Doughnuts make a great Hanukkah treat

Metro Creative Graphics

Hanukkah is a Jewish celebration also known as the Festival of Lights. Hanukkah commemorates the miracle of the Temple menorah, during which a minimal supply of oil somehow lasted for eight days. As a result, oil features prominently in Hanukkah traditions, and many faithful Jewish people include foods fried in oil as part of their holiday dinners or desserts.

This recipe for “Raspberry Jam Doughnuts” from BBC GoodFood produces a delicious treat for Hanukkah celebrations. This recipe features metric volumes and weights, so use the correct measuring conversion in countries where the metric system is not employed.

Raspberry Jam Doughnuts

Makes 20

• 130 ml whole milk
• 1 vanilla pod, split lengthwise
• 500 grams strong white bread flour
• 40 grams golden caster sugar
• 1 teaspoon fine sea salt
• 7 grams fast-action yeast
• 3 medium eggs, lightly beaten
• 120 grams unsalted butter, softened
• Vegetable oil, for proving and deep-frying
• 350 grams raspberry jam

For the icing:

• 400 grams icing sugar, sieved
• Pink food coloring
• Freeze-dried raspberries, to decorate (optional)

Pour the milk into a saucepan and add the split vanilla pod. Slowly bring to a simmer and, once it begins to steam, remove from the heat and pour into a measuring jug. If it has reduced, top with up to 130 ml extra milk, then leave to cool until tepid.

Put the flour into the large bowl of a stand mixer. Stir through the sugar, salt and yeast. Using the hook attachment for your mixer, begin combining the dry ingredients, then add the vanilla-infused milk and eggs. Keep mixing for 10 minutes until you have a smooth, elastic dough. Scoop small spoonfuls of the softened butter and gradually add to the dough. When all the butter has been added, continue mixing for a further five to six minutes or until it is well incorporated and the dough is sticky and stretchy.

Lightly oil a large mixing bowl, put the dough in the bowl, cover and leave in a warm place for one hour or until doubled in size.

Divide the dough into 20 equal-sized pieces (if you want to weigh them, they should be around 45 grams each). Roll the dough into balls and place them, well spaced apart, on two lightly oiled baking sheets. Cover with lightly oiled baking parchment, or a light tea towel (if it’s too heavy, it will keep the dough from rising) and leave for a further 90 minutes or until doubled in size.

Fill a large, heavy-based saucepan two-thirds full with oil and place over a low-medium heat, bringing the temperature up to 170 C. Use a cooking thermometer to check, then carefully lift each doughnut and gently lower into the oil to fry in batches of about five at a time. Cook each batch for five minutes, turning halfway, until the doughnuts are dark golden brown. Remove with a slotted spoon and transfer to a baking tray lined with kitchen paper. Leave to cool completely.

Spoon the raspberry jam into a piping bag without a nozzle and snip a very small hole in the end. Use a skewer to poke a hole in the side of each doughnut, then push the end of the piping bag into each hole and pipe in a little of the jam. Set aside.

For the icing, mix together the icing sugar and four tablespoons water, then a drop or two of the food coloring to make it pale pink. Drop a dessert-spoonful of the icing on top of each doughnut, then use a palette knife to spread and even out the icing. Sprinkle each one with the freeze-dried raspberries, if you like.