BAKED SQUARE SUFGANIYOT
Makes 22 sufganiyot.
Use a 4 cm. x4 cm. square silicone tray to make square sufganiyot.
1¼ cups (minus 1 tsp. or 165 g.) bread flour, sifted 1 level tsp. (5 g.) yeast
¼ cup (50 g.) sugar
¹⁄3 egg (20 g.)
35 g. butter
¼ cup (60 g.) milk
Chocolate nuts coating:
200 g. milk chocolate ¼ cup (50 g.) oil
¼ cup (70 g.) candied nuts
100 g. milk chocolate
75 g. bittersweet chocolate 2 Tbsp. (25 g.) nougat 250 ml. sweet cream 125 ml. sweet cream
Roasted and peeled hazelnut halves
Add the flour, yeast and sugar to the bowl of an electric mixer fitted with a dough hook. While mixing, add the egg, butter and milk. Mix for eight minutes on medium speed until well mixed. Transfer to a greased bowl and cover with plastic wrap. Set aside for 50 minutes.
Separate the dough into 25 balls and place one in each space in the silicone tray. Cover and let rise another 20 minutes. Bake in an oven that has been preheated to 170° for 20 minutes.
To prepare the topping, add the chocolate to a bowl and melt in the microwave a few seconds at a time. Add the oil and nuts and mix. Place the sufganiyot on a metal rack and then cover them with the chocolate topping. Let cool.
To prepare the ganache, place 250 ml. of sweet cream in a pot and bring to a boil. Add the milk and bittersweet chocolates and nougat to a bowl with tall sides. Pour the hot cream on top and mix. Blend with an immersion blender. Let cool in the fridge for 15 minutes.
Pour the ganache into the bowl of a mixer and add the 125 ml. of cream. Whip until fluffy and smooth. Transfer to an icing bag with a 1-cm. serrated tip and add a little ganache to each sufganiya. Add hazelnuts on top of cream. Level of difficulty: Medium. Time: 2.5 hours. Status: Dairy.