Kosher Cuisine with Marcy Goldman

Is it time for latkes and donuts – is the season of oil and light already here? Time To Make the Donuts…..Kosher Style

I love donuts! I know, I know –how could I? Are they not fried? True enough, but they are only fried briefly and there is little oil absorption. Calories are not the issue for me but kosher and nut allergies – both, as they concern donuts are. December, just in time for Chanukah, is also the perfect time to add some more donut recipes to the holiday fray.

Where I live, donuts are a national pastime – much like hockey. By November, almost everyone you see driving by is munching on donuts from one of our national donut chains, such as Tim Horton’s and drinking coffee. But for my own brood, homemade donuts are the only route to take. Firstly, only Krispie Kreme offers kosher donuts. But secondly, almost all donut places do offer varieties made with nuts and for those of us who are, never mind, kosher, but allergic to nuts, that means commercial donuts, for all their tempting appeal, are not an option.

Fortunately, I am a baker and while not kosher, (I am traditional) I do have a son with nut allergies. Over the years, I have created more than one style of donut to surprise him with. Not surprisingly, and this is not because I am an outstanding baker and loving mom, everyone devours the donuts I make for one reason and one reason alone: homemade donuts are just vastly superior. They are fresh, hot, and light and taste homey and original. These special donut recipes don’t use preservatives or artificial extracts –they are plainly good – in all ways – mostly in the way you expect great, old-fashioned baking, kosher and nut free notwithstanding, to taste. Put up the coffee, take out the teapot and stop looking at the fryer as if it is the enemy. You are going to be using it. If you hedge away from fryers, a deep wok also works well to fry up these treats. Lastly, I have included a non-fried doughnut, which is more muffin but tastes exactly like a cake-style spice donut. Enjoy and make some extra for enjoying just after Thanksgiving and through the shopping days (hey, you are going to need some sustenance) of the holiday season.

Recipes:
French Pastry Doughnuts
These are lighter than air and baked, not fried. A batch of these never lasts over an hour.
Spice Donuts
Donuts but not fried. Little spice cakes that are perfect, after a huge latkes and brisket meal.
Classic Chanukah Donuts
A little baking powder makes these yeasted donuts fry up a touch lighter and more tender. Baker’s trick for a Chanukah treat.
Custard and Chocolate Glazed
These are my favorites. If you are in a hurry, you can substitute a packet of kosher, instant vanilla pudding for the filling.