In the heart of the holiday season, a moment of inspiration struck me as I gazed at my new kitchen gadget—a sous vide immersion circulator. I had been contemplating how to elevate the classic sufganiyot, and the thought of infusing flavors through precision cooking sparked a delightful experiment. The result? An astonishingly fluffy, lightly lavender-infused dough filled with a vibrant raspberry coulis, all finished off with a dusting of powdered sugar that glimmers like freshly fallen snow.
Ingredients
For the Dough:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 2 teaspoons instant yeast
– 1/2 teaspoon salt
– 1/2 cup whole milk
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon culinary lavender buds
– 1/4 teaspoon vanilla extract
For the Raspberry Coulis:
– 1 cup fresh raspberries
– 1/4 cup granulated sugar
– 1 tablespoon lemon juice
For Frying and Finishing:
– Vegetable oil (for frying)
– Powdered sugar (for dusting)
Instructions
Prepare the Lavender Infusion:
– In a small saucepan, combine the whole milk and lavender buds. Heat gently until just simmering, then remove from heat and let steep for 20 minutes. Strain the infusion to remove the lavender, then allow it to cool to room temperature.
Make the Dough:
– In a large mixing bowl, combine the flour, sugar, instant yeast, and salt. Mix well.
– In another bowl, whisk together the cooled lavender-infused milk, melted butter, egg, and vanilla extract until combined.
– Gradually pour the wet ingredients into the dry ingredients, stirring until a shaggy dough forms.
– Knead the dough on a lightly floured surface for about 5-7 minutes, or until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 5 minutes on medium speed.
First Rise:
– Place the dough in a lightly greased bowl, cover it with a damp cloth, and let it rise in a warm area until doubled in size, approximately 1 hour.
Prepare the Raspberry Coulis:
– In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. Cook while stirring gently until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
– Remove from heat and strain through a fine mesh sieve to achieve a smooth coulis. Set aside to cool.
Shape the Sufganiyot:
– Once the dough has risen, punch it down to release the air. Roll it out to about 1/2 inch thickness on a floured surface. Use a round cutter (about 2-3 inches in diameter) to cut out circles.
– Place half of the circles on a parchment-lined baking sheet, and spoon about a teaspoon of raspberry coulis in the center of each circle. Top with the remaining circles and pinch the edges to seal tightly.
Second Rise:
– Cover the filled doughnuts with a cloth and let them rise for another 30 minutes.
Fry the Sufganiyot:
– In a deep pot or a fryer, heat vegetable oil to 350°F (175°C). Carefully fry the doughnuts in batches, making sure not to overcrowd the pot. Fry for about 2-3 minutes on each side until golden brown.
– Use a slotted spoon to transfer the fried sufganiyot to a paper towel-lined plate to drain any excess oil.
Finish and Serve:
– Once cooled slightly, dust the sufganiyot generously with powdered sugar. For an extra touch, drizzle some raspberry coulis on top or serve alongside for dipping.
These modern sufganiyot are sure to impress your guests with their delicate lavender flavor and vibrant raspberry filling—an innovative twist on a beloved traditional treat. Enjoy the celebration!