Strawberry Sufganiyot
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Strawberry Sufganiyot
Category
Desserts
Ingredients
- 1 envelope of active dry yeast
- 1 tablespoon sugar
- 1/4 cup warm water
- 2 egg yolks
- 1 whole egg
- 1/2 cup milk
- 1 tablespoon Fustini’s Blood Orange olive oil
- 1 tsp salt
- 1 teaspoon Fustini’s Cara Cara Vanilla balsamic
- 3 cups flour
- 1/4 cup sugar
- 6 tablespoon butter, room temp and cubed
- avocado or grapeseed oil for frying
- raspberry preserves for filling
- powdered sugar
Ingredients
Directions
- Place yeast, sugar and water in the bowl of a stand mixer fitted with a dough hook, run on low for 5 minutes until mixture is foamy. Add egg yolks and eggs, milk, Blood Orange olive oil, salt, Cara Cara Cream Vanilla balsamic, 2 cups flour, and 1/4 cup sugar until smooth. Slowly add in chunks of butter followed by remaining flour until dough comes together and is smooth and shiny.
- Knead dough on a lightly floured surface until just barely tacky, place in an oiled bowl, cover and let rise until doubled in size.
- Flip the dough out of the bowl and roll it to a 1/2 inch thick rectangle. Use a circle cutter to punch out the dough. Transfer dough circles to a sheet tray to rise once more. Fry dough in 350-degree avocado or grapeseed oil until golden brown on bottom, flip and repeat on other side. Remove to a rack and let cool. Then inject with strawberry jam and top with powdered sugar.