Happy Hanukkah plus a Jelly Doughnut Recipe

Happy Hanukkah from Piedmont GroceryA very happy Hanukkah to all of our friends from Piedmont Grocery.

Stop by the store, we have everything you need including Hanukkah gelt, candles, some delicious treats, and nice styles of menorahs. So, make this a special holiday with children, family, and loved ones.

And, we always recommend baking…because nothing is more delicious than homemade jelly doughnuts.


Jelly DoughnutsHappy Hanukkah Jelly Doughnut Recipe
Yields about 20 doughnuts

2 tablespoons active dry yeast
1-1/2 cup milk (100 degrees to 115º F)
1-1/3 cup + 1 teaspoon sugar
1 egg
3 egg yolks
1 teaspoon vanilla extract
4 tablespoons unsalted butter, room temperature
1 teaspoons kosher salt
4 3/4 cups all-purpose flour, sifted (plus more for dusting)
vegetable oil for frying
2 cups seedless raspberry or plum jam (you can buy seeded, and strain the seeds)

Combine yeast and milk in a large bowl. Set it aside and let it sit until foamy (about 10 minutes).

Beat 1⁄2 cup sugar and butter in a stand mixer fitted with a paddle attachment until fluffy. Add the yeast mixture, vanilla, salt, egg, and yolks. Beat until well-combined. With the motor running, slowly add the flour, 1/2 cup at a time. And, beat until the dough is smooth.

Transfer the dough to a lightly greased bowl and cover loosely with plastic wrap. Set it in a warm place until doubled in size (about 1 1⁄2 hours).

Lightly flour a work surface. With a rolling pin, roll dough out to 1/4-inch thickness. Using a 2-1/2 or 3-inch-round cutter, cut 20 rounds. Gather the scraps and reuse to make more rounds.

Transfer rounds to lightly-greased parchment paper—lined baking sheets. Leave at least 3″ between rounds. Cover loosely with plastic wrap and allow to rise in a warm place until doubled in size (about 20 to 30 minutes).

Heat 2″ oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°. Using scissors, cut the donuts out of the parchment paper, leaving about 1″ of paper around the sides of each donut (the paper makes it easier to transfer them to frying oil). Working in batches, place donuts in oil, paper side up, using tongs to quickly peel off and discard paper. Cook, flipping once, until puffed and golden (about 2-3 minutes).

Using a slotted spoon, transfer the doughnuts to a baking sheet with a wire rack. Allow to cool completely.

Place remaining sugar in a large bowl; set aside. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Toss the doughnuts generously in sugar.


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