Hazelnut Spread-Filled Sufganiyot

 

1

package regular active dry yeast (2 1/4 teaspoons)

3/4

cup warm milk (105°F to 115°F)

1/4

cup butter, melted

2 1/2

cups Gold Medal® all-purpose flour

1/4

cup granulated sugar

1/4

teaspoon salt

1/4

teaspoon ground cinnamon

1/8

teaspoon freshly ground nutmeg

1

teaspoon vanilla

2

eggs

4

teaspoons hazelnut spread with cocoa

1

egg, beaten

Vegetable oil for frying

2

cups powdered sugar

• 1 In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves.
• 2 Add 1 cup of the flour, the granulated sugar, salt, cinnamon, nutmeg, vanilla, and 2 eggs to yeast mixture. With paddle attachment, mix on low speed until well blended.
• 3 Replace paddle attachment with dough hook; add remaining flour. Mix on low speed until dough comes together, then on medium speed until dough is smooth, elastic and pulls away cleanly from sides of bowl.
• 4 Spray large bowl with cooking spray. Form dough into ball; place in bowl. Cover with plastic wrap and refrigerate about 8 hours or overnight.
• 5 Remove dough from refrigerator and allow to come to room temperature, about 1 hour. On lightly floured work surface, roll dough to 1/4- to 1/2-inch thickness. Using 2-inch round cookie cutter or small juice glass, cut out 16 circles, pressing together and rerolling dough scraps as necessary.
• 6 Line cookie sheet with cooking parchment paper. On centers of 8 of the circles, spoon 1/2 teaspoon hazelnut spread; lightly brush beaten egg around edge of circles. Top with remaining circles, lightly pressing edges together. Place sufganiots on cookie sheet; cover with plastic wrap and let rest 30 minutes.
• 7 In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry sufganoits, 3 or 4 at a time (do not overcrowd), in hot oil 1 to 2 minutes on each side or until golden brown. Drain on cooling rack placed over cookie sheet or paper towels.
• 8 In large bowl, place powdered sugar; roll sufganiots in powdered sugar; cool at least 15 minutes. Reroll in powdered sugar before serving.