Yield: Makes 20 donuts | Prep Time: 45 minutes to 1 hour, plus 1½ hours proof time | Cook Time: 80 seconds for every 2 donuts
Fried foods are a staple during Hanukkah as an homage to the miracle of the holiday, when one day’s worth of oil lasted for eight days. This dish pays tribute in the tastiest way I know!
INGREDIENTS
¾ cup whole milk, warmed to 110°F
¼ cup plus 1 teaspoon granulated sugar
2 tablespoons active dry yeast
2¼ cups all-purpose flour, plus extra for the work surface
3 egg yolks
2 tablespoons unsalted butter, softened
1 teaspoon kosher salt
3 cups vegetable oil, plus extra for the bowl
Granulated sugar or powdered sugar
1 cup raspberry or strawberry jam
DIRECTIONS
1. In a small bowl, combine the milk, 1 teaspoon of the granulated sugar, and the yeast. Let stand until the mixture is foamy, 5 to 10 minutes.
2. Put the flour in a large bowl and make a well in the center. Add the egg yolks, butter, salt, yeast mixture, and remaining ¼ cup granulated sugar. Using a wooden spoon, stir the mixture until a sticky dough forms.
3. Turn the dough onto a lightly floured work surface and knead for 8 to 10 minutes, until smooth and elastic. Form the dough into a ball and place in a lightly oiled bowl. Cover with plastic wrap and set in a warm place to rise until the dough has doubled in size, about 1½ hours.
4. Roll the dough out on a lightly floured work surface to ¼-inch thick. Using a 2½-inch round cutter, cut 20 rounds of dough. Cover with plastic wrap and let rise for 15 minutes. Line a baking sheet with paper towels.
5. In a deep skillet, heat the vegetable oil over medium heat until the temperature reaches 370°F.
6. Carefully place 2 rounds in the oil and fry for about 40 seconds. Turn the donuts over and fry for an additional 40 seconds, until golden. Remove with a slotted spoon and place on the baking sheet. One at a time, roll in granulated sugar or sprinkle with powdered sugar while still warm.
7. Fit a pastry bag with a #4 pastry tip and fill the bag with the jam. Using a wooden skewer, make a hole in the side of each donut. Fit the pastry tip into the hole and pipe about 2 teaspoons of jam into the donut; repeat to fill all the donuts. Serve.