Name: Cookie Dough Stuffed Sufganiyot
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: ½ cup butter; ½ cup brown sugar; ¼ teaspoon salt; ¼ teaspoon vanilla extract; 2 tablespoons milk; ½ cup flour (perhaps slightly more, depending on thickness of cookie dough); ¼ cup mini chocolate chips; 2 balls pizza dough (homemade or store-bought, room temperature); Vegetable oil for deep frying; Powdered sugar

Cookie Dough Stuffed Sufganiyot

Yes, what is before your eyes is real.

By mashing up two of our favorite foods of all time, one of the best-ever Jewlish recipes, if not the best, has come into existence. These sufganiyot are easy to make, and taste like heaven. Although some people are hesitant with using pre-made pizza dough for a sweet recipe, it’s actually the perfect combination. The sweet, buttery cookie dough surrounded by the fluffy, warm doughnut is absolute heaven.

Cookie Dough Stuffed Sufganiyot

Prep Time 30

Cook Time 25

Total Time 55

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Servings

Ingredients

½ cup butter
½ cup brown sugar
¼ teaspoon salt
¼ teaspoon vanilla extract
2 tablespoons milk
½ cup flour perhaps slightly more, depending on thickness of cookie dough
¼ cup mini chocolate chips
2 balls pizza dough homemade or store-bought, room temperature
Vegetable oil for deep frying
Powdered sugar

Instructions

Let’s start by making the cookie dough! In a bowl mix together the butter, brown sugar, salt and vanilla extract. Add the milk and flour then mix again. Then mix in the chocolate chips.
We recommend waiting for the dough to come to room temperature before starting. Roll out your pizza dough on a floured surface to 1/8 inch thickness.
Cut 2-inch rounds using a cookie cutter or water glass. Remove excess dough, roll into a ball and repeat with the rest of the dough.
Spoon a heaping teaspoon of cookie dough into the center of each round. Fold up the ends and pinch at the top. Make sure all the sides are sealed well. Roll each ball to bring it back to an even shape.
Place each doughnut on a floured baking tray and let them rest for 15 minutes.
Fill a pot with vegetable oil and bring to 375℉. Carefully place a few doughnuts at a time into the oil. You can test the oil by adding a tiny ball of dough to the oil. It should bubble a bit, but not like crazy (yes, that’s a bit hard to explain if you don’t have a thermometer). Flip after 60-90 seconds and fry until browned on both sides.
Remove from oil and place on paper towels. Sprinkle with powdered sugar. Serve hot and fresh.

Category: Recipes

Cuisine: Jewish

Diets: Dairy