Citrus Glazed Donut Holes are a perfectly balanced and delicious Hanukkah treat!
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It’s hard to believe Chanukah is coming up. Weren’t we planning our sukkos menus like, last week?! Where did the time go?
I dunno, but here’s what I do know: it’s time to start thinking about all of the delicious treats you’ll be serving this chanukah! I’ve got a ton of chanukah recipes already on this blog, but today I’m sharing one of my favorites ever: Citrus Glazed Donut Holes.
Here’s the magic of this recipe. Donuts, and fried things in general, are often really heavy. Citrus, on the other hand, adds a burst of freshness and flavor, turning these into an incredibly well balanced dessert that will be the hit of your chanukah parties!
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- 2 ¼ teaspoons instant yeast (one packet)
- 1 Tablespoon sugar
- ¼ cup warm water
- 2 ½ cups flour
- 2 Tablespoons oil
- 2 egg yolks
- ½ cup citrus juice
- oil, for frying
- 1 cup sugar
- 1 cup water
- zest of one orange, finely grated
- zest of one lemon, finely grated
- zest of one lime, finely grated
- In the bowl of a mixer fitted with the dough hook, mix together yeast, sugar and water. Let sit for a few minutes until it begins to bubble.
- Add remaining dough ingredients, and knead until a dough is formed.
- Continue to knead for about 5-10 minutes, until the dough is smooth and elastic. Cover and set aside to rise for about 45 minutes.
- In a small pot, combine sugar and water and bring to a boil. Stir occasionally, until sugar has dissolved. Remove from heat.
- Add citrus zest and stir to combine. Set aside to cool completely.
- Once dough has risen, scoop balls of dough using a small cookie scoop (or a heaping teaspoon measuring spoon) and roll into a ball. Place on a parchment lined cookie sheet to rise for about ten minutes. Repeat with remaining dough.
- Meanwhile, heat about an inch and a half of oil over a medium-low flame. Test if the oil is hot enough by dipping one of the balls of dough in. When hot enough, it should immediately sizzle.
- Fry donut holes for about one minute, then flip and fry for an additional minute. Remove from oil and place on a paper towel lined tray for a few seconds, then immediately dip both sides into the syrup, for about a second. Do not leave the donut in the syrup for too long, or it will get soggy.
- Serve immediately.
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Thanks for visiting! -Miriam
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can u fill this with custard?
can these be filled with custard??
They look so perfectly round how did you do that?
Mine looked like eggs and dimonds.
These look so good! I may extend the cooking for Hannukah an extra day and make them!!
The citrus seems perfect in winter.