During Hanukkah, it is a tradition to consume foods cooked in oil.
This custom of frying foods is a poignant reminder of the Hanukkah miracle, which involved a single cruse of oil lasting eight days. Traditional treats include latkes, which are fried potato pancakes often served with applesauce or sour cream, and various inventive adaptations to both the pancakes and their toppings. Other favorite fried items during this holiday are sufganiyot, or jelly doughnuts, along with a variety of fritters.
The delightful combination of babka and doughnuts means double the indulgence.
BY CHAYA RAPPOPORT
Babka is a staple in my kitchen, almost a weekly tradition, and it brings me immense joy. However, I’m not alone in my adoration for this treat; babka has been gaining widespread acclaim, appearing in artisanal bakeries, Jewish delis, and upscale dining establishments across the nation.
My version of babka is rich and buttery, reminiscent of brioche, and it serves as the base for these delicious babka-doughnut hybrids. I enhanced the dough by increasing the flour and eggs for better structure and slightly reduced the butter to ensure the dough holds up during frying. To add a delightful crunch and balance the sweetness, I incorporated cacao nibs, which bring a subtly bitter taste and an enjoyable texture. Cacao nibs, made from fermented cocoa beans, can be found at stores like Whole Foods, specialty shops, or online on Amazon.
These doughnuts offer the same soft texture as babka, with the added moisture locked in by deep-frying. The dark chocolate pastry cream, perfect for tarts or cream puffs, enhances the overall flavor of the dough and transforms these creations into something extraordinary, far beyond mere chocolate babka. Making either doughnuts or babka can be labor-intensive, and choosing between them is often a tough decision. However, these doughnuts allow you to indulge in both, representing a true Hanukkah miracle.
A quick note: prepare the dough the night before you plan on frying to ensure optimal results.
Ingredients
For the doughnut dough:
- 3⁄4 cup whole milk
- 4 large eggs, lightly beaten
- 1 tsp vanilla extract
- 1 stick unsalted butter, cubed and at room temperature
- 3 1⁄2 cups all-purpose flour
- 1⁄2 cup sugar
- 1 Tbsp active dry yeast
- 1 tsp kosher salt
For the chocolate pastry cream:
- 4 large egg yolks
- 1/4 cup sugar
- 2 Tbsp cornstarch
- 4 Tbsp unsweetened cocoa powder
- 1/2 tsp fine sea salt
- 1 1/2 cups milk
- 4 oz. bittersweet chocolate, broken into pieces
- 1/2 stick unsalted butter, cubed
For the cacao nib sugar + frying:
- 6 cups vegetable oil, for frying
- 2 cups sugar
- 4 Tbsp cacao nibs
Directions
- To prepare the cacao nib sugar: In a food processor, finely grind the cacao nibs. Mix the resulting powder with the sugar and store it in an airtight container until use.
- Next, make the pastry cream since it requires cooling time. Combine the yolks, vanilla, sugar, cornstarch, cocoa powder, and salt in a bowl.
- In a saucepan, heat the milk until it just begins to boil, then gradually add a portion to the egg mixture, whisking until it is smooth.
- Transfer the milk mixture back to the saucepan, bringing it to a boil while whisking (the mixture may appear curdled initially but will become smooth with continued whisking).
- As it boils, stir vigorously for one minute before removing from heat. Incorporate the chocolate and butter until melted and fully blended. Pour into a heatproof bowl and refrigerate, covering the surface with plastic wrap, overnight or until needed for filling.
- For the doughnut dough: Warm the milk until it feels lukewarm, about 110°F, then whisk in the eggs.
- Lightly grease a medium bowl and set aside. Using a stand mixer with a paddle attachment, combine flour, sugar, yeast, and salt in a bowl. Incorporate the milk mixture and blend just until combined. Switch to a dough hook and knead on low for about 3 minutes; the mixture will be sticky, which is fine.
- Increase the mixer speed to medium and gradually add the butter. Continue mixing until the dough is smooth and elastic; it should stretch without tearing and become somewhat translucent.
- Place the dough in the greased bowl, cover with plastic wrap, and refrigerate for at least 12 hours or overnight.
- The following day, prepare two baking sheets by lining them with parchment and dusting with flour. Roll out the cold dough on a floured surface into a rectangle measuring about 9 1/2 by 12 1/2 inches and 1/2 inch thick.
- Using a 3-inch cookie cutter, cut out 12 rounds and transfer them to the prepared sheets. Cover them lightly with plastic wrap and let them rise in a warm area for approximately 1 1/2 hours; they should puff up and slowly spring back when pressed.
- To fry, set up a rimmed baking sheet lined with paper towels and get your cacao nib sugar ready in a bowl. Fill a pastry bag with the pastry cream fitted with a small round tip.
- In a deep pot or fryer, heat the oil to between 350°F and 365°F.
- Gently lower 2 to 3 doughnuts into the hot oil, frying until they are golden brown, about 2 to 3 minutes per side. Once done, transfer them to the paper towels using a slotted spoon. After they cool for a minute, toss the warm doughnuts in the cacao nib sugar. Repeat this step with the rest of the dough.
- To fill the doughnuts, use a knife or a chopstick to make a hole on one side of each doughnut. Insert the pastry bag tip into the hole and carefully squeeze in the pastry cream.
Chaya Rappoport is a culinary stylist and recipe developer with a passion for baking. Based in NYC, she shares her seasonal recipes at retrolillies.com and showcases her daily culinary creations on Instagram, @retrolillies. Her work has featured in various renowned publications including The Feed Feed, Delish.com, Food and Wine, and Conde Nast Traveler.
Sweet Potato Latkes
The classic potato latke is a standout among the traditional fried foods enjoyed during Hanukkah. Here’s a fresh twist on your beloved potato pancakes.
BY MY JEWISH LEARNING
Ingredients
2 lbs sweet potatoes or yams
2 Tablespoons matzo meal or flour
2 eggs
1 teaspoon baking powder
1-2 teaspoons cinnamon (to taste)
1/4 teaspoon nutmeg
peanut oil
1/4 teaspoon cloves
Directions
Begin by peeling and grating the sweet potatoes, then remove excess moisture (you can use a dish towel or cheesecloth for this). Mix the grated potatoes with beaten eggs, one at a time. Stir in matzo meal or flour along with the baking powder, and finally add spices, mixing well. Heat the peanut oil until hot, and drop spoonfuls of the mixture to form pancakes, cooking until golden brown before flipping.
Tip: For lighter pancakes, separate the egg whites and yolks. Combine yolks with other ingredients and beat the whites until stiff, folding them into the mixture as the last step.
Recipe adapted from Jewish Family & Life
Explore more Hanukkah recipes here.
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