It may be true. We found the best donuts. Just in time for Chanukah.
A donut is a donut. Some donuts are better than others, but they’re pretty much all awesome.
So, when my son came home from yeshiva raving about the donuts the cook made, I paid attention. This guy is not a foodie. He can take or leave almost anything. If he says the donuts are the best, they have to be more than just good. He went back to yeshiva the next day with instructions to try and get the recipe from the cook. And Chef Naftali was gracious enough to share it with all of us here at Between Carpools and the recipe passed our taste test with flying colors! Thank you Chef Naftali Freeman!
Want to know what all of us at BCP like to use to fry our donuts? On Chanukah, we take out our FryDaddy.
It works great and fits 3-4 donuts at a time. Since the oil stays at a consistent temperature, your donuts will feel less oily and there’s less mess.
If you’re hosting a big crowd and need to fry larger quantities, you may want to use the FryDaddy GranPappy.
To get evenly-sized donuts, we used the tips and techniques described on this post.
Yeshiva Donuts
Ingredients
- 2¼ tsp dry yeast
- 1½ cup warm water
- 4 tbsp sugar
- 5½-6 cups flour
- 2 egg yolks
- 2 tbsp vanilla sugar
- 1 (4 ounce) stick margarine
- ¼ tsp salt
Instructions
- Place dry yeast into a large bowl or mixer bowl. Add warm water and some of the sugar. Let bubble. Add remaining ingredients, starting with 5 cups of the flour. Gradually add more flour until dough comes together without being very sticky. Mix until very well combined.
- Using a sharp knife, cut the dough into uniform balls. Weigh the pieces on a digital scale so you know they’re exactly the same size (30 grams is a good size for minis; 60 grams for regular). It helps to spray your hands with nonstick cooking spray or wear gloves.
- Place each doughnut ball onto its own square of parchment paper (do not use wax paper!). Cover loosely and let rise for 1 ½ hours.
- Deep fry donuts with the parchment paper for 3-4 minutes, flipping halfway through. The parchment paper will come off after about 2 minutes, remove with tongs. When donuts are done frying, drain on paper towels and dust with confectioners' sugar (or fill them as you like!)
Hi
How do you toivel the appliance?
Thank you
Please ask you LOR.
How many balls does this make
22 large ones or 44 small ones. Will add that into the recipe.
Can you freeze the balls raw and fry fresh?
Can I use oil instead of Margarine?
How many ml are the cups?
Can the dough be made in the morning and then fried in the evening ?
Yes. Prepare dough. Form into balls and place on baking paper on baking sheets. Cover and place in fridge. Remove from fridge 2 hours before, bring to room temperature and let rise. Fry.
I made these donuts tonight and they came out amazing!
Has anyone tried subbing oil for margarine in this recipe? Please share if it was succesful or not. Thanks!
I did! Worked great!
Can this recipe be halved?
Can you use oil instead or margarine?
Yes, I just did rn. Works perfectly!!
How much oil?
Can someone who did with oil please post the amount they used? Thanks
I used 7 Tablespoons, it worked great.
These came out absolutely amazing, and the process was easy enough, too! Many thanks!
(Did not see the need to put those little squares of parchment into the oil. The balls of dough easily went from paper to hand and into the oil.)
My 16 year old son made these donuts without any help. They were easy to make and tasted amazing! Definitely adding g my list of chanuka must-have recipes!
Can I freeze these raw and then fry them fresh? How? Do I fully defrost before frying?
See this post https://betweencarpools.com/freeze-doughnut-dough/
Beyond delicious and so easy to make!
I subbed the margarine for 1/3 cup oil and they came out perfect.
Thank you for the recipe!