Hannukah starts on 10th December this year, so if you fancy trying some holiday treats give this doughnut recipe a go. One of the features of Hannukah is using oil to cook your food, so its also a great excuse to stock up on oil from Dorset suppliers!

Ingredients:

1 tbsp yeast
4tbsp caster sugar
150ml warm milk
225g plain flour
¼ tsp kosher salt
50g butter
1 egg
300ml oil
Jam of your choice

You can get your milk and butter from here , oil from one of these suppliers , find a range of different jams including seasonal flavours here.

For eggs and kosher salt, you can find these at farm shops and other small stores across the county.

Method:

Mix the yeast with half a teaspoon of sugar and two tablespoons of the warm milk. Place in a warm place to rest for 15 minutes or until it starts to look frothy.

Sift the flour and salt together into a large bowl and stir in one tablespoon of the sugar.

Make a well in the flour and pour in the yeast mix, the remainder of the milk, the melted butter and the egg. Mix together to make a dough and then knead, cover the bowl and leave to stand for around 45 minutes. The dough should double in size during this time. If not, leave it until it has.

On a floured surface, knead the dough for five minutes and then divide into 12 equal-sized balls and place in a warm place for a further 30 minutes or until they have doubled in size.

While the dough is rising, heat the oil in a deep pan until it reaches 190 degrees – if you don’t have a thermometer you can check it is hot enough by dropping a small piece of bread into the pan – when it sizzles and turns golden in 30 seconds you know it is hot enough! Hot oil can be very dangerous, so please don’t leave your oil unattended and make sure to take care when frying.

Once you’re at the right temperature and the dough has risen sufficiently, gently lower them one at a time in the hot oil in batches of three and fry for up to five minutes. Carefully turn them over to make sure they are brown on both sides and then remove with a slotted spoon and drain using kitchen paper.

Once the doughnuts are cooked and cool enough to handle, roll them in the remaining sugar. Fill them with jam by making a small slit with the tip of a knife and fill with a teaspoon of the jam of your choice.

Serve them warm for a real festive treat.

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