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Parve
Easy
2 h, 20 m
Diets 
This versatile dough brings together the glow of Chanukah and the warmth of Shabbos in one beautiful tradition. One dough makes both braided challah for the Shabbos table and soft, airy donuts for Chanukah. Simply divide the dough—half becomes your challah, and the other half is shaped and fried into festive donuts, uniting two celebrations in one delicious creation. (Plus, make garlic knots with the leftover dough. It’s the dough that keeps on going…)
Ask a competent halachic authority regarding hafrashat challah when preparing dough for two applications.
1 cup warm water
1/2 cup sugar
3 tablespoons dry yeast
4 eggs
1 cup oil
3/4 cup honey
2 cups Tuscanini Flour (from the total)
2 scant tablespoons salt
2 cups warm water (the remaining water; total water is 3 cups)
1/2 cup parve milk
5 pounds Tuscanini High-Gluten Flour (minus the 2 cups already added)
1 egg for egg wash
your favorite challah topping
oil for frying (enough for 2 inches in a saucepan)
1/4 cup olive oil
2 cubes Gefen Frozen Garlic
2 tablespoons finely chopped parsley
1/2 teaspoon kosher salt
In the bowl of your electric mixer, place one cup warm water, sugar, and yeast. Allow to proof for about five minutes, or until bubbly.
Add the eggs, oil, and honey. Add two cups of flour and the salt, mixing until everything is combined.
Begin alternating additions of the remaining warm water, parve milk, and flour until a smooth, elastic dough forms. Mix for 10 to 12 minutes.
Place the dough into a greased bowl, cover, and allow to rise in a warm environment for 45 minutes to one hour, or until doubled.
Divide the dough in half. Half of the dough will make two large challahs. The other half of the dough will be used for donuts.
Take the challah portion and braid into two challahs in your favorite braid and shape. Place the braided challahs into your pans.
Allow to rise for another 30 minutes. Meanwhile, preheat oven to 375 degrees Fahrenheit.
Brush with egg wash and top with your favorite toppings.
Bake for about 40 minutes, or until golden brown and crisp.
Roll out the donut portion of the dough to 1/2-inch thickness. Using a three-inch round cutter, cut circles. Do not reroll the leftover dough. These scraps will be used for bilkalach or garlic knots. Place each round on a small square of Gefen Parchment Paper.
Allow donuts to rise for 30 minutes, or until doubled.
Fill a saucepan with two inches of oil. Heat to 350 degrees Fahrenheit, checking with a candy thermometer.
Gently plop each donut (parchment and all) into the hot oil; the parchment will release. Fry for two minutes per side, or until golden. Remove with a slotted spoon and place on a paper towel–lined pan to drain extra oil.
Fill donuts with Tuscanini strawberry jam. Dust with confectioners’ sugar right before serving.
In a small bowl, combine the olive oil, garlic cubes, parsley, and kosher salt.
Roll leftover dough into four-inch logs and tie into knots.
Toss the knots in the garlic mixture (or brush the mixture over them).
Place on a parchment-lined sheet pan. Bake at 350 degrees Fahrenheit for about 30 minutes, or until golden.
Photography and Styling by Chaya Rappoport
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