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Parve
Medium
1 Hour, 30 Minutes
Diets 
Here’s an adult way to serve miniature doughnuts, and a way to create a showstopper at your Chanukah party. This recipe yields a lot and can be used for regular doughnuts as well.
3 and 1/2 tablespoons Gefen Dry Yeast
7 tablespoons sugar, divided
2 and 1/4 cups warm water
6 cups Mishpacha Flour
6 egg yolks
2 tablespoons oil
2 tablespoons orange juice
3 tablespoons Kedem Malaga wine (or other red wine)
2 tablespoons vanilla extract
Combine yeast and one tablespoon sugar in a large bowl. Add warm water and let sit until activated. Add remaining 6 tablespoons sugar, flour, egg yolks, oil, orange juice, wine and vanilla and knead to form a soft dough. You may need to add flour if the dough is too sticky. Let rise for an hour.
Roll dough into small balls, approximately one tablespoon each.
Heat oil in a small pot. Fry doughnut holes for approximately three minutes or until golden. Remove with a slotted spoon and drain on paper towel.
Optional: Fill a pastry bag fitted with a small tip with chocolate-hazelnut cream, and fill each ball.
Styling by Faigy Cohen Photography by Chay Berger
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