Andy Tauer's Advent Calendar, A Giveaway And Jelly Donuts

I like the idea of Advent, even if as a Jew it doesn't have the same meaning to me as for those who actually observe the season. But the concept of an expectant waiting for something joyous and wonderful is very nice and goes well with other Midwinter themes.

For me, the most wonderful thing about Hanukkah has always been my mother's jelly donuts, which were the reason I counted the days till the first or second night of the festivities, when my mom would spend the whole afternoon making them. Oil-fried foods are a big part of the holiday's tradition (to commemorate of the oil that sustained the Temple's Menorah for eight nights and eight days and what once was your shapely thighs), and nothing is better than homemade donuts. The classic version calls for jelly, but we've also experimented with dulce de leche and Nutella (the husband's favorite). If you ask me, blackcurrant jelly is best, but those who didn't grow up on a very particular way of making Hanukkah donuts would enjoy it equally filled with any not-too-sweet jelly or jam.

As my gift to you and a contribution to Andy Tauer's Advent Calendar, here is my mother's recipe:

Nina's Jelly Donuts

For the dough:

A little more than 5 cups all purpose flour

1 pack dry yeast

1 1/2 cups warm milk

1 egg

2 egg yolks

4 tbs melted butter

2tbs cognac

4 tablespoons sugar

½ teaspoon salt

Frying:

1 bottle vegetable oil

Filling:

blackcurrant jelly/jam/confiture

powdered sugar for sprinkling- preferably vanilla sugar

How to:

1. Dissolve yeast in ¼ cup warm milk (100F degrees)

2. Mix together all dough ingredients, yeast mixture included. Add the flour one cup at a time, making sure how much of the last cup is needed. Knead together JUST until smooth and non-sticky. Don’t overdo it. Let rise for two hours, covered with a towel in a warm spot.

3. Halve the dough without much kneading, .

4. Roll out one half and flatten it until it’s less than ¼ inch thin.

5. Take an empty glass or a round cookie cutter of equal size and GENTLY mark with it circles on the dough leaf.

6. Place 1½ teaspoons of jelly in the middle of each circle.

7. Roll out the other part of the dough. Gently and carefully use it to cover the jelly-filled other half. Don’t let too much air inside.

8. Cut dough circles using the glass/cookie cutter. Make sure that the jelly is in the middle of each donut.

9. Put donuts on a flour-sprinkled baking pan, cover and let rise again for about 45 minutes.

10. Heat oil in a large (but not too deep) pan that has a cover. When it’s very hot put a few donuts in and cover for 5 seconds. Lift cover; check if the sides are already golden. If so, turn donuts and fry uncovered.

11. Fry until golden and nice, remove to a paper towel covered tray and sprinkle with powdered sugar.

Tips and Notes:

1. The reason you don’t want to over knead the dough is to not make it too dry and floury, which might result in donuts that won’t seal.

2. The same goes for the amount of flour in the recipe. It’s usually a little more than 5 cups, but add gradually.

3. According to my mom, adding cognac to the dough makes it absorb less oil.

4. Covering the jelly with the second part of the dough is easier than it sounds. Use both hands.

5.  My mom adds peeled chunks of carrot in the oil. They absorb the frying odor.

6. Use the best jelly you can find.

7. These donuts freeze well and are great when defrosted and microwaved for about 35 seconds each. Just be careful, the jelly is hot.

8. Gym membership not included but very much needed after a week of snacking on these donuts.

And now to the real giveaway: a Thuja root box with a full bottle of the winner's choice from Tauer Perfumes, shipped directly from Zurich. All you need to do is leave a comment on this post. The contest is open to all.
I'll announce the winner tomorrow.


Photo of Hanukkah donuts: life.com