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Cinnamon Chanukah Donuts

Cinnamon Chanukah Donuts

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Cinnamon Chanukah Donuts

This year I have written this traditional recipe with a slight twist and have added a teaspoon of cinnamon.

These should be made and eaten fresh.

To serve the stylish way: Stack them up high on a plate and dust with some cinnamon sugar. 

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Instructions

  1. 1

    Dissolve the yeast in 350ml warm water and leave for 5 minutes.


  2. 2

    Using a mixer, add the salt, sugar, cinnamon and gradually add the flour until you have a non-sticky dough.


  3. 3

    Put in a lightly oiled bowl, cover with cling film and leave to rise in a warm place until doubled in size – approximately 2 hours.


  4. 4

    Turn dough out onto a floured work surface. Cut dough into 25 pieces. Shape with floured hands and place on a lightly floured plate.


  5. 5

    Leave to rise for 20 minutes.


  6. 6

    Heat the oil in a deep –fat fryer to 190C/375F or a large deep saucepan.


  7. 7

    Carefully drop several donuts at a time into the hot oil. Cook for 3 minutes per side. Turn and brown on the other side.


  8. 8

    Remove with a slotted spoon, place on a paper towel. Cool slightly.


  9. 9

    If filling the donuts with jam, insert the point of a knife into one side of the donut. Put the jam in a piping bag and fill the donut.


  10. 10

    To finish roll in sugar and cinammon dusting.


Ingredients

  • 1 sachet Dried Yeast
  • 550g Strong White Flour
  • 2 tsp Ground Cinnamon, 1 tsp for the donuts, 1 tsp for the dusting
  • 125g Caster Sugar
  • 1 tsp Salt
  • 125g Granulated Sugar, for the dusting
  • 4 tbsp Strawberry Jam, optional
  • 1 litre Vegetable Oil

Makes 25 Donuts

Total time required Total time:

  • Preparation time:
  • Cooking time:
  • Other time: 2 hours 20 minutes rising time

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Recipe published with permission from Denise Phillips.

www.jewishcookery.com

Denise Phillips
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