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With the Chanukah spirit already in the air and in the bakeries, by the time Chanukah actually rolls around, we’re ready to eat anything but custard, jelly, and chocolate dough nuts. Here’s a very different (and mommy guilt-free!) kind of doughnut, one that your children can actually eat before supper, or better yet, for supper. These flavorful savory doughnuts make a fun main dish or impressive appetizer. Whichever route you take, they’re the solution for the yearly can’t-look-at-another-doughnut dilemma.
Yield: About 2 dozen
1 batch pre-made pizza dough or your favorite challah dough
1 dozen cannoli tubes or disposable Bundt pans
cooking oil spray
1 egg
2 tablespoons Haddar Brown Sugar
2 tablespoons smoked paprika
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons salt
2 teaspoons black pepper
3–5 pounds second-cut brisket
5 tablespoons oil
1 cup Telma Barbecue Sauce
1 tablespoon oil
1 onion, diced
1 pound ground meat
1/2 cup Gefen Duck Sauce
1/4 cup ketchup
1 tablespoon flour
sriracha or other hot sauce, to taste
1/2 tablespoon oil
1/2 onion, diced
8 slices pastrami, cut into strips
1 cup sauerkraut
2 tablespoons Gefen Duck Sauce
4 potatoes, peeled and chopped
1 tablespoon margarine
1 tablespoon salt
pinch of black pepper
24 hot dogs
1 cup Haddar Brown Sugar
1 cup ketchup
1/4 cup soy sauce
1 tablespoon oil
garlic powder, to taste
4 chicken cutlets or 4 baby chickens
First, prepare the filling of your choice (see the sections that follow).
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Roll out the dough to approximately 1/4-inch thick. Cut into 24 strips, each measuring about eight inches long and three inches wide. Place half the strips on the baking sheet.
Place filling (from recipes that follow) along the center of each strip, leaving a 1-inch border on all sides. Fold the sides of the dough inward to seal, overlapping slightly to prevent them from opening during baking. Gently roll into a long rope (similar to forming dough ropes when braiding challah).
Grease cannoli tubes well. If using Bundt pans instead, cut out the center tube from each and grease them well.
Place each rope of filled dough around a greased tube (it will hold the shape of the doughnut during baking).
In a small dish, beat the egg. Brush doughnuts with the egg and bake about 25 minutes, until golden brown.
Let cool and remove tubes. Grease well again and repeat with the remaining strips of dough.
Top (see topping suggestions in the variations below) and serve.
In a bowl, mix together the sugar, paprika, chili powder, garlic powder, onion powder, salt, and black pepper. Rub into the brisket.
In a skillet, heat oil over high heat and sear the brisket for four minutes per side.
Transfer to a Crock-Pot and cover with the barbecue sauce.
Cook on high for one hour. Reduce to low and cook for an additional five to seven hours, until fork tender. Shred with two forks.
To assemble the doughnuts, see assembly instructions above.
Top your Beef Hero Doughnuts with extra pulled beef filling, spicy mayo, thinly sliced jalapeño peppers, and thinly sliced red onions.
In a skillet, heat oil over medium heat. Sauté onions about 10 minutes.
Add meat, mixing to break up clumps. Cook until no longer pink, about five minutes.
Add duck sauce and ketchup. Cook another five minutes and turn off the heat.
Add flour, stirring until excess liquid is absorbed.
To assemble the doughnuts, see assembly instructions above.
Top your Burger Bite Doughnuts with crispy fried onions, fried pastrami, pesto, garlic mayo, and mini burgers (mix ground meat with salt and pepper to taste, shape into small patties, and cook on both sides over high heat until no longer pink).
In a skillet, heat oil over medium heat. Sauté onions until translucent. Add pastrami and cook two more minutes.
Mix in sauerkraut and duck sauce. Remove from heat and let cool completely before assembling doughnuts (see assembly instructions above).
Top your Reuben Doughnuts with crispy fried onions and honey mustard glaze (mix 1/4 cup oil, two tablespoons honey, two tablespoons mustard, and one tablespoon lemon juice).
In a pot, boil potatoes until fork tender. Add margarine, salt, and pepper. Mash well.
Prepare hot dogs hasselback style (so they can be bent), making a series of cuts along the hot dogs without going all the way through (see tip).
To assemble the doughnuts, see assembly instructions above, using a piping bag fitted with a tip or a plastic zip-top bag with the corner snipped off to fill the center of each dough strip with mashed potatoes.
Place prepared hasselback hot dogs over the mashed potatoes and continue with assembly.
Top with ketchup, mustard, cocktail franks, everything seasoning, mashed potato puffs (transfer extra mashed potato filling to a piping bag fitted with a star tip or a zip-top bag with the corner snipped off, and pipe “puffs” of mashed potatoes).
In a bowl, mix together sugar, ketchup, soy sauce, oil, and garlic powder. Add chicken and toss to coat.
Transfer to a slow cooker and cook on high for four hours, until fork tender. Shred with two forks.
To assemble the doughnuts, see assembly instructions above.
Top with sweet ‘n sour jelly (mix two tablespoons ketchup and four tablespoons duck sauce).
Photography and Styling by Yossi and Malky Levine
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Can I make the Beef Hero Doughnuts ahead of time and freeze it?
Yes, you can freeze donut dough for up to two months, and it’s best to freeze it after shaping but before the final proofing. For best results, shape the dough, place the individual donuts on a parchment-lined baking sheet, freeze until solid, then transfer to an airtight freezer bag or container. When you’re ready to use the dough, thaw it completely before frying.