|Dehydrated baker's yeast||10 g|
|Club House Sea Salt, French Mediterranean||1/2 tsp|
|Powdered milk||15 g|
|Baking powder||10 g|
|Water, warm||350 g|
|Vegetable oil, for frying||1 cup|
|Club House Vanilla Extract, Pure||1 tbsp|
|Garam Masala Sugar|
|Club House Garam Masala||2 tbsp|
|Unsalted butter||60 g|
|Confectioners’ sugar||120 mL|
|Club House Garam Masala||55 g|
|Billy Bee Liquid White Honey||1/2 cup|
|Club House Vanilla Extract, Pure||1/8 tsp|
|Crystallized Hard Cheese||1 tbsp|
|Flaky salt||1/2 tsp|
|Club House Peppercorn Mélange||1/2 tsp|
This recipe was created for Club House for Chefs by: Reagan Steinberg and Alex Cohen, Chefs of Arthurs in Montreal.
For the Sufganiyot: Mix the flour (1 tbsp), yeast and sugar with warm water in mixing. Let the mixture sit for 20 minutes. Using the dough hook on a mixer, combine all the dry ingredients, sifted flour, baking powder, Club House Sea Salt, French Mediterranean and powdered milk. Mix on low and once flour is incorporated add egg, Club House Pure Vanilla Extract. Mix at medium speed for 8 minutes. Warp dough with plastic wrap and let sit for 1 hour and 45 minutes. Once the dough triples in size, oil hands and slowly scrap the dough out of the bowl. Roll out the dough into 50 g balls, make hole/well in the centre with fingertips. Prepare a pan with ½ inch oil and a deeper Dutch oven pot 1/3 filled with oil at 360 degrees Fahrenheit. Cook each side of the dough in pan for 45 seconds. Once raw side starts to bubble, flip and cook the other side for 45 seconds. Once both sides are cooked, transfer to Dutch oven and cook for 1 minute per side. Transfer to cooling rack to dry.
For the Garam Masala Sugar: Combine ingredients and reserve for use.
For the Maple Glaze: Combine ingredients and reserve for use.
For Serving: Toss the Sufganiyots in Garam Masala sugar while warm. Allow the Sufganiyots to cool and toss in maple glaze. Plate Sufganiyots and top with grated crystallized hard cheese, flaky salt and Club House Peppercorn Mélange.