Join The Conversation With Mishpacha's Weekly Newsletter



Issue 421: Doughnut Poppers

Faigy Grossman

Sugary doughnuts with a chocolate-cappuccino dipping sauce

Wednesday, December 06, 2017

 Mishpacha-Recipe

Food preparation by Brynie Greisman Food and prop styling by Amit Farber, Photography by Daniel Lailah

I remember purchasing these heavenly doughnuts at a local pizza shop as a kid; the confectioners’ sugar was the best part! Yields 2–3 dozen, depending on size

 

Ingredients

Yields 2–3 dozen


PIZZA DOUGH
  • 4½ cups flour
  • 1 cup apple juice, at room temperature
  • 1 cup warm water
  • 1 Tbsp dry yeast
  • 1 Tbsp oil
  • 1 scant tsp salt
  • oil, for deep frying
  • confectioners’ sugar, for coating doughnuts

WHITE CHOCOLATE
CAPPUCCINO DIPPING
SAUCE
  • 2/3 cup heavy cream (or pareve whipping cream)
  • 3 Tbsp coffee, dissolved in 2 Tbsp hot water
  • 5 oz (140 g) white chocolate (1.5 bars)


Preparation

Place flour in a large mixing bowl. Form a well and add yeast into well. Pour in juice and water and allow to proof for 10-15 minutes.

Add remaining ingredients and mix well until a soft dough forms. Heat oil in a deep pot or frying pan. To see if oil is hot enough, pinch off a small piece of dough and drop it into the pot. If the dough sizzles and rises to the surface, the oil is ready.

Lower heat to medium and begin frying doughnuts: pinch off walnut-sized pieces of dough and add to pot. You can use a spoon if the dough is too soft to handle. Make sure to turn the dough in the pot so that it browns evenly. 

Remove from pot with a slotted spoon when browned; place into a paper towel–lined disposable pan or dish to drain. Sprinkle generously with confectioner’s sugar so that all sides are well coated. Serve warm and enjoy!

For the dipping sauce: bring cream and coffee to a simmer over medium heat in a small saucepan. Lower heat and add the chocolate, mixing slowly until the chocolate is melted. Remove from heat and chill. This can be made a day in advance. Before serving rewarm in a pot or in the microwave.

Note: These doughnuts can be made with any other soft pizza dough recipe, or simply use a 20-oz (566-g) package of prepared pizza dough.

Related Stories

Issue 567: Eggplant-Coated Breaded Cutlets

Brynie Greisman

Another delicious use for eggplant dip — an instant hit!

Issue 569: Latke Corn Dogs

Michal Frischman

A traditional corn dog with a tater twist!

Issue 570: Cocktail Party Doughnuts

Estee Kafra

These mini doughnuts will spike your party’s popularity

Share this page with a friend. Fill in the information below, and we'll email your friend a link to this page on your behalf.

Your name
Your email address
You friend's name
Your friend's email address
Please type the characters you see in the image into the box provided.
CAPTCHA
Message


MM217
 
Do You Know Where You’re Going?
Rabbi Moshe Grylak If Mrs. Esterhazy hadn’t gotten sick
Birthright Drops Reform
Yonoson Rosenblum The numbers tell the sad story
With Fresh Eyes
Eytan Kobre Members of an ever-tying people
Gift-Giving Guide
Yisroel Besser There’s a skill to giving a teacher a gift
Time for a Career Change
Jacob L. Freedman “How can a bochur even afford to smoke?”
Today I Am a (Learned? Committed?) Jewish Man
Rabbi Emanuel Feldman Are bar mitzvah celebrations good for the Jews?
Major in Mothering
Faigy Peritzman “How do you picture marriage? Discussing quantum theory?...
When Parents Disagree
Sarah Chana Radcliffe Connecting heart-to-heart when you don’t see eye-to-eye
En Route: Food for Thought
Mrs. Shani Mendlowitz The bread we eat today also comes from heaven
The Twins: Part II
D. Himy, M.S. CCC-SLP and Zivia Reischer “Bead,” she says again, with a little smirk
Dear Acquaintance
Your Possible Friend at the Clinic Why do you make it harder for me — and for you?