Giant Chanukah doughnut

Children will be wowed by this huge, colourful, chocolatey doughnut filled with coloured chocolate coins.

  • place PRE 45 minutes
  • place COOK 30 minutes
  • printicon

Best enjoyed while the chocolate is still warm. 

  • Combine all the dough ingredients and mix until they are all blended and the dough forms a neat ball. If the dough feels too wet or too dry, add more flour or water very gradually.
  • Knead the dough on a clean worktop for about 10 minutes until it becomes elastic and smooth.
  • Leave it to rise either in a large, sealed freezer bag (for the most speedy results) in a lightly oiled bowl covered with cling film or on the worktop, covered by the bowl for at least 1.5 to 2 hours until it has doubled in size. A warm room helps the rising process.
  • Whilst it is rising prepare your chocolate coins by first melting the white chocolate and separating it into three different bowls. Add a different food colouring to each bowl and mix well so the colour is even. Line 3 small trays with baking paper and shape discs in each colour. Leave to cool.
  • When the dough has risen, weigh it and separate it into two equal parts. Form each into a doughnut shape and place on two oven trays lined with baking paper. 
  • Leave to rise for an additional 30 minutes and heat your oven to 180°C (fan). Bake for 20 minutes or until the crust is golden and the bread sounds hollow when you tap the bottom. Leave to cool on a wire rack.
  • To assemble, lay one doughnut on a festive plate.Top this ring with the coloured coins. Arrange them so they show when you the second part of the doughnut is added.
  • To decorate the doughnut, melt the milk, dark and white chocolate separately. Start coating the doughnut with each of the three chocolate and decorate with colourful sprinkles.

For the dough

600g strong flour plus a bit more (50-100g) for kneading

2 sachets dried yeast (7g each)

50g sugar

15g salt

300ml warm water

150ml sunflower oil

2 eggs, beaten

150g butter, softened


For the chocolate coins:

300g white chocolate

Various food colours

For the melted chocolate topping:

250g milk chocolate

250g dark chocolate

250g white chocolate


Sprinkles to decorate 

Share via

Want more from the JC?

To continue reading, we just need a few details...

Want more from
the JC?

To continue reading, we just
need a few details...

Get the best news and views from across the Jewish world Get subscriber-only offers from our partners Subscribe to get access to our e-paper and archive