Ever since I was a kid, I've always enjoyed Hanukkah. Maybe it was the candles, maybe the songs or perhaps the fried foods....
But what brings me the warmest childhood memories is my father coming home on time to light the Hanukkah candles (no customers to take out to dinner for 8 days :-)). I remember singing Hanukkah songs together and just having a good time as a family.
Growing up Hanukkah was never about presents (in Spain it wasn't a custom), it was always about family, Hanukkah plays in school and of course fried foods.
I remember Señor Edery (Mr. Edery), the synagogue custodian, who used to make for Hanukkah the most delicious, made from scratch Buñuelos (doughnuts) I have ever tasted in my life. The best ever! They were crunchy on the outside, soft on the inside with the right amount of sweetness. So good, they did not need a filling.
Every year, after our Hanukkah play, Mr. Edery used to fry the Buñuelos right there in font of us. We used to patiently wait in line to get them freshly made. I can still taste them every time I think about it, even after all these years.
Mr. Edery never gave anyone his recipe, but we were fortunate to be have had the privilege to taste “Los famosos Buñuelos del Sr. Edery” (Mr. Edery’s famous Buñuelos). A memory that will stay with me and with most people in our community forever.
Today we are bringing you a Hanukkah recipe roundup from other kosher food bloggers and our own version of Buñuelos filled with dulce de leche and eggnog cream.
Hope you enjoy them!
Vicky
Dulce de Leche and Eggnog Filled Donut Holes (Sufganiot) & Hanukkah recipe roundup
- Total Time: 25 mins
- Yield: 30 1x
Ingredients
- FOR THE DOUGH
- 1- ¼oz pack active dry yeast (about 1 tablespoon)
- 2 tbsp sugar
- ¾ cup dairy free "eggnog", slightly warm
- 2 cups self rising flour
- 1 egg
- 3 tbsp coconut oil, melted
- 2 ½ cups vegetable oil for frying
- ½ cup sugar plus 1 ½ tbsp ground cinnamon for coating
- Dairy free "eggnog" cream filling (recipe follows)
- Dulce de leche filling (recipe follows)
- Dairy Free "Eggnog" Cream Filling (makes about 1 cup):
- 1 ½ cup dairy free "eggnog"
- 2 ½ tbsp corn starch
- ½ tbsp coconut oil
- "Dulce de leche" Filing:
- 1-14oz can sweetened condensed milk
Instructions
- Donut Dough
- In a medium bowl, combine warm dairy free "eggnog", sugar and yeast. Set aside for a few minutes until some bubbles start to form
- Combine flour, egg and yeast mixture in a standing mixer bowl with a dough hook attachment. Mix until all the ingredients are well combined. Slowly pour the melted coconut oil and keep mixing until well incorporated. If the dough is too wet, add more flour, 1 tablespoon at a time
- Transfer the dough to a lightly oiled bowl, cover with a clean towel and let it rise for about an hour and a half*
- Using your hands and working with about 2 tablespoons of dough at a time, form small balls (about 30 of them) and place them on a tray lined with parchment paper and slightly greased. Cover with a clean towel and let it rise for 30 minutes
- In the meantime, heat the oil in a 3-quart saucepan. You'll know the oil is ready when you insert the bottom of a wooden spoon and small bubbles start to form. Reduce the heat to medium low
- Drop about 4-5 donuts in the oil at a time, moving them around with a wooden spoon so they brown evenly. Cook until golden brown (about a minute) and place them on a try lined with a few paper towels to absorb the excess oil. Roll each one in cinnamon sugar
- Using s pipping bag, make a small hole in each donut and squeeze in the filling of your choice.
- Egg nog Filling
- In a small saucepan, heat 1 ¼ cups dairy free "eggnog" just until small bubbles start to appear on the sides.
- In the meantime, in a small bowl whisk together ¼ cup dairy free "eggnog" and corn starch until well incorporated.
