Classic Hanukkah Donut Recipe
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INGREDIENTS
- 9 cups/2 liters oil for deep frying
- Powdered sugar
- 9 ounces/250 grams strawberry jam
Dough (15 Pieces):
- 3½ cups/500 grams flour
- 1 ounce/25 grams fresh yeast
- ½ cup/100 grams sugar
- 1 cup/250 milliliters warm milk
- 3 tablespoons/40 grams soft butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon salt
INSTRUCTIONS
- In a mixer bowl, combine flour, yeast, and sugar. Attach the dough hook. Warm the milk and butter slightly in the microwave until lukewarm. Gradually pour the milk and butter into the mixer bowl. Add eggs, vanilla, and finally the salt while kneading. Continue kneading for at least 5 minutes until the dough is smooth but sticky. Transfer the dough to a greased bowl (use oiled or floured hands). Cover with plastic wrap and let it rise for 1 hour at room temperature, then refrigerate for 1 hour or overnight.
- Deflate the dough, place it on a floured surface, and divide it into 2.12-ounce/60-gram portions. Roll into balls, placing the seam side down. Place each ball on a square of parchment paper or floured surface. Lightly oil the dough balls with cooking spray or brush with canola oil to prevent drying. Cover with a towel and let rise until doubled in size.
- Heat oil to 320–340°F (160–170°C). Test with a wooden spoon or a small dough piece for bubbles.
- Gently place the dough balls in the oil, parchment side up. Remove the parchment after a few seconds. Fry each side for 2 minutes until golden. Avoid burning or undercooking. Transfer to paper towels. Poke a hole in each donut and fill with jam or your choice of spread while still warm. Dust with powdered sugar and serve.
RECIPE NOTES
- Chocolate coating: Melt ⅔ cup/150 grams heavy cream and 5.3 ounces/150 grams dark chocolate in the microwave in 30-second intervals. Let cool to room temperature before dipping the donuts.
- Pink chocolate coating: Melt 5.3 ounces/150 grams ruby chocolate with 2 tablespoons canola oil, then cool slightly.
MY NOTES
FAQ
Best type of oil to use in this Hanukkah donut recipe
The best type of oil to make this Hanukkah donut recipe is one with a high smoke point, such as canola, vegetable, or sunflower oil. These oils can handle the high temperatures required for frying (around 160–170°C or 320–340°F) without burning or imparting a strong flavor to the donuts. Avoid using olive oil or butter, as their low smoke points can lead to burned oil and an unpleasant taste. It’s also important to use fresh oil, as reused or old oil may affect the taste and quality of the donuts. Strain the oil after frying to reuse it for another batch if desired.
How can I ensure my donuts turn out light and fluffy?
To ensure light and fluffy donuts, focus on proper dough preparation and rising. Use the correct amount of yeast and allow the dough to proof adequately. The first rise should double the dough’s size, and the second rise after shaping should result in airy dough balls. Knead the dough for at least five minutes until it becomes smooth and slightly sticky—this helps develop the gluten, giving the donuts structure. Avoid over-flouring while shaping, as too much flour can make the donuts dense. Fry the donuts at the correct temperature, as oil that’s too cold or too hot affects texture.
How to prevent the dough from being too sticky
Sticky dough is common for donuts as it contributes to their soft texture. To handle it easily, oil or flour your hands and workspace lightly instead of adding more flour to the dough. Excess flour can make the donuts dense. Use a bench scraper to move or shape the dough without sticking. Chill the dough in the refrigerator for an hour or overnight, as cold dough is easier to work with. When shaping, avoid pressing too hard; gentle handling helps maintain the dough’s light texture. If the stickiness persists, adding a minimal amount of flour during kneading can help.
Can I use instant yeast in this Hanukkah donut recipe?
You can substitute fresh yeast with instant yeast in this Hanukkah donut recipe. Typically, one packet of instant yeast (about 7g) replaces 25g of fresh yeast. Instant yeast doesn’t need to be dissolved in liquid first; you can mix it directly with the flour and other dry ingredients. Ensure your liquids, like milk or butter, are lukewarm (around 37–43°C or 98–110°F) to activate the yeast. The rising times may vary slightly, so keep an eye on the dough until it doubles in size. This substitution works well for convenience and produces equally delicious donuts.
How do I keep the donuts fresh after frying?
To keep donuts fresh after frying, store them properly and enjoy them on the same day if possible. After cooling, place them in an airtight container at room temperature. Avoid refrigerating, as this can make them dry and dense. If you need to prepare donuts in advance, consider making the dough ahead of time and frying them just before serving. Reheating donuts in a low oven (around 150°C or 300°F) for a few minutes can restore some freshness. For leftovers, freeze unfrosted donuts in a sealed bag and reheat as needed to maintain quality.
How can I make this Hanukkah donut recipe healthier?
For a healthier version of this Hanukkah donut recipe, you can bake these donuts instead of frying, though the texture will differ slightly. To bake, preheat the oven to 180°C (350°F) and place the shaped dough balls on a lined baking sheet. Brush the tops with melted butter or an egg wash for color, then bake for 10–15 minutes until golden brown. Baked donuts are lighter and less greasy but lack the classic fried flavor. For a similar effect, you can brush them with melted butter right after baking and coat them with powdered sugar. Baking is a healthier alternative and reduces the mess of frying.
Can I make the dough ahead of time and freeze it?
You can make the dough ahead of time and freeze it for later use. After the first rise, shape the dough into balls and place them on a baking sheet lined with parchment paper. Freeze the dough balls until solid, then transfer them to an airtight container or freezer bag. When ready to use, thaw the dough in the refrigerator overnight, then let it come to room temperature and rise until doubled in size before frying. This method saves time and ensures freshly made donuts whenever you need them, especially during busy holidays.
What is the best way to evenly shape dough balls?
To evenly shape donut dough balls, start by dividing the dough into equal portions using a kitchen scale. Weighing each piece (around 60g) ensures consistency in size, which helps with uniform frying. Roll each portion gently on a floured or greased surface using your palms to create a smooth ball. Avoid pressing too hard or overworking the dough, as this can affect the rise. For precision, use a round cookie cutter or mold for uniform shapes. Practicing these steps will improve your technique, resulting in evenly sized and perfectly shaped donuts every time.
