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Dairy
Medium
35 Minutes
Diets 
These are as good as they sound. Use the yeasted dough from the Sufganiyot and enjoy this delicious dairy glaze drizzled over them.
Yields 2 to 3 dozen doughnuts
yeasted Sufganiyot dough
1/4 cup sugar
3 tablespoons all-purpose flour
3 egg yolks
1 cup plus 2 tablespoons milk
pinch of salt
1 tablespoon unsalted butter
1 teaspoon Gefen Pure Vanilla Extract
2 ounces semisweet chocolate
1 tablespoon unsalted butter
1 and 1/2 cups confectioner’s sugar
1/2 teaspoon Gefen Pure Vanilla Extract
1/4 cup very hot water
In a medium bowl, whisk together the sugar, flour and egg yolks.
In a small saucepan, bring the milk to a boil. Over a low-medium heat, whisk in the egg yolk mixture, stirring all the while until the mixture thickens and begins to boil gently.
Remove the saucepan from the heat. Stir in the salt, butter and vanilla. Cool and refrigerate until needed. Cover the surface of the custard directly with plastic wrap to prevent a skin from forming on top.
In a double boiler, melt the chocolate with the butter. Add the sugar and vanilla and stir until smooth. Add enough water to make a thin glaze.
Let the mixture cool for one minute, then drizzle it over the doughnuts or dip the tops of the doughnuts into the glaze. If the glaze gets too stiff, add more hot water to make it workable again.
Fry up the doughnuts in small balls. Once you can handle them, fill with custard filling and then drizzle with the chocolate glaze. Let set.
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