Oh yeah. I went there. Savory Sufganiyot stuffed with Chopped Liver Mousse drizzled in Manischewitz Glaze! So wrong, it just has to be right.
Y’all may remember when I went to NYC a few weeks ago, and in between speaking at the Kosher Food Bloggers Conference and frolicking around KosherFest, I went to a 10 course dinner at T-Fusion. The course that stuck out? Savory Sufganiyot stuffed with Foie Gras Chicken Liver Mousse. Mind. Blown. My fellow diners were split. Either it was the best thing ever, can I please finish yours. Or politely pushed aside. Pass the wine, please! I was somewhat split. While delicious, I couldn’t finish a whole doughnut. It’s pretty darn decadent. But I immediately knew I wanted to recreate this masterpiece. And Hanukkah is the perfect time!! I’m participating in a Hanukkah Doughnut blog party with a few of my favorite bloggers, so make sure to scroll down to check out their recipes. 🙂 And check out Instagram for our giveaway!I made extra chicken liver mousse because it’s delicious and because I tested these during my Thanksgiving prep! The ultimate in gluttony. Oh, how was your Thanksgiving?? I made turkey and gravy and cranberry sauce and my bourbon and coffee braised brisket (which yielded only two marriage proposals. I’m telling you, it’s good.) I didn’t take too many Internet appropriate photos. But there was a dance party and turkey piñata and photo booth:
Annnyhooo, back to doughnuts stuffed with meat. Well that sounds weird. Sufganiyot are Hanukkah doughnuts typically stuffed with jelly. These aren’t exactly typical.
Just think of these as fried dough stuffed with pâté. Does that sound less weird? Maybe just trust me. Would I steer you wrong? (Amy, you made Manischewitz Jell-O Shots, remember!?) Okay, don’t answer that. Hello, liver lover. (Sorry.)
(Looks almost like frosting, right?? Don’t put it on a cupcake.)
This doughnut recipe is super awesome, btw. Add 1/4 cup more sugar and 1/4 teaspoon less salt and they are perfect for your sweet fillings too.
Hey, friends. These are good as is, and similar to the ones at T-Fusion. But I couldn’t stop there. I love savory with a bit of sweet, and chicken liver mousse paired with a rich jam is just heaven. So wine not (get it?) add a Manschewitz glaze?? Hey bay, hey baby, hey. Much better. And now, because one type of is definitely not enough, here are more options from my favorite ladies! Go check them out, y’all.
Savory Hatch Chile and Cheddar Donuts from Little Ferraro Kitchen!
Jelly Ring Donuts from Busy in Brooklyn!
Cake Donut Bread Pudding with Vanilla Glaze from Kitchen Tested!
Deep Fried Brownie Fritters from Overtime Cook!
P.S. Don’t forget our giveaway!
- For Sufganiyot:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ⅔ cup warm almond milk (110 degrees) (you can use whole milk if using the doughnuts with a different filling, or water works too)
- ¼ cup granulated sugar, plus 2 teaspoons, divided
- 3 ¼ - 4 cups all-purpose flour, plus more for rolling out dough
- 2 large eggs, at room temperature
- 1½ teaspoons kosher salt
- 4 tablespoons unsalted margarine, at room temperature (if using salted, leave out salt above. You can also use butter if using a different filling)
- 4 cups+ oil for frying (Use an oil with a high smoked point. Canola, grape seed or vegetable oil work well)
- Falked salt and powdered sugar for garnish
- For Chicken Liver Mousse:
- ½ cup schmaltz (or olive oil, or margarine, or butter if not keeping kosher), plus 1 tablespoon, divided
- 6 ounces shallots (about 6 medium shallots), cut into rings
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 16 ounces chicken livers (about 16 livers), cleaned and trimmed
- 2 tablespoons red wine
- For Manischewitz Glaze:
- 1 cup confectioners' sugar
- 1-2 tablespoons Manischewitz Wine (I used blackberry)
- First, let's make the doughnut dough! Combine yeast, warm almond milk and two teaspoons sugar in a large bowl of a stand mixer and stir to dissolve. Wait 10 minutes, the mixture should get foamy. If it doesn't, the water is the wrong temperature or your yeast is dead. Try again!
- Then add 3 cups flour and remaining sugar. Add eggs one at a time and mix with the paddle until it starts to comes together. Then add salt and combine.
- With the mixer on low, add the margarine, a little at a time, mixing until it’s all incorporated into the dough. Then, mix on medium speed with the dough hook for about 5-10 minutes until dough is smooth and shiny, adding flour as necessary.
- Then, knead on a floured surface for 5 minutes until slightly tacky but not sticky, adding flour as needed.
- Place the dough in a large bowl, cover and let rise in a warm place until doubled in size, about 2 hours.
- While your dough it rising, make your chicken liver mousse! Heat 1 tablespoon schmaltz in a large sauté pan over medium heat. Then add shallots, salt and pepper and sauté until shallots are caramelized and fragrant. Then add the livers to the pan and sear on both sides just until medium rare, about 1-2 minutes per side. Do not over cook.
- Remove the onions and livers and pour a little wine in the pan to deglaze and scrape up all the deliciousness. Put this and the onion/liver combo in a food processor.
- Mix that sucker up and then add remaining schmaltz and combine. Season with salt and pepper to taste.
- Almost done! Your mousse will be pretty runny at this point. Don’t worry. Strain the mousse to get rid of any lumps into a medium bowl and refrigerate until ready to use. You can make this a few hours or up to a day ahead of time.
- When the dough has doubled, punch it down and place on a lightly floured surface. Roll the dough out to ¾ inch thick and cut out doughnuts using a 3-inch round cutter. Make more doughnuts with the scraps. Place doughnuts on parchment paper lined cookie sheets about 1 inch apart. Cover loosely with plastic wrap or a towel and let rise in a warm place until they puff up, about 1 hour. At this point, you can refrigerate them for up to 2 hours if it’s not time to fry. Bring to room temperature before frying.
- You can also make your glaze. Combine confectioners' sugar with enough Manischewitz so it's just thin enough to drizzle. You can place glaze in a piping bag for more precise drizzling.
- When ready to fry, heat 2 inches of oil in a heavy-bottomed pot until it reaches 350 degrees F. Working in batches to fry the sufganiyot; be careful not to overcrowd the pot. Fry for 1-2 minutes per side, until golden. Sprinkle immediately with flaked salt and let cool on cooling rack.
- Place mousse in a pastry bag with a round tip for easy filling.
- When the sufganiyot are cool enough to touch, poke a hole in the top using the tip of the pastry bag. Fill using chicken liver mousse, drizzle with Manischewiz glaze and garnish with powdered sugar if you like. Eat up!