(Jewish Group) Cranberry Challah Donuts Recipe

Who doesn’t love donuts for Hanukkah? Or anytime, really! In this recipe, I’ve actually used my favorite challah dough as the base for perfect fried donuts. The result is a donut that’s airy and fluffy, thanks to water (instead of milk) in the dough. The cranberry jam is bright and tart and flavored with fresh orange juice and sage. This treat is versatile enough that it can be served for Thanksgiving alongside the turkey, or on Hanukkah or anytime you’re hankering for a good jelly donut.

Notes:

The dough needs to be made the night before you fry the donuts, so plan accordingly.

If you want to makes these donuts a little extra fancy with some fall-flavored flair, you can top the donuts with homemade sage sugar. To make: Combine 2 cups granulated sugar with 6 fresh sage leaves and pulse in a food processor until combined — the sugar should be flecked with green. Transfer to an airtight container until ready to use.

recipe in link