Go DIY at your next Chanukah party with a Doughnut Bar. Set up glazes and toppings in small bowls and have your guests make their own doughnutty desserts. Our Luscious Vanilla Bean Glaze or Bittersweet Chocolate Glaze work best with this recipe.
Make ahead your doughnut dough the night before then store in a resealable bag in the refrigerator, then take out 1 to 2 hours before frying. This way you’re ready to go when the party starts. And don’t forget to fry the donut holes, too. They’re the perfect size for little hands. (And make yummy snacks for the chef!)
Instead of a spatula or skimmer, use chopsticks to flip your doughnuts. Using two chopsticks, one on each side of the doughnut, gently twist to turn the dough in hot oil.
How to Make Doughnuts
Servings
12 Servings
Ingredients
- 1¼ cups whole milk heated to 90°F
- 1 0.75 ounce package active dry yeast
- 4 cups all-purpose flour plus more for rolling out doughnuts
- 2 egg yolks
- 1 whole egg
- 8 tablespoons 1 stick unsalted butter, melted and cooled
- 2 teaspoons vanilla extract
- ¼ cup sugar
- 1 teaspoon kosher salt
- 2 quarts extra virgin olive oil
- Luscious Vanilla Bean Glaze
- Bittersweet Chocolate Glaze
- Toppings: colorful breakfast cereals mini chocolate chips, chocolate shavings, chopped pretzels, freeze dried berries, shredded coconut, mini marshmallows, cookie crumbs, graham cracker crumbs, and gummy candies
Instructions
- Line 2 baking sheets with parchment paper and lightly dust the sheets with flour. Line 2 additional baking sheets with paper towels. In the bowl of a standing mixer or in a large bowl, stir together warm milk, yeast, and 1 cup of flour. Cover and set aside for 30 minutes.
- With a dough hook fitted to the mixer, and the motor on LOW, add eggs, butter, vanilla, sugar, salt, and remaining 3 cups of flour. Alternatively, you can mix in ingredients by hand.
- Knead by mixer or by hand until it’s smooth and elastic. If making doughnuts the same day, place dough in a lightly greased bowl and let rise for 1 to 2 hours, until doubled in size. Or, lightly oil dough, place in a resealable bag, and store in the refrigerator for up to 1 day.
- When ready to make the doughnuts, lightly flour your work surface and roll dough to ¼-inch thick. Cut dough into desired size doughnut with a cookie or doughnut cutter. If using the make ahead dough method, let dough come to room temperature before rolling and cutting.
- Place cut dough on prepared baking sheet lined with parchment paper and flour. Allow doughnuts to rise at room temperature for 1 hour.
- Pour 2 quarts of oil in a large heavy bottom pot or Dutch oven fitted with a deep fry thermometer and place on medium-high heat.
- Once oil reaches 360°F on the thermometer, place several doughnuts in oil and fry 2 minutes per side. Use chopsticks to gently flip the doughnuts over and fry for 1 to 2 minutes on the other side. Transfer fried doughnuts to prepared paper towel lined baking sheets.
- Glaze with Luscious Vanilla Bean Glaze or Bittersweet Chocolate Glaze. Decorate with fruity breakfast cereals, mini chocolate chips, chocolate shavings, chopped pretzels, freeze dried berries, coconut, mini marshmallows, cookie crumbs, graham cracker crumbs, or gummy candies.
- Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller’s Weekly Newsletter.
We have another recipe coming that is pareve. This recipe is amazing and should be kept dairy. From the dough to the glazes there would be substitutions and that would not taste the same.
Stay tuned!
Hello, could soy milk and marg. be used instead so that they could be parve. Also I freeze them after frying, if so how do I defrost.