Happy Chanukah! (And happy Thanksgivukkah to you ‘Mericans!) Today i’m celebrating the first day (and second night) of Chanukah with these yummy baked doughnuts!
I made these to accompany my homemade sweet potato latkes and shnitzel – something sort of healthy to balance out a night of fried foods! It’s ok if we only have it once a year right…?!
This is one of the easiest recipes i’ve ever made with yeast, you can just leave the dough to rise as you make dinner/order in/watch TV etc!
It’s the first Chanukah in our new flat, and as J and I lit the first candles and sang Ma’oz Tzur I really felt shivers running down my spine, the song brought on new meaning for me, and I loved our little celebration. I received a beautifully apt chocolate faux fur blanket which I gratefully snuggled down in after all that cooking! I hope your holidays are as happy as mine.
Baked Doughnuts Recipe
- 425g wholemeal (or wholewheat to you americans!) flour
- 1/2 teaspoon fine sea salt
- A 7g package active dry yeast
- 1 cup semi-skimmed milk with half a lemon squeezed in
- 130g honey, divided
- 60g melted butter
- 1 egg
- Jam, butter and sugar for topping
- Squeeze lemon in your milk and leave to stand
- In your stand mixer, combine flour, yeast and salt.
- Melt the butter and add to milk. Add in honey and egg and whisk
- Add in wet to dry ingredients and give a good stir
- If you’re using a stand mixer, attach the dough hook and knead for 3-5 mins, until dough comes together in a ball
- Oil a large bowl and cover with a damp towel
- Leave to stand in a warm dry place for 1.5 – 2 hours
- When dough has risen, roll it out and cut circles
- Place circles on baking sheet and bake at 180oC for 15-18 mins
- When cooled, pierce with a knife and inject in either chocolate or jam
- Melt some butter and roll the doughnut in it, then smother in caster sugar
- EAT EAT EAT!