Sometimes there’s just nothing better than a homemade doughnut. Deliciously crisp on the outside and pillowy-soft in the middle, these Challah Doughnuts are your classic yeast doughnut taken to a whole new level.
Rich, tender Challah Dough, known for its subtly sweet honey flavor, is fried and then filled with a deliciously smooth and slightly tangy vanilla cream cheese filling. A final roll in granulated sugar adds a sweet finish to these wonderfully soft, sweet doughnuts, making them the perfect breakfast treat.
Makes about 24
- 4 ounces cream cheese, softened
- 1 cup (144 grams) confectioners’ sugar
- 1 teaspoon (5 grams) vanilla bean paste
- ½ teaspoon (3 grams) kosher salt
- 3 tablespoons heavy whipping cream
- 1 tablespoon (9 grams) poppy seeds
- ½ recipe Challah Dough (recipe follows)
- Vegetable oil, for frying
- 1 cup (210 grams) granulated sugar
- Line 2 baking sheets with parchment paper, and spray with baking spray with flour.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, vanilla bean paste, and salt at low speed until combined. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes. Reduce mixer speed to low; add cream and poppy seeds. Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes. Set aside.
- Turn out dough onto a heavily floured surface, and roll to ½-inch thickness. Using a 3½-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pans.
- Set a wire rack over paper towels. In a large heavy-bottomed saucepan, pour oil to a depth of 3 inches, and heat until a deep-fry thermometer registers 350°. Add doughnuts to hot oil in batches, being careful not to overcrowd pan. Fry until light golden brown, 1½ to 2 minutes per side. Remove, and let drain on prepared rack. Let cool for 5 minutes. Place granulated sugar in a medium bowl. Dip doughnuts in sugar.
- Spoon cream filling into a piping bag fitted with a small round tip. Use a sharp knife to make a small hole in the end of each doughnut. Insert piping tip, and fill with cream. Serve immediately.
Makes 2 large braids, 2 large round loaves, 20 small buns, or 24 doughnuts
- 1¾ cups warm water (105° to 110°)
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (14 grams) active dry yeast
- ½ cup (100 grams) olive oil
- 5 large eggs
- ½ cup (144 grams) honey
- 2 tablespoons (36 grams) kosher salt
- 7½ to 8 cups (1,050 to 1,120 grams) all-purpose flour
- In the bowl of a stand mixer fitted with the dough hook attachment, combine 1¾ cups warm water, sugar, and yeast. Let stand until mixture is foamy, about 10 minutes. With mixer on low speed, gradually beat in oil. Add eggs, one at a time, beating well after each addition. Beat in honey and salt. Gradually add flour, ½ cup (70 grams) at a time, until dough begins to pull away from sides of bowl. Increase mixer speed to medium-high, and knead for 3 to 5 minutes.
- Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft-free place (75°) until doubled in size, 1 to 1½ hours.