This incredible Hanukkah recipe spotlights deep-fried Israeli delicacies which symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem. Plump up each fried dough ball with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar. 

2 tablespoons active dry yeast

1/2 cup warm water (100 degrees to 110 degrees)

1/4 cup plus 1 teaspoon sugar, plus more for rolling

2 1/2 cups all-purpose flour, plus more for dusting

2 large eggs

2 tablespoons unsalted butter, room temperature

1/2 teaspoon freshly grated nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cup seedless raspberry jam

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.

3. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary).

4. Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

5. On a lightly floured work surface, roll dough to 1/4-inch thickness.

6. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

7. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370*F.

8. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.

9. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

10. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut.

11. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Makes 20 doughnuts.

Recipe and photo courtesy of Martha Stewart Living, December/January 1997/1998.

Comments

Name *
Email (For verification & Replies)
URL
Code   
ChronoComments by Joomla Professional Solutions

Submit Comment

Show/Hide Comment form