These are traditional Chanukah donuts that are served during the Chaunkah festivities. Flavour with cinnamon, mixed spice, vanilla extract or even lemon zest to ring the changes.
Preparation Time: 10 minutes plus 1 hour 15 minutes rising time
Cooking Time: 10 minutes
1 tablespoon yeast – 1 sachet
4 tablespoons caster sugar
100ml milk / soya milk, warmed
250g strong white flour, plus extra for dusting
¼ teaspoon salt
50g butter/ margarine melted
1 egg, beaten
300ml vegetable oil, for deep-frying
Filling: Jam of your choice
Dust in cinnamon sugar if desired
- Mix the yeast with half a teaspoon of the sugar and two tablespoons of the warm milk.
- Place in a warm place to rest for 5 minutes, or until frothy.
- Sift the flour and salt into a large bowl.
- Stir in one tablespoon of the sugar and keep the rest for dusting when cooked.
- Make a well in the flour and pour in the yeast mix, the rest of the milk, the melted butter and the egg. Combine using a mixer to make a dough and then cover the bowl and leave to stand for 45 minutes, or until the dough has doubled in size.
- Divide into 12 balls (approx. 45g each) and place in a warm place for 30 minutes, or until they have doubled in size.
- Heat the oil in a deep pan until it reaches 190C/375F, or a cube of bread dropped in sizzles and turns golden in 30 seconds.
- Gently lower the dough balls one at a time into the hot oil, in batches of two or three, and fry for 3-5 minutes or until golden-brown, and then carefully turn over.
- Remove from the hot oil with a slotted spoon and drain on kitchen paper.
- Roll the hot doughnuts in the remaining sugar.
- Make a small slit in the donut and fill using a special syringe or piping bag with fine nozzle with jam.
Best enjoyed on the day made.