Sufganiyot (Jelly Doughnuts)

by joycevandenbergporterDecember 20, 2014

OMG! I see why sufganiyot is all the rage in Israel during Hanukkah! Fried dough still warm from the pan, filled with yummy jam and sprinkled with powdered sugar, is pretty hard to beat. I tend to stay away from fried foods, however, on Hanukkah when it’s traditional to eat foods fried in oil, I make an exception. I recently posted a recipe for yummy Potato Latkes, which are a classic Hanukkah treat, in case you prefer savory over sweet. I made sufganiyot quite a few years ago, following a recipe I got from Temple Emanu-El when Eric and I were taking a Mommy and Me Tot Shabbat class. We had a lot of fun making doughnuts and I remember it being a fun kid activity (the jelly and powdered sugar part anyway). That was quite a while ago, since Eric is now turning 26! I know the recipe is around here somewhere and I will probably find it when I’m no longer looking for it, such is the way of misplaced objects which seem to turn up right in front of your nose. I’m fully expecting to stumble upon this recipe within the next couple of days.

Since I couldn’t find my recipe, I turned to “The Mile End Cookbook – Redefining Jewish Comfort Food from Hash to Hamantaschen” given to me by my friend, Karin, for my birthday. It’s a great cookbook filled with recipes for all kinds of dishes I have heard of (mostly from my Mother in Law) but never knew what they were, like Kasha Varnishkes and Kreplach. By the way, for those left wondering, they are a noodle/grain dish and meat dumplings, respectively. “The Mile End Cookbook” offers an easy recipe for Jelly Doughnuts, called Sufganiyot in Hebrew. These doughnuts are light and delicious but not too sweet, although that is partly determined by the type and quantity of the jelly that is used. I used a Santa Rosa Plum jam that I made last year from plums from my garden, which is a blend of sweet and tart that offsets the sugar nicely. A strawberry or grape jelly will yield a sweeter result.

TIPS: I used a bread maker set on the dough setting to make the dough but I have provided directions for both ways below. This recipe makes 2 dozen or more doughnuts. I made half and refrigerated the other half but it never rose quite well enough. I am not an expert baker though, so perhaps there are tips on saving dough that I don’t know. Unless you are making for a large crowd, I would recommend halving the recipe.

SUFGANIYOT

4 Tbsn instant yeast
1 cup lukewarm water
1/2 cup sugar
4 eggs, lightly beaten
1/4 cup unsalted butter, melted
1 tsp ground nutmeg
5 cups all-purpose flour
4 tsp kosher salt
1-2 cups vegetable oil
1/2 cup jelly
1/4 cup powdered sugar
pinch coarse salt

DIRECTIONS FOR MAKING DOUGH USING HAND METHOD:

Add the first 6 ingredients to a large bowl and stir to combine. Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky). On a well-floured surface, knead and shape the dough into a thick disk, transfer it to a bowl that’s greased with oil and let it rest in a warm, draft free area for 1 hour.

DIRECTIONS FOR MAKING DOUGH USING BREAD MAKER:

Add the water(warmer than lukewarm but not hot), butter and eggs to the bread maker. Then add salt, flour, sugar and yeast in that order. Turn the bread maker to dough setting (which is usually about 20 minutes or so). Let dough rise another half hour but watch to make sure it doesn’t hit the lid.

FOR DOUGHNUTS:

On a well-floured surface, flatten the dough and roll it out into a 1/4 inch thick disk (Like a really thick pizza dough).

Line a cookie sheet with parchment paper and brush with oil.

Using a 2 inch round cookie cutter or juice glass, cut out as many circles of dough as you can.

Transfer circles to cookie sheet, leaving room for expansion. Collect the dough trimmings and form them into another ball, roll it out again and cut more circles. Repeat until dough is used.

Let the dough circles rest in a warm, draft free area for 1/2 hour.

Heat about 1 inch of oil in a high sided skillet over medium high heat until very hot but not smoking (365 to 375 degrees). Working in batches, fry the doughnuts until they’re golden brown on one side.

Flip them over to fry the other side. (2 or 3 minutes total)

Transfer to papertowels to drain.

