Using chemical leavening—baking powder—makes chef Sara Bradely’s Kentucky riff on the basic Hanukkah donut recipe faster and simpler than old-school yeasted variations, whereas drizzling the nice and cozy donuts with boozy orange jam eliminates the necessity for fiddly piping baggage. Don’t be alarmed by the density of the dough—as soon as the egg whites are folded in, it’s going to loosen to a lightweight and easy-to-fry batter.
Featured in: “A Mother-Daughter Culinary Duo on Stress-Free Meal Prep and More Hanukkah Essentials.”
Sufganiyot with Bourbon-Orange Glaze
Put away the piping bag: This Southern riff on the basic Hanukkah donut recipe is simpler—and boozier—than the unique.
Yield: makes 18 donuts
Time:
45 minutes
For the donuts:
- 1½ cups all-purpose flour
- ½ cups sugar
- 1 tsp. baking powder
- Pinch of kosher salt
- ½ cups buttermilk
- 2 giant eggs, separated
- 1 tbsp. melted unsalted butter
- 1 tbsp. recent orange juice
- 2½ tsp. finely grated orange zest
- 1 tsp. vanilla extract
- Impartial oil, for frying
For dusting and glazing:
- ¼ cups orange marmalade
- 1 tbsp. bourbon
- Confectioners’ sugar
Directions
- Make the donuts: In a big bowl, whisk collectively the flour, sugar, baking powder, and salt. In a medium bowl, whisk collectively the buttermilk, egg yolks, butter, orange juice and zest, and vanilla. Fold the moist combination into the dry substances till simply mixed (don’t overmix), then put aside.
- Fill a heavy-bottomed fitted with a deep-fry thermometer with oil to a depth of two inches, then set over medium warmth and preheat to 375°F.
- In the meantime, in a clear medium bowl, use a wire whisk or an electrical mixer to whip the egg whites to medium-stiff peaks. Swap to a silicone spatula and gently fold the whites into the reserved batter.
- Fry the donuts: Line a big rimmed baking sheet with just a few layers of paper towels and set it by the range. Working in batches and utilizing a tablespoon-sized measuring spoon, scoop the batter into the oil and cook dinner till puffed and golden brown on one aspect, about 3 minutes. Utilizing tongs, a slotted spoon, or a spider skimmer, flip the donuts and proceed cooking till evenly golden brown, about 3 minutes extra. Switch to the lined baking sheet to empty when you fry the remainder of the donuts.
- Whereas doughnuts are frying, combine the glaze: In a small bowl, whisk collectively the marmalade and bourbon and put aside.
- When all of the donuts are fried, drizzle with the reserved glaze. Mud with confectioners’ sugar and serve instantly.
