I’ve mentioned in previous posts that peppermint is one of my absolute favorite flavors of the holiday season, so I was thrilled when Crafted Kosher sent me a Hammond’s Candy Cane Crunch Chocolate bar. All I could think of was those York Peppermint Patties that are a satisfying solution for your sweet tooth. Yep, Peppermint Patty Sufganiyot with a creamy, cool center and rich chocolate shell were on the menu!
This was also perfect, because there’s nothing better than a light whipped cream filling, and I remembered I had seen a recipe for it somewhere on Pinterest. Guess what. You just use your regular whipped cream recipe and add ground candy canes. Genius, right?
Save this recipe for later and pin the pic below!
- 2 1/2 cups all-purpose flour, plus more for rolling out the dough
- 1/2 teaspoon fine salt
- Vegetable oil, for coating the bowl
- 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup plus 1 tsp granulated sugar
- 1/2 cup warm water (105°F to 115°F)
- 2 large egg yolks
- 1/3 cup whole milk
- 1/2 tsp vanilla extract
- 2 Tbsp unsalted butter cut into pieces and at room temperature
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- 4 regular-sized candy canes
- 1/4 cup unsalted butter
- 1 Tbsp whole milk
- 1/2 Tbsp light corn syrup
- 1 tsp vanilla extract
- 1 bar of Hammond's Candy Cane Crunch chocolate, chopped
- 1 cup confectioners' sugar, sifted
- Place 2 1/2 cups of flour and the salt in a large bowl and whisk to combine; set aside.
- Coat a second large bowl with vegetable oil; set aside.
- In the bowl of a standing mixer place the yeast and 1 teaspoon of the sugar. Add the water, stir to combine, and let sit for 5 minutes.
- Add the remaining 1/4 cup sugar, the egg yolks, milk, and vanilla and mix with the hook attachment in your standing mixer.
- Gradually add the reserved flour mixture to the wet mixture while your hook attachment is on low. Once all the flour has been added, change the speed to medium and combine until your dough forms a ball.
- Transfer the dough to a lightly floured work surface. Scatter the butter pieces over the dough and knead until the butter is fully incorporated and the dough is smooth, shiny, and elastic.
- Form the dough into a ball, place it in the oiled bowl, and turn it to coat it in the oil.
- Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Punch down the dough, transfer it to a lightly floured work surface, and roll it out until it’s a little more than 1/4 inch thick.
- Using a 2-1/2-inch round cutter, stamp out as many dough rounds as possible and place them on the prepared baking sheet about 1/4 inch apart. Gather the dough scraps into a ball and roll out and cut again. Discard any remaining dough scraps.
- Cover the dough rounds loosely with plastic wrap or a damp towel. Let them rise in a warm place until about 1/2 inch thick, 30 minutes.
- To fry the sufganiyot, I use a deep fryer set at 365°F. If you don't have a deep fryer, pour the oil in a Dutch oven or a large, heavy-bottomed pot and set it over medium heat until the temperature reaches 365°F on a candy/fat thermometer.
- When the oil is ready, add 3-4 of the dough rounds and fry until golden brown, flipping halfway through, about 2 minutes total. Using a slotted spoon, remove the donuts to the wire rack.
- Repeat for all donut dough rounds.
- Add heavy cream to chilled mixing bowl. Beat until thickened, around 5 minutes.
- Add sugar and vanilla extract; beat until stiff peaks form.
- Grind the candy canes, then fold them into the whipped cream
- Combine butter, milk, corn syrup, and vanilla in medium saucepan and heat over medium heat until butter is melted.
- Decrease the heat to low, add the Candy Cane Crunch chocolate, and whisk until melted.
- Turn off heat, add the sifted powdered sugar, and whisk until smooth.
- Place the mixture over a bowl of warm water. (You will want to dip the sufganiyot while the mixture is still hot)
- When sufganiyot are cooled, pierce them on the side with a skewer, and slide the skewer back in forth inside the sufganiyot to make room for the filling.
- Fill a piping bag with a large star tip with your filling, and pipe your filling into the sufganiyot.
- Dip the tops of the sufganiyot into the glaze, and place on a wire rack, letting the glaze drip down. You can spoon more glaze onto the sufganiyot as desired.
I received free product for this blog post. All opinions are my own.