Put jelly in a pastry or Ziploc bag with a small hole cut from one corner. When cool enough to handle, insert a small knife (I used a chopstick) into the side of each doughnut and more it around to make room in the center for jelly.

Insert the tip of the bag in the opening and pipe in as much jelly as possible. If you have a cake decorating tip you can insert that in the hole before adding the jelly to the bag for easier piping.

Repeat with the remaining doughnuts.

Dust the doughnuts generously with powdered sugar and a pinch of coarse salt.

Sufganiyot (Jelly Doughnuts)

Servings: 24
Time: 2 hours
Difficulty: medium
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DIRECTIONS FOR MAKING DOUGH USING HAND METHOD:

Add the first 6 ingredients to a large bowl and stir to combine. Add the flour and salt and stir (or mix with your hands) until the dough comes together (it will still be wet and sticky). On a well-floured surface, knead and shape the dough into a thick disk, transfer it to a bowl that’s greased with oil and let it rest in a warm, draft free area for 1 hour.

DIRECTIONS FOR MAKING DOUGH USING BREAD MAKER:

Add the water(warmer than lukewarm but not hot), butter and eggs to the bread maker. Then add salt, flour, sugar and yeast in that order. Turn the bread maker to dough setting (which is usually about 20 minutes or so). Let dough rise another half hour but watch to make sure it doesn’t hit the lid.

FOR DOUGHNUTS:

On a well-floured surface, flatten the dough and roll it out into a 1/4 inch thick disk (Like a really thick pizza dough).
Line a cookie sheet with parchment paper and brush with oil.
Using a 2 inch round cookie cutter or juice glass, cut out as many circles of dough as you can.
Transfer circles to cookie sheet, leaving room for expansion. Collect the dough trimmings and form them into another ball, roll it out again and cut more circles. Repeat until dough is used.
Let the dough circles rest in a warm, draft free area for 1/2 hour.
Heat about 1 inch of oil in a high sided skillet over medium high heat until very hot but not smoking (365 to 375 degrees). Working in batches, fry the doughnuts until they’re golden brown on one side.
Flip them over to fry the other side. (2 or 3 minutes total)
Transfer to papertowels to drain.
Put jelly in a pastry or Ziploc bag with a small hole cut from one corner. When cool enough to handle, insert a small knife (I used a chopstick) into the side of each doughnut and more it around to make room in the center for jelly.
Insert the tip of the bag in the opening and pipe in as much jelly as possible. If you have a cake decorating tip you can insert that in the hole before adding the jelly to the bag for easier piping.
Repeat with the remaining doughnuts.
Dust the doughnuts generously with powdered sugar and a pinch of coarse salt.

Happy Hanukkah! Potato Latkes

by joycevandenbergporterDecember 17, 2014

Dreidel, Dreidel, Dreidel! You know what that means… It’s Hanukkah! Who wouldn’t love a celebration that lasts eight days and involves lighting pretty candles, exchanging gifts, playing games that involve chocolate coins and eating foods that have been fried in oil? Once a year, latkes (and even doughnuts) which are fried in oil are the reigning treats. Latkes, crispy and salty potato pancakes topped with applesauce and sour cream, are a family favorite. The only problem is, that no matter how many I make, they disappear! So what is the significance of the oil? Hanukkah, (Hanukah, Chanukkah or Chanukah depending on the transliteration) also known as the Festival of Lights, is an eight-day Jewish holiday in which candles are lit for eight nights to commemorate the rededication of the Holy Temple in Jerusalem which had been desecrated and a statue of Zeus built in it’s place back when Greek Gods were in favor (2nd century BCE). During the dedication a cask of oil which should have only been enough to burn the temple menorah for one night miraculously burned for eight, thus the eight days of celebration today incorporating candles, menorahs and oil.

Dreidel is a popular game played during Hanukkah. Tradition has it that the reason the dreidel game is played is to commemorate a game devised by the Jews to camouflage the fact that they were studying Torah, which was outlawed at the time by the Ancient Greeks. The Jews would gather to study, posting a lookout to alert the group to the presence of soldiers. If soldiers were spotted, the Jews would hide their scrolls and start to spin tops, so it would look like they were gambling instead of studying Torah. My family loves playing dreidel, and I have been collecting dreidels for over 20 years. Every year I hunt for a new dreidel to add to our collection. It’s getting harder to find something unique but I always find one. Here is this year’s new addition.

