Pumpkin Cranberry Munchkins for Thanksgivukkah
As the internet becomes flooded with Thanksgivukkah recipes, I become flooded with the fear of having to plan a menu. Challah stuffing or sufganiyot stuffing? Sweet potato latkes or Brussels sprout latkes? And, should I really deep fry the turkey?
There’s a lot of pressure knowing that we only get one shot at celebrating Thanksgivukkah, and there are simply way too many good looking Hanukkah/Thanksgiving fusion recipes to cram into one day.
My game plan? To make dollhouse-sized versions of all the Thanksgivukkah recipes and really grab this holiday by the (matzo) balls.
None of your guests will be able to use the “I’m too full” excuse for these miniature pumpkin sufganiyot, and none will want to. They have a sturdy, satisfying, and sugary exterior, and a light and fluffy interior. They are the sweet and perfect ending to a massive meal.
Mini Pumpkin Sufganiyot
Makes about 40 small donuts
1 cup pumpkin puree
3/4 cup white sugar
3 tablespoons vegetable shortening, melted
3/4 cup coconut milk
3 large eggs
2 cups all-purpose flour
1 cup glutinous rice flour (available at Asian grocery stores)
5 teaspoons baking powder
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon each: ground cloves, ginger, allspice
oil, for frying (flavorless, like canola)
cinnamon sugar for dusting (1 cup white sugar, two tablespoons cinnamon)
about 1/2 cup jam or jelly (cranberry for extra points!) (Ocean Spray’s Cranberry Jelly works. You can also make it from scratch, or any raspberry jam will work well too)
1) In a large bowl, whisk together the pumpkin and sugar. Whisk in shortening and coconut milk. Add eggs one at a time.
2)In a separate bowl, whisk together all dry ingredients.
3) Using a wooden spoon, gradually stir the dry ingredients into the wet ingredients.
4) In a large pot, heat 2 inches of oil to 370 degrees Fahrenheit. You’ll want to keep the oil between 360 and 380 degrees Fahrenheit throughout the frying process. Carefully spoon 1 1/2 teaspoon-sized balls into the oil (a melon baller works well for this) and fry until golden brown and cooked through. This will take a few minutes, and you may need to use the help of a spatula or slotted spoon to turn them over so that all sides get evenly browned.
5) Remove with a slotted spoon and transfer to a paper towel. Pat off excess oil, and then transfer to a bowl of cinnamon sugar. Roll the donuts around to coat all sides with the cinnamon sugar.
6) Using a squeeze bottle or a pastry bag with a 1/2 inch tip, pipe about 1/2 teaspoon of jam into the center. If jam is too difficult to pipe, warm it in the microwave for 15-20 seconds.