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Parve
Medium
4 Hours
Diets 
One dough, two results. Makes 2 medium challahs and 22–30 doughnut holes Get more Chanukah recipes from our Chanukah recipe collection.
1/2 ounce (2 envelopes, 4 and 1/2 teaspoons) Gefen Dry Yeast
1/3 cup warm water
3/4 cup plus 2 teaspoons sugar, divided
1/2 cup plus 1 teaspoon Tuscanini Extra Light Olive Oil, divided
1 tablespoon salt
1 cup boiling water
1/2 cup cold water
3 large eggs
6 – 6 and 1/2 cups bread flour
3 tablespoons Pereg Everything Bagel Spice, plus more to sprinkle on the braided loaves
1/4 cup sugar
3/4 teaspoon ground cardamom
2 teaspoons Gefen Cinnamon
In a one-cup liquid measuring cup, dissolve the yeast in the warm water. Add the teaspoon of sugar and stir. Set aside for 10 minutes, or until thick.
In a large bowl, whisk together 1/2 cup of the olive oil, salt, and 3/4 cup sugar. Add the boiling water and whisk to dissolve the salt and sugar. Add the cold water and whisk again. In a small bowl, beat the eggs. Add the eggs to the oil mixture, reserving one tablespoon to brush on top of the braided loaves. When the yeast mixture bubbles, add to the bowl and stir.
Add six cups of the flour, one cup at a time, mixing the flour in completely after each addition. Place the dough on a floured surface and knead until smooth, adding a few tablespoons of flour at a time, until the dough is smooth. The dough is ready when you rub your palm across the dough and it feels soft. You might not use up all of the flour. Shape the dough into a ball.
Add the remaining teaspoon olive oil to the bowl and rub all around the bowl and on top of the dough. Place the dough into the oiled bowl and cover with plastic. Let rise for one hour.
Divide the dough into three balls, with two of them larger than the third. Set aside the smaller ball for the doughnuts. Braid the other two balls and place on a Gefen Parchment-covered baking sheet. Let rise 45 minutes. Meanwhile, shape the doughnuts (see below).
To bake the challahs, preheat the oven to 350 degrees Fahrenheit. Brush the tops of the challahs with beaten egg and sprinkle with the more Everything Bagel Spice. Bake for 30 to 35 minutes, or until golden.
Take the remaining ball of dough and roll out on a floured surface until it is half an inch thick. Cut into one- and- a- half-inch circles and place on a cookie sheet dusted generously with flour. If at some point you think you will have more doughnuts than you want to eat, divide the remaining dough into balls and shape into rolls that will bake for about 25 minutes. You can reroll and cut the dough scraps or roll it into rolls. Cover doughnuts with a clean dishtowel and let rise for 45 minutes.
To make the doughnuts, heat two inches of oil in a medium saucepan and use a candy thermometer to see when the oil stays between 365 and 370 degrees Fahrenheit for a few minutes; adjust the flame so the oil stays in that temperature range.
Meanwhile place the Everything Bagel Spice into a coffee grinder or a mortar and pestle and crush to break down the seeds and turn the mixture partially into a powder. Place into a shallow bowl.
Into another shallow bowl, place the sugar, cardamom and cinnamon and mix well. (You have enough toppings to rolls half the doughnuts in the Everything Bagel Spice and half in the cinnamon cardamom sugar.)
Cover a cookie sheet with foil. Place a wire rack on top and set near your stovetop. Carefully add the doughnuts into the oil and cook for a minute and a half. Cook no more than six or seven at a time. Use tongs or chopsticks to turn the doughnuts over and cook for another minute and a half, or until golden.
Use a slotted spoon to lift the doughnuts out, allowing the excess oil to drip off, shake a few times, and then drop into one of the shallow bowls and roll in the topping to coat all sides. Place the doughnuts on the rack. Repeat for the remaining doughnuts.
Sponsored by Tuscanini
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