a warm place until about 1/2 inch thick, 30 minutes.
• To fry the sufganiyot, I use a deep fryer set at 365°F. If you dont have a deep fryer, pour the oil in a Dutch oven or a large, heavy-bottomed pot and set it over medium heat until the temperature reaches 365°F on a candy/fat thermometer.
• When the oil is ready, add 3-4 of the dough rounds and fry until golden brown, flipping halfway through, about 2 minutes total. Using a slotted spoon, remove the donuts to the wire rack.
• Repeat for all donut dough rounds.
• With a wisk attachment, beat the egg whites and cream of tartar until foamy.
• Add 2 tablespoons of sugar and beat until soft peaks form, set aside.
• Meanwhile, in a saucepan, add ? cup water, corn syrup, and ? cup sugar.
• Cook over medium heat while stirring until the mixture reaches firm ball stage or 248 degrees on a candy thermometer. (15 minutes)
• Once the corn syrup mixture has reached firm ball stage, turn the mixer onto medium and in a slow steady stream, pour the corn syrup mixture into the beaten egg whites.
• Once all of the corn syrup mixture has been added, beat on high for 5 minutes.
• Add vanilla extract and beat on high 1 minute
• Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.
• Decrease the heat to low, add the chocolate, and whisk until melted.
• Turn off heat, add the sifted powdered sugar, and whisk until smooth.
• Place the mixture over a bowl of warm water. (You will want to dip the sufganiyot while the mixture is still hot)
• Place graham crackers in plastic baggie, and crush until ground.
• When sufganiyot are cooled, pierce them on the side with a skewer, and slide the skewer back in forth inside the sufganiyot to make room for the filling.
• Fill a piping bag with a large star tip with your filling, and pipe your filling into the sufganiyot.
• Dip the tops of the sufganiyot into the glaze, and place on a wire rack, letting the glaze drip down. You can spoon more glaze onto the sufganiyot as desired.
• Top with crushed graham crackers