Cardamom-Glazed Doughnut Bites
Eating fried foods is a popular Hanukkah tradition, as evidenced by the latkes served at almost every Hanukkah gathering. Here, Leah Koenig, author of Modern Jewish Cooking, shares her recipe for deep-fried doughnut bites, which make a sweet ending to any celebration.
For the doughnuts:
- 2 1/2 cups (12 1/2 oz./390 g) all-purpose flour, plus more for kneading
- 1/2 tsp. kosher salt
- 1/8 tsp. ground cardamom
- 2 1/4 tsp. (1 package) active dry yeast
- 1/4 cup (2 oz./60 g) plus 1 tsp. granulated sugar
- 1/2 cup (4 fl. oz./125 ml) warm water (about 110°F/43°C)
- 2 egg yolks
- 1/3 cup (3 fl. oz./80 ml) milk
- 1/2 tsp. vanilla extract
- 2 Tbs. unsalted butter, at room temperature, cut into pieces
- 6 cups (48 fl. oz./1.5 l) plus 1 tsp. vegetable oil
For the cardamom glaze:
- 1 cup (4 oz./125 g) confectioners’ sugar, sifted
- 1/4 tsp. ground cardamom
- 1/2 tsp. ground cinnamon
- 2 1/2 to 3 Tbs. milk
In a large bowl, whisk together the flour, salt and cardamom. Set aside.
In a small bowl, combine the yeast and 1 tsp sugar. Stir in the warm water and let sit until the mixture is bubbly and foaming, about 5 minutes. Add the remaining 1/4 cup (2 oz./60 g) sugar, egg yolks, milk and vanilla to the yeast mixture and whisk lightly to combine.
Pour the yeast mixture into the bowl with the flour mixture and stir with a wooden spoon until the dough comes together and begins to form a ball.
Transfer the dough to a lightly floured work surface. Scatter the butter pieces over the dough and knead, sprinkling a little more flour on the dough as necessary, until the butter is fully incorporated and the dough is smooth, shiny and elastic, about 8 minutes. Coat the bottom of a large bowl with the 1 tsp. vegetable oil. Form the dough into a ball, place in the oiled bowl and turn to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.
About 20 minutes before the dough is finished rising, pour the 6 cups (48 fl. oz./1.5 l) vegetable oil in a Dutch oven or large, heavy pot. Place over medium heat until the temperature reaches 365°F (185°C) on a deep-frying thermometer. Line a large rimmed baking sheet with a few layers of paper towel. Place a wire rack on a second baking sheet.
Gently deflate the dough with the heel of your hand and knead it in the bowl a few times. When the oil reaches the right temperature, pull off walnut-sized pieces of dough and roll them into balls. (Don't make them any larger; they will puff as they fry.) Working in batches, gently drop the balls of dough into the oil and cook, turning them halfway through, until golden brown, about 2 minutes total. Using a slotted spoon, remove the doughnuts from the oil and transfer to the paper towel–lined baking sheet. Continue forming dough balls and frying them until all the dough is used.
To make the glaze, in a small bowl, whisk together the confectioners’ sugar, cardamom and cinnamon. Stir in 2 1/2 Tbs. of the milk and whisk until combined. If necessary, add another 1/2 Tbs. milk to make a smooth and pourable glaze.
Dip each doughnut hole in the glaze and place on the prepared wire rack to drain. Serve immediately. Serves 6 to 8.
Recipe courtesy of Leah Koenig, author of Modern Jewish Cooking