Name: Salted Caramel - Pretzel Sufgania
Cook time: 14400 s
Total time: 14400 s
Yield: 14-16 sufganiot
Ingredients: For the sufganiot:; 500 gr bread flour; 230 ml milk; 55 gr sugar; 40 gr soft butter; 20 ml alcohol (rum, whiskey, brandy, etc); 12 gr dry yeast; 12 gr salt; 1 free range egg; 1 free range egg yolk; Vanilla; For frying:; 2 vegetable oil; For the filling:; 400 gr white sugar; 250 gr heavy cream; 150 soft butter; 1 tbsp Atlantic sea salt; For the glaze:; 250 gr dark chocolate; 15 gr vegetable oil; For the toppings:; Pretzels

BenGingi

One of the most beautiful combo of flavors would be, in my opinion- salted caramel, dark chocolate and crispy pretzels. There is such an amazing balance between the sweetness of the caramel, sourness of the chocolate and saltiness of the pretzels. Having all of these flavors in a fried sufgania is a perfect treat for Hannukah. Make it for your loved ones, they will absolutely love it!

Salted Caramel - Pretzel Sufgania

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

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.

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

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.

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

Meanwhile, melt sugar in a wide pan over a medium-low heat without stirring until the sugar turns into an amber-colored liquid and small bubbles cover the surface of the pan. Add butter and stir until it melts and is fully absorbed into the sugar.

Add the hot cream to the pan carefully, gradually and while stirring until you get a uniform and thick sauce. Add salt mix.

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.

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.

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.

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

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.

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

Remove from the oil and let the Sufganiot cool completely.

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

Dip the Sufgania in the glaze and decorate with pretzels.

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