Happy Hanukkah! This mini donut recipe modernizes your usual sufganiyot (jelly donut) recipe. These mini donuts can be served on their own or with my homemade tart raspberry sauce. Everyone at the Hanukkah table will love these.
Donut Recipe-
Ingredients:
4 cups flour
½ cup sugar
¼ teaspoon cinnamon
2 tablespoons baking powder
2 teaspoons salt
½ cup yogurt or sour cream
1 cup milk
6 tablespoons butter
Directions:
Combine flour, sugar, cinnamon, baking powder, and salt. Whisk in the yogurt, milk, and butter. Once the dough is pretty much all combined transfer it onto a floured surface.
Gently knead the dough until it comes together.
Roll the dough out to a ½ inch thickness and cut out 1 ¼ inches circles.
Fill a large saucepan with about 2 inches of oil over medium-high heat. Put a small piece of dough in to the oil. Once the oil starts bubbling around the dough you have reached the right temperature of the oil and now you can add in the cut out dough. Cook each donut for 1 ½ -2 minutes on each side.
Flip with a slotted spoon and continue cooking the donuts. Carefully remove the donuts from the oil and place them on a paper towel lined plate.
Raspberry Sauce Recipe-
Ingredients:
1 ⅔ cups raspberries
2 tablespoons sugar
½ tablespoon lemon juice
Instructions:
In a small saucepan mash the raspberries.
Add in the sugar and lemon juice and cook over medium high heat for 5-6 minutes.
Strain the sauce with a fine mesh sieve.
Enjoy!
