Hazelnut Spread-Filled Sufganiyot

Hazelnut Spread Filled Sufganiyot @EclecticEveryday

With my holiday baking this year, I wanted to expand outside of our own family’s usual traditions, and try some different types of food.

Hazelnut Spread Filled Sufganiyot @EclecticEveryday

So I set out to try a traditional Hanukkah food, sufganiyots.

Hazelnut Spread Filled Sufganiyot @EclecticEveryday

Sufganiyots are basically little fried filled donuts. They are beyond amazing, and extremely addictive.

Hazelnut Spread Filled Sufganiyot @EclecticEveryday

For my sufganiyots, I wanted to fill them with my favorite spread, Nutella.

Hazelnut Spread Filled Sufganiyot @EclecticEveryday

Hazelnut Spread Filled Sufganiyot @EclecticEveryday

Hazelnut Spread Filled Sufganiyot @EclecticEveryday

Hazelnut Spread-Filled Sufganiyot

Ingredients:

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

Directions:

In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves.

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.

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.

Spray large bowl with cooking spray. Form dough into ball; place in bowl. Cover with plastic wrap and refrigerate about 8 hours or overnight.

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.

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.

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.

In large bowl, place powdered sugar; roll sufganiots in powdered sugar; cool at least 15 minutes. Reroll in powdered sugar before serving.

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