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Parve
Easy
50 Minutes
Diets 
Are you one of those nostalgic Creamsicle lovers like me? These doughnut holes, dredged in a syrup reminiscent of pure orange-vanilla goodness, are so easy to make. These were very, very popular in the taste-testing runs! Yields approximately 36 mini doughnuts
1 pound (450 grams) challah dough, risen
oil, for frying
1 cup sugar
1 cup water
1 tablespoon Gefen Vanilla Sugar
zest of 1 orange or 1 Gefen Cinnamon Stick
Roll the challah dough into small balls. Place on a cookie sheet. Cover with a slightly damp cloth and let rise for half an hour.
Meanwhile, heat oil in a pan until it reaches 375–385 degrees Fahrenheit (190–196 degrees Celsius) on a thermometer. Add the dough balls to the pan (don’t overcrowd the pan) and fry until browned on both sides (this can take less than a minute). Remove from the oil with a slotted spoon and set on paper towels to drain. Continue until all the dough balls are fried.
In a small saucepan, bring sugar, water, and vanilla sugar to a light boil. Reduce heat and simmer for 20 minutes.
Add the orange zest and mix to combine evenly. (If you don’t love orange flavor, you can omit the orange zest and add a cinnamon stick to the syrup instead.)
Using a slotted spoon, dip each doughnut into the mixture to coat.
Transfer to a serving dish and serve warm.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger
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