Up next in Happy Hanukkah (14 videos)
Have a happy Hannukkah with the ideas in this Howcast video series.
You Will Need
- 2 tbsp. unsalted butter
- 1/2 c. warm water
- 1/4 c. plus 1 tsp. sugar, plus more for dredging
- 2 tbsp. active dry yeast
- 2 1/2 c. flour
- 2 large eggs
- 2 tsp. salt
- 1/2 tsp. nutmeg
- 3 c. vegetable oil
- 1 c. seedless raspberry jelly
- Rolling pin
- 2 1/2-in. cookie cutter
- Deep frying thermometer
- Pastry bag with #4 tip
- 3 c. olive oil (optional)
Soften the butter to room temperature.
Make yeast mixture
Warm up the water, mix in the yeast, and and 1 teaspoon sugar. Set the mixture aside for 10 minutes, until it's foamy.
Pile the flour in a mixing bowl and make a crater in the center. Put the yeast mixture, eggs, butter, salt, nutmeg, and remaining sugar into the crater.
Mix the ingredients with a wooden spoon until dough forms, and then knead the dough on a floured surface for eight minutes -- until it springs back when you press it.
Cover and let rise
Put the dough in an oiled bowl, cover it with plastic wrap, and place it in a warm area to rise until it has doubled in size, an hour to an hour and a half.
Roll the dough out on a lightly floured surface until it's a 1/4 inch thick. Cut 20 rounds from the dough with the 2 1/2 inch cookie cutter. Then cover with plastic wrap for 15 minutes.
Heat the oil in a saucepan until it reaches 370 degrees Fahrenheit on your deep frying thermometer.
Fry the dough rounds, 4 at a time, for about 40 seconds. Transfer them to a paper towel using a slotted spoon.
Coat and fill
Dredge the doughnuts in sugar to coat them, and make a hole in the side of each with the pastry tip. Use the pastry bag and tip to fill them with jelly. Have a happy Hanukkah and enjoy this delicious Jewish holiday treat.