My view of food began to change when I studied in Barcelona in college and discovered and loved the warm fried churros dipped in chocolate sauce with a hint of lime. That became my inspiration for these Chanukah doughnuts.
- 2¼ teaspoons (1 packet) active dry yeast
- 2/3 cup warm whole milk (110 degrees)
- ½ cup plus 2 teaspoons granulated sugar, divided
- 3¼–4 cups all-purpose flour, plus more for rolling dough
- 2 teaspoons lime zest (from 2 medium limes)
- 2 tablespoons lime juice (tip: warm limes slightly in microwave to get more juice out)
- 2 eggs, at room temperature
- 1 teaspoon kosher salt
- ½ stick or ¼ cup unsalted butter, at room temperature
- 4 cups oil for frying, plus more as needed (use an oil with a high smoke point such as canola, grape-seed or vegetable oil)
- Chocolate–Lime Filling
- 4 egg yolks, at room temperature
- 1/3 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons cocoa powder
- ¼ teaspoon kosher salt
- 1 cup whole milk
- 4 ounces semisweet chocolate chips or chopped chocolate bars
- 2 tablespoons unsalted butter
- 1 teaspoon lime zest (from 1 lime)
- Powdered sugar for garnish
- Combine yeast, warm milk, and 2 teaspoons sugar in a large bowl of a stand mixer and stir to dissolve. Wait 10 minutes, the mixture should get foamy. If it doesn’t the milk was probably too hot, too cold or the yeast is dead. Try again! To the yeast mixture, add 3¼ cups flour, remaining sugar, lime zest, and juice and stir to combine. Add eggs, one at a time, and mix with the dough hook until dough starts to come together. Then add salt and combine.
- With the mixer on low, add butter, a little at a time, until it’s incorporated into the dough. Then, mix on medium speed for about 5 to 10 minutes until dough is completely smooth and shiny. Make sure to scrape down the sides as you mix so everything gets incorporated.
- Knead dough on a floured surface until slightly tacky but no longer sticky, adding more flour if needed, about 5 minutes. Coat a large bowl with oil and place dough inside. Let rise in a warm place until doubled in size, about 2 hours.
- Meanwhile, make the chocolate-lime filling. Place egg yolks in a medium bowl and set aside. In a medium saucepan, whisk together sugar, cornstarch, cocoa powder, and salt. Then stir in milk. Heat over medium-low heat while stirring until thick, about 10 minutes. It takes a little while, so be patient! Remove from heat and whisk until you have a thick, smooth, pudding-like consistency. Then add chocolate, butter, and lime zest and stir until smooth.
- Add chocolate mixture to the eggs a little at a time so not to cook the raw eggs. Then put the mixture in the original saucepan and heat over medium-low heat just until warm to incorporate eggs. Strain if there are any little cooked egg pieces. Let cool and transfer to a pastry or plastic bag with a round tip. Refrigerate for 2 hours.
- When the dough is ready, punch it down and transfer to a lightly floured surface. Roll dough out to ¾-inch thick and cut out doughnuts using a 3-inch round cutter. Roll out scraps to make more doughnuts. Place doughnuts on parchment paper–lined baking sheets about 1 inch apart. Cover loosely with plastic wrap and let rise in a warm place until they puff up, about 1 hour. At this point, you can refrigerate them for up to 2 hours if you’re not ready to fry them. Bring to room temperature before frying.
- When ready to fry, heat 2 inches of oil in a heavy-bottomed pot until it reaches 350 degrees. Working in batches and being careful not to overcrowd the pan, fry the doughnuts. Flip them halfway through until both sides are golden brown, about 1–2 minutes per side. Let cool on cooling rack.
- When doughnuts are cool enough to touch, poke a hole in the top using the tip of the pastry bag. Fill with chocolate-lime filling until doughnut has some heft to it and garnish with powdered sugar. Eat!
- Tip: Doughnuts require deep-frying. Don’t freak out! Invest in a deep-fry thermometer to keep track of the temperature and make sure you roil isn’t getting too hot. Keep your frying station clean and dry—you don’t want any rogue kitchen tools or ingredients falling in the oil.
- Reprinted with permission from Sweet Noshings by Amy Kritzer (Rock Point, 2016).