Doughnuts make a great Chanukah treat

Chanukah is a Jewish celebration also known as the Festival of Lights. Chanukah commemorates the miracle of the Temple menorah, during which a minimal supply of oil somehow lasted for eight days.
As a result, oil features prominently in Chanukah traditions, and many faithful Jewish people include foods fried in oil as part of their holiday dinners or desserts.
This recipe for “Raspberry Jam Dough-nuts” from BBC GoodFood produces a delicious treat for Chanukah celebrations. This recipe features metric volumes and weights, so use the correct measuring conversion in countries where the metric system is not employed.
RASPBERRY JAM DOUGHNUTS
130 ml whole milk
1 vanilla pod, split lengthwise
500 grams strong white bread flour
40 grams golden caster sugar
1 tsp. fine sea salt
7 grams fast-action yeast
3 medium eggs, lightly beaten
120 grams unsalted butter, softened
Vegetable oil, for proving and deep-frying
350 grams raspberry jam
For the icing
400 grams icing sugar, sieved
Pink food coloring
Freeze-dried raspberries, to decorate (optional)
Pour milk into a saucepan and add the split vanilla pod. Slowly bring to a simmer and, once it begins to steam, remove from the heat and pour into a measuring jug. If it has reduced, top with up to 130 ml extra milk, then leave to cool until tepid.
Put flour into a large bowl of a stand mixer. Stir in sugar, salt and yeast. Using the hook attachment, begin combining the dry ingredients, then add the vanilla-infused milk and eggs. Keep mixing for 10 minutes until you have a smooth, elastic dough.
Scoop small spoonfuls of the softened butter and gradually add to the dough. When all the butter has been added, continue mixing for a further 5 to 6 minutes or until it is well incorporated and the dough is sticky and stretchy.
Lightly oil a large mixing bowl, put the dough in the bowl, cover and leave in a warm place for one hour or until doubled in size.
Divide dough into 20 equal-sized pieces (if you want to weigh them, they should be around 45 grams each). Roll the dough into balls and place them, well-spaced apart, on two lightly oiled baking sheets. Cover with lightly oiled baking parchment, or a light tea towel (if it’s too heavy it will keep the dough from rising) and leave for a further 1 hour, 30 minutes or until doubled in size.
Fill a large heavy-based saucepan two-thirds full with oil and place over a low-medium heat, bringing the temperature up to 170 C.
Use a cooking thermometer to check, then carefully lift each doughnut and gently lower into the oil to fry in batches of about five at a time. Cook each batch for 5 minutes, turning halfway, until the doughnuts are dark golden brown. Remove with a slotted spoon and transfer to a baking tray lined with kitchen paper. Leave to cool completely.
Spoon the raspberry jam into a piping bag without a nozzle and snip a very small hole in the end. Use a skewer to poke a hole in the side of each doughnut, then push the end of the piping bag into each hole and pipe in a little of the jam. Set aside.
For the icing, mix together the icing sugar and 4 tablespoons water, then a drop or two of the food coloring to make it pale pink. Drop a dessert-spoonful of the icing on top of each doughnut, then use a palette knife to spread and even out the icing. Sprinkle each one with the freeze-dried raspberries, if you like.
Makes 20