📝 About This Recipe
These pillowy, cloud-like donuts are the crown jewel of Israeli street food and Jewish holiday tradition. Deep-fried to a perfect golden bronze and injected with vibrant fruit preserves, they offer a delicate crumb and a rich, yeasty aroma that fills the home with warmth. This recipe yields a sophisticated, brioche-style dough that is light enough to melt in your mouth while standing up to a generous dusting of snowy powdered sugar.
🥗 Ingredients
The Yeast Bloom
- 1/4 cups Warm Water (between 105°F and 110°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Granulated Sugar (to feed the yeast)
The Enriched Dough
- 3 1/2 cups All-Purpose Flour (plus extra for dusting)
- 1/3 cup Granulated Sugar
- 1/2 teaspoon Fine Sea Salt
- 1/2 cup Whole Milk (lukewarm)
- 4 tablespoons Unsalted Butter (softened to room temperature)
- 2 large Egg Yolks (at room temperature)
- 1 teaspoon Vanilla Extract (high quality)
- 1 teaspoon Lemon Zest (finely grated)
- 1 tablespoon Brandy or Rum (prevents excess oil absorption)
Frying and Finishing
- 1 quart Vegetable Oil (canola or grapeseed for frying)
- 1 cup Strawberry or Raspberry Jam (smooth, seedless preferred)
- 1/2 cup Confectioners' Sugar (for dusting)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, yeast, and 1 teaspoon of sugar. Let it sit for 5-10 minutes until it becomes foamy and fragrant.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining 1/3 cup sugar, and salt.
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3
Add the yeast mixture, lukewarm milk, egg yolks, vanilla, lemon zest, and brandy to the dry ingredients. Mix on low speed until a shaggy dough forms.
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4
With the mixer on medium-low, add the softened butter one tablespoon at a time, allowing each to incorporate before adding the next. Knead for 5-7 minutes until the dough is smooth, elastic, and slightly tacky.
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5
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a damp cloth, 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 the dough down gently. On a lightly floured surface, roll the dough out to a 1/2-inch thickness.
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7
Use a 2.5-inch or 3-inch round cutter to stamp out circles. Place the rounds on a parchment-lined baking sheet dusted with flour. Re-roll scraps once if needed.
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8
Cover the rounds loosely with a clean towel and let them rise again for 30-45 minutes. They should look puffy and feel light when touched.
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9
In a heavy-bottomed pot or Dutch oven, heat 2 inches of oil to exactly 350°F (175°C). Use a candy thermometer to monitor the temperature constantly.
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10
Carefully slide 3-4 donuts into the oil using a slotted spoon. Fry for 1.5 to 2 minutes per side until deep golden brown. You should see a light 'halo' ring around the middle.
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11
Remove the donuts with a slotted spoon and drain on a wire rack set over paper towels. Let them cool for at least 5-10 minutes before filling.
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12
Place the jam in a piping bag fitted with a small circular tip. Use a toothpick or a small knife to poke a hole in the side or top of each donut.
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13
Insert the piping tip into the hole and squeeze gently until the donut feels heavy and a small dollop of jam peeks out.
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14
Generously sift confectioners' sugar over the warm donuts just before serving.
💡 Chef's Tips
Always use a thermometer; if the oil is too cold, the donuts become greasy; if too hot, the outside burns while the inside stays raw. Adding a tablespoon of alcohol (brandy or vodka) to the dough creates a barrier that prevents the dough from soaking up too much oil. For the smoothest filling experience, pulse your jam in a food processor or strain it to remove any large fruit chunks that might clog the piping tip. Don't over-crowd the pot; frying too many at once drops the oil temperature significantly. If you don't have a round cutter, the rim of a sturdy drinking glass works perfectly.
🍽️ Serving Suggestions
Serve warm with a glass of cold milk or a steaming cup of Nana (Middle Eastern mint) tea. Pair with a platter of savory potato latkes and sour cream for a traditional Hanukkah feast. Offer a variety of fillings such as Dulce de Leche, Nutella, or lemon curd for a modern twist. Arrange on a tiered dessert stand dusted with extra powdered sugar for a beautiful holiday centerpiece. Serve alongside a bowl of fresh berries to cut through the richness of the fried dough.