Our mini sufganiyot celebration has begun,
Every Hanukkah, all I want is a bite of a sufganiyah,
Not a whole sufganiyah, just a mini sufganiyah:)
So I found the perfect solution.
Meet our mini sufganiyot,
They’re sweet and tiny,
And so very accurate.
Because there’s nothing like arriving at a candle lighting with a festive plate of mini sufganiyot
Placed on an addictive sauce and fresh fruit.
It’s such a simple dish to make,
Fry the mini sufganiyot,
Pour an addictive and delicious sauce on the serving plate,
Arrange the mini sufganiyot on it side by side,
Decorate and celebrate your happy and gorgeous plate of sufganiyot.
Minimal work and a holiday plate full of flavor and joy.
Bright, delicious and happy holidays to all of us 🙂
Mini Sufganiyot (Donuts). image: Essy Roz
Mini Sufganiyot (Donuts)
Ingredients
Suitable for a large serving plate for 4-6 diners
- 2 eggs
- ¾ cup sour cream / cream cheese / thick vegan cheese
- Pinch of salt
- 3 tablespoons sugar
- 1 cup oat flour (for alternatives, have a look at “A little extra from me”)
- ¾ cup corn flour
- 2 teaspoons baking powder (10g)
For the chocolate sauce
- ¾ cup of chocolate spread mixed with ⅓ cup of warm milk (non-dairy / dairy according to your choice)
You can also melt 150g of dark chocolate in a cup with ¼ cup of milk and 1 tablespoon of olive oil
For the creamy jam
- Any jam you choose, mixed with 2 tablespoons of boiling water.
If the jam is still not liquid, heat it a little in the microwave
For decoration
- Strawberries or any fruit of your choice
- You can also decorate with coconut powder, chocolate chips, nuts of your choice
Preparation
Fill a pot with 1 liter of oil, I chose a deep pot with a 7.9” * 9.4” (20*24 cm) diameter.
Put the sour cream, sugar, eggs and salt in a bowl and mix well.
Add the dry ingredients, the corn flour, oat flour and baking powder to the bowl and mix well until you get a super sticky and thick paste (take a look at the photos, if your paste is a bit more liquid add 2-3 tablespoons of corn flour to the batter and mix well).
Using two spoons, transfer circles of batter into the hot oil. It’s important to dip the spoons in the hot oil the first time, and only then fill them with the donut batter. Fill the spoon with the sufganiyot batter and slide the batter with another spoon deep into the oil.
Let the batter be in the oil for a few seconds and then move it from side to side using two forks to keep its shape round in the hot oil and so that it doesn’t fall apart. When the sufganiyot starts to swell from the sides and when the top part is a little wet, turn them over with two forks, continue frying and make sure to rotate the sufganiyot every few seconds so that the entire surface area is evenly fried.
Kindly note, it’s not recommended to put too many sufganiyot in the oil at the same time.
The sufganiyot come out round and tiny with cute tips that you can simply remove and then nibble on 🙂
Cool the mini sufganiyot a bit, Pour the sauce we chose on the bottom of our serving plate, I chose chocolate, arrange the mini sufganiyot next to each other on the entire serving plate. Sprinkle it with a little powdered sugar and decorate with fruit. Serve our plate of happy mini sufganiyot with a huge smile.
A little extra from me:
- The sufganiyot can be kept in the fridge in a sealed box for up to 3 days.
- You can replace the oat flour with 1¼ cups of almond flour.
- Click here to see how to grind oat flour at home.
Photos of the preparation steps. image: Essy Roz
Photos of the preparation steps. image: Essy Roz
How to grind oatmeal at home
Mini Sufganiyot (Donuts). image: Essy Roz
Mini Sufganiyot (Donuts). image: Essy Roz
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