In search of the sweet treat that turns the festival of lights into a feast, Alex Galbinski found the best doughnut recipes from Molly Yeh of Food Network’s series, Girl Meets Farm, and Junior Bake Off star Maddie Noah … Dohlicious!
Rose jam sufganiyot with vanilla glaze and pistachios.
- 2 ¼ tsp (1 packet) active dry yeast
- ½ c (120g) warm milk, 105º-110º F
- ¼ c warm water, 105º – 110ºF
- ¼ c (50g) + 1 teaspoon sugar
- 1 tsp kosher salt
- 3 ½ c (448g) all-purpose flour, plus more for dusting
- ¼ tsp cardamom
- ¼ tsp cinnamon
- zest of ½ an orange
- 1 large egg + 2 egg yolks, lightly beaten
- 1 tsp vanilla
- 6 tb (85g) unsalted butter, softened canola or vegetable, plus more for frying
- 1 c (304g) raspberry jam
- 1 tb rosewater
- 1 ½ c (180g) powdered sugar
- 2 tb whole milk
- 1 tsp vanilla
- a pinch of kosher salt
- crushed roasted pistachios
- dried rose petals
Maddie’s mini Chanukah Doughnuts
- 500g strong white flour
- 50g caster sugar
- 40g butter
- 2 eggs
- 2 x 7g instant yeast
- 10g salt
- 150ml warm full fat milk
- 130ml water
- 2l sunflower oil
- jam/chocolate spread filling icing sugar/caster sugar/sprinkles to roll
Put all the ingredients in a large mixing bowl with ¾ of the water. Use your hands to bring the dough together or use a stand mixer.
Gradually add the remaining water while kneading or using a dough hook.
Tip out onto a surface and knead for 10-12 minutes until it is soft and smooth. Place the dough back in your bowl and cover with a damp towel or cling film for an hour.
Once it has risen well, tip it onto a floured surface and knock it back. Divide the balls into 20 – you can make ring or plain balls.
The ring ones are formed by making a ball and pushing your finger into the centre and spinning it on the worktop to your desired size.
Place the shaped doughnuts onto a floured tray and allow to rise for one hour covered.
Prepare a deep fat fryer or deep saucepan filled with sunflower oil to 180 degrees.
Lower each doughnut in to the hot oil with a slotted spoon and cook on each side for 3-4 mins or until golden brown.
Remove rom the oil and roll straight away on caster sugar – set aside and leave to cool.
You can either fill them with a syringe, piping bag or leave plain.
Eat straight away! Although these are quite time-consuming, you can wrap Chanukah presents while they are proving.