It is holiday time again and I wanted to share with all of you a little family recipe that works not only for Christmas, but is perfect for Hannukah too! No, it isn’t fruitcake, but a light and airy little goodie called a doughnut. I am not talking about a garden variety chocolate glazed doughnut from the corner coffee place, I am talking about a rich, hot, buttery version. Made by you and for you.

My dad would make doughnuts every Christmas. My dad’s version is a small, free form doughnut that is super easy to make, and even easier to eat when the holiday munchies set in. Grab a group of friends and whip up a batch to enjoy with some hot toddies or mulled wine. Happy Holidays!

Les Beignes Lavallée

2½ cups (250g) flour
1¼ cups (240g) sugar
2 tsp (10ml) baking powder
1 tsp (5ml) baking soda
2 eggs
2 tbsp butter (28g); melted
4 cups (1L) oil * I use peanut oil or vegetable oil
3/4 cups (225ml) plain yogurt
1tsp (5ml) dark rum

Melt the butter. In a stand up mixer with dough hook, mix all the dry ingredients then add the wet ones. Mix until it comes together. Refrigerate for 1 hour.

Heat oil to 300F or until the dough starts to sizzle when dropped in. With two wet teaspoons, make quenelle shapes (looks like a football) and drop into the oil. Cook until browned on one side, then flip and cook for a further 2-3 minutes. Once cooked (about 4-5 minutes depending on the size) drain on paper towel and roll in a mixture of white sugar and cinnamon.

Enjoy right away as they are best when eaten warm.