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Chanukah is one of my very favorite times of the year. It's all the fun, celebration and meaning with a quarter of the usual chaotic preparation (not to mention you can run out minutes before a party to pick up those last minuteforgottenadditions!). And really, any holiday where traditional foods include donuts, fried potato pancakes (latkes) and essentially oil and more oil, is always going to be at the top of my list!

我'm so happy to be a part of this blogger party and contribute a special recipe to the mix! When I received Shauna Server's,Pure Vanilla, in the mail, I was incredibly excited and curious... For one it focuses on vanilla, and thissbobet利记体育官网basically lives off of chocolate. Out of my comfort zone much? Then there was the beautiful cover and the stunning pictures inside. You know that whole, "don't judge a book by it's cover," thing..? Well I totally judge books by their covers. I really think the entire concept of advertising was created for people like me. Add something shiny, a nice font and a few gorgeous pictures and I'm sold! And this book is so beautiful that I was ready to part with my cocoa powder, chocolate chips and ganache and jump into the world of vanilla beans!

This recipe was simple. The dough rose absolutely wonderfully, doubling in size, light and very easy to roll out and manipulate. I actually went out and purchased vanilla beans for the first time in order to follow the directions exactly and was very happy that I did. I had never used them before, but thepureflavor within the dough was unmistakable and a worthwhile addition! I found a pod of vanilla beans at my local grocery store, in the baking aisle, underneath the spices. They were definitely in a different price range than your usual vanilla extract, however there are many things to consider here... for one, how cool is it to tell your guests you made,Glazed Vanilla Bean Doughnuts？另外,假期,如果有时间add an extra special element to your baking, it's now! Also, one vanilla bean pod can be used in so many ways it's incredible. This recipe simply uses the caviar (what I came to learn, meant the inside of the pod) and what you're left with, if stored properly can be used again for other recipes!


Overall, the donut was fantastic! It's light, doesn't feel like the usual heavy, fried doughnuts, it all came together easily and fairly effortlessly and it definitely added a heightened flavor to my dessert table this Chanukah!

A Few Tips to Keep In Mind: As with any yeast recipe, leave yourself some time to make these donuts. They aren't too intensive in terms of hands-on work, but you'll need to set aside time for rising (twice) as well as frying in batches! As far as the vanilla caviar goes, a quick google search will bring up videos and tips on properly working with the vanilla bean. I will hopefully be posting soon on how to do so, with step by step directions and pictures, for those of you who are interested. Also, the recipe below has been adapted in order to be pareve. I found that the consistency and quality was in no way compromised! And now you can have it after any meal this Chanukah!

我hope you enjoy it and that you check out all the wonderful recipes that a group of amazing bloggers have put together for you! Have a wonderful Chanukah, full of light, warmth and happiness! Happy Chanukah!

Glazed Vanilla Bean Doughnuts
Slightly adapted from Pure Vanilla by Shauna Server

1 tablespoon dry active yeast
1/4 cup warm water (110-115 degrees F)
3 tablespoons granulated sugar, divided
1 cup soy milk, at room temperature
1 tablespoon pure vanilla extract
Caviar of 1/2 a vanilla bean
3 large egg yolks, at room temperature
1/4 cup (half a stick) of margarine, melted and cooled
3 1/2 cups all purpose flour, sifted, plus more for kneading
1 1/4 teaspoons salt
Vegetable oil, for frying

我n the bowl of a stand mixer, whisk together yeast, warm water, and 1 tablespoon of the sugar. Let stand until mixture is foamy, about 5 minutes. Whisk in the remaining 2 tablespoons of sugar, soy milk, vanilla extract, vanilla caviar, egg yolks, and margarine. Fit the mixer with the paddle attachment and begin mixing on low speed.

Add flour and salt and mix for 3 minutes, scraping down the sides of the bowl and the paddle often to keep the dough moving.

Turn out the dough onto a lightly floured surface and knead by hand, dusting with flour as needed. Place dough in a large oiled bowl and cover with plastic wrap. Let rest in a warm place until doubled in bulk, about 1 1/2 - 2 hours. (Alternatively, you can let it rise in the refrigerator overnight, 8 to 12 hours.)

Turn dough out onto a lightly floured surface and roll to about 1/2 inch thick.

Cut out doughnuts with a 3 inch doughnut cutter (*I improvised an used a wine glass, dipped in flour, using a smaller glass to cut out the center.*) Place on a parchment- lined baking sheet, and cover with a clean kitchen towel. Let rise for 30-45 minutes, or until doughnuts have doubled in size.

Pour 2 inches of vegetable oil into a 4 or 5 quart pot and heat it to 350 degrees F. Fry doughnuts in batches of no more than 4 until they are golden brown, 2 minutes per side, turning only once (turning too often can result in greasy doughnuts). Transfer to paper towels to drain.

For the Glaze:

1 1/2 cup confectioners' sugar
2 tablespoons soy milk
Pinch salt
Caviar of 1/2 a vanilla bean

Whisk together the confectioners' sugar, soy milk, salt, and vanilla caviar until smooth. Spoon glaze over warm doughnuts and serve.



Stop by the other blogs and check out these Chanukah Themed Recipes:

Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki