Happy Hanukkah! 8th December – 15th December 2012

Please take a look at my new Hanukkah recipe published on the Jewish Chronicle this week.


Savoury spicy mini doughnuts


For 20 turmeric doughnuts and 20 paprika doughnuts

  • +/- 500g of flour
  • 14g of dried yeast
  • 2 tbs of vegetable oil
  • 1 egg
  • 25cl of warm water
  • 12cl of milk
  • Paprika
  • Dried oregano
  • Turmeric
  • Celery seeds
  • Sunflower oil for frying


  • In a bowl mix all ingredients together until they are all blended and that you can form a neat ball. If, touching the dough, you feel you need more water or more flour, add them gradually and not too much at once.
  • On a clean worktop, knead the dough for about 10 minutes until it becomes elastic and until you hear a “click” noise when you are kneading it.
  • Divide your dough into two balls
  • Add a generous shake of turmeric and a generous shake of celery seeds in one ball and knead it until the spices have blended into the ball.
  • Do the same with the paprika and oregano
  • Leave the two doughs to rest and rise on your worktop and cover them with cling film for at least one hour or until the dough at least doubles in size. The temperature of the room has to be warm to help the rising process.
  • Divide your doughs into 20 doughnuts of each type, form them and let them rise for another 30 minutes.
  • Fry them in warm oil but not too hot temperature as they will burn on the outside and not be cooked properly on the inside.

Sweet tomato sauce for paprika doughnuts

  • 1 large onion
  • 3 cloves of garlic
  • Fresh basil 15g
  • Dried oregano
  • Olive oil
  • 1 small tin of chopped tomato
  • Half tube tube/tin of concentrated tomato puree
  • Sugar, salt, pepper

Slice the onion and fry them in some olive oil and cook until golden brown. Add the chopped tomato, the concentrated tomato and the garlic. Stir well. Then, using the tin of chopped tomato, add 3 tins of water. Add the salt, 4 tbs of sugar, pepper, dried oregano. Boil, and then cook at a medium temperature for about half an hour stirring regularly. Only add the fresh basil the end of the cooking. Let the sauce cool down and blend all the ingredients with a blender. Fill some doughnuts with the tomato sauce, using a syringe.

Cheese sauce

  • 50g of butter
  • 50g of plain flour
  • 1/4l of milk
  • Salt/pepper to taste
  • 100g of grated emmenthal cheese or cheddar cheese


  • Warm the milk in a pan.
  • In a different pan, melt the butter; be careful that it doesn’t burn.
  • Take away from the heat, add the flour and mix well.
  • Add the warm milk slowly to the preparation and mix well.
  • Put it back on the hob and slowly cook the sauce in order that it becomes thick.
  • Add the salt and pepper, and nutmeg if you like.
  • Add the grated cheese and stir.

To fill the doughnuts, make a hole in the middle, and use a seringe if you have one, to fill them, or a piping bag.

For more Hanukkah recipes, please also look at my other recipe, and the recipes of my Hanukkah cooking demonstration.

Leave a Reply