Jelly donuts might be the classic Hanukkah dessert, but there’s no reason to leave chocolate out of the party. And if you can’t decide between the two, we won’t fault you for filling your chocolate donuts with cherry jelly, either.
Prep Time: 10 minutes Cook Time: 15 minutes Makes: 25–30 donut holes
1½–2 cups (350–475 ml) light olive or avocado oil, for frying
4 eggs
¼ cup (60 ml) honey
½ cup (120 ml) full-fat coconut milk
⅔ cup (85 g) arrowroot powder
½ cup (55 g) coconut flour, more if needed (see note)
½ teaspoon baking soda
¼ cup + 1 tablespoon (35 g) cocoa powder
¼ teaspoon salt
FOR THE CHOCOLATE GLAZE
4 ounces (113 g) unsweetened chocolate
2 tablespoons (30 ml) coconut oil ¼ cup (60 ml) honey
In a large saucepan, heat the oil to 360°F (182°C). Prepare a rimmed baking sheet with a rack for transferring the donuts to after frying.
In a medium bowl, whisk together the eggs, honey and coconut milk. To it, add the arrowroot powder, coconut flour, baking soda, cocoa powder and salt. Mix well to combine.
Allow the batter to rest for 1–2 minutes. It will thicken up a bit (see note).
Once the oil is hot, use a small ice cream scoop with a lever to drop the donuts into the oil, about 6–8 at a time. Each one should be a bit less than a tablespoon (15 ml) worth of batter; they will expand in the oil.
Fry for 3–4 minutes each, rolling them halfway through with a long-handled metal, slotted spoon. Once cooked through, remove to the prepared baking sheet. Repeat with the remaining batter.
To make the glaze, combine the chocolate and coconut oil in the bowl of a double boiler over simmering water. Once melted, add the honey and stir to combine. Allow the chocolate to cool for 5–10 minutes before rolling the donuts in the glaze and placing them back on a parchment-lined baking sheet. Refrigerate until the glaze hardens, about 15 minutes.
Note: Coconut flours vary greatly, and some are more absorbant than others. If after 2 minutes the batter is still too thin to scoop, stir in another tablespoon (15 g) and allow it to sit for a minute more.
Bubbe’s tip: Bubula, if you want to make these even more fancy schmancy, do like the kids do these days and spinkle them with coarse sea salt.