Israeli Donuts for Hanukkah
While most European and N. American Jews make Latkes, in Israel they tend to make fried donuts (Sufganiyot) instead as part of their Hanukkah celebration. I make both.
Credit for both recipes comes from: http://www.jewishfood-list.com
Sufganiyot, Yerushalmi-Style
http://www.jewishfood-list.com/recipes/dessert/sufganiyotyerushalmi01.html
(This is a grandma recipe, that makes it all the better!)
Serves: This recipe makes a lot
1/2 to 1 package yeast
2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 egg
1 cup lukewarm water
Oil for frying
Sugar and cinnamon, or powdered sugar, or fruit preserves
Dissolve Yeast in warm water.
While it proofs, mix dry ingredients and egg. Add yeast mixture, and blend well. Let rise until doubled, in a covered bowl.
Heat an inch of oil to 375°F. Drop by spoonfuls into hot oil. They will puff up, and end up in crazy shapes. Fry until golden brown on all sides. Drain on paper towels. Serve with cinnamon and sugar, powdered sugar, or fruit preserves.
Poster's Notes:
My grandmother ("Savta") was a Yerushalmit. She was born in 1910 in Jerusalem, to a family whose roots go back only to Jerusalem. (They never were in the Diaspora.) Every Chanukah, when we visited my grandmother she made these. My Mother always said that they are the precursors to Jelly donut type Sufganiyot. We used to call them "Chanukah Latkes", or "Savta's Sufganiyot". Over the years, when I've served them to friends whose families come from many different places, my friends would frequently tell me that their parents or Grandparents made similar foods for Chanukah.
Posted by Naomi Silbermintz
Sufganiyot, Oven-Fried
http://www.jewishfood-list.com/recipes/dessert/sufganiyotovenfried01.html
Source: "Light Jewish Holiday Desserts," by Penny Wantuck Eisenberg
Serves: 24
Doughnut Batter:
1 cup skim milk
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon salt
1 large egg
3-1/2 cups all-purpose flour, lightly sprinkled into measuring cup
2 tablespoons instant yeast
Syrup:
2 cups sugar
3/4 cup water
Sugar Coating and Filling:
1/4 cup sugar
1 jar seedless raspberry or grape jam
In a medium pot over medium heat, heat the milk and butter until the butter melts. Stir in the sugar and salt. Let cool to 120°F (very warm, but not enough to sting your finger).
In a large mixer bowl, whisk the egg. Gradually whisk in the milk mixture. In a separate bowl, mix 2 cups of the flour with the yeast. Add the flour to the egg mixture, and beat it for 2 minutes on a medium speed. Stir in the remaining flour to form a soft batter. Cover and let rise for 30 minutes or until doubled in volume.
Grease 24 mini-muffin cups (2 pans). Flour your hands, and turn the dough out onto a floured worktable. Roll the dough lightly into a log. Cut off small pieces and form the dough into balls, about 1" in diameter. Place 1 ball in each muffin cup.
Spray 2 pieces of plastic wrap with cooking spray. Place over the muffin pans and let the dough rise for 30 minutes.
Preheat the oven to 375°F with the rack in the middle of the oven. Bake for 12-15 minutes, until the donuts are lightly browned. Turn the donuts out onto a cooling rack.
While the dough is baking, prepare the syrup. Combine the sugar and water in a medium pot. Stir, and heat over medium heat until the sugar has dissolved. Increase the heat and boil the syrup for 5 minutes to thicken it. Turn heat to low, and keep the syrup warm.
Toss the warm donuts in the sugar syrup. Remove the donuts with a slotted spoon, and roll them in the sugar.
Fit a pastry bag with a 1/4" plain (round) tube. Fill the bag with the jam. Poke a hold in the side of each donut with the pastry tip. Squeeze the bag, and fill each donut with jam. Serve as soon as possible. If you want to make them more than 2 hours ahead, delay dipping them in syrup and rolling in sugar until almost ready to serve. Unsugared, they can be frozen for up to 3 months. Reheat them, covered with foil, in a 350°F over for 15 minutes, then dip in sugar syrup and roll in sugar.
Poster's Notes: Wendy in NYC comments: This looks like it could be a keeper for fat watchers and diabetics, etc. If you leave out the syrup and use a no sugar added jam for the filling they would be good in moderation. You could spray the finished sufaganiyot and oil spray and roll them in a cinnamon-non-caloric sweetener combo of just the sweetener. Great if you have diabetic kids who needn't do without.
