Chanuka Donuts with Wild Blackberry Jam, White Chocolate and Saffron Zabaione


Recipe courtesy of Chef Alon Shaya, Domenica, Roosevelt Hotel, New Orleans



For the Donuts:

  • 1 3/4 cups bread flour
  • 1 tablespoon instant yeast
  • 1/2 cup whole milk
  • 3  tablespoons butter, room temperature
  • 1 whole egg
  • 1 egg yolk
  • 1/2 teaspoon kosher salt
  • zest of 1/4 lemon
  • 1/4 teaspoon vanilla extract

For the White Chocolate and Saffron Zabaione:

  • 1 cup whole milk
  • 1 pinch saffron
  • 8 ounces white chocolate
  • 1½ cups heavy cream
  • 6 egg yolks
  • 3/4 cups brown sugar
  • 1 tablespoon rice starch
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • zest of 1 orange 
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger, ground

For the Wild Blackberry Jam:

  • 2 cups wild blackberries
  • 1/2 cup granulated sugar
  • 1/4 vanilla bean
  • 1/4 cup red wine (Cabernet or Zinfandel would work best)
  • 1 tablespoon powdered pectin


    Chef Alon Shaya

    Chef Alon Shaya 



    For the Donuts

    Combine bread flour and instant yeast in a mixing bowl. Set aside. Combine the rest of the ingredients in a medium mixing bowl.  Set up a kitchen aid mixer with the paddle attachment. Place the dry ingredients in first, then add the wet ingredients to the dry ingredients and mix on low speed for 12 minutes.  Spray a large mixing bowl with non stick butter spray and place dough inside. Cover with a damp kitchen towel and place in a warm part of the kitchen for ½ hour. Remove dough from the bowl gently fold over 3 times, then place back in the greased bowl in a warm place for another ½ hour.

    Remove dough and place on a lightly floured work surface. Roll out to 2 inch thick rectangle and cut out circles with a biscuit cutter or lightly floured coffee mug. Place cut out pieces on a baking tray and let sit for 15 minutes covered.

    Meanwhile, using a candy thermometer, heat a large pot of canola oil to 350F.  Make sure there is enough space to add the doughnuts without the oil spilling over.   Fry the doughnuts for about 3 minutes on each side and remove.  They should be a dark golden brown color. You can check to make sure they are cooked all the way through by sticking a toothpick into one. If it comes out dry, it is ready.

    Let cool.  Using a pastry bag with a large hole tip, stuff the donuts with your favorite jam and sprinkle with powdered sugar.  There is a recipe for blackberry jam below.

    For the White Chocolate and Saffron Zabaione

    In a mixing bowl, have your white chocolate chopped into small pieces. Heat the milk and saffron over low heat to steep. Once steeped and the color from the saffron starts to color the milk, turn up the flame to medium and cook until it starts to simmer. Pour the hot milk with saffron over the white Chocolate and let sit for 3 minutes. Make sure to really get the flavor out of the saffron by whisking the chocolate and cream mixture until its well combined. In a separate mixing bowl, combine your rice starch, salt, orange zest, cinnamon and ground ginger and set aside. Using a small sauce pan heat the heavy cream and brown sugar until it starts to simmer.

    Whisk in the egg yolks a little at a time then combine this mixture with your dry ingredients and then stir in the white chocolate and saffron mixture. Cool down and serve chilled. 

    For the Wild Blackberry Jam

    Place the blackberries, sugar, pectin and red wine in a small sauce pan. Split the ¼ vanilla bean and scrape out the seeds into the pan. Place the empty pod in the pan as well. Bring the berries to a boil over medium high heat stirring frequently. Turn heat down to low and simmer, stirring occasionally, until the juices start to thicken and are able to coat the back of a spoon. This should take about 30 minutes or so. Place the jam in a refrigerator to chill for 30 minutes prior to using.

    Louisiana Recipes Weekly


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