Monday, December 10, 2012

A little Latke here, a little Sufganiyot there...

Most of the holiday memories I have revolve around traditions of some kind, and many of those involve  traditional family handed down recipes.  Hanukkah is no exception to this rule.  From as far back as I can recall Hanukkah was celebrated in our family with both potato latkes and Sufganiyot (Israeli jelly donuts).  So for me it wouldn't be a complete and happy holiday without these things.  Now I proudly teach my daughters how to make both of these.  From my family to yours, Happy Hanukkah.

Bubbie Leah's potato latke Recipe

6 potatoes peeled and shredded
1 sweet onion diced finely
2 eggs (lightly beaten)
1 cup all purpose flour

salt & pepper to taste

oil (we prefer to use canola oil for this but any oil would work)


Soak your potatoes in cheese cloth to be able to ring out excess moisture for about 1 hour.  Remove the potatoes from the excess moisture and combine in a bowl with the diced onion.  Mix in the 2 eggs (lightly beaten).  Mix well.  Salt & Pepper (start with about a pinch of both).  Slowly add flour 1 tablespoon at a time until your potato mixture is binding together.  Use as much flour or as little flour as necessary to bind your potatoes together.

Heat your oil in your frying pan (I usually use an electric frying pan but you can use any fry pan that you prefer).  When your oil is sufficiently hot, drop potato mixture by rounded tablespoon into your oil.  Let fry on one side until the side is golden brown.  Then flip and fry on the other side for the same length of time.  Take out of the fry pan and let cool slightly on some paper-towels (they help absorb any excess oil).

We like to serve them with either apple sauce or sour cream.

Bubbie Faye's Sufganiyot Recipe

2 cups all-purpose flour, plus more for dusting the baking sheet and rolling out the dough

1/4 cup granulated sugar
1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
1/2 teaspoon fine salt
2 large egg yolks
3/4 cup warm whole milk (105°F to 115°F)
2 tablespoons unsalted butter (1/4 stick), at room temperature
6 cups (1 1/2 quarts) vegetable or canola oil, for frying, plus more for coating the bowl

2/3 cup smooth jam or jellyPowdered sugar, for dusting


Place the flour, sugar, yeast, and salt in the bowl of a stand mixer and whisk to combine. Add the yolks and milk and mix, using the hook attachment, on medium-low speed until a shaggy dough forms, about 1 minute. Add the butter, increase the speed to medium high, and mix until the dough is smooth, shiny, and elastic, about 5 minutes.

Coat a large bowl with oil. Form the dough into a ball, place in the bowl, and turn to coat in the oil.

Cover with plastic wrap or a damp towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.

Lightly flour a baking sheet; set aside. Punch down the dough, transfer to a lightly floured work surface, and roll until about 1/4 inch thick. Using a 2-inch round cutter, stamp out as many dough rounds as possible and place on the prepared baking sheet about 1/2 inch apart. Gather the dough scraps into a ball and roll out again, stamping rounds until you have 30 total on the baking sheet. Cover loosely with plastic wrap or a damp towel.

Let rise in a warm place until puffy and about 1/2 inch thick, about 30 minutes.

Place the vegetable or canola oil in a Dutch oven or a large, heavy-bottomed pot and set over medium heat until the temperature reaches 350°F on a candy/fat thermometer. Meanwhile, line a second baking sheet with paper towels and place a wire rack over the paper towels; set aside.

Place the jam or jelly in a piping bag fitted with a 1/4-inch round tip; set aside.Using a flat spatula (don’t use your hands—this will deflate the doughnuts), carefully transfer the dough rounds, one at a time, into the oil. You should be able to fit about 6 at a time, leaving at least 1 inch of space in between and keeping the oil temperature at 350°F. Fry until the bottoms are golden brown, about 1 1/2 minutes. Carefully flip with a fork and fry until the second side is golden brown, about 1 1/2 minutes more. (If air bubbles appear in the doughnuts, pierce with the tip of a paring knife.) Remove with a slotted spoon to the wire rack. Repeat with the remaining dough rounds.

When the doughnuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of the piping bag into the pocket and pipe about 1 teaspoon of jam or jelly inside. Dust with powdered sugar before serving.

No comments:

Post a Comment


Related Posts Widget for Blogs by LinkWithin