31 Teatime Holidays
Sufganiyot with
Blueberry Cream
Makes approximately 142¼ cups all-purpose fl our, divided
3 tablespoons plus 1 teaspoon
granulated sugar, divided, plus
more for coating doughnuts
1 (0.25-ounce) package active
dry yeast
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
½ cup whole milk
¼ cup unsalted butter, cubed
and softened
1 large egg
1 large egg yolk
¾ teaspoon vanilla extract
4 ounces cream cheese, softened
1 tablespoon blueberry preserves
Vegetable oil, for frying
- In the bowl of a stand mixer fi tted
with the paddle attachment, beat
together 1 cup fl our, 3 tablespoons
sugar, yeast, salt, cinnamon, and
ginger at medium speed until well
combined. - In a medium saucepan, heat milk
and butter together over medium heat
until an instant-read thermometer
registers 120° to 130°. Add warm milk
mixture to fl our mixture, and beat at
medium speed for 2 minutes. Add
egg, egg yolk, and vanilla extract,
and beat at medium-high speed for
2 minutes. With mixer at low speed,
gradually add 1 cup fl our, beating
just until combined and stopping to
scrape sides of bowl as needed. - Switch to the dough hook attach-
ment. Beat at medium speed until a
soft, smooth, elastic dough forms,
6 to 8 minutes, stopping to scrape
sides of bowl, and adding remaining
¼ cup fl our, 1 tablespoon at a time,
if needed.- Spray a large bowl with cooking
spray. Place dough in bowl, turning
to grease top. Cover and let rise in
a warm (75°), draft-free place until
doubled in size, 40 minutes to 1 hour. - Line a baking sheet with parchment
paper. - Punch down dough. On a lightly
fl oured surface, roll or pat dough to
a ½-inch thickness. Using a 2-inch
round cutter, cut 14 dough rounds
without twisting cutter. Place dough
rounds 1 inch apart on prepared bak-
ing sheet. Cover and let rise in a warm
(75°), draft-free place until puff ed
and nearly doubled in size, 20 to 40
minutes. - In a small bowl, stir together cream
cheese, blueberry preserves, and
remaining 1 teaspoon sugar until
mixture is well combined and smooth,
smashing any larger blueberry chunks
as needed. Transfer mixture to a pip-
ing bag fi tted with a medium open
star tip (Ateco #822). - In a medium Dutch oven, pour oil
to a depth of 2 inches, and heat over
medium heat until a deep-fry ther-
mometer registers 350°. Line another
baking sheet with paper towels. - Working in batches, fry dough rounds
until golden brown, 30 seconds to
1 minute per side. Using a slotted
spoon or spider strainer, remove
dough rounds, and let drain on pre-
pared baking sheet. Let cool for
1 minute. Roll in sugar. - Using a sharp knife, cut a small
opening in side of each dough round,
carefully moving around inside to cre-
ate a small pocket. Insert tip of piping
bag into opening. Gently pipe with fi ll-
ing just until some pokes out, fi nish-
ing with a decorative swirl, if desired.
Serve immediately.