In honor of the woman who served the doughnuts to the troops during World War I, I will post below the recipe I use for my Chanukah doughnuts, which is always finished to the last drop.
Fried doughnuts have to be eaten when they are fresh. They do not taste good when stored for the next day. The batter however can be covered and placed in the refrigerator overnight.
- 4 1/2 tsp. dry yeast
- 1/4 cup warm water
- 2 tsp. sugar
- 1 egg
- 1/2 cup water
- 1/2 cup orange juice
- pinch salt
- 3 Tbs. margarine
- 1 Tbs. oil
- 1/3 cup sugar
- 4 1/4 cups flour
- Oil for deep frying
- 1 cup dessert topping
- 9 oz. chocolate chips
- 1 tsp. vanilla
Dissolve yeast in water and sugar, in a large bowl. Allow to sit for a few minutes until yeast starts to bubble. Add remaining ingredients and knead until smooth (apx 10 minutes in machine, longer if kneading by hand)
Cover dough and allow to rise till doubles, apx 1 hour.
Roll out dough on floured surface to 1/4" thick. Using either a doughnut cutter or 2 different size cookie cutters (one large and one small) cut out doughnuts. Allow to rise for 30 minutes.
Heat 3"-4" of oil in a pot until hot but not smokey. Fry only a few doughnuts at a time, they cannot be crowded or they will not rise properly. Fry with the cover on. When golden, turn over and fry other side. Remove from pot and drain on paper towels.
For icing: Heat whipping cream till just begins to bubble, remove from heat. Add chocolate chips and allow to sit for 1 minute. Stir in chocolate chips till melted and smooth. Add vanilla and mix. Allow to cool.
Dip doughnuts in chocolate. Allow to set (won't harden, remains a delicious creamy chocolate on top)
Have a good shabbos,