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Parve
Medium
2 Hours, 30 Minutes
Diets 
Rich chocolate filling and a crackly coffee glaze all wrapped up in freshly fried doughnut? Yes, please. This one might seem like more of a patchkeh, but it’s easier than it seems, patchkeh-related reasons. These are definitely best fresh, but from personal experience, I can attest that they’re pretty good the next day too.
Yields 15 doughnuts
1/4 cup sugar
3/4 cup lukewarm soy milk or Gefen Oat Milk
2 and 1/2 teaspoons active dry yeast
2 egg yolks
1 teaspoon vanilla extract
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons margarine, softened
2 and 1/3 cups Glicks Flour
1/4 teaspoon kosher salt
1/2 cup Gefen Cocoa
1/2 cup confectioners’ sugar
1/4 cup dark brown sugar
1 ounce (28 grams) Gefen Chocolate Pudding mix
1/2 teaspoon cinnamon
dash salt
1/4 cup + 2 tablespoons oil
1 cup confectioners’ sugar
2 tablespoons pareve whipping cream
1 teaspoon coffee granules, such as Elite Platinum Instant Coffee, dissolved in 1 tablespoon hot water
1/4 teaspoon vanilla extract
pinch salt
Pour the sugar and warm soy or oat milk into a mixing bowl fitted with the dough hook. Sprinkle the yeast on top. Let it sit for at least five minutes, or until it foams at the top.
Add the egg yolks, vanilla, cinnamon, nutmeg, and margarine and mix. Don’t worry if the margarine doesn’t mix in all the way; it will get incorporated with the flour.
Add half the flour and mix on low. Add the rest of the flour and the salt. Mix until combined.
Let the speed to medium and let it knead for three to four minutes, until it forms one elastic, cohesive dough ball. Alternatively, you can knead the dough by hand for five minutes.
Place the dough ball in an oiled bowl and cover it with plastic wrap and a towel. Allow it to rise in a warm place for one and a half to two hours, or until it doubles in size. Proceed with the babka filling and coffee glaze.
Place all babka filling ingredients in a bowl and mix to combine. Place it in the fridge.
Once the base doughnut dough is done rising, place it onto a lightly floured surface and cut it into 15 balls. Roll out each ball into a thick rope. Using your fingers or a rolling pin, flatten each rope.
Scoop one tablespoon babka filling and press it down the center of the flattened rope. Close the dough on top of the filling to form the rope around it. Then gently twist the stuffed rope into a knot. Repeat with the rest of the dough balls.
Cover with a towel and allow to rise for 30 minutes.
Heat two to three cups oil in a pot over medium heat.
Place the knots in the oil and fry for two minutes. Flip with tongs and fry for another one to two minutes, until golden brown. Remove from pot and drain on a paper towel.
While babka filling is cooling, make the glaze. Pour the confectioners’ sugar in a bowl. Add the remaining ingredients and mix.
When the doughnuts are still warm, dunk them in the glaze, making sure to also get the sides. Let them set and enjoy!
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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