The Aussie Gourmet: Babka Doughnuts

The Jewish Home | DECEMBER 15, 2022 In The K tchen Babka Doughnut Holes

By Naomi Nachman

Last Chanukah, I had the honor of teaching a cooking class at the De Gustibus Cooking School located inside of Macy’s Herald Square. The class was around Chanukah time so I knew I wanted to include a doughnut recipe. I have a great recipe in my book Perfect Flavors for an easy doughnut dough and I did a mash-up of my chocolate babka crumble and filling to create the Babka Doughnut Hole.

Doughnuts Ingredients

◦ 1 Tablespoon dried yeast ◦ ¼ cup warm water ◦ ¼ cup plus 1 teaspoon sugar, divided ◦ ¾ cup soy milk ◦ 6 Tablespoons canola oil ◦ 2 large eggs ◦ 1 teaspoon kosher salt ◦ 4 cups unbleached flour, plus extra on the side if it’s still too sticky ◦ 5 cups vegetable or canola oil, for frying ◦ Powdered sugar, for dusting

Preparation

1. Sprinkle yeast over warm water; sprinkle in 1 teaspoon sugar. Let stand for 5 minutes until foamy. 2. Blend soy milk, yeast mixture, remaining sugar, oil, eggs, and salt with 2 cups flour. Gradually add remaining flour to make smooth, soft dough.

Cover; let rise for 1½ hours. 3. Punch dough down; let it rest for 10 minutes.

Roll out the dough to ¼-inch thickness. Using an upside-down glass or cookie cutter, cut dough into rounds, about 2-3 inches in diameter. Place

on a floured surface; let rise again for ½ hour. 4. Heat oil in a large pan until oil reaches 360°F. 5. Carefully drop doughnuts into hot oil. Keep oil at constant temperature; fry only 3-4 at a time, turning the doughnuts once, about 1½ minutes per side. For the doughnut babka holes: Each hole should weigh 0.7oz and fries in about 3 minutes. 6. Dip the doughnut in the chocolate sauce and add some crumb streusel on top.

Basic Babka Crumb Topping

Ingredients

◦ 1 cup all-purpose flour ◦ 1 cup powdered sugar or granulated white sugar ◦ 1 Tablespoon vanilla sugar, optional ◦ 6 Tablespoons canola oil

Preparation

1. Mix all ingredients together until crumbs form.

The consistency should be similar to wet sand. 2. If desired, add cookie pieces, chocolate chips, sprinkles, or nuts. 3. Line a baking sheet with parchment paper. 4. Scatter crumbs on baking sheet. Bake at 350°F for 30 minutes.

Chocolate Lava Filling

Ingredients

¾ cup powdered sugar ¾ cup dark cocoa (preferably Dutch processed) ¾ cup sugar ◦ ½ Tablespoon vanilla sugar ◦ ¼ teaspoon kosher salt ◦ ¼ cup neutral oil, such as canola ◦ 4-5 Tablespoons boiling water

Preparation

1. Whisk together cocoa, sugars, and salt. 2. Add oil; add 4 tablespoons boiling water. Use a spatula to combine. The filling will have thick, syrupy consistency. If needed, add additional tablespoons boiling water. Filling will thicken and set as it rests.

Cook’s tip: Each component of the recipe can be prepared ahead of time and frozen, then fried up fresh once defrosted.

Dough should be defrosted and come to room temperature before frying.

Use an oil thermometer to keep oil at the perfect fry temperature.

Once defrosted, warm the chocolate lava filling so it becomes soft enough to dip the babka into.