Sufganiyah (Jelly Doughnut)

with Rosemary Raspberry Jelly and Chocolate Ganache

Sufganiyah with Rosemary Raspberry Jelly and Chocolate Ganache

Recipe by Derick Kuntz

0.0 from 0 votes

Course: DessertDifficulty: Easy

Yields

doughnuts

Prep time

minutes

Cooking time

minutes

This jelly doughnut with spicy chocolate ganache pairs well with many of our heavier reds, especially Cabernet Sauvignon. The rosemary and cayenne highlight the wine's floral notes, while the jam emphasizes the bright fruit. The dish's richness helps cut through the Cabernet Sauvignon's tannins.

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Ingredients

US Metric

ROSPBERRY ROSEMARY JAM
400 grams 400 raspberries
2 sprigs 2 rosemary
1 cup 1 sugar
1/2 cup 1/2 red wine
CHOCOLATE GANACHE
4 oz 4 chocolate chips (70% cocoa)
8 oz 8 heavy cream
1 1/2 tsp 1 1/2 smoked salt
1/4 tsp 1/4 cayenne
SUFGANIYAH DOUGH
6 Tbsp 6 lukewarm water
2 Tbsp 2 sugar
1 1/8 tsp 1 1/8 yeast
1 3/4 cup 1 3/4 + 4 tsp AP flour
2 Tbsp 2 blend oil
1 1 egg
2 tsp 2 vanilla extract
1/2 tsp 1/2 salt
1/4 cup 1/4 powdered sugar
oil for frying

Directions

ROSPBERRY ROSEMARY JAM
Place raspberries in a sauce pot and add sugar
Macerate the raspberries for 30 minutes
Add red wine and rosemary sprigs
Cook until jam reaches thick consistency (aprx 220°F), stirring frequently
Remove from heat and let cool
Remove raspberry sprigs
CHOCOLATE GANACHE
Heat cream in a sauce pot, just until it starts to simmer. Do not let boil
Place chocolate, salt, and cayenne in a mixing bowl
Pour hot cream over and whisk until smooth
Serve at room temperature
SUFGANIYAH DOUGH
In a stand up mixer, using a dough hook, add water, yeast, and sugar
Let bloom until foamy
Add egg, oil, vanilla extract, and salt. Whisk together
Add AP flour and mix till dough starts to come together and smooth out
Place dough in an oiled bowl and place in the fridge overnight
Remove the dough and bowl and bring to room temperature
Dust work surface with AP flour
Roll dough to 1/4in thickness
Dust 3in ring mold in flour
Punch 30 circles out of dough
Place on greased sheet tray and proof (about 6 mins)
Fry at 350°F till golden brown, flipping if necessary
Remove from fry oil and place on a wire rack over a sheet tray to drain
Let cool
ASSEMBLY
Make a slit with pairing knife in sufganiyah, wiggle
Using a stiff piping bag with a tip, fill each sufganiyah with jam
Dust with powdered sugar through a sifter
Serve with chocolate ganache

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Pairing Suggestions

This jelly doughnut with spicy chocolate ganache pairs well with many of our heavier reds, especially Cabernet Sauvignon. The rosemary and cayenne highlight the floral notes in the wine, while the jam emphasizes the bright fruit. The richness of the dish helps to cut through the tannins in the Cabernet Sauvignon.