Sufganiyot with Blueberry Cream

Sufganiyot with Blueberry Cream

This pillowy soft Sufganiyot is filled with a refreshing Blueberry Cream for a delightful teatime sweet.

Sufganiyot with Blueberry Cream
Serves: approximately 14
 
Ingredients
  • 2¼ cups all-purpose flour, divided
  • 3 tablespoons plus 1 teaspoon granulated sugar, divided, plus more for coating doughnuts
  • 1 (0.25-ounce) package active dry yeast
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ cup whole milk
  • ¼ cup unsalted butter, cubed and softened
  • 1 large egg
  • 1 large egg yolk
  • ¾ teaspoon vanilla extract
  • 4 ounces cream cheese, softened
  • 1 tablespoon blueberry preserves
  • Vegetable oil, for frying
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat together 1 cup flour, 3 tablespoons sugar, yeast, salt, cinnamon, and ginger at medium speed until well combined.
  2. In a medium saucepan, heat milk and butter together over medium heat until an instant-read thermometer registers 120° to 130°. Add warm milk mixture to flour mixture, and beat at medium speed for 2 minutes. Add egg, egg yolk, and vanilla extract, and beat at medium-high speed for 2 minutes. With mixer at low speed, gradually add 1 cup flour, beating just until combined and stopping to scrape sides of bowl as needed.
  3. Switch to the dough hook attachment. Beat at medium speed until a soft, smooth, elastic dough forms, 6 to 8 minutes, stopping to scrape sides of bowl, and adding remaining ¼ cup flour, 1 tablespoon at a time, if needed.
  4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm (75°), draft-free place until doubled in size, 40 minutes to 1 hour.
  5. Line a baking sheet with parchment paper.
  6. Punch down dough. On a lightly floured surface, roll or pat dough to a ½-inch thickness. Using a 2-inch round cutter, cut 14 dough rounds without twisting cutter. Place dough rounds 1 inch apart on prepared baking sheet. Cover and let rise in a warm (75°), draft-free place until puffed and nearly doubled in size, 20 to 40 minutes.
  7. In a small bowl, stir together cream cheese, blueberry preserves, and remaining 1 teaspoon sugar until mixture is well combined and smooth, smashing any larger blueberry chunks as needed. Transfer mixture to a piping bag fitted with a medium open star tip (Ateco #822).
  8. In a medium Dutch oven, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350°. Line another baking sheet with paper towels.
  9. Working in batches, fry dough rounds until golden brown, 30 seconds to 1 minute per side. Using a slotted spoon or spider strainer, remove dough rounds, and let drain on prepared baking sheet. Let cool for 1 minute. Roll in sugar.
  10. Using a sharp knife, cut a small opening in side of each dough round, carefully moving around inside to create a small pocket. Insert tip of piping bag into opening. Gently pipe with filling just until some pokes out, finishing with a decorative swirl, if desired. Serve immediately.