Credit for both recipes comes from: http://www.jewishfood-list.com
Sufganiyot, Yerushalmi-Style
http://www.jewishfood-list.com/recipes/dessert/sufganiyotyerushalmi01.html
(This is a grandma recipe, that makes it all the better!)
Serves: This recipe makes a lot
1/2 to 1 package yeast
2 cups flour
2 tablespoons sugar
1 teaspoon salt
1 egg
1 cup lukewarm water
Oil for frying
Sugar and cinnamon, or powdered sugar, or fruit preserves
Dissolve Yeast in warm water.
While it proofs, mix dry ingredients and egg. Add yeast mixture, and blend well. Let rise until doubled, in a covered bowl.
Heat an inch of oil to 375°F. Drop by spoonfuls into hot oil. They will puff up, and end up in crazy shapes. Fry until golden brown on all sides. Drain on paper towels. Serve with cinnamon and sugar, powdered sugar, or fruit preserves.
Poster's Notes:
My grandmother ("Savta") was a Yerushalmit. She was born in 1910 in Jerusalem, to a family whose roots go back only to Jerusalem. (They never were in the Diaspora.) Every Chanukah, when we visited my grandmother she made these. My Mother always said that they are the precursors to Jelly donut type Sufganiyot. We used to call them "Chanukah Latkes", or "Savta's Sufganiyot". Over the years, when I've served them to friends whose families come from many different places, my friends would frequently tell me that their parents or Grandparents made similar foods for Chanukah.
Posted by Naomi Silbermintz
Sufganiyot, Oven-Fried
http://www.jewishfood-list.com/recipes/dessert/sufganiyotovenfried01.html
Source: "Light Jewish Holiday Desserts," by Penny Wantuck Eisenberg
Serves: 24
Doughnut Batter:
1 cup skim milk
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon salt
1 large egg
3-1/2 cups all-purpose flour, lightly sprinkled into measuring cup
2 tablespoons instant yeast
Syrup:
2 cups sugar
3/4 cup water
Sugar Coating and Filling:
1/4 cup sugar
1 jar seedless raspberry or grape jam
In a medium pot over medium heat, heat the milk and butter until the butter melts. Stir in the sugar and salt. Let cool to 120°F (very warm, but not enough to sting your finger).
In a large mixer bowl, whisk the egg. Gradually whisk in the milk mixture. In a separate bowl, mix 2 cups of the flour with the yeast. Add the flour to the egg mixture, and beat it for 2 minutes on a medium speed. Stir in the remaining flour to form a soft batter. Cover and let rise for 30 minutes or until doubled in volume.
Grease 24 mini-muffin cups (2 pans). Flour your hands, and turn the dough out onto a floured worktable. Roll the dough lightly into a log. Cut off small pieces and form the dough into balls, about 1" in diameter. Place 1 ball in each muffin cup.
Spray 2 pieces of plastic wrap with cooking spray. Place over the muffin pans and let the dough rise for 30 minutes.
Preheat the oven to 375°F with the rack in the middle of the oven. Bake for 12-15 minutes, until the donuts are lightly browned. Turn the donuts out onto a cooling rack.
While the dough is baking, prepare the syrup. Combine the sugar and water in a medium pot. Stir, and heat over medium heat until the sugar has dissolved. Increase the heat and boil the syrup for 5 minutes to thicken it. Turn heat to low, and keep the syrup warm.
Toss the warm donuts in the sugar syrup. Remove the donuts with a slotted spoon, and roll them in the sugar.
Fit a pastry bag with a 1/4" plain (round) tube. Fill the bag with the jam. Poke a hold in the side of each donut with the pastry tip. Squeeze the bag, and fill each donut with jam. Serve as soon as possible. If you want to make them more than 2 hours ahead, delay dipping them in syrup and rolling in sugar until almost ready to serve. Unsugared, they can be frozen for up to 3 months. Reheat them, covered with foil, in a 350°F over for 15 minutes, then dip in sugar syrup and roll in sugar.
Poster's Notes: Wendy in NYC comments: This looks like it could be a keeper for fat watchers and diabetics, etc. If you leave out the syrup and use a no sugar added jam for the filling they would be good in moderation. You could spray the finished sufaganiyot and oil spray and roll them in a cinnamon-non-caloric sweetener combo of just the sweetener. Great if you have diabetic kids who needn't do without.