Chanukah dessert twists from chef Paula Shoyer

It is a truth universally acknowledged that we never get tired of Chanukah latkes and sufganiyot (the holiday’s deep-fried jelly doughnuts). But there’s no harm in adding some culinary variety to this year’s Festival of Lights. Pastry chef Paula Shoyer — author of “The Kosher Baker: Over 160 Dairy-Free Recipes from Traditional to Trendy,” “The Holiday Kosher Baker,” and “The New Passover Menu” — offers a doughnut recipe with a twist as well as two alternative recipes that are great for Chanukah and will satisfy any sweet tooth. 

All of the recipes are courtesy of Shoyer’s “The Holiday Kosher Baker” (Sterling Epicure, November 2013).

Vanilla Doughnut Holes (nut free & parve)

Doughnuts and potato latkes are the most traditional Chanukah foods. Like latkes, doughnuts are best eaten the day they are made, but even on the second day you can get good results by reheating them. To make doughnuts look festive, roll them in colored sugar.

Servings: 50

Ingredients:

1/4 ounce (1 envelope; 7g) dry yeast

1/4 cup (60ml) warm water

1/2 cup (100g) plus 1 teaspoon sugar, divided

1/2 cup (120ml) soy milk

2 tablespoons (28g) margarine, at room temperature for at least 15 minutes

1 large egg

2 teaspoons pure vanilla extract

1/4 teaspoon salt

2¼–2½ cups (280–315g) all-purpose flour, plus extra for dusting 

1/2 cup (100g) plain or colored sugar for dusting doughnuts

Canola oil for frying

Directions:

1. In a large bowl, place the yeast, warm water, and one teaspoon of the sugar and stir. Let the mixture sit for 10 minutes, or until thick.

2. Add the remaining sugar, soy milk, margarine, egg, vanilla, salt, and 1½ cups (190g) flour and mix—either with a wooden spoon or with a dough hook in a stand mixer—on low speed. Add 1/2 cup (65g) more flour and mix in. Add 1/4 (30g) cup flour and mix in. If the dough remains sticky, add more flour, a tablespoon at a time, until the dough becomes smooth.