A holy dessert

Hanukka is the one time of year that we can stop counting calories and enjoy a deep fried delicious doughnut.

Sufganyot 2 370 (photo credit: Marc Israel Sellem)
Sufganyot 2 370
(photo credit: Marc Israel Sellem)
Sufganiyot, doughnuts, zeppolis; whatever you call them, they are delicious. As Hanukka approaches, we not only feature jam filled doughnuts but also other easy ways to serve the sweet treats without the frying in your kitchen. Next week, latkes will be on the menu.
Cake Doughnut Bread PuddingYields 8 to 10 servings
This is not dietetic but is delicious and a fun alternative to doughnuts for Hanukka.
Bread pudding:-1 stick unsalted margarine-1 cup sugar-5 large eggs, lightly beaten-2 cups parve cream (to lighten it up use vanilla soy milk)-1 1/2 teaspoons ground cinnamon-1 tablespoon pure vanilla extract-1/2 cup raisins (optional)-½ cup pecans, toasted (optional)-16 cake doughnuts
Caramel sauce:-1 1/2 cups (packed) dark brown sugar-1 1/2 cups parve whipping cream-6 tablespoons (3/4 stick) unsalted margarine
Preheat oven to 180 degrees C (350 F.)
In a food processor, combine margarine and sugar briefly, just until it forms into a ball. Add eggs, heavy cream, cinnamon, and vanilla, and process until blended.
Lightly grease a 9 by 13-inch baking dish. Break up the doughnuts into 1-inch pieces and layer in the pan. Scatter the raisins and pecans over the top. Pour the egg mixture over the doughnuts; soak for 5 to 10 minutes. You will need to push doughnut pieces down during this time to ensure even coverage by egg mixture.
Cover with foil and bake for 35 to 40 minutes. Remove foil and bake for additional 10 minutes to brown the top. The doughnut bread pudding is done when the custard is set, but still soft.
For Caramel Sauce:Bring sugar, parve cream, and margarine to boil in heavy medium saucepan over medium-high heat, whisking constantly until sugar dissolves. Boil until caramel thickens enough to coat spoon thickly, whisking often, about 10 minutes.
Caramel sauce can be made 5 days ahead. Cover; chill. Whisk over low heat until warm before using.
Chocolate Doughnut Ice Cream sandwichesServes 12
These sandwiches are the ultimate in decadence but also extremely fun for kids anytime, especially during Hanukka. Be careful, the adults love them too.
-12 chocolate covered doughnuts (or minis) of your choice.
-Ice cream flavor of your choice, I recommend coffee for adults, cookies and cream for kids
Split chocolate covered doughnuts in half crosswise.  Spoon mini scoops of ice cream onto the bottom half of the doughnut ring leaving keeping the hole empty.  Top with the other half of the doughnut.
Jam filled Doughnuts
- 2 tablespoons active dry yeast- 1 cup plus 1 teaspoon sugar, divided- 2 3/4 to 3 cups flour- 2 large eggs- 2 tablespoons unsalted margarine, softened- 1/2 teaspoon freshly grated nutmeg- 2 teaspoons kosher salt- 4 to 5 cups vegetable oil for frying- 2 teaspoons cinnamon- 1 cup other favorite jam
Combine yeast, 1/2 cup warm water, and 1 teaspoon sugar in a small bowl. Set aside until foamy, about 5 minutes.
Put cups of flour in bowl of a stand mixer or mixing bowl and make a well in the center. Add eggs, yeast mixture, 1/4 cup sugar, the margarine, nutmeg, and salt. Mix with dough hook on medium speed, scraping inside of bowl occasionally, until dough is smooth and stretchy, 8 to 10 minutes. If needed, add about 1/4 cup more flour and mix until dough pulls free from bowl and is no longer sticky.
To mix by hand, stir with a spoon, then knead on a board until smooth and stretchy, 8 to 10 minutes, adding flour to keep dough from sticking.
Rub dough with a bit of oil, turn over in bowl, and cover. Let rise in a warm place until doubled, 1 hour. In a bowl, mix remaining sugar and the cinnamon.
Push dough down to release air and shape into a smooth ball. Roll on a lightly floured surface to 1/4 inch thick. Using a 2 3/4-inch round cutter or drinking glass, cut rounds and place on two lightly oiled baking sheets; gather scraps and re-roll as needed. Cover lightly with plastic wrap and let rise in a warm place until puffy, 20 minutes.
Pour 1 inch of oil into a 5- to 6-qt. pan, insert a deep-fry thermometer, and warm oil over medium-high heat. Using a slotted spoon, slip four rounds into oil, one by one. Fry until deep golden, turning once, for two to three minutes total; adjust heat as needed to keep oil between 135° C (275° F) and 180° C (350° F.)
Lift out doughnuts with slotted spoon, letting drain slightly, and put in bowl of cinnamon sugar. Turn in sugar while warm, using a fork, then set on a platter. Repeat with remaining rounds.
Poke each doughnut to center with a teaspoon handle. Fit a pastry bag with a 1/3-in.-wide round tip (or snip a corner off a resealable plastic freezer bag), then fill with jam. Pipe or squeeze about 2 tsp. of jam into each doughnut. You may need to squeeze doughnuts to hold them open.