Black and White Sufganiyot

Pour active dry yeast into a small mixing bowl with 1/4 cup of the lukewarm water and 1 tablespoon sugar, whisk to dissolve and wait until yeast blooms and is foamy. If the yeast does not activate, it’s expired and you need fresh yeast.

Whisk in the ½ cup of remaining warm water, 3 tablespoons granulated sugar, ¼ cup neutral oil, 2 eggs, and vanilla extract and set aside.

In a stand mixer fitted with the dough hook, sift in 500 grams (3 ¾ cups) flour, and salt and mix well.

Pour the wet ingredients into the dry ingredients with the stand mixture on low speed, for about 10 minutes until a sticky dough forms.

If the dough seems dry add more water a tablespoon at a time, and if the dough seems too wet add in a touch more flour. The dough should be sticky but not overly wet.

Grease a large bowl and let the dough rise in it until it doubles in size, about 2 hours, covered with a clean damp tea towel.

Once the dough has risen, flour your work surface and the top of the dough as well. Use a rolling pin to gently roll the dough out into a rough circle about 1/2 inch thick. Proceed carefully, as you can easily roll it too thin. It should be gently stretched. Make sure you use plenty of flour on top and bottom, loosening the dough as you roll to keep it from sticking.

Carve the donuts with a cookie cutter or drinking glass and press down hard to cut them. Scoop up gently and place them on a floured baking sheet.

When the dough has no room for circles left, re-roll it to 1/2 inch thickness and cut circles again, repeating the process until you’ve cut as many circles as you can from the dough.

Lightly dust the tops of the circles with flour. Cover the circles gently with a clean dry tea towel and let them rise for about 45 minutes longer.

In a large and wide sautée pan, heat frying oil to 325°F using a candy thermometer to measure the temperature. Make sure the oil doesn’t get any hotter than this or you’ll overcook the outside while the inside will remain raw. The oil should bubble lightly when the donuts are added.

Transfer the dough one at a time with a flat spatula into the hot oil flipping them gently as you place them in the oil so that the puffy top side is facing downward into the oil. Transfer up to 4 circles at a time into the oil.

Let them fry for about 90 seconds, or until golden brown on the bottom. Gently flip them to continue frying on the other side for another 90 seconds(around 3 min total) If your oil cools a bit it may take slightly longer.

Transfer the fried donuts to a wire rack and continue cooking all the batches.

Let the donuts completely cool before frosting.

Mix confectioners sugar and corn syrup with a tablespoon of water until you reach a thick consistency. Transfer half to another bowl and mix with cocoa powder.

Use a small spatula or offset spatula to cover half of each donut in a thin layer of icing Use the edge of a knife or offset spatula to create a neat line along the middle; just use the sharp edge to gently draw the icing from the center to the edge then clean the tool and repeat from the center to the other edge. Allow the icing to set then cover the other side with the chocolate icing. This time use your spatula to push the chocolate right to the center then give it a quick smooth and allow to set completely before enjoying.