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Come Party With Me: Hanukkah Luncheon — Menu (Dessert)

Follow up a traditional late lunch menu with an equally classic dessert. Start by filling bowls with gelt, the chocolate candy coins consumed on and around Hanukkah.

Next, invite guests to join you in the kitchen to help finish a batch of sufganiyot. Prepare the dough before the party. Allow different people to deep fry the doughnuts while others coat with sugar or fill with jelly. Discuss the importance of the long-lasting temple oil in the celebration of Hanukkah while you are at it!

For the recipe to this tasty dessert,

From Martha Stewart

2 tbsp. active dry yeast
1/2 cup warm water, (100°F to 110°F)
1/4 cup plus 1 tsp. sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tbsp. unsalted butter, room temperature
1/2 tsp. freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

  1. In a small bowl, combine yeast, warm water, and 1 tsp. sugar. Set aside until foamy, about 10 minutes.
  2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.
  3. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
  4. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2-1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
  5. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°.
  6. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.
  7. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
  8. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnut.

Makes 20.

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