It's a tough job. But someone needs to make sure that your Chanukah doughnuts are worth the calories.
Each year, I head into the festive season a few weeks ahead of everyone else. By the time that first candle has been lit, I've taste tested most of the recipes from the JC's Chanukah food pages - an essential part of the job. And, this year, I've also sampled the finalist fillings in the JC's Chanukah competition, held in conjuction with the US and Carmelli Bakery.
Kosher doughnuts have come a long way. Once upon a time, the synthetic-tasting jam oozing from supervised 'nuts left a bad taste. The chocolate flavour was similarly disappointing, often leaving me regretting my festive splurge.
Those days are long gone. So delicious were the prototype doughnuts of the finalist fillings baked up by Carmelli Bakery, that my children and I hoovered up every last crumb. I've no idea how Paul and Mary manage to hold back from licking the plate when they're on GBBO judging duty.