The other ubiquitous Hanukkah treat is the chocolate coins given as gifts or used as collateral in dreidel. Gold are milk chocolate and silver are dark, so pick your favorite!

Latkes are easy to make but it does take a toll on your kitchen as the splattering oil makes a bit of a mess – but they are worth it! There are many kinds of latkes, made with grated, shredded or mashed potatoes but my family prefers them extra crispy made with long thin strips of potato that allows the oil to seep in through the middle, crisping them the whole way through. Topped with applesauce and sour cream, they are hard to beat.

TIPS: I like to keep the skins on the potatoes for two reasons: the skin has much of the nutrition and it helps make the latkes extra crispy. I would recommend scrubbing the skins and then drying them with a towel to remove any remaining residue. Of course, you can always peel them if you want but it’s not necessary.

LATKES
4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.

Stir in the flour, baking powder, salt and eggs. It will not look like batter.

Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.

Brown well on both sides, turning to accommodate hot spots in the pan.

Drain on paper towels.

Keep warm in a 250 degree oven covered loosely with aluminum foil. Latkes can be made ahead and reheated in single layers in a 350 degree oven.

Serve plain or with applesauce and sour cream.

Potato Latkes

Servings: 2 dozen
Time: 45 minutes
Difficulty: easy
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4 large potatoes
2 large eggs, beaten
1 tsp salt (or more to taste)
1/2 large or 1 whole small yellow onion, chopped
1/2 tsp baking powder
1 Tbsn lemon juice
2 Tbsn flour (any kind)
1 to 2 cups vegetable oil

Grate unpeeled potatoes using a hand grater or food processor fitted with the grate attachment. You can use a blender but your latkes will be more like pancakes. Squeeze excess water from the grated potatoes with paper towels and add lemon juice right away to prevent browning.
Stir in the flour, baking powder, salt and eggs.
Heat half the oil in a heavy skillet on medium high to high until the oil is almost smoking. A cast iron pan works great as it holds the heat. Drop potato mixture by generous spoonfuls onto hot oil and flatten slightly with the tip of a wooden spoon. I try to poke a few holes so oil can bubble up through the middle.
Brown well on both sides, turning to accommodate hot spots in the pan.
Drain on paper towels.
Keep warm in a 250 degree oven. Serve with applesauce and sour cream.

Apple Honey Challah

by joycevandenbergporterSeptember 20, 2014

Happy 5775! Rosh Hashanah, the Jewish New Year, is next week! What is Rosh Hashanah? Rosh Hashanah, literally“Head of the Year“, is observed on the first day of the Jewish year which is based on the Hebrew Calendar rather than the Gregorian or Western Calendar (which is the calendar we use every day). Unlike the Western New Year which is a big celebration, Rosh Hashanah is more a time for reflection and introspection, forgiveness and hope. As is true with all Jewish holidays, there is a great emphasis on food.

During Rosh Hashanah, a round challah is usually served, symbolizing the circle of life and the cyclical nature of the year – the completion of the old year and the beginning of the new year. Apples dipped in honey are also traditionally eaten on Rosh Hashana, symbolizing wishes for a sweet new year. First you dip the challah in the honey and then the apple. It’s a delicious little slice of heaven! I also love the challah slathered in butter AND dripping with honey. Delish!

I have been making a braided challah for many years and have only tried making a round challah with apples and honey once, with less than stellar success. The apples were too wet and the dough turned into a sticky mess. Undaunted, I decided to try again, because who can resist putting all three yummy Rosh Hashanah foods together into one delicious dish? I decided to attempt the braiding instructions by food personality and blogger Tori Avey who not only provides numbered braiding instructions but step by step instructions for making dough from scratch. I opted to use my handy bread machine to make the dough and then followed the braiding instructions. I adapted my recipe for a bread maker, so check out Tori Avey for info on making the dough by hand. The result was quite wonderful! The apples and cinnamon add a touch of yummy sweetness inside. I used Pink Lady Apples from my garden but you can use pretty much any variety you like. Granny Smith and Pippin are particularly good for cooking. The braiding looks intimidating but is actually quite easy.

