Homemade Doughnuts For Hanukkah

  • ¾ cup milk
  • 2 tablespoons plus 2 teaspoons of water
  • 2 tablespoons Pompeian Robust Extra Virgin Olive Oil
  • 2½ cups flour
  • 1½ teaspoons active dry yeast
  • 1 tablespoon sugar
  • ½ teaspoon salt
  • 1 egg
  • 1 to 2 quarts of neutral oil for frying
  • 1 cup jelly
  • Powdered sugar, for decoration
  1. In a saucepan over medium-low heat, or in the microwave, warm the milk and water together until just over room temp. Remove from the heat and add the Pompeian Robust Extra Virgin Olive Oil. In a separate large bowl, mix together the flour, yeast, sugar, and salt. Pour the liquid ingredients over the dry ingredients and Beat this well with a spatula. (You can use the dough hook on an electric mixer if you prefer). Add the egg and mix again. Continue mixing with the dough hook or well-floured hands until you’ve kneaded the dough into a cohesive, uniform mass.
  2. Return the dough to the bowl and set it aside in a covered, oiled bowl until it’s doubled in size, which should happen in an hour in a warm place. Don't keep the bowl too close to the oven, since too much heat will kill the yeast. Somewhere cozy and without a draft is perfect. If it's better for you, you can also put the covered bowl in the fridge and let it rise all night. (In that case, give it some time to come to room temp before shaping and frying).
  3. When dough is ready, press or roll it out until it's a ½ inch thick. Let the dough rest for about 10 minutes. Then use a 2.5-inch circle cookie cutter (or the rim of a small drinking glass) to cut out your doughnuts. You can reform the scraps into another rectangle; rest for another 10 minutes before you cut again.
  4. Fill a small pot or wok until there are 2 to 3 inches of oil in it. Bring the oil up to about 375°F. Then cook the doughnuts a few at a time, being careful not to crowd the pan, which will lower the oil temperature. Use a slotted spoon to flip and remove the doughnuts. Cook 1 to 2 minutes per side; when they puff and turn golden, they are done. Drain on paper bags or paper towels.
  5. When cool, fill the doughnuts: put a pastry tip on a pastry bag, or improvise with a sandwich bag with one of the corners snipped. Fill with jelly. Use a sharp knife to cut a hole in the side of the doughnut. Holding the doughnut in one hand, insert the pastry bag into the hole and squeeze in jelly until the doughnut starts to feel heavy. Repeat for remaining doughnuts.
  6. When ready to serve (preferably within the hour!), sprinkle with powdered sugar.

Source: Big Girls Small Kitchen

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