Challah Cranberry Doughnuts for Thanksgivukkah

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History is happening this year. The first day of Hanukkah coincides with Thanksgiving in the United States – something that won’t happen again for 70,000 years!

Stef, author of Cupcake Project, invited several bloggers to join her in creating menu options to blend the two holidays. The result – 18 recipes that combine the unique food traditions of Thanksgiving and Hanukkah.

My first thought for a combined food was a sweet potato latke, but that idea was quickly taken. With a little research, my offering became challah balls fried into chewy doughnut holes and filled with a cranberry jam. Be sure to check out all of the creative ideas below for Thanksgivukkah!

Challah Cranberry Doughnut Holes, for Thanksgiving, for Hannaukah, for Thanksgivukkah

I made one third of the challah recipe on allrecipes


7/8 cup warm water
1 teaspoon dry yeast
3 tablespoons honey
4 teaspoon oil, plus more for frying
1 egg
1/3 teaspoon salt
2 2/3 cups flour
cranberry jelly or jam


  • Add water to a bowl and sprinkle with the yeast
  • Add the honey, oil, egg, and salt
  • Add the flour 1/2 cup at a time, when it gets too stiff, knead in the rest of the flour
  • Knead until the dough is smooth and no longer sticky, adding more flour as needed
  • Cover the dough with a damp cloth until doubled in size about 90 minutes
  • Punch down the dough and knead for a few minutes, adding flour if necessary
  • Roll dough to 1/2 inch, and cut with a one inch round cutter, you can use a shot or cordial glass
  • Cover with a damp towel, and let rise for one hour
  • Fill a pan with an inch of oil, heat over medium high
  • Add the doughnut holes, and cook for about 2 minutes, flipping half way through
  • While the doughnuts are still hot, roll in sugar (mine had cooled too much and I had trouble getting the sugar to stick)
  • I was using cranberry jam, so I blended it with my immersion blender before filling the pastry bag – just to be sure it would move through the tip
  • I used long tip from my Wilton cupcake kit to fill the doughnut holes with jelly. It reminded me why I complained about the jelly filled Muchkins when I worked at Dunkin’ Donuts way back when 😉
Challah doughnut holes ready to fill with pureed cranberry jam – Wilton tip #230

Our virtual potluck:

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  1. says

    What a terrific idea, challah donuts, and what a tasty way to fill them, with cranberry jam! I made a blueberry/cranberry butter over the summer (from the Food in Jars cookbook) and the flavors are so good with a sweet bread, I can only imagine how delicious your doughnuts were.

  2. says

    RJ – thanks! It took me a second to figure out PITA, but yes, big time!

    everydaymaven – thanks!

    Kirsten – thanks! the only sweet butter I’ve made is with honey, but I like the sound of blueberry/cranberry; I’ll have to try that.

    • polishhousewife says

      Dzięki, Yana! This virtual potluck was picked up by a couple of national news sources. It was neat to be part of such a historic day!

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