Mexican Hot Chocolate–Glazed Sufganiyot with Marshmallow Filling Recipe

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 2 1/2 to 2 3/4 cups all-purpose flour, plus more for rolling out the dough
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon fine salt
• Vegetable oil, for coating the bowl
• 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
• 1/4 cup plus 1 teaspoon granulated sugar
• 1/2 cup warm water (105°F to 115°F)
• 2 large egg yolks
• 1/3 cup whole milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons unsalted butter (1/4 stick), cut into 8 pieces and at room temperature
• 1 1/2 cups powdered sugar, sifted
• 1 cup marshmallow crème, such as Kraft Jet-Puffed
• 4 tablespoons cream cheese (2 ounces), at room temperature
• 2 tablespoons unsalted butter (1/4 stick), at room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups powdered sugar, sifted
• 1/4 cup plus 2 tablespoons natural unsweetened cocoa powder, sifted
• 5 tablespoons whole milk
• 3/4 teaspoon ground cinnamon
• 2 quarts vegetable oil, for frying

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Whisk the warm water, 1 teaspoon of the sugar, and the yeast in a small bowl. Let it stand 5 minutes until foamy.

2. In a large bowl, whisk 2 1/2 cups flour, the remaining 1/4 cup sugar, 1/2 teaspoon cinnamon, and the salt. Add the yeast mixture, egg yolks, 1/3 cup milk, and 1/2 teaspoon vanilla, and stir until shaggy.

3. Add the 2 tablespoons butter pieces and knead 8 to 10 minutes, adding flour a tablespoon at a time as needed, until smooth and slightly tacky. Use up to 2 3/4 cups total flour.

4. Oil a clean bowl, add the dough, turn to coat, cover, and let rise in a warm spot about 1 hour until doubled.

5. Punch the dough down, roll to 1/2 inch [1.3 cm] thick on a floured surface, and cut 2 1/2 to 3 inch [6 to 7.5 cm] rounds. Place on a floured sheet, cover, and rest 40 to 45 minutes until puffy.

6. For the filling, beat the cream cheese, 2 tablespoons room-temperature butter, marshmallow crème, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla until smooth. Cover and refrigerate.

7. Heat the 2 quarts vegetable oil in a heavy pot to 350°F [177°C]. Fry the doughnuts 1 to 2 minutes per side until deep golden and cooked through, then drain on a rack.

8. Cool the doughnuts about 20 minutes. Fit a piping tip into each, or poke a hole in the side, and fill each with about 1 to 2 tablespoons of the marshmallow filling.

9. For the glaze, whisk 1 1/4 cups powdered sugar, the cocoa, 3/4 teaspoon cinnamon, and 5 tablespoons milk until smooth. Dip the tops of the doughnuts and let the glaze set about 10 minutes.