Donuts are a traditional Hanukkah delicacy, deep-fried treats that symbolize the miracle of the oil that lasted eight days. Serve ours as is, or infuse them with a miraculous-feeling cannabis-infused filling, strawberry jam or chocolatey nugtella.
Recipe by Chef Ronnie Fishman, words by Devon Scoble.
1 1/4-oz. envelope active dry yeast (about 2 1/4 tsp.)
3-4 cups all-purpose flour, divided, plus more for surface
1 tbsp plus ¼ cup sugar
2 large egg yolks
1 large egg
1/2 cup warm whole milk
1/2 tsp finely grated orange zest
2 tbsp fresh orange juice
1 tbsp brandy (optional)
1 tsp kosher salt
1/2 tsp vanilla extract
6 tbsp (3/4 stick) unsalted butter, room temperature, cut into pieces, plus more
Vegetable oil for frying (about 8 cups)
Powdered sugar for dusting (optional)
16 tbsp cannabis-infused strawberry jam
16 tbsp nugtella
Piping bag with ¼” tip
2 ½ “ diameter cookie cutter
Combine yeast, 1 tbsp flour, 1 tbsp sugar and 2 tbsp warm water in the bowl of a stand mixer. Let stand until yeast starts to foam, about 5 minutes.
Whisk in egg yolks, whole egg, milk, orange zest, orange juice, brandy, salt, vanilla, 2 cups flour, and remaining 1/4 cup sugar. Mix on low speed with dough hook until combined, about 2 minutes.
Add 6 tbsp butter, 1 piece at a time, mixing well between additions. (Any small lumps of butter will get worked into dough when more flour is added.) Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough is soft, smooth and shiny—the dough will begin to pull away from the sides of bowl and climb up the dough hook.
If you don’t have a stand mixer you can get the same results by mixing the dough with a sturdy wooden spoon and kneading it on a lightly floured surface.
Turn the dough out onto a floured work surface and knead, adding more flour as needed, until no longer sticky, about 5 minutes. Transfer to a buttered bowl, turn to coat, and cover with a clean kitchen towel. Let rise in a warm, draft-free place until doubled in size, about 1 hour.
Once the dough has finished proofing, roll it out on a lightly floured surface until 3/4″ thick.
Using a floured cutter, cut out rounds of dough, twisting cutter to release the dough (this strengthens the edges so the dough puffs when frying). Re-roll scraps once.
Transfer rounds of dough to a parchment-lined baking sheet and cover loosely with another kitchen towel. Let rise until not quite doubled in size, 40–50 minutes.
If you are not ready to fry dough, refrigerate rounds up to 3 hours.
Fit a large heavy saucepan with thermometer; pour in vegetable oil to measure 4″ and heat over medium-high heat until thermometer registers 350°. Working in batches, fry dough until golden, about 1 minute per side. Transfer to a paper towel–lined baking sheet or wire rack and let cool slightly before filling.
You can serve these sufganiyot plain and un-infused or fill them with cannabis-infused spreads. If you are using one of our cannabis-infused jams, put it in the food processor until smooth (this will make it easier to pipe). Our favourite filling are Hempster’s Fresh Strawberry Jam or our Nugtella spread.
To fill the donuts: Scrape jam or chocolate filling into piping bag fitted with a 1/4″ tip. Insert tip into top of sufganiyot and gently fill until jam or nugtella just pokes out of hole. Dust with powdered sugar just before serving.
If you don’t have a piping bag, use a toothpick to make a shallow hole in the donut, then use a plastic bag with a 1/4″ opening cut diagonally from 1 corner.