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"Mustard Trap" Doughnuts

The "Mustard Trap" Doughnuts (Sufganiyot)

These traditional Hanukkah "Mustard Roulette" doughnuts are exceptionally light, airy, and non-greasy. While most are filled with sweet jam and dusted with powdered sugar, one "booby-trapped" doughnut hides a sharp mustard filling, turning dessert into a suspenseful family game.
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Prep Time 15 minutes
Cook Time 15 minutes
Proof Time 4 hours
Course: Dessert
Ingredients Method

Ingredients
  

  • 750 g Flour
  • 100 g Sugar
  • 1.5 tbsp Dry Yeast
  • 200 g Milk
  • 100 g Butter Melted
  • 4 Eggs
  • 1 tsp Salt
  • 2 tbsp Brandy
  • Jam for filling and Mustard!

Method
 

  1. The Dough: Place all ingredients in a mixer bowl, starting with the liquids. Knead for at least 9 minutes until the dough is uniform, smooth, and soft.
  2. First Rise: Shape into a ball and place in a bowl until nearly doubled in volume.
  3. Shaping: Divide the dough into pieces weighing 60-70g each (keep them uniform for even frying). Roll into smooth balls and place each on a small square of parchment paper.
  4. Second Rise: Cover with lightly oiled plastic wrap (to prevent sticking) and then a towel.
  5. Frying: Heat 2 liters of oil to 170°C–175°C. Carefully place the doughnuts into the oil with the parchment paper. Use tongs to pull the paper out once it releases.
  6. Finishing: Fry for about 2 minutes per side and transfer to a cooling rack.
  7. The Trap: Fill one doughnut with mustard and disguise it with a little dab of jam. Dust everything with powdered sugar before serving.

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