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!
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!
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| Challah Cranberry Doughnut Holes, for Thanksgiving, for Hannaukah, for Thanksgivukkah |
I made one third of the challah recipe on allrecipes
Ingredients
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
Directions
- 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 😉
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| Challah doughnut holes ready to fill with pureed cranberry jam – Wilton tip #230 |
Our virtual potluck:
- Thanksgivukkah Tzimmes (Tsimis) Pie from Parade Magazine
- Potato Latkes Topped with Turkey and Cranberry Chutney from The Girl In The Little Red Kitchen
- Chocolate Cranberry Cake with Gelt Glaze from What Jew Wanna Eat
- Candied Sweet Potato Latkes from Everyday Maven
- Butternut Squash Puree with Honey and Smoked Paprika from The Lemon Bowl
- Sweet Potato Noodle Kugel from Rhubarb and Honey
- Pumpkin-glazed Cronuts from MotherWouldKnow
- Flamingo’s Mulled Wine Cocktail – Hot & Cold from Flamingo Musings
- Thanksgivukkah Decorating from Sucre Shop
- Onion Bagel and Bacon Stuffing from Very Culinary
- Sweet Potato Pie Doughnut Holes from Cooking for Luv
- Challah Cranberry Doughnuts from Food is my Love Language
- Challah Stuffing with Turkey Sausage, Leeks and Cherries from The Little Ferraro Kitchen
- Pumpkin Cranberry Maple Kugel from Farm Fresh Feasts
- Pumpkin Challah from Labna.it
- Thanksgivukah Pumpkin Tsimmes from {fork & swoon}
- Turkey and Sweet Potato Latkes from FoodieTots
- Homemade Manischewitz-flavored Marshmallows from Cupcake Project
An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com, she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.
Samantha Ferraro
I am ALL over this!! Donuts and cranberries..yes please!! So glad I “met” you through the potluck 🙂
Jennie
Oh my! Looks fantastic!
Lois Britton
Samantha – My pleasure!
Jennie – thanks!
RJ Flamingo
What a great idea! Loving the combination and reminding myself what a PITA it is to fill doughnuts. Still!
everydaymaven
Love this! Super creative and the perfect little sweet bite after a big meal!
Kirsten
Lois,
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.
Thanks!
Lois Britton
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.
yana
BIG LIKE!
polishhousewife
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!