TIP: I was concerned that the apples would cause the braiding to fall apart – again, so I separated my dough into four sections and flattened them into long rectangles. Then I filled one section at a time (to avoid the lemon water bath which prevents the apples from browning but also leaves the apples wet and hard to dry). I cut about a half an apple into small pieces and spread them onto the dough rectangle, sprinkled with cinnamon and sugar and pinched it closed to form a ‘rope’. Then I repeated with the other three. The braiding process is not that complicated once you get started. I loved Tori’s numbered strands but got lost going into the third round so figured out an easy method to follow. I made one large challah but you can also make two smaller loaves by dividing the dough into 8 pieces.

Next week I will feature the challah I make for Fridays (and for Break Fast) which is a gorgeous six braid challah – so don’t forget to check back…

L’ Shana Tovah!

Apple Honey Challah

Servings: 12
Time: 4-5 hours
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Ingredients: All at room temperature
3 eggs (2 lightly beaten , one saved for the egg wash)
1 cup warm water (warm to wrist, about 100 degrees)
1/2 cup honey
2 tsp vanilla
1/2 cup oil (I prefer grapeseed, but any good lighter oil works well)
2 tsp salt
5 cups white flour (bread flour preferably but all purpose is fine)
1 tsp sugar
1 Tbsn yeast

Put all ingredients in bread machine in the order listed. It’s very important that all ingredients are at room temperature (except the water) or the yeast will not activate. Set the bread machine to the dough cycle which should take about an hour and a half. I usually let it sit another half hour. If you don’t have a bread machine, click on Tori Avey for great instructions on making handmade dough.

Lightly flour your work surface to prevent sticking. Remove dough from bread machine and cut into four equal pieces if making one large challah or eight pieces if making two. If you are making two, keep half the dough in a bowl covered with a towel while you prepare the first one.

Flatten the four pieces into rectangular pieces, making sure they don’t get too thin or the apples will fall out.

Peel, core and cut one half apple into a fine dice and spread onto the first dough rectangle. Sprinkle with a bit of sugar and cinnamon (1/2 teaspoon sugar and 1/8 teaspoon cinnamon, if desired)

Pinch the rectangle closed, enclosing the apples, and make into a rope. You might have to stretch it a bit. Make sure the ends are closed. Repeat with other three rectangles.

Arrange the four strands into a criss cross pattern, shown above (tighter is better than loose) You can follow the directions below or for printable numbered illustrations from Shiksa in the Kitchen click HERE

Cross the top left strand over the one to it’s right.

Going clockwise, repeat with the three other sides. It’s less complicated than it looks.

Now going counterclockwise, cross the remaining straight pieces over the strands you just crossed.

Keep going around the circle, stretching a bit if necessary, until you’re left with short ends.

Tuck the shorts ends under and secure them with a pinch (underneath). Cover with a clean, dry towel and let raise 20 minutes or so.

Place challah on a baking sheet covered with parchment paper. Beat the remaining egg and add a dash of salt. Brush the eggwash over the braided challah. You can top with sesame or poppy seeds, or even add honey to your wash. Reserve eggwash.

Bake for 45 minutes to an hour at 350 degrees. My oven is hot so I bake at 325. After 20 minutes remove from the oven and brush with a light layer of the eggwash, especially in the grooves where the dough expands (and sometimes cracks).

Remove from the oven and let cool on wire racks. You can test the bread for doneness by turning it over and tapping on the bottom of the loaf—if it makes a hollow sound, and it’s golden brown all the way across, it’s done. Because of the apples in this challah, it may take a bit longer to bake than your regular challah recipe. Its better to overcook than undercook. If it’s brown but not yet fully cooked, tent with aluminum foil to prevent overbrowning. To serve, slice or pull apart.

Photo Credits:

Apples and Honey – http://www.epicurious.com/images/articlesguides/holidays/highholydays/apples-honey_612.jpg

Apple + Honey – http://schechternetwork.org/wp-content/uploads/e-newsletters/2011-09-27_files/163.jpg