How many doughnuts can you eat over Chanukah? Do you start from Rosh Chodesh Kislev so you can sample one of each flavor out there? It seems that every year the number of varieties grows exponentially! I’ve always been a fan of the traditional yeast-dough doughnuts, but in an attempt to try something new, here’s a recipe with more of a cake-batter base. They’re intended to recreate the taste of an Entenmann’s doughnut, but since I’ve never tasted them myself, anyone familiar with Entenmann’s can let me know how it compares.
The benefit of this recipe is that the doughnuts are super quick to prepare. You can have freshly fried doughnuts within 30 minutes! And just like any fried food, they’re best super fresh.
The technique of dropping the doughnuts in the pot with the parchment paper is one that I learned from Naomi Elberg (of naomi_tgis). It’s brilliant, and especially necessary with this recipe as the doughnut batter isn’t firm enough to be handled directly. Thanks, Naomi!
The oil temperature is crucial to a well fried doughnut.
If it’s too cool, the doughnuts will absorb too much oil as they fry. If it’s too hot, the doughnut will burn on the outside and be raw on the inside. Keep your thermometer in the pot as you fry. If the oil cools too much, allow it to heat up again before adding your next doughnut.
YIELDS 16 DOUGHNUTS
• 2 eggs + 1 egg yolk
• ¾ cup sugar
• 2 tsp vanilla extract
• 3 cups flour
• 2½ tsp baking powder
• ½ tsp salt
• ¼ cup oil, plus more for frying
• ½ cup pareve milk
Cut 16 squares of parchment paper, approximately 4x4 inches (10x10 cm) in size.
Fill a medium pot with 2–3 inches (5–7½ cm) of oil and begin to heat. In a stand mixer beat eggs, sugar, and vanilla until fluffy and pale yellow.
Combine flour, baking powder, and salt in a bowl, and mix ¼ cup oil and pareve milk in a measuring cup. Add dry ingredients to the mixer, alternating with the wet ingredients.
Fill a large piping bag or ziplock with batter. Cut a hole approximately ½ inch (1 cm) in diameter and pipe circles of dough approximately 3 inches (7½ cm) in size onto each piece of parchment paper. When the oil has reached 360–370°F (182–188°C), drop a doughnut into the oil along with the parchment paper. After a couple of seconds, you can easily remove the paper with tongs. Fry the doughnuts for 2–3 minutes per side until they’re a nice golden-brown color. Don’t overcrowd the pot — it’s best to fry only 2–3 doughnuts at a time. Remove from oil and allow to cool on a baking sheet lined with paper towels. Repeat until all your doughnuts are fried.
• ⅔ cup pareve milk
• 12 oz (340 g) semisweet chocolate, broken into small chunks
Warm milk in the microwave or on the stovetop until warm but not boiling. Pour over chocolate chunks and stir well until smooth. If the chocolate doesn’t melt fully, you can stick it into the microwave and mix every 10 seconds until smooth. Dip doughnuts in chocolate, or submerge fully for the authentic Entenmann’s experience.
• 1 cup confectioners’ sugar (more as needed)
• 1 Tbsp oil
• 2 Tbsp fresh lemon juice
Combine sugar with oil and lemon juice. If it’s too runny, stir in more confectioners’ sugar. Dip doughnuts in glaze and allow to set.
(Originally featured in Family Table, Issue 718)
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