Lunch: Doughnut Twists

In the story of Hanukkah, a lamp containing a tiny amount of oil burned, miraculously, for eight days. But these doughnuts — perfectly crisped in oil and coated in sugar — won't last long at all. Served with a silken chocolate-brandy sauce for dipping and

This recipe includes superfoods such as:

Cinnamon

Ingredients

1 tbsp. active dry yeast
3/4 c. whole milk or soy milk
3 1/2 c. all-purpose flour
1/2 c. packed light-brown sugar
1/4 c. granulated sugar
2 tbsp. pure vanilla extract
1 1/4 tsp. Coarse salt
1 tsp. ground cinnamon
4 oz. unsalted butter or nondairy margarine
2 c. superfine sugar
6 large egg yolks
Safflower oil, for deep-frying (about 8 cups)
Chocolate-Brandy Sauce, optional

Instructions

Place yeast in the bowl of a mixer. Pour milk over yeast; stir to combine. Let stand until foamy, about 2 minutes. Add 2 3/4 cups flour to bowl without stirring. Cover tightly with plastic, and let stand in a warm place until surface is cracking, about 45 minutes.
Whisk together cup flour, the yolks, brown and granulated sugars, vanilla, salt, and cinnamon.
Melt butter in a small saucepan over medium heat, swirling occasionally, until dark brown with a nutty aroma. Remove from heat. Pour browned butter (with browned bits) over yolk mixture; whisk to combine.
Add yolk-butter mixture to yeast mixture. Beat with a mixer on medium-low speed until just combined. Add remaining 1/2 cup flour. Beat on medium-high speed until combined, about 2 minutes (dough will be sticky). Transfer to an oiled bowl; cover. Let stand in a warm place until doubled in volume, about 2 hours. Turn out dough onto a floured surface, and knead for 2 minutes. Return dough to bowl. Let stand until doubled in volume, about 30 minutes more.
Turn out dough onto a lightly floured surface. Gently roll out dough into a 10-by-25-inch rectangle. Cut crosswise into twenty 1/2-inch-thick strips. Bring ends of 1 strip together, twist, and pinch ends to seal. Place on a baking sheet. Repeat with remaining strips. Let stand for 15 minutes.
Heat 2 to 3 inches oil in a heavy 5-quart saucepan until a deep-fry thermometer registers 375 degrees F. Working in batches, fry doughnuts, turning occasionally, until browned, about 2 minutes. (Adjust heat as necessary to maintain oil temperature.) Transfer doughnuts to paper-towel-lined plates to drain; let cool slightly. Toss doughnuts in superfine sugar. Serve with chocolate-brandy sauce if desired. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

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