Cookie Butter Sufganiyot Bites Recipes

COOKIE BUTTER SUFGANIYOT BITES

Steps:

• Heat oil in a large heavy pot or fryer to 300 degrees F. In a small bowl, stir to combine sugar and cinnamon; set aside.
• Remove biscuit dough from can and separate biscuits. Cut each into quarters. Working in batches, fry the dough, flipping occasionally, until puffed and golden on both sides. Drain on a towel-lined plate then toss in sugar and cinnamon mixture. Repeat process with remaining dough.
• Fill a pastry bag fitted with a small tip with cookie butter. Use a small sharp knife to cut a small slit in the side of the sufganiyot. Carefully pipe the cookie butter into the center of each sufganiyot.

HOMEMADE COOKIE BUTTER

Steps:

• Place cookies in food processor and process to fine crumbs. With processor running on low speed, slowly add butter, oil, brown sugar, white sugar, honey, vanilla extract, and salt. Add water 1 tablespoon at a time until desired consistency is reached.

SUFGANIYOT

Steps:

• In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.