Recipe by Erin Grunstein

Salami and Onion-Stuffed Savory Sufganiyot

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Meat Meat
Medium Medium
8 Servings
Allergens
2 Hours
Diets

No Diets specified

Ingredients

Dough

  • 2 tablespoons sugar

  • 3/4 cup warm carbonated water

  • 1/2 cup warm Gefen Oat Milk or other non-dairy milk

  • 1 tablespoon active dry yeast, such as Gefen

  • 1/4 cup oil

Filling

  • 1 onion, diced

  • 1 small salami, cubed very small

Spicy Sauce Option

  • 1/2 cup raspberry jam, such as Tuscanini

  • 1/4 cup sriracha

  • 2 tablespoons mustard

BBQ Sauce Option

  • equal amounts Gefen Honey and barbecue sauce (adjust as you prefer)

Directions

Prepare the Salami Filling

1.

Sauté one onion on low heat until caramelised (I usually make a large batch of caramelised onions and freeze in portions to save time).

2.

Add salami cubes to the pan and sauté until edges start browning. Add three tablespoons of the sauce of your choice to the mixture. Set aside.

Prepare the Donut Dough

1.

Combine sugar, warm carbonated water, and warm parve milk with yeast. Allow for it to activate.

2.

In the meantime, in a large bowl, combine oil, salt and egg. Pour activated yeast into mixture and slowly add flour. Knead for five minutes.

3.

Cover with plastic wrap and a towel. Allow to rise until it has doubled in size.

4.

Punch down and roll out dough.

Assemble and Fry

1.

Use a two-inch cookie cutter to cut dough circles and fill each dough circle with salami mixture. Allow to rise, covered for an additional 30 minutes.

2.

Heat two inches of oil in a large pan until temperature is 350 to 375 degrees Fahrenheit. Fry donuts, flipping when brown, and top with remaining sauce.

Tips:

  · Prior to the second rising, place donuts on Gefen Parchment squares. This allows you to easily place the donuts into the oil without damaging their shape and also helps when flipping them.   · Add a carrot to your frying oil, which helps keep the oil clean.   · To be sure your oil is at the right temperature, place the back of a wooden spoon in the oil – if it bubbles, it is ready.
Salami and Onion-Stuffed Savory Sufganiyot

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