Description
These adorable sufganiyot are approximately 70% store-bought, 30% homemade. (If my calculations are correct.) They’re such an easy way to feed your Hanukkah party crowd quickly without spending hours in the kitchen—and they’re just so darn pretty. Enjoy!
Ingredients
Units
Scale
- Store-bought sufganiyot (I went with mini doughnuts, but anything goes)
- 1/2 cup chocolate chips (you may need to double this if you’re working with larger doughnuts)
- Edible gold leaf, to garnish
- A few handfuls of sprinkles (I opted for these Supernatural ones!)
- Any other toppings of your choosing!
Instructions
- Arrange the doughnuts on a large baking sheet; set aside. (This will function as your “work area,” where you’ll apply the toppings later on.)
- Prepare the chocolate: Place the chocolate chips into a small, microwave-safe bowl. Microwave in 20-second increments for about 1 minute, removing the bowl and stirring after each trip to the microwave. If you need to continue microwaving, switch to 10-second increments. (Yes, chocolate can “burn,” and when it does, it gets sort of chalky and is rendered unusable. So keep an eye on your microwave!). Spoon the melted chocolate into a piping bag or plastic bag. if using a plastic bag, use scissors to snip a very small hole off of one of the corners. Remember: You can always make this hole bigger if you need to, but you can’t make it smaller.
- Carefully pipe the chocolate onto a small portion of the doughnut in a zig-zag pattern. Two tips here, but it comes down to personal preference: I prefer the look of an asymmetrical design, and I also like to keep a little of the original doughnut intact and visible so that they still look like sufganiyot and not chocolate doughnuts!
- Garnish with tiny specks of gold leaf and sprinkles. You can wait 30 minutes or so for the chocolate to firm up a bit or serve them immediately. (Remember, sufganiyot are best served day-of!)