Cookie Butter Sufganiyot Bites Recipes

SPECULOOS COOKIES & HOMEMADE COOKIE BUTTER RECIPE BY TASTY

Steps:

• To make the splice blend, combine spices in a small bowl and mix until evenly distributed.
• To make the cookies, combine flour, salt, baking powder, and spice blend in a large mixing bowl,. Mix until blended.
• In a new large bowl, mix together the butter, sugar, and brown sugar. Mix in the egg.
• Add the flour mixture and combine until well mixed and dough forms.
• Remove dough from bowl and wrap with plastic wrap. Refrigerate for 2-6 hours.
• On a floured surface, roll out the dough to a ⅛- to ¼-inch (3mm - 6mm) thickness.
• Cut the dough into desired cookie shape.
• Optional: use speculoos style cookie molds to shape cookies.
• Place cookies on parchment covered baking tray and bake at 350°F (175°C) for 12-14 minutes.
• To make the cookie butter, combine cookies, condensed milk, evaporated milk, and butter in a food processor.
• Blend until peanut butter texture forms.
• Enjoy!

COOKIE BUTTER SUFGANIYOT BITES

Steps:

• Heat oil in a large heavy pot or fryer to 300 degrees F. In a small bowl, stir to combine sugar and cinnamon; set aside.
• Remove biscuit dough from can and separate biscuits. Cut each into quarters. Working in batches, fry the dough, flipping occasionally, until puffed and golden on both sides. Drain on a towel-lined plate then toss in sugar and cinnamon mixture. Repeat process with remaining dough.
• Fill a pastry bag fitted with a small tip with cookie butter. Use a small sharp knife to cut a small slit in the side of the sufganiyot. Carefully pipe the cookie butter into the center of each sufganiyot.

SUFGANIYOT

Steps:

• Microwave the milk in a small bowl until 105 to 110 degrees F. Stir in the yeast and 1 tablespoon of sugar; let stand until foamy, about 5 minutes. Whisk together the flour and salt in the bowl of a stand mixer fitted with the dough hook.
• Add the yeast mixture, butter, vanilla, zest, egg, egg yolks and remaining 1/2 cup sugar to the flour mixture. Mix with a spoon until the dough just comes together, about 1 minute. (It's OK if a little of the flour remains loose at the bottom of the bowl, it will all come together while kneading.) Knead the dough on medium speed until the dough is smooth and elastic, about 8 minutes. Turn the dough out onto a lightly floured surface and knead into a smooth ball, about 1 minute. Lightly spray the mixing bowl with nonstick cooking spray and return the dough to the bowl; cover the bowl tightly with plastic wrap and let rise in a warm place until it has doubled in size, 1 1/2 to 2 hours.
• Turn the dough out onto a floured surface and gently roll out into a 1/2-inch-thick round. Using a 3-inch round cookie cutter or drinking glass, cut the rounds out as closely together as possible. Place the rounds about 2 inches apart on a baking sheet lightly sprayed with nonstick cooking spray.
• Lightly spray the tops with the cooking spray. Cover with plastic wrap and let rise again until puffed, at least 30 minutes and up to 1 hour. The dough rounds may not increase in size during this proofing, which is fine. The point is to let the dough rest before frying, resulting in pillowy doughnuts.
• To fry the doughnuts: Line a baking sheet with a double layer of paper towels for draining. Put 1/2 cup granulated sugar in a medium bowl for coating the fried doughnuts.
• Fill a large, heavy bottomed pot with 3 inches vegetable oil (about 8 cups) and insert a deep-fry thermometer. Place over medium-high heat and bring the oil temperature to 345 to 350 degrees F. Do not let the oil get any hotter than 350 degrees or the outside of the doughnuts will burn before the insides are cooked through.
• Working in batches of 3 to 4, carefully slip the dough rounds into the hot oil, being careful not to let the oil splash up. Fry the doughnuts until deep golden brown, about 2 minutes. Use a slotted spoon to gently flip the doughnuts over and fry until deep golden brown on the other side, about 2 minutes. Use a slotted spoon to transfer the doughnuts the paper towel-lined baking sheet. Return the oil to temperature between batches.
• Roll the warm doughnuts in the sugar to coat, then transfer them back to the baking sheet. Using a chopstick or skewer, poke a hole in the top of the donut, wiggling the stick back and forth to form a little pocket. Fill a pastry bag fitted with a small round tip with the jam of your choice and gently squeeze about 2 tablespoons into the side of each doughnut until the jam just peaks out from the hole on top. Dust the filled doughnuts with confectioners' sugar, if using, and serve hot.

PB&J SUFGANIYOT RECIPE BY TASTY

Steps:

• Make the starter: In the bowl of a stand mixer fitted with a dough hook, combine the warm water, yeast, flour, and sugar. Let sit for 5 minutes, until starting to foam.
• Make the dough: Add the egg, egg yolks, milk, orange juice, 2 cups of flour, the salt, and vanilla to the bowl of the stand mixer. Mix on medium-low speed for about 2 minutes, until combined.
• With the mixer running, add the butter, 1 cube at a time, mixing between each addition until incorporated. Some lumps are okay.
• Add the remaining 1¼ cups of flour and mix on medium speed for about 10 minutes, until the dough is soft, pulls away from the sides of the bowl, and is no longer sticky. If the dough is still sticky, add up to ¼ cup more flour.
• Transfer the dough to a large bowl greased with butter and cover with a kitchen towel or plastic wrap. Let the dough rise in a warm place for 1 hour, or until doubled in size.
• Line a baking sheet with parchment paper.
• Turn the dough out onto a lightly floured surface and gently roll out to about ¾" thick. Using a 2½" round cutter, cut out circles of dough using a twisting motion (this will help seal the edges for a better finished shape). Reroll the dough scraps once and cut out more circles. Transfer the circles to the prepared baking sheet. Loosely cover with plastic wrap and let rise in a warm place for 40-50 minutes, or until nearly doubled in size.
• Fry the sufganiyot: Heat the oil in a large, heavy saucepan or Dutch oven over medium-low heat until the temperature reaches 350°F (180°C).
• Add the sugar to a shallow bowl. Add the Kroger® Strawberry Preserves and peanut butter to piping bags fitted with angled filling tips.
• Working in batches to avoid overcrowding the pot, fry the sufganiyot in the hot oil until golden brown, about 1 minute per side. Remove the sufganiyot from the oil and transfer directly to the bowl of sugar, rolling to coat completely. Let cool for about 5 minutes before filling.
• Pipe about ½ tablespoon each of the strawberry preserves and peanut butter through the side of each sufganiyot to fill the center.
• Serve warm.
• Enjoy!

LINDA'S AMAZING COOKIE BITES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Lightly grease a large glass baking dish.
• Mix graham cracker crumbs and butter together in a bowl until thoroughly moist. Transfer to the bottom of the prepared pan and press to flatten evenly. Pour condensed milk over top, leaving about a 1/4-inch border around the edges.
• Mix walnuts, pecans, almonds, coconut, milk chocolate chips, white chocolate chips, butterscotch chips, raisins, chocolate syrup, and caramel topping together in a bowl. Pour on top of condensed milk all the way to the edge.
• Bake in the preheated oven until a toothpick inserted into the center comes out mostly clean and edges are golden, 20 to 25 minutes. Remove from the oven and let cool completely before cutting into 1 1/2-inch squares to serve, about 30 minutes.