📝 About This Recipe
Celebrate the Festival of Lights with these pillowy, cloud-like Israeli donuts, fried to golden perfection and bursting with vibrant fruit preserves. Unlike American donuts, these holiday treasures are yeast-leavened and enriched with egg yolks and brandy for a brioche-like crumb that is incredibly tender. Dusted in a snowy layer of powdered sugar, they represent the miracle of the oil and bring a warm, festive glow to any winter gathering.
🥗 Ingredients
The Dough
- 3 1/2 cups All-purpose flour (sifted)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3/4 cup Whole milk (lukewarm, about 105°F)
- 1/4 cup Granulated sugar
- 2 large Egg yolks (at room temperature)
- 4 tablespoons Unsalted butter (softened to room temperature)
- 1 tablespoon Brandy or Cognac (prevents the dough from absorbing too much oil)
- 1 teaspoon Pure vanilla extract
- 1/2 teaspoon Kosher salt
Frying and Finishing
- 6-8 cups Vegetable oil (for deep frying, such as canola or peanut oil)
- 1 cup Seedless raspberry jam (or strawberry preserves, smoothed with a spoon)
- 1/2 cup Confectioners' sugar (for dusting)
👨🍳 Instructions
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1
In the bowl of a stand mixer, combine the lukewarm milk, 1 tablespoon of the sugar, and the yeast. Stir gently and let sit for 5-10 minutes until the mixture becomes foamy and fragrant.
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2
Add the remaining sugar, egg yolks, softened butter, brandy, vanilla, and salt to the yeast mixture. Whisk by hand until the ingredients are well incorporated.
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3
Attach the dough hook to the mixer. Add the sifted flour one cup at a time, mixing on low speed until a soft dough forms and begins to pull away from the sides of the bowl.
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4
Increase the speed to medium and knead the dough for 5-7 minutes. The dough should be smooth, elastic, and slightly tacky but not sticky to the touch.
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5
Lightly grease a large bowl with oil. Place the dough inside, cover with plastic wrap or a damp kitchen towel, and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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6
Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and roll it to a thickness of about 1/2 inch.
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7
Using a 2.5-inch or 3-inch round biscuit cutter, cut out circles of dough. Place the rounds on a parchment-lined baking sheet lightly dusted with flour.
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8
Cover the rounds loosely with a towel and let them rise a second time for 30-45 minutes until they look puffy and light.
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9
While the dough rises, heat 2 inches of oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C). Use a deep-fry thermometer to maintain this temperature.
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10
Carefully slide 3 or 4 donuts into the hot oil using a slotted spoon. Do not overcrowd the pot. Fry for about 1.5 to 2 minutes per side until deep golden brown. You should see a pale ring around the center.
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11
Remove the donuts with a slotted spoon and place them on a wire rack set over paper towels to drain and cool slightly.
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12
Fill a pastry bag fitted with a small plain round tip with the jam. Using a toothpick or small knife, poke a hole into the side or top of each warm donut.
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13
Pipe about 1-2 teaspoons of jam into each donut until you feel it get heavy and a little jam peeks out of the hole.
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14
Generously dust the warm donuts with confectioners' sugar using a fine-mesh sieve just before serving.
💡 Chef's Tips
Always use a thermometer to keep the oil at exactly 350°F; too hot and the outside burns while the inside stays raw, too cool and they become greasy. The addition of brandy is a secret chef's trick—the alcohol evaporates quickly and creates a barrier that prevents the dough from soaking up excess oil. If your jam is too thick to pipe, microwave it for 10 seconds and whisk it until smooth before filling the pastry bag. For the fluffiest texture, avoid over-handling the dough after the first rise; treat the cut-out rounds gently to keep the air bubbles intact.
🍽️ Serving Suggestions
Serve warm with a glass of hot spiced apple cider or a strong cup of Nana (Middle Eastern mint tea). Pair with a side of sour cream or Greek yogurt to balance the sweetness of the jam. Arrange on a festive platter alongside gold-wrapped chocolate gelt for a beautiful holiday table center-piece. For a modern twist, serve with a small bowl of extra jam or even a salted caramel dipping sauce on the side.