Sweet Tooth Friday: Time To Make The (Israeli) Donuts
Wednesday we talked about latkes and what they mean to the Chanukah celebration. Today, I’m still frying for Chanukah but this time, it's Sufganiyot - try and say that three times fast! Sufganiyot is a deep fried jelly donut and made all over Israel to celebrate this time of year. Once again, it symbolizes the miracle of the burning oil and , boy, are they good.
Even though I cook every day, there are still many dishes I have never attempted at home. Frying donuts is something I never thought I would take on, but this blog has made me pretty adventurous in the kitchen. Watching them puff up to become these plump, golden brown dough balls was just great.
Make sure to have your bowl of sugar ready to dip them in when they are still hot and glistening with oil. I used a pastry bag to fill them with raspberry jam but you could use any number of fillings. Next time, I want to try vanilla custard. You could also use nutella or just eat them plain. They are so good, filling isn’t even required!
It's days like these that I’m so grateful for my Nonna project. Even though I’m not Jewish (or Greek, or Korean) I love immersing myself in other cultures via food. I truly believe that food is a universal language that binds us all. So, grab and apron and a jug of oil and spend an hour making some delicious donuts for the holiday (even if its not you’re holiday).
Kumbaya and of course, Buon Appetito!
Chanukah Sufganiyot via Martha Stewart
Prep time: Total time:
2 tablespoons active dry yeast
½ cup warm water
¼ cup plus 1 teaspoon sugar, plus more for sprinkling
2 ½ cups all-purpose flour
2 large eggs
2 tablespoon unsalted butter
½ teaspoon grated nutmeg
2 teaspoons salt
3 cups vegetable oil
1 cup seedless raspberry jam
- In a small bowl, combine yeast, warm water and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
- Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, ¼ cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well floured work surface, knead until dough is smooth, soft and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 ½ hours).
- On a lightly floured work surface, roll dough to a ¼ inch thickness. Using a 2 ½ inch round cutter. Cut 19 to 20 rounds. Cover with plastic wrap; let rise 15 minutes.
- In medium saucepan over medium heat to reach 375 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Transfer to a paper lined baking sheet. Roll in sugar while warm.
- Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in a side of each doughnut. Pipe the jam into the doughnut.