Prep: 30 minutes + rising
Cook: 30 minutes
Serves: Makes: 30 mini doughnuts
It might seem odd to use feta cheese in a dessert recipe, but it pairs perfectly with sticky-sweet honey, and the pistachios provide crunch and additional depth of flavor.
Cheese is another traditional Chanukah food, which we eat to commemorate the bravery of Yehudit (Judith), whose daring courage contributed to the great Maccabee victory.
NOTE: Be careful not to serve these at a meat meal, such as with the pastrami-potato latkes above.
Method:
- Place yeast, warm water and 1 tsp sugar in a medium-sized bowl. Let sit for 10 minutes until frothy.
- Mix yeast mixture with the remaining sugar, oil, egg, salt, milk, and 120g (1 cup) of flour on a low speed.
- Slowly add in the rest of the flour until the dough is no longer sticky. It should feel somewhat like bread dough.
- Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until the dough has doubled in size.
- Roll the dough into small balls. Lay the balls out on parchment paper and let rise for 30-60 minutes.
- Heat oil in a frying pan or pot. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown.
- Remove the doughnuts from the oil and place on a plate lined with paper towels to absorb the excess oil.
- Transfer the doughnuts to a serving platter. Drizzle generously with honey, and sprinkle with crumbled feta and chopped pistachios.
Recipe courtesy of Chabad.org
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Ingredients
2¼ tsp dry yeast
2 tbsp warm water
1 tsp sugar
180ml (¾ cup) milk
6 tbsp sugar
½ tsp kosher salt
1 egg
3 tbsp oil or melted butter
360g+ (3+ cups) plain flour
Oil for frying
85g (¼ cup) honey
60g (½ cup) crumbled feta cheese
70g (½ cup) roughly chopped pistachios