Chef's Quick Tip: Challah doughnuts

In today's Chef's Quick Tip, Leah Shemtov from Chabad of Stamford shows News 12’s Tina Redwine how to make challah doughnuts for the holidays.
Donut Challah
aprox 5lb of flour
4 packages Yeast (3 Tablespoons Yeast)
4 ½ cups warm water
1 cup sugar
1 1/3  cup oil
2 tablespoons salt
 
Filling
Strawberry Jelly
Streusel Topping
½ cup Flour
¼ - 1/3  cup Oil
½  cup White Sugar
½ cup Brown Sugar
1-2 t Cinnamon (optional)
Mix together to form loose crumbs
Mix water with yeast and 2 tablespoons sugar and set aside.
Combine all ingredients except flour. When water & yeast start to bubble add to mixture add ¼ bag flour start to mix. Continue adding flour as dough “thickens” start to knead with your hands to form a good dough when you can remove the dough from the side of the bowl without sticking. Set aside to rise for 1 hour, punching down occasionally.
Mitzvah of Hafrashat Challah – separating the dough)
Shape the Challah, into balls and open up the back of each ball adding in a spoon of your favorite Strawberry jelly pinching the ball closed tightly. Line up  8 balls Plus a 9th for the center Shamash and then create 9 “snakes” to create your menorah
brush with egg & sprinkle with streusel topping. Let rise another hour. Preheat oven to 350 & bake until golden brown, about 30 minutes.