BAKED SQUARE SUF­GANIYOT

The Jerusalem Post - The Jerusalem Post Magazine - - FOOD -

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

Ganache:

100 g. milk choco­late

75 g. bit­ter­sweet choco­late 2 Tbsp. (25 g.) nougat 250 ml. sweet cream 125 ml. sweet cream

Top­ping:

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.

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