Alon Shaya's Hanukkah Doughnuts

Chef Alon Shaya, of John Besh's Domenica restaurant

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Ingredients

1 3/4 cups bread flour		Zest of 1/4 lemon
1 tablespoon instant yeast		1/4 teaspoon vanilla extract
1/2 cup whole milk		5 egg yolks (for chocolate zabaione)
3 tablespoons butter, room temperature		8 tablespoons granulated sugar (for chocolate zabaione)
1 egg, whole		1/2 cup sweet white wine, such a moscato (for chocolate zabaione)
1 egg yolk		1/4 cup plus 2 tablespoons cocoa powder (for chocolate zabaione)
1/2 teaspoon kosher salt

directions

Total:

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1
To make doughnuts: Combine bread flour and instant yeast in a mixing bowl. Set aside. Combine the rest of the ingredients in a medium mixing bowl. Set up a stand mixer with the paddle attachment. Place the dry ingredients in first, then add the wet ingredients to the dry ingredients and mix on low speed for 12 minutes. Spray a large mixing bowl with non-stick butter spray and place dough inside. Cover with a damp kitchen towel and place in a warm part of the kitchen for half an hour. Remove dough from the bowl gently fold over 3 times, then place back in the greased bowl in a warm place for another half an hour.
2
Remove dough and place on a lightly floured work surface. Roll out to 2-inch thick rectangle and cut out circles with a biscuit cutter or lightly floured coffee mug. Place cut-out pieces on a baking tray and let sit for 15 minutes, covered.
3
Meanwhile, using a candy thermometer, heat a large pot of canola oil to 350 degrees Fahrenheit. Make sure there is enough space to add the doughnuts without the oil spilling over. Fry the doughnuts for about 3 minutes on each side and remove. They should be a dark golden brown color. You can check to make sure they are cooked all the way through by sticking a toothpick into one. If it comes out dry, it is ready.
4
Let cool. Using a pastry bag with a large holed tip, stuff the donuts with your favorite jam and sprinkle with powdered sugar.
5
Method for Chocolate Zabaione: Bring a large sauce pot of water to a bowl. In a large mixing bowl that fits snug on the top of the sauce pot, place the egg yolks, granulated sugar, moscato wine and cocoa powder inside. Using a whisk, whip the mixture until it has tripled in volume and ribbons form. Use a thermometer to test the temperature. It should be at 160 degrees Fahrenheit.
6
Remove mixture from the bowl and place into a serving dish. Use as a dipping sauce for the doughnuts.

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Alon Shaya's Hanukkah Doughnuts

Ingredients

directions