Light up your table this holiday season, with these delicious doughnuts to get into the spirit of Chanukah. Crispy on the outside and oozing with tantalizingly tasty strawberry jam on the inside, these really are what dessert dreams are made of.
1 1/4-ounce envelope active dry yeast (about 2 1/4 teaspoon)
3—4 cups all-purpose flour
1/4 cup sugar
2 large egg yolks
1 large egg
1/2 cup warm whole milk
1/2 teaspoon finely grated orange zest
2 tablespoons fresh orange juice
1 tablespoon brandy (optional)
1 teaspoon kosher salt
1/2 teaspoon vanilla extract
6 tablespoons (3/4 stick) unsalted butter, room temperature
8 cups Vegetable oil for frying
2 cups strawberry jam
Powdered sugar for a light dusting
Combine yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water in a mixer and let it stand for 5 minutes.
Whisk in egg yolks, whole egg, milk, orange zest, orange juice, salt, vanilla, 2 cups flour, and remaining 1/4 cup sugar. Mix on low speed until combined, about 2 minutes.
Add 6 tablespoons butter 1 piece at a time, mixing well until lumps disappear.
Gradually add remaining 2 cups flour until dough is soft, smooth, and shiny.
Knead and proof the dough:
Turn the dough out onto a floured work surface and begin to knead, adding more flour if needed, until it is no longer sticky. Then transfer the dough to a buttered bowl, and cover with a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
Cut the dough:
Roll out dough on a lightly floured surface until 3/4″ thick. Using a floured cutter, cut out rounds of dough, twisting cutter to release the dough.
Then it is time transfer the rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite doubled in size, for approx 40–50 minutes.
If you are not ready to fry the dough, refrigerate rounds up to 3 hours.
Fry the dough:
Fit a large heavy saucepan with thermometer; pour in vegetable oil to measure 4″ and heat over medium-high heat until thermometer registers 350°F. Then, in batches, fry the dough until beautiful and golden, for approx 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.
Fill and finish:
Pulse jam in a food processor until smooth. Scrape jam into piping bag fitted with 1/4″ tip*. Insert tip into top of doughnut and gently fill until jam just pokes out of hole. Dust with powdered sugar just before serving.
Enjoy- we know you will.