Hanukkah begins Wednesday evening at sundown this year, and end next Thursday at sundown. Hanukkah is associated with oil, as the story of Hanukkah tells of the victory of the Maccabees over the Greeks. With their victory, the Maccabees rededicated the Temple in Jerusalem, though there was only enough oil to light the flame in the temple for only one night. Instead, the lamp burned for eight nights, and was a miracle. The traditional foods of Hanukkah, like latkes and doughnuts, are prepared with oil. I wanted to develop an easy recipe for cake doughnuts. The basis for this recipe is Bisquick, and while frying may not make for a quick weekday breakfast, these doughnuts would be a spectacular way to say ‘Happy Hannukah’ to your family.
Cake Doughnuts
Makes about 18 4 inch diameter doughnuts
3 cups Bisquick baking mix
½ cup sugar
1 egg, beaten
½ cup sour cream
1 tablespoon cinnamon
1 teaspoon vanilla
oil for frying
¼ c confectioner’s sugar or cinnamon sugar to coat cooked doughnuts
Combine the first six ingredients and knead until no longer sticky.
On a lightly floured surface, roll out the dough to about an inch thick and cut circles using a biscuit cutter or juice glass. Cut out doughnut centers (I used the cap to a 2-liter bottle).
When all doughnuts are rolled and cut, heat about an inch of oil in pan on stovetop (or use a deep fryer or electric skillet) to 350 degrees.
Carefully place doughnuts in the pan and allow them to brown for 1-2 minutes, then carefully flip over.
Remove doughnuts with a slotted spoon and place on paper towels or brown paper bags to absorb excess oil.
Shake confectioner’s sugar over doughnuts before they cool completely.
