Traditionally served in Israel in the weeks leading up to Hanukkah, these sufganiyot have a new twist with a dulce de leche whipped cream filling and a chocolate drizzle. Blogger Deborah Harroun of Taste and Tell shares a recipe for Sufganiyot with Dulce de Leche Whipped Cream Filling and Chocolate Drizzle.
SAVE ON THIS RECIPE!
The dough can be made ahead of time. After it has risen once, cover and refrigerate up to 24 hours. When ready to continue with recipe, allow dough to come to room temperature before proceeding to the next step, about 40 minutes.
These sufganiyot are best served soon after filling. If you are serving them later, refrigerate, then allow to come room temperature again before serving.
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