Enjoy the closing days of Chanukah with these sufganiyot (doughnuts) filled with chestnut puree and topped with Belgian chocolate and hazelnut glaze. The recipe is by Eric Attias, executive chef of the David Citadel Hotel in Jerusalem.
2.8 lbs. white baking flour
4.4 oz. sugar
1/2 oz. salt
zest from 1 lemon
10 egg yolks
3/4 oz. dry yeast
5 oz. margarine
1/2 liter lukewarm water
Chestnut puree (from ready-made package)
5.2 oz melted chocolate
3.5 oz. ground hazelnuts
Mix all of the ingredients together with a mixer for 7 minutes (add water last).
Roll into balls of about 2 ounces each.
Allow to rise on a greased pan for 30 minutes.
Fry in deep oil (temperature not exceeding 340 degrees) until golden brown, then flip over.
Fill the doughnut with the chestnut puree with a piping bag .
Then dip the top of the doughnuts in the hot melted chocolate (black or white).
Coat with the hazelnuts.
Yield: 15 to 20 doughnuts.