Donut holes with Manischewitz glaze

Create a festive dessert for this holiday season!

Chef Amy Rosen is here to show us how to make some uber-sweet donut holes with Manischewitz glaze — specially for Hanukkah!




  1. Microwave milk until warm, about 45 seconds or until warm but not hot.
  2. Add to the bowl of a stand mixer fitted with the dough hook.
  3. Sprinkle in yeast, stir and let stand for 10 minutes, or until foamy.
  4. Add sugar, butter, egg and salt. Mix to combine. Then add flour and on medium speed, knead until dough becomes elastic and pulls away from the side of the bowl, about 5 minutes.
  5. Oil the inside of a large bowl and add dough to the bowl. Cover with a tea towel or plastic wrap and set aside to rise for about an hour, or until dough doubles in size.
  6. Line a baking sheet with parchment paper and spray with non-stick spray. Set aside.
  7. When dough has risen, roll out on a floured surface, slice into 1-inch squares and place on prepared baking sheet.
  8. Cover with the tea towel again and let rise for 30 minutes.
  9. Place frying oil in a medium pot so that it’s a couple of inches deep. Bring up to 350F and make sure it maintains that constant temperature (this is where a thermometer is your friend.)
  10. Fry donut holes for about 2 minutes, flipping halfway through, or until golden and cooked through. Drain on paper towels.
  11. In a small bowl microwave, the jelly for 30 seconds then whisk to smooth.
  12. Add to a medium bowl holding icing sugar and whisk together along with the wine until smooth. Dip the tops of donut holes in the glaze and add some sprinkles if you’re feeling especially festive, then set aside to set for a couple of minutes before eating. You can also mix it up and roll some plain hot donut holes in plain icing sugar.