Clarissa Hyman
Doughnuts, in one form or another,are traditional at Hanukkah throughout the Jewish world.
Ingredients
For the syrup
150ml/5fl oz orange blossom honey
50ml/2fl oz water
1 tsp lemon juice
½ tsp orangeflower water
few drops vanilla extract
For the doughnuts
2 free-range eggs, beaten
50g/2oz sugar
2 tbsp oil
1 tsp baking powder
150g/5oz plain flour
1 orange, zest only
50g/2oz almonds, finely chopped
½ tsp orangeflower water
oil, for deep-frying
Preparation method
For the syrup, mix all of the syrup ingredients in a pan and heat gently, stirring occasionally, until the honey is dissolved.
Bring to the boil, but avoid stirring until the syrup has thickened (this should take about 30 minutes), then keep on a low heat until needed.
For the doughnuts, mix together all the doughnut ingredients in a bowl except the oil for deep-frying, adding a little more flour if necessary to make a firm dough. Knead for a few minutes until smooth.
Roll out the dough and cut out about 12 circles with a round pastry cutter (8cm/3in). Use a smaller pastry cutter or glass to form the inner hole of the doughnut.
Heat a deep pan, half-filled with oil, to 180C/350F or until a small cube of bread sizzles and turns golden when dropped into it. Carefully place a few doughnuts at a time into the oil to deep-fry (they will puff up so don’t overcrowd the pan). (CAUTION: hot oil can be dangerous. Do not leave unattended.)
When the doughnuts are golden-brown on both sides, remove and drain on kitchen paper and then place on a wire cooling rack positioned over a plate or more kitchen paper.
Remove the syrup from the heat and spoon over both sides of the still-warm doughnuts, turning them with a fork or tongs.
Serve straight away.
This recipe appears on the BBC website.
Clarissa Hyman is an award-winning, freelance writer, consultant and lecturer specialising in food and travel: food with travel, travel with food, food without travel, but never travel without food. She is the Vice-President of the UK Guild of Food Writers, writes for a wide range of outlets and has published four books on food, cookery and culture: The Spanish Kitchen, Cucina Siciliana, The Jewish Kitchen, and Oranges: A Global History. Among Clarissa’s many awards are 2007 & 2002 Glenfiddich Food Writer of the Year (2002 and 2007) and Food Journalist of the Year, Guild of food Writers (2000). http://clarissahyman.wix.com/clarissa
.svg){kind=small}