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Want Only the Best Classic Donut? Fry These Yeshiva Donuts. It may be true. We found the best ones. Just in time for Chanukah.

by Esti Waldman | November 29, 2018 | 5 comment(s)

Want Only the Best Classic Donut? Fry These Yeshiva Donuts

It may be true. We found the best ones. Just in time for Chanukah.

A donut is a donut. Some 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 Fry Daddy

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 Fry Daddy Granpappy.

Save Print
Yeshiva Donuts
Serves: 22 large or 44 small
 
Ingredients
  • 2 ¼ teaspoon dry yeast
  • 1 ½ cup warm water
  • 4 tablespoons sugar
  • 5.5 to 6 cups flour
  • 2 egg yolks
  • 2 tablespoons vanilla sugar
  • 1 (4 ounce) stick margarine
  • ¼ teaspoon salt
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!)
3.5.3226

 

To get evenly-sized donuts, we used the tips and techniques described on this post.

 

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Filed Under: Chanukah, Jewish Tagged With: Chanukah, donut, Fried

Esti Waldman

Esti is the camera behind the beautiful editorial pages of popular magazines and today’s most successful commercial ad campaigns for food and fashion brands. She’s also a popular family photographer and is a super creative mom with a knack for pulling together adorable outfits and amazing parties. Follow her on Instagram @estiphotography

Reader Interactions

Comments

  1. Esti says

    December 2, 2018 at 10:51 am

    Hi
    How do you toivel the appliance?
    Thank you

    Reply
    • Leah Schapira says

      December 2, 2018 at 2:09 pm

      Please ask you LOR.

      Reply
  2. Leah says

    December 2, 2018 at 12:08 pm

    How many balls does this make

    Reply
    • Leah Schapira says

      December 2, 2018 at 2:08 pm

      22 large ones or 44 small ones. Will add that into the recipe.

      Reply
  3. Faigie Valt says

    December 5, 2018 at 5:22 pm

    Can I use oil instead of Margarine?

    Reply

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