Chanukah Hacks

Naomi Ross demonstrates fresh doughnuts

If you have the good fortune of visiting Israel in Kislev, you can’t escape the holiday cheer of Chanukah approaching. Sufganiyot of all kinds, both traditional and artisanal, have already been prominently displayed for weeks, lining bakery shelves and window cases for drooling customers. Of course, a fresh fried doughnut is but a momentary pleasure. Wait a day and they are never the same: a sad, soggy, greasy shadow of its former self.

A dedicated home baker has to be very committed to the work of turning out fresh homemade doughnuts each day knowing each batch will only last one day. Making the dough, rising, cutting, frying, filling, and glazing are the reason why people flock to the bakeries each time Chanukah comes!

I may be in the minority, but I happen to enjoy making these treats. That sweet pillowy dough is deliciously satisfying and I like getting creative in mixing and matching my own fillings and toppings. Even so, that doesn’t mean I haven’t searched for shortcuts to simplify the process, especially if I’m entertaining and busy with preparing other dishes that day. When stress levels run high (and spare time runs low), we all appreciate do-ahead dishes, time-saving hacks, and easy yet attractive presentations to get the job done. Last year, I hacked my way towards a do-ahead option that allowed me to not only prepare and freeze my raw dough in advance, but to even pre-fill it as well. There was still work to do, but in this way, I was able to offload most of the time involved two weeks earlier and thereby free up my time the day of serving.

Our food customs have a way of taking on a life of their own. There is no mitzvah to eat doughnuts on Chanukah, although I’m sure there are those who will argue with me! There is also no mitzvah to make them from scratch either. But if you’re in the mood and looking to do more ahead (before you’re knee-deep in latkes), this might just be the recipe hack you were looking for. Make now, fry later!

Note: This method will not work with all fillings. Do not try with custard, cream, or jelly fillings. However, it works with thick fillings like Nutella, nut butters, or Biscoff (cookie butter).

Pre-filling and freezing the dough stuffed with a disc of frozen Nutella is a game-changer that will allow you to do the bulk of the work in advance. Come Chanukah, all you have to do is thaw and fry.

Cook’s Note: Using a fry thermometer is invaluable to ensure oil is the right temperature (350-360 degrees F.) Too hot, and the doughnut will be burnt on the outside, raw on the inside. Too cold, and the doughnut will be greasy.

Yield: 12-14 large doughnuts

Ingredients:

1 cup whole milk, warmed 

1 envelope dry active yeast (2 1/2 teaspoons)

1 teaspoon sugar plus 2 tablespoons sugar, divided

2 large eggs, beaten

6 tablespoons unsalted butter, melted 

4 cups white bread flour, plus more for dusting/kneading as needed

1 teaspoon salt

Vegetable or Canola oil, for frying 

1 jar Nutella spread

Powdered sugar, for dusting 

Directions:

Proof: In the bowl of a mixer or large mixing bowl, combine the warm milk, yeast and 1 teaspoon of sugar. Mix until dissolved. Set aside until foamy, about 5 to 10 minutes.

Knead & Rise: Add the beaten eggs and melted butter to the yeast mixture. Gradually, add in the flour, remaining 2 tablespoons sugar, and salt a little at a time, continually incorporating the flour after each addition until the mixture comes away from the sides of the bowl and forms a ball. If kneading by hand, turn the dough out onto a lightly floured surface and knead until smooth and elastic—it will be a soft, slightly sticky dough (alternatively, kneading can be done in a mixer with dough hook). Transfer the dough to a lightly greased bowl, cover, and let rise until doubled in size, about 1-2 hours. 

While dough rises, spoon or pipe 1-tablespoon mounds of Nutella onto a parchment lined baking sheet (12-14 mounds). Place in freezer until assembly.

Cut Rounds: Punch down the risen dough. Transfer to a lightly floured surface. Use a floured rolling pin to roll out dough to 1/2-inch thickness. Cut out 3-inch rounds with a lightly floured biscuit cutter (or drinking glass). Re-roll the scraps to create more rounds.

Fill: Place a frozen disc of Nutella in the center of the round (keep remaining discs frozen until ready to use). Wrap and pull dough around the disc, pinching to seal. Roll between hands to reshape into a puck. Repeat with remaining discs. Place the filled doughnuts onto a parchment-lined baking sheet. If making doughnuts in advance, place baking sheet in the freezer; when doughnuts are frozen, they can be transferred to a Ziplock freezer bag for storage. Thaw on a baking sheet before frying. (If frying same day, cover with a clean towel. Let rise additional 30 minutes before frying).

Fry: Fill a large pot with vegetable or canola oil, about 3 inches in depth. Heat pot over medium-high heat until oil reaches 350-360 degrees F. Carefully drop the risen doughnuts into the hot oil, a few at a time, frying until golden and puffed, turning once, about 2-3 minutes per side. Using a slotted spoon, transfer the doughnuts to a rack to drain. Dust with powdered sugar before serving. n

Naomi Ross is a cooking instructor and food writer based in Woodmere, NY. She teaches classes throughout the country and writes articles connecting good cooking and Jewish inspiration. Her first cookbook, “The Giving Table,” was released in 2023. Follow her at @naomirosscooks on Instagram or visit NaomiRossCooks.com.