Chai Sufganiyot (Hanukkah Donuts) with Orange-Pumpkin Buttercream Recipe

By CHOW (5,855 recipes)
Chai Sufganiyot (Hanukkah Donuts) with Orange-Pumpkin Buttercream Recipe

Ingredients

  • 1 chai tea bag
  • 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
  • 1/2 cup granulated sugar
  • 1/2 cup warm water (105°F to 115°F)
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon fine salt
  • 1/2 teaspoon freshly grated nutmeg
  • 1/3 cup whole milk
  • 1/4 cup pumpkin purée (not pie filling)
  • 1/4 cup plus 1 teaspoon granulated sugar
  • 1/8 teaspoon finely grated orange zest (optional)
  • 2 1/2 to 2 3/4 cups all-purpose flour , plus more for rolling out the dough
  • 2 cups powdered sugar , sifted
  • 2 large egg yolks
  • 2 quarts vegetable oil
  • 2 tablespoons unsalted butter (1/4 stick), cut into 8 pieces and at room temperature
  • 3/4 teaspoon ground cinnamon
  • 4 tablespoons unsalted butter (1/2 stick), at room temperature
  • Vegetable oil , for coating the bowl

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  • Cook Time
  • Yield
  • 34 to 36 doughnuts

Instructions

Read the preparation instructions at CHOW


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