Michele makes … Hanukkah desserts

8. A plate of Easiest Sufganiyot (Jelly Donuts) and Caramel Glazed Applesauce Donuts.

By Michele E. Buttelman

Signal Staff Writer

Oil played a significant role in the Hanukkah story, the small jug of oil that miraculously provided fuel for the Temple Menorah for eight days. It is tradition to eat foods that use oil and dairy during Hanukkah. I recently reconnected with an old college friend who shared a few of the easy desserts she makes every year to celebrate the miracle of Hanukkah. 

Caramel Glazed Applesauce Donuts 

  • Drop donuts 
  • 2 1/2 cups flour
  • 2 1/2 tsp. baking powder
  • 1 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. salt
  • 3 tbsp. soft butter
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 cup unsweetened applesauce
  • 1 tsp. vanilla extract
  • 1/4 cup milk
  • Oil for frying
  • Caramel glaze: 
  • 1 3/4 cups powdered sugar
  • 3/4 cups caramel sauce
  • 2 tbsp. milk

Whisk the flour, baking powder, pumpkin pie spice and salt together in a bowl. Set aside.

With a hand mixer cream butter and sugars together until fluffy. Add eggs, one at a time, beat until smooth. Add applesauce and vanilla extract. Mix. 

Add in the flour mixture, in small amounts, alternating with milk. Mix until just combined. Do not overmix, your donuts will be tough. 

Heat three to four inches of oil in a deep, heavy bottomed pot or deep fryer to 375 F.

Drop batter, one tablespoon at a time, into the oil. Don’t overcrowd the pot, only cook four to five donuts at a time. Fry until golden brown, flipping once halfway.

Remove cooked donuts from oil with a slotted spoon and set on a paper towel lined plate to cool. 

Mix ingredients for caramel glaze in a small bowl. Dip cooled donuts into glaze.

Easiest Sufganiyot (Jelly Donuts) 

  • 1 Roll of store-bought regular biscuit dough (not the flaky biscuit kind) 
  • Oil for frying
  • Powdered sugar
  • 1/2 cup strawberry or raspberry jam

Let dough sit at room temperature for 20 minutes before rolling out on a floured surface. Roll 1/2-inch thick, then cut out 3-inch circles using a round cookie-cutter. 

Heat oil in a pot or deep fryer to 370 F. Fry discs until each side is a deep brown. Test to ensure inside is not doughy. 

Cool donuts on a paper towel. Then, fill cooled donuts using a squeeze bottle with jam.

Tip arm jam in microwave for 30 seconds to make it easier to squeeze into donuts). 

Sprinkle donuts with powdered sugar. 

Gelt Fudge

  • 3 cups semi-sweet chocolate chips
  • 1 can sweetened condensed milk
  • 1 tsp. vanilla
  • 1/4 tsp. salt

Combine chocolate chips and condensed milk in bowl. Microwave for 1 minute. Stir until smooth. If more time is required, continue heating in increments of 10 seconds. Stir in vanilla and salt. Spread into a dish lined with waxed paper. Refrigerate for 1/2 hour. Cut fudge into desired shapes and wrap in foil. Refrigerate fudge until ready to eat. 

Recipes courtesy Miriam Hersh

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