When food writer Vered Guttman hosts her family Hanukkah party in Washington D.C, she makes these simple doughnuts with cherry jam. The doughnuts use baking powder instead of yeast, making them quick and easy to prepare for a crowd.
Make sure to top these bite-sized treats with a generous dusting of powdered sugar. Serve with Vered’s homemade cherry jam, creme fraiche, or your favorite store-bought jam.
Read more about Vered’s Iraqi Hanukkah traditions in the Jewish Food Society
Ingredients
For the cherry jam:
2 lbs. fresh or frozen cherries, pitted
2 ½ cups granulated sugar
½ cup red wine, such as merlot or pinot noir
⅛ teaspoon ground allspice
For the doughnuts:
Vegetable oil, for frying
2½ cups all purpose flour
2½ teaspoons baking powder
2 tablespoons sugar
2 cups (16 oz.) nonfat Greek yogurt
2 large eggs
¼ cup olive oil
Finely grated zest of 1 orange
Pinch salt
For serving:
Confectioners’ sugar, for dusting
Cherry jam
Preparation
- Prepare the cherry jam: Combine the cherries, sugar, and wine in a large, heavy-bottomed pot over medium heat, stirring to blend. Once the mixture starts to bubble at the edges, skim any foam from the top.
- Let simmer, uncovered, for about 40 minutes, stirring occasionally and adjusting the heat as needed, so the mixture darkens in color and thickens to form a jam. If you’re using it right away, keep at room temperature; otherwise, transfer to an airtight container and refrigerate for up to 1 week.
- Make the doughnuts: Heat 1” of oil in a large skillet over medium heat. Line a platter with several layers of paper towels, or place a wire rack over a few layers of paper towels.
- Combine the flour, baking powder, sugar, yogurt, eggs, olive oil, orange zest, and salt in a mixing bowl, whisking to form a smooth batter.
- When the oil is hot (at the shimmer stage), use two tablespoons to drop 1” dollops of the batter into the oil; alternatively, oil your hands and roll the dough into small balls. Fry 5-6 at a time (do not crowd the pan) until brown, around 2 minutes per side, 4 minutes total per batch. If the doughnuts brown too quickly, reduce the heat slightly as needed.
- Repeat, frying until all of the batter has been used. Transfer the doughnuts to the platter or rack. Sprinkle with the confectioners’ sugar; serve warm, with the sauce on the side for dipping.
