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Looking for an EPIC donut recipe for your upcoming Chanukah party? This popper-style donut is what you’ve been looking for! I used a traditional sufganiya dough but made it a bit less sweet and stuffed it with delicious salami bits and onions. You can also stuff it with sautéed minced meat, fried chicken pieces, or even make it dairy and stuff with a pizza filling or pesto and cheese – the possibilities are endless!
2 tablespoons sugar
3/4 cup warm carbonated water
1/2 cup warm Gefen Oat Milk or other non-dairy milk
1 tablespoon active dry yeast, such as Gefen
1/4 cup oil
1 teaspoon salt
1 egg
3 and 1/2 to 4 cups Mishpacha All Purpose Flour
oil, for frying
1 onion, diced
1 small salami, cubed very small
1/2 cup raspberry jam, such as Tuscanini
1/4 cup sriracha
2 tablespoons mustard
equal amounts Gefen Honey and barbecue sauce (adjust as you prefer)
Sauté one onion on low heat until caramelised (I usually make a large batch of caramelised onions and freeze in portions to save time).
Add salami cubes to the pan and sauté until edges start browning. Add three tablespoons of the sauce of your choice to the mixture. Set aside.
Combine sugar, warm carbonated water, and warm parve milk with yeast. Allow for it to activate.
In the meantime, in a large bowl, combine oil, salt and egg. Pour activated yeast into mixture and slowly add flour. Knead for five minutes.
Cover with plastic wrap and a towel. Allow to rise until it has doubled in size.
Punch down and roll out dough.
Use a two-inch cookie cutter to cut dough circles and fill each dough circle with salami mixture. Allow to rise, covered for an additional 30 minutes.
Heat two inches of oil in a large pan until temperature is 350 to 375 degrees Fahrenheit. Fry donuts, flipping when brown, and top with remaining sauce.
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