4 h 0 min

Step 1

In a stand mixer's bowl add milk, sugar, yeast, alcohol, egg, egg yolk, vanilla and flour.

Step 2

Start kneading on the lowest speed for 5-6 min. Then add the soft butter, a little bit at a time. When the butter has incorporated in the dough, add more.

Step 3

After all the butter has incorporated in the dough, add the salt. Knead for additional 2-3 min.

Step 4

Take the dough out of the mixer, and round it into a tight bowl. Let it rest in an oiled bowl, covered, until doubled in size.

Step 5

While the dough is proofing, let's prepare the jam and the glaze.

Step 6

For the jam- cut the top of all the strawberries. Add them to a small pot with the sugar and the sumac. Cook for 5 min on medium heat.

Step 7

Let the jam cool down a little bit, then blend into a smooth paste. Let it cool completely, then fill it in a piping bag and set aside.

Step 8

Prepare the glaze by simply adding the oil to the chocolate in a bowl. Place the bowl over boiling water (on a pot or in a bigger bowl), mixing constantly until the chocolate has melted completely.

Step 9

The dough has proofed, and now it's time to shape. Divide the dough into 50 gr pieces. I like my Sufganiot small so I can eat more than one.

Step 10

Round each piece into a tight sealed dough, and place each ball on an individual small squared parchment paper. In that way, it will be easier for us to transfer the ball to the frying oil without deflating the dough. Let the balls rest, covered, until doubled in size.

Step 11

Preheat frying oil in a pot to 340-355F or 170-180C, make sure the depth of the oil is at least 5 cm.

Step 12

Once the balls have doubled in size, gently transfer the balls to the oil with the parchment paper. Remove the parchment paper from the oil.

Step 13

Fry the Sufganiot for 2 min on one side, then flip and fry for additional 2 min on the other side.

Step 14

Remove from the oil and let the Sufganiot cool completely.

Step 15

Make a whole in the Sufgania and make space for the jam. Pipe the jam in.

Step 16

Dip the Sufgania in the glaze and decorate with the freeze-dried strawberries and the pearl sugar.

Step 17

YASSS!