(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Hanukkah Nutella Doughnuts
There's nothing like homemade Nutella or jelly doughnuts especially when it comes to Hanukkah doughnuts aka soufganiot. These are made with an easy yeast dough and tossed in fine sugar while still warm for an addictive treats. Many more wonderful Hanukkah recipes are in my 10th Anniversary Edition of A Treasury of Jewish Holiday Baking (Marcy Goldman, Whitecap Books) 2009). You can also fill them with a dollop of Nutella.
5 teaspoons instant yeast
1/4 cup warm water
1 cup warm milk or water
2 1/2 teaspoons pure vanilla extract, optional
1/3 cup shortening or canola oil
1/3 cup sugar
1/2 teaspoon salt
4-5 cups all-purpose flour, or as required
1 1/2 cups jam or jelly for filling (strawberry or raspberry) or Nutella
Oil for frying
Fine sugar, for tossing doughnuts in
In a large mixer bowl, whisk the yeast and water and let stand 2-3 minutes. Add the rest of the water or milk and the shortening, sugar, salt and eggs. Stir well and fold ind half of the flour to form a soft dough. Add more flour as required until dough can be kneaded.
Knead 5-8 minutes, adding a bit of flour as needed to form a firmer dough. When dough is smooth and elastic, remove dough hook, spray with non-stick cooking spray and cover the bowl, mixer and all, with a large plastic bag. Let rise until almost doubled in size (45-60 minutes) or do a cold rise overnight in the refrigerator.
Punch down and pinch off pieces of dough to form small balls (about the size of golf balls). Cover and let sit 15 minutes.
In a deep fryer, wok or heavy Dutch oven, heat 4 inches of oil to 375 F. Add the doughnuts a few at a time and fry until the undersides are deep brown. Gently turn over once and finish frying the other side. Lift doughnuts out using a slotted spoon and drain on paper towels.
Split the doughnuts open 2/3's of the way. Pipe or spoon in a tablespoon or so of jelly or Nutella) and gently reseal. Sprinkle with granulated sugar if desired. Serve at once.
Makes 24-36 doughnuts.
© This is a Marcy Goldman/BetterBaking.com original recipe
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