Challah Doughnuts

Challah Doughnuts


Sometimes there’s just nothing better than a homemade doughnut. We love to fry challah dough to produce these golden brown bites, filled with vanilla cream and dusted with sugar.


  • 4 ounces cream cheese, softened
  • 1 cup (144 grams) confectioners’ sugar
  • 1 teaspoon (5 grams) vanilla bean paste
  • ½ teaspoon (3 grams) kosher salt
  • 3 tablespoons heavy whipping cream
  • 1 tablespoon (9 grams) poppy seeds
  • ½ recipe Challah Dough (recipe follows)
  • Vegetable oil, for frying
  • 1 cup (210 grams) granulated sugar


  1. Line 2 baking sheets with parchment paper, and spray with baking spray with flour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, confectioners’ sugar, vanilla bean paste, and salt at low speed until combined. Increase mixer speed to medium, and beat until fluffy, 1 to 2 minutes. Reduce mixer speed to low; add cream and poppy seeds. Increase mixer speed to medium, and beat until light and fluffy, 1 to 2 minutes. Set aside.
  3. Turn out dough onto a heavily floured surface, and roll to ½-inch thickness. Using a 3½-inch round cutter, cut dough, rerolling scraps as necessary. Place on prepared pans.
  4. Set a wire rack over paper towels. In a large heavy-bottomed saucepan, pour oil to a depth of 3 inches, and heat until a deep-fry thermometer registers 350°. Add doughnuts to hot oil in batches, being careful not to overcrowd pan. Fry until light golden brown, 1½ to 2 minutes per side. Remove, and let drain on prepared rack. Let cool for 5 minutes. Place granulated sugar in a medium bowl. Dip doughnuts in sugar.
  5. Spoon cream filling into a piping bag fitted with a small round tip. Use a sharp knife to make a small hole in the end of each doughnut. Insert piping tip, and fill with cream. Serve immediately.