Sufganiyah (Jelly Doughnut)
with Rosemary Raspberry Jelly and Chocolate Ganache
Sufganiyah with Rosemary Raspberry Jelly and Chocolate Ganache
30
doughnuts30
minutes40
minutesThis 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
- 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.
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