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Author Notes: Recipe from Steven Cook and Michael Solomonov (Federal Donuts, Philadelphia) for La Boite's "The Art of Blending" cookbook.
This recipe is a twist on the traditional sufganyot doughnuts that are made for Hanukkah. The Sri Lanka N.14 spice blend adds a mild sweetness to the fluffy dough and a great anise flavor that marries wonderfully with the coffee-raisin glaze. —lior lev sercarz
Makes about 20 doughnuts
- 1 3/4 cups lukewarm water
- 3 1/2 tablespoons active dry yeast
- 5 tablespoons butter
- 1/2 cup granulated sugar
- 1/2 cup milk powder
- 2 teaspoons Sri Lanka N.14 spice blend
- 2 1/4 teaspoons kosher salt
- 2 large eggs
- 5 1/2 cups all-purpose flour (plus more for cutting the doughnuts)
- 1 quart canola oil
- 1/2 cup raisins
- 1/3 cup hot coffee
- 1 16-oz. box confectioners' sugar
- 1 tablespoon corn syrup
- 1 teaspoon additional corn syrup
- 1 teaspoon Sri Lanka N.14 spice blend
- 1/3 teaspoon salt
- 1/2 teaspoon rum extract (optional)
- Place half of the water in a bowl and add the yeast. Let stand for 20 minutes (the mixture should turn foamy).
- In the bowl of a standing mixer fitted with the paddle attachment, cream the butter with the sugar, milk powder, Sri Lanka spice blend and salt at medium speed until fluffy and pale. Beat the eggs in a bowl and then slowly beat into the butter mixture. Beat in the yeast mixture, the rest of the water and the flour; mix at medium speed until well-mixed and slightly stringy, about 8-10 minutes.
- Cover the bowl with plastic wrap and let it sit in a warm place until the dough doubles in size, about 30-40 minutes.
- Meanwhile, make the glaze; Soak the raisins in the hot coffee for 15 minutes. Transfer to a food processor and purée until smooth. Combine the raisin purée and the remaining ingredients in a large stainless steel bowl. Place the bowl over a pot of simmering water and whisk until warmed through; thin the glaze with a little water if it's too thick (you want it to be a syrupy texture). Set aside.
- Transfer the dough to a lightly floured surface and punch it down. Roll the dough out until it is 1 inch thick.
- Dip a round or square cookie cutter into a bowl of flour and punch out the doughnuts. Combine any leftover dough, roll it out again and repeat, transferring the doughnuts to a baking sheet as you go. Let the doughnuts rest, uncovered, for 30 minutes.
- In a large saucepan or Dutch oven, heat the oil to 350°. Working in batches, place the doughnuts in the oil and fry for 2 minutes on each side. Transfer to paper towels to drain.
- When all of the doughnuts have been fried, dip one side of each into the glaze and let cool before serving.