It’s traditional to eat fried food for Chanukah (the Chanukah miracle: one day’s worth of oil that burned for eight days) and it’s become my job to make donuts. Last year’s sourdough buttermilk ones weren’t appreciated so this year all they got were plain.
Whisk together:
- 3 cups flour
- 1 cup sugar
- 2 teaspoons active dry yeast
- 1/4 teaspoon nutmeg
- 1 teaspoon salt
Mix together:
- 1 large egg
- 1 cup milk (I used soy milk, heh)
- 1 teaspoon vanilla
- 2 tablespoons melted butter
Stir together wet and dry ingredients. Knead for 5-10 minutes until dough is soft and smooth (since it’s really wet and sticky, a stand mixer works great). Let it rise in a an oiled or buttered bowl in the fridge overnight (at least 12 hours). Scoop out tablespoon-sized lumps and roll them into balls between your hands. (You’ll want to keep your hands well oiled – Pam worked well for me.)
Spread the balls on a papered cookie sheet and let sit for 60-90 minutes. Deep fry in 375-degree oil for a few minutes until golden. Remove, drain and cool briefly, and roll in sugar. Serve hot.
Yield: 50 donuts
(donut closeups and small, sugar-powered children)
