Hanukkah Donuts
Makes 15 Hanukkah donuts
500 grams flour
25 grams fresh yeast
120ml whole milk [warm]
75 grams sugar
75 grams soft butter
3 large eggs
½ tsp vanilla extract
1 tbs Brandi
1/2 tsp salt
Powdered sugar
Corn oil

You’ll also need:
Standing mixer with hook
Wide pot 5” deep
Pastry bag w/tip [or large syringe]

In a standing mixer bowl put flour and fresh yeast, mix together slowly.
Add warm milk, sugar, eggs, vanilla extract and Brandi, mix together until combined.
Add salt and mix for 5 minutes until dough is smooth and shiny.
Increase mixer speed [2[and add butter cubes slowly until well incorporated. keep mixing for 5 more minutes for a soft and a bit sticky dough.

Place the dough in a larger bowl and set aside in a room temp for an hour or until rise double the size.

Shaping – rising – frying
Divide the dough into 3 equal pieces.
Divide each piece into 5 small pieces size of a ping pong ball.  
On a lightly floured counter roll each piece into a ball [use both hand if cannot roll on counter] Set aside for an hour in a room temp or until rise double the size. Place on a sheet pan with parchment paper.
While donuts rise…
Place a wide pot on stove filled ¾ way up with oil. heat up. to check if oil is ready take leftover dough and place in oil, if a gentle bubbles appears around it oil is ready, if not wait, your donuts will drink a LOT of oil if it’s not hot enough.
Fry donut until golden brown and flip to other side. each side should take 2 minutes.
Place donuts on a sheet pan [or plate] cover with paper towel to absorb any extra oil. Let it cool for 10 minutes.

Filling – decorating - serving
Use your pastry bag or syringe to inject your favorite filling [strawberry preserve is the traditional donuts filling but this is the time to put anything you like]

Dust with powdered sugar
Serve and Enjoy!
* Donuts are fresh to eat only in same day, you cannot freeze them and they will be hard the day after.