Chocolate dipped? Yes. Custard-filled? Fine. Plain glazed? Absolutely. But you can keep your jelly doughnuts.
Sorry. Jelly is for sandwiches, toast, and even (might I suggest?) as a glaze for chicken, assuming the jelly is apricot and you whisk it into spicy Dijon. If you've never tried this, don't cast aspersions.
Back to doughnuts: filling a doughnut with jelly just makes no sense. It's too sweet and gloppy, and way, way too risky from a sartorial point of view. All I need is spinach in my teeth, conditioner in my ear, and a big trail of jelly from my collar to my navel. If such a fate were to befall anyone, I promise, it would befall me.
Now it's Hanukkah, a holiday when Jews are basically commanded to eat fried foods. I made batches and batches of latkes, but there's also dessert to consider. And as much as I'd like to make doughnuts (not jelly ones), honey-drizzled banana fritters were just a whole lot easier. No yeast, no rising time, no jellified interior.
For the fritter recipe, and to read my article on natural sweeteners (including honey), please see my piece here on Nourish Network.
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Congratulations to the three cookie swap finalists: Runaround Sous for her Red Velvet Elvis Sandwich Cookies, Saveur for her Cinnamon Snaps, and Heather, who eked out a finalist's slot via a Facebook tie-breaker for her Coconut and Dark Chocolate Ganache Bullseyes. I'll announce the winner in about a week.
