How to make donuts for Hanukkah

Mass Appeal

Heather Sullivan and Amy Brickel, from LYA, taught us how to make donuts for your Hanukkah or holiday celebration. 

For more information, you can head to LYA.org.
 
Ingredients:

  • 1 ounce fresh yeast
  • 1/2 cup lukewarm nondairy creamer
  • 1/2 cup flour
  • Pinch of salt
  • 1/2 cup margarine
  • 3 egg yolks
  • 1 1/2 Tbsps. sugar
  • 1/2 cup lukewarm nondairy creamer
  • 2 3/4 cups flour
  • Jam or Italian Pastry Cream
  • 1 pound solid shortening

1/2 cup confectioners’ sugar
 

Directions:

Use: Double boiler 
 4-quart pot 
Yields: 18 to 24 doughnuts

  • In a small bowl, dissolve yeast in 1/2 cup lukewarm nondairy creamer. Pour 1/2 cup flour in a large bowl. Make a well in the flour and pour in dissolved yeast and a pinch of salt; mix well. Cover bowl with a towel and let stand in a warm place until sponge is double in bulk, about 1 hour.
  • While dough is rising, melt margarine in top of double boiler over boiling water. Remove from flame and pour margarine into a large bowl and allow to cool 15 to 20 minutes. When cool, add egg yolks one at a time and mix. Add sponge to egg yolk mixture and beat well for 10 to 15 minutes.
  • Add sugar and 1/2 cup of lukewarm nondairy creamer, stirring continuously. When completely mixed, add 2 1/2 cups of flour a little at a time, continuing to stir mixture. Once all the flour has been added, continue kneading until dough detaches from sides of the bowl. Cover bowl with a towel and let rise in a warm place until double in bulk, about 1 1/2 hours.
  •  
  • Sprinkle remaining 1/4 cup of flour over board and place dough on it. Gently roll out with a rolling pin to 1/4-inch thickness. With 2-inch cookie cutter cut out twenty-eight circles.
  • On fourteen circles, place 1 teaspoon of jam or pastry cream. Moisten edges with finger dipped in a glass of water. Cover pastry with remaining fourteen circles. Press edges together tightly. Cover doughnuts and let rise 1 hour.
  • In a 4-quart pot, melt 1 pound solid shortening. Deep-fry each doughnut 1/2 minute on each side. Remove with slotted spoon and drain on paper towels. Once cool sprinkle with confectioners’ sugar.

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