I noticed several of our visiting students wearing a Star of David. And among our own many students we have a few that follow the Jewish faith as well, like Arthur! So, I wanted to make them feel more accepted and know that we are not forgetting that there are other holidays in the winter other than Christmas! Research on their holiday foods showed me this one! It’s tasty and yummy and I made a LOT for them all but this way you all can make your own too!
Happy Hanukkah to you all!!
You will need!
- 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
- Measuring cups
- Measuring spoons
- Wood spoon
- Kitchen towel or plastic wrap
- 2 ½ round cookie cutter or a drinking glass
- Deep sauce pan or deep fryer
- Slotted spoon
- Pastry bag with large tip
- Wooden Skewer
- Step 1
In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
- Step 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. 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). Place in an oiled bowl; cover with a damp kitchen towel or plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
- Step 3
On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap or damp kitchen towel; let rise for 15 minutes.
- Step 4
In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on the other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
- Step 5
Fill a pastry bag fitted with a large single hole tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.