- Off the heat, add corn starch mixture to warm "eggnog". Bring saucepan back to the stove and cook the cream at medium-low heat, whisking constantly, until it thickens (this will happen quickly, in 30 to 45 seconds). Turn off heat and add ½ tablespoon of coconut oil, mixing well until it melts completely. Set aside to cool (if using right away, do not refrigerate). Cover the surface with plastic wrap (so it touches the cream)
- Dulce de Leche Filling
- Preheat oven to 425F
- Pour condensed milk into a heat proof bowl. Cover with foil and place in a larger oven proof, deep dish or roasting pan. Add enough water to go up to approximately ¾ of the bowl containing the condensed milk to create a water bath. Place in the oven for an hour and a half to two hours, stirring occasionally so it cooks evenly
- Once it's done, the condensed milk will turn a caramel color. If you see any lumps, carefully (it will be extremely hot!) whisk it until smooth. Let cool before using
Notes
YOU NEED TO ALLOW TIME FOR THE DOUGH TO RISE, APROX 1- 2 HOURS
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
ENJOY! From May I have that recipe
overtimecook says
These look absolutely delicious! Plus, the pics are gorgeous!
mayihavethatrecipe says
Thank you Miriam. So glad you started the Chanukah blog party. Great idea!
crispybitsnburntends says
Oh my goodness. These doughnuts look and sound magnificant. I am loving the dulce de leche and eggnog filling. I must make these ASAP!
shelley says
So glad you joined the blog party – can’t wait to see how you used the printables to decorate your home!
http://thekosherhome.com/chanukah-sameach/
Shelley from The Kosher home!
This American Bite says
Beautiful photography and a delicious sounding dish!
mayihavethatrecipe says
Thank you so much! They're the perfect little bite 🙂
megsays says
These look delicious! (I probably shouldn't look at food photos while I'm at work because they make me hungry, haha.)
mayihavethatrecipe says
Thanks!!! Yeah, it probably makes the work day feel even longer 🙂
Glad you like the recipe... and try not to drool all over your computer, haha! 😉
Carolsue says
These look absolutely amazing! I am going to pass that recipe along to my two Aunts who would do a wonderful job with this recipe. Me. Not so much.
Digicats {at} Sbcglobal {dot} Net
grace says
These look awesome! Hope to try them soon! My favorite chanukah food is donuts!
Gluten-Free Nosh says
I love this recipe and love your wonderful story behind it!
mayihavethatrecipe says
Thanks!! We love sharing our memories. Makes the food even more special!
pragmaticattic says
Love the idea of eggnog filling.
mayihavethatrecipe says
It's really good! Not too sweet and goes really well with the cinnamon sugar. Enjoy!! 🙂
Amital says
These look good. I love dulce de leche.
mayihavethatrecipe says
Dulce de leche + Donuts = Double Yum! 🙂
Devora says
Yummers!
mayihavethatrecipe says
Haha, could not agree more!!!
Brina Sachs Gonzalez says
My husband would love dulce de leche donuts, thanks for sharing, chanukah sameach.
mayihavethatrecipe says
Thank you! Same to you and your family. Hope you enjoy them!!
Gianna says
Those look delicious!
mayihavethatrecipe says
Thank you!! You can never go wrong with dulce de leche and eggnog 🙂
Kreindy Weiss says
The donuts look delicious! Happy Chanukah!
mayihavethatrecipe says
Thank you!! Hope you enjoy them. Happy Chanukah!!!
bakingbeardy says
I LOVE the idea of eggnog filling!
mayihavethatrecipe says
Thanks! And we use eggnog in the batter too, to make it just a tad sweet 🙂
Lindsay says
This recipe is absolutely delicious, it was easy to make and everyone in my family loved it! Thank you for sharing this. The eggnog cream is wonderful. The donut is light and fluffy. I had never made a yeasted donut before so I wish you had explained further on how to prep the little balls of dough. I think it’s important to mention that you need to shape them before the last rise because this will be their final shape. Also another detail I learned was to be sure to leave space for the last rise because I had them too close and they stuck together so I lost some of those beautiful rounded shapes. Other than that I will definitely be making these again!! Thank you!
★★★★
Vicky & Ruth says
Thank you for the tips Lindsay, we will add it to the instructions.