Earl Grey and Chocolate Sufganiyot
As a doughnut-crazed Levine, over the years I’ve scoured the nation in search of the most unconventional and artisanal doughnuts (Sufganiyot 2.0, if you will): Voodoo Donuts and The Salty Doughnut in Portland, Oregon; Doughnut Plant in New York City; The Salty Doughnut in Miami, Florida; Federal Doughnuts in Philadelphia, Pennsylvania; and Randy’s Doughnuts in Inglewood, California.
The doughnuts I tasted had such unique flavors: Mexican hot chocolate, fig and apple butter, matcha green tea, pineapple and basil, strawberry and lavender. I couldn’t help but think that these bold new flavors lend themselves to modernizing sufganiyot.
- 2¾ cup confectioners’ sugar
- 6 tablespoons unsweetened cocoa powder
- 5 tablespoons evaporated milk
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 2 Earl Grey tea bags
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 packet active dry yeast
- ½ teaspoon fine salt
- 2 large egg yolks
- 10 tablespoons unsalted butter, plus at room temperature
- 6 cups vegetable oil
- Icing: In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. Cream butter until smooth. Then alternate between mixing in sugar mixture and evaporated milk. Blend in vanilla. Beat until light and fluffy. Set aside.
- Sufganiyot: Bring milk to a simmer in a small pot over low heat, and add tea bags. Let steep for about 5 minutes. Remove tea bags and discard.
- Place flour, sugar, yeast and salt in the bowl of a stand mixer and whisk to combine. Add milk and yolks, and using the paddle attachment, mix for a minute. Add the butter, increase the speed to medium high, and mix for 5 minutes. The dough should come together in a ball. If it’s too sticky, add a bit more flour; if it’s too dry, drizzle in a bit of water.
- Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil. Cover with a damp towel and let rise in a warm place until doubled in size, about 1½ hours.
- Punch down the dough and transfer to a floured work surface, then roll until about ¼-inch thick. Use a 2-inch round cookie cutter or drinking glass to make 30 dough rounds. Place the rounds on floured baking sheet, about ½ inch apart. Cover with a damp towel. Let rise in a warm place for about 30 minutes.
- Pour oil into a large pot and set over medium heat until the temperature reaches 350 degrees on a candy thermometer. Line a second baking sheet with paper towels and place a wire rack over the paper towels.
- Transfer the dough rounds, six at a time, into the oil using a spoon. Fry on one side for 1½ to 2 minutes; then flip with a fork and fry on the other side for another 1½ minutes. Let cool to room temperature. Spread the frosting over the cooled doughnuts, or pipe the frosting into the doughnuts as a filling.