Sufganiya gets a tropical twist

This Asian-inspired recipe comes from Tel Aviv restaurant Taizu, which came up with a coconut cream and pineapple version of the sufganiya or doughnut, fusing a mix of sweet and sour, said pastry chef Anna Shapiro.

The Asian restaurant bases its cuisine on chef Yuval Ben Neriah’s local interpretation of street foods in India, China, Thailand, Cambodia and Vietnam. This version of the Hanukkah favorite will be served throughout the eight-day holiday, utilizing the restaurant’s favorite dessert ingredients.

Making these is a slightly lengthy process, but worth the effort, promised Shapiro.

Coconut Cream and Pineapple Sufganiyot

• 1 cup coconut milk (medium fat)
• 1 cup sugar
• 6 pieces star anise
• 8 cardamom pods, crushed
• ½ cup cornstarch
• 6 egg yolks
• 4 tablespoons coconut milk (medium fat)
• 1 cup heavy cream (42%)

Preparation:

1. Boil together coconut milk, sugar and spices.
2. While boiling, mix together cornstarch, eggs and second batch of coconut milk.
3. Temper the two mixtures and cook together for five minutes on a medium heat; set aside to cool.
4. Whip heavy cream until stiff peaks appear.
5. Add coconut mixture to a mixer, and using paddle attachment fold in whipped cream.

Sufganiya/doughnut

• 2 tablespoons dry yeast
• 4 tablespoons granulated sugar
• 1 cup warm whole milk or water
• 2½ cups white flour
• 3 egg yolks
• 4 tablespoons cold butter or margarine cut into cubes

Preparation:

1. Place the yeast in the bowl of a mixer with milk and sugar and let the yeast ferment.
2. Add all other ingredients and knead the dough until smooth and soft.
3. After a short rest, roll out the dough and cut out shapes, and fry at approximately 320° Fahrenheit.
4. Fry 1 minute on each side.