Just in time for Hanukkah, here’s a jelly doughnut recipe that doesn’t require dairy or eggs. Just fill with your favorite jam or jelly.
1. Warm almond milk and pieces of baking sticks in small saucepan until melted. Cool until just warm to touch. 2. Whisk together flour, sugar, yeast, salt, and baking soda in large bowl. Stir in milk mixture until smooth dough forms. Turn out dough onto well-floured work surface, and knead 8 to 10 minutes, or until dough is smooth and elastic, and no longer sticks to your hands. Gather dough into ball, place in floured bowl, cover, and let rise 11/2 to 2 hours in warm place. 3. Punch down dough, then transfer to floured work surface. Roll to 1/4-inch thickness. Cut into 15 31/2-inch circles or 32 2-inch circles. Place on parchment- or wax-paper-lined baking sheet. Let rise 1 hour, or until soft and puffy. 4. Heat oil in 5-qt. Dutch oven until temperature reads 350°F on cooking thermometer. Drop dough circles into oil, and cook 1 to 2 minutes per side, or until golden brown. Transfer to wire rack to cool. 5. With pastry piping tip or round bottom of wooden spoon, poke small holes in one side of each doughnut. Place jam in piping bag fitted with medium round tip, and pipe 2 to 3 Tbs. jam into each large doughnut, 2 tsp. into each small doughnut. Roll doughnuts in or dust with sugar.