Full Recipe
Author
PJ Hamel | 2015-11-30
Description
Here's an interesting twist on the jelly doughnuts traditionally served during Hanukkah (sufganiyot): Instead of being made from yeast dough, the doughnuts start with the same pâte à choux batter used for cream puffs and éclairs. The result? Light doughnuts with a crisp exterior and wonderfully tender, creamy interior, perfect for holding dollops of jelly.
