BEIGNETS FOR CHANUKAH (SUFGANIOT)
I was trying to follow a simple recipe when - surprise - I don't have the ingredients! The results are these parve beignets that were a fantastic hit!
Provided by baezus
Categories Dessert
Time 1h
Yield 18 serving(s)
Number Of Ingredients 9
Steps:
- Prepare vanilla pudding using the soy milk.
- In a bowl place the flour, pudding, sugar, and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15-20 minutes.
- Heat 6 cups of canola oil in a 6-quart stock pot, covered, over medium heat. When dough is ready, uncover oil and raise heat to high.
- Scoop out a tablespoon of batter and drop in oil. (Don't make doughnuts too big, they expand and you want them to cook through.) You should be able to fry 6 or so doughnuts at a time.
- When the beignets are browned on one side use slotted spoon to turn them over and fry until the enire doughnut is golden.
- Remove beignets and let cool and drain on paper towel lined plates. Repeat with remaining batter.
- Fill a squeeze bottle, flavor injector, or syringe with jelly, jam, custard etc. and inject a little into each doughnut. Or leave plain.
- Sprinkle each doughnut with confectioner's sugar or roll in confectioner's sugar or shake 3 at a time in a paper bag with confectioner's sugar.
- If needed you can make your own self-rising flour by mixing 8 cups of flour with 1 Tablespoon of salt and 5 Tablespoons of double acting baking powder. Blend and store in an air tight container labeled "SELF-RISING".
Nutrition Facts : Calories 752.2, Fat 73.4, SaturatedFat 5.4, Cholesterol 23.5, Sodium 307.6, Carbohydrate 23, Fiber 0.5, Sugar 10.1, Protein 2.4
SUFGANIOT (HANUKKAH JELLY DOUGHNUTS)
These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party.
Provided by Mirj2338
Categories Yeast Breads
Time 50m
Yield 42 doughnuts
Number Of Ingredients 14
Steps:
- Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
- Blend well and stir in most of the flour to form a soft dough.
- Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
- The dough should have some body, not too slack, supple, smooth and elastic.
- Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
- If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
- If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
- Otherwise, roll dough out to about three-quarters of an inch.
- Using a two and half inch or three inch biscuit cutter, cut out rounds.
- Cover and let sit 15 minutes while heating oil.
- In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
- Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.
- Turn over once and finish frying the other side.
- Lift doughnuts out using a slotted spoon and drain well on paper towels.
- To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
- Test oil temperature: It's a good idea to try frying one doughnut to start with.
- Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.
GLUTEN-FREE SUFGANIYOT - JELLY DONUTS FOR CHANUKAH
The traditional Chanukah jelly donut, