Chinese-style Sweet Potato Sufganiyah

Ingredients

In this Chinese-inspired version of sufganiyah, we incorporate Chinese flavors and ingredients to create a unique twist. The dough is made with sweet potato puree, adding a touch of sweetness and a vibrant orange color. The filling is traditionally Chinese, using red bean paste instead of the more common fruit jams or custards. These adaptations infuse the sufganiyah with a distinct Chinese flair while still maintaining the beloved characteristics of the original Israeli dish. We alse have the original recipe for Sufganiyah, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 cup (120ml) warm milk 1/2 cup (120ml) warm milk
• 1/4 cup (60g) sweet potato puree 1/4 cup (60g) sweet potato puree
• 1 large egg 1 large egg
• Vegetable oil, for frying Vegetable oil, for frying
• 1 cup (250g) red bean paste 1 cup (250g) red bean paste
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 42g, 15g
• Protein: 4g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, and salt.
2. 2.
   In a separate small bowl, dissolve the yeast in warm milk and let it sit for 5 minutes until frothy.
3. 3.
   Add the sweet potato puree and egg to the yeast mixture and whisk until well combined.
4. 4.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
5. 5.
   Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
6. 6.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1-2 hours until doubled in size.
7. 7.
   Punch down the dough and roll it out on a floured surface to a thickness of about 1/2 inch (1.3cm).
8. 8.
   Using a round cookie cutter or a glass, cut out circles from the dough.
9. 9.
   Place a teaspoon of red bean paste in the center of half of the circles.
10. 10.
    Brush the edges of the filled circles with water and place another circle on top, pressing the edges to seal.
11. 11.
    Repeat with the remaining dough and filling.
12. 12.
    Heat vegetable oil in a deep pot or fryer to 350°F (180°C).
13. 13.
    Carefully drop the filled dough circles into the hot oil and fry for about 2-3 minutes per side until golden brown.
14. 14.
    Remove the sufganiyot from the oil using a slotted spoon and drain on a paper towel-lined plate.
15. 15.
    Dust the sufganiyot with powdered sugar before serving.

Treat your ingredients with care...

• Sweet potato — Make sure to thoroughly cook and mash the sweet potato before adding it to the dough for a smooth consistency.
• Red bean paste — If you prefer a smoother filling, you can blend the red bean paste in a food processor before using.

Tips & Tricks

• For a twist, you can add a pinch of Chinese five-spice powder to the dough for an extra layer of flavor.
• If you don't have sweet potato puree, you can substitute it with pumpkin puree or mashed banana.
• Ensure the oil is at the correct temperature before frying to achieve a crispy exterior and a fully cooked interior.
• If you prefer a less sweet filling, you can use black sesame paste or lotus seed paste instead of red bean paste.
• Serve the sufganiyot warm for the best taste and texture.

Serving advice

Chinese-style Sweet Potato Sufganiyah is best served warm. Dust them with powdered sugar just before serving to add a touch of sweetness and an attractive appearance. Pair them with a cup of hot tea or coffee for a delightful treat.

Presentation advice

Arrange the Chinese-style Sweet Potato Sufganiyah on a platter or a cake stand. Sprinkle them with a light dusting of powdered sugar to enhance their visual appeal. Consider garnishing the platter with fresh mint leaves or edible flowers for an elegant touch.