These fried doughnuts, filled with your favourite jam, are traditionally eaten during Jewish Hanukkah. Versions of this recipe can be found across Eastern Europe and Israel.
- 42 g fresh yeast (or 7g dried yeast)
- 50 g sugar
- 200 g lukewarm milk
- 500 g plain flour, plus extra for dusting
- 1 egg
- 60 g soft butter
- pinch of salt
- ½ tsp grated lemon rind
- fat, for frying
- 100 g jam
- icing sugar, to garnish
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Standing time 1 hour 15 minutes
In a medium bowl, dissolve the yeast and sugar in the milk. Using a hand mixer fitted with dough hooks, add the flour, egg, butter, salt and lemon rind, and work into a semi-firm dough. Knead until the dough comes away from the side of the bowl. Cover and leave in a warm place to rise for about 45 minutes or until it has doubled in size.
Knead the dough on a floured work surface. Halve it, shape into rolls and break into equal pieces. Shape these into 15-20 balls and leave to rise for a further 30 minutes.
Place the dough balls in hot fat at approx. 180°C (375°F) and fry for about 1-2 minutes until one side is brown. Then turn and fry on the other side.
Remove the doughnuts with a draining spoon, pat dry on kitchen paper and leave to cool slightly. Spoon the jam into a piping bag with a long thin nozzle and inject into the doughnuts.
Dust with icing sugar to serve.