Panko-Crusted Brisket Doughnuts
This doughnut is everything you will need on Chanukah. It is the perfect dough—sweet but not too sweet. The brisket filling mimics the filling of a jelly doughnut, but you have the perfect savory/sweet bite. The toppings bring it all together and create a perfect meal and perfect bite.
Doughnut Dough
Ingredients:
1 cup warm water (110°F)
2 1/4 tsp instant yeast
1/4 cup sugar
3 tbsp neutral oil
1 large egg
1 tsp kosher salt
3 1/2–4 cups all-purpose flour
Instructions:
1. In a large bowl, mix warm water, yeast, and sugar. Let sit for five minutes until foamy.
2. Add oil, egg, and salt. Mix to combine.
3. Gradually add flour until a soft, smooth dough forms.
4. Knead 6–8 minutes until elastic.
5. Place in a lightly oiled bowl, cover, and let rise one hour or until doubled.
Portioning:
- Divide dough into 12 pieces, about 80 g each.
- Roll each piece into a ball, then flatten slightly.
Brisket Filling
Ingredients:
5 lb brisket
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp paprika
2 tbsp balsamic vinegar
1/2 cup BBQ sauce
2 tbsp sweet chili sauce
Instructions:
1. Preheat oven to 300°F.
2. Season brisket evenly with salt, pepper, garlic powder, and paprika.
3. Mix balsamic vinegar, BBQ sauce, and sweet chili sauce.
4. Smother brisket completely in sauce.
5. Cover tightly and cook for 3 hours, until very tender.
6. Cool completely.
7. Slice against the grain, then chop into small, bite-size chunks.
Note: You can also just take leftover meat from Shabbos and use that. Add BBQ sauce and sweet chili sauce to rehydrate it.
Filling Amount:
Use 30–35 g (about 2 tablespoons) brisket per doughnut.
Stuff the Doughnuts:
1. Flatten each dough piece into a 4-inch round.
2. Place brisket filling in the center.
3. Pinch edges tightly to seal.
4. Place seam-side down.
5. Rest 20–30 minutes until slightly puffy.
Seltzer-Panko Batter
Ingredients:
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp kosher salt
1 tbsp sugar (optional, helps browning)
1 cup panko crumbs
3/4–1 cup very cold seltzer
Instructions:
1. In a bowl, mix flour, baking powder, salt, sugar, and panko.
2. Slowly whisk in cold seltzer until batter reaches thick pancake-batter consistency.
3. Let batter rest for 5 minutes.
Batter and Fry:
1. Heat oil to 350°F.
2. Dip each stuffed donut into batter, letting excess drip off.
3. Fry 2–3 minutes total, turning once, until deeply golden and puffed.
4. Drain on paper towels.
5. Salt immediately while hot.
Finish and Assemble:
Drizzle with savory jelly-like sauce and/or garlic mayo (like a glazed doughnut).
Top with:
Red cabbage slaw
Caramelized onions
Pickle chips
dollop of guacamole
Final Notes:
Crispy outside, fluffy dough, rich brisket center
Sweet-savory glaze ties it together
Perfect as a show-stopper appetizer or plated entrée
Savory Jelly Glaze (Sweet-Savory, Jammy Texture)
Makes: ~3/4 cup
Ingredients:
1/2 cup ketchup
1/4 cup balsamic vinegar
3 tbsp honey or brown sugar
2 tbsp BBQ sauce
1 tbsp soy sauce
1 tsp garlic powder
1/2 tsp smoked paprika
1/4 tsp black pepper
Optional: pinch chili flakes or cayenne
Instructions:
1. Combine all ingredients in a small saucepan.
2. Bring to a gentle simmer over medium-low heat.
3. Cook 8–12 minutes, stirring often, until reduced and thick, glossy, and jelly-like.
4. Remove from heat and cool slightly—it will thicken more as it cools.
Texture Test:
Warm: pourable glaze
Room temp: thick, sticky, jelly-like
Cold: spreadable, jam consistency
If it gets too thick, thin with 1–2 tsp hot water.
How to Use:
Brush over hot doughnuts like a glaze
Drizzle in zig-zags
Spoon a dollop on the plate
Optional Variations:
Pomegranate Jelly: replace half the ketchup with pomegranate molasses
Cherry BBQ Jelly: add 2 tbsp cherry preserves
Spicy Jelly: add gochujang or extra chili flakes
Quick Garlic Mayo Glaze
Makes: ~1/2 cup
Time: 5 minutes
Ingredients:
1/2 cup mayonnaise
1–2 cloves garlic, finely grated or mashed
1 tbsp lemon juice or apple cider vinegar
1 tbsp olive oil (optional, for extra gloss)
1/4 tsp kosher salt
1/4 tsp black pepper
Optional: pinch smoked paprika or chili flakes
Instructions:
1. Whisk all ingredients together until smooth and glossy.
2. Taste and adjust salt or acidity as needed.
3. If too thick, thin with 1–2 tsp water until drizzleable.
How to Use:
Drizzle over hot doughnuts like icing
Pipe zigzags for a doughnut-style look
Serve alongside for dipping
Enjoy!
Gila Glassberg is a registered dietitian living in the Five Towns. Her goal is to help people feel safe around all foods. She believes all foods can fit in a healthy diet—including doughnuts and brisket. She has a passion for coming up with classic recipes with a twist. She hopes this doughnut brings a lot of fun and deliciousness to your Chanukah party! You can reach her at [email protected] to book a session, speaking engagement, or for recipe consultations and collaborations. Her Ecookbook will be coming out soon! Find more recipes like these on her instagram @gila.glassberg.intuitiveRD or on her website at gilaglassberg.com.
