To-Die-For Sugar Doughnuts With Chocolate Brandy Sauce

donut twist with chocolate brandy sauceIf you like your food fried, well, you're sure to love Hanukkah goodies. After all, the holiday celebrates the miracle of a tiny amount of oil burning for eight nights. And so, oil snags a starring role in most Hanukkah recipes. While I love me some latkes during Hanukkah, those of us with a killer sweet tooth can't forget the sugary sweets the Festival of Lights has to offer, as well. And the stand-out biggie has to be classic doughnuts -- or Sufganiyot -- perfectly crisped in oil and coated in sugar.

For a modern spin on the traditional favorite, you can make the recipe in smaller "twist" form, then with a silky chocolate-brandy sauce for dipping. Check it out ...


Doughnut Twists from


  • 1 tablespoon active dry yeast (from two 1/4-ounce envelopes)
  • 3/4 cup whole milk or soy milk, warmed
  • 3 1/2 cups all-purpose flour, plus more for surface
  • 6 large egg yolks
  • 1/2 cup packed light-brown sugar
  • 1/4 cup granulated sugar
  • 2 tablespoons pure vanilla extract
  • 1 1/4 teaspoons coarse salt
  • 1 teaspoon ground cinnamon
  • 4 ounces (1 stick) unsalted butter or nondairy margarine
  • Safflower oil, for deep-frying (about 8 cups), plus more for bowl
  • 2 cups superfine sugar


  1. Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
  2. Whisk together flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
  3. Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
  4. Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
  5. Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
  6. Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired.

Chocolate Brandy Sauce 


  • 3/4 cup heavy cream
  • 3 tablespoons light-brown sugar
  • 2 tablespoons brandy
  • Pinch of salt
  • 4 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped
  1. Bring cream, sugar, brandy, and salt to a boil in a small saucepan. Pour over chocolate, and whisk to combine.


Image via Dana Moos/Flickr

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