With all the fabulous fried food of Chanukah, you may be craving something baked, but don
- 1¼ cups sifted whole wheat flour -
- 1¼ cups sifted all-purpose flour -
- ½ cup white sugar -
- ½ tsp salt -
- 2 Tbsp dry yeast or ½ cube fresh yeast -
- 1 tsp vanilla extract -
- 5 Tbsp canola oil -
- 1 egg -
- ¾ cup buttermilk or lowfat milk, -
- mixed with 2 tsp lemon juice -
- Oil or cooking spray for baking -
- Sugar syrup for brushing -
- Confectioner’s sugar, for dusting -
- Citrus Cream -
- 8 oz whipping cream -
- 3 oz white chocolate -
- Grated zest from 2 oranges -
- Grated zest from one lemon -
- 2 Tbsp orange liqueur (optional) -
1. In a mixing bowl with the dough hook attachment, combine the two flours, sugar, salt, vanilla and dry yeast. Mix on medium speed.
2. Add the oil as you knead and continue for three minutes. Add the egg and the milk.
3. Continue kneading for approximately eight minutes, until the dough is uniform and smooth.
4. Cover the bowl and let the dough rise for about 1 1/2 hours (until double in volume).
5. Punch the dough down and knead by hand on a lightly floured work surface.
6. Roll out to the dough to a 1/2-inch thickness and, using a round glass or a cookie cutter, cut out small circles with a diameter of 1 1/2 inches. Place the circles on a baking tray lined with parchment paper that has been sprayed with cooking spray. Let rise for about 30 minutes.
7. Preheat the oven to 350F.
8. Bake the doughnuts for approximately 15 minutes, until the texture is firm and light (the color does not change).
9. Remove the doughnuts from the oven, brush them with sugar syrup and put aside for filling with citrus cream or jam.
10. When cooled completely, fill with the cream of your choice. You can leave out the cream for an even healthier doughnut.
11. Dust with powdered sugar or fill with jam and serve.
1. Boil the whipping cream and the zests from the orange and lemon over medium heat in a small but heavy pot.
2. When the cream reaches a boil, turn the flame off.
3. Add the white chocolate and mix well until the texture is smooth. Add the liqueur, cover with plastic wrap, and refrigerate overnight.
4. Mix the cream with an electric mixer until the texture is airy and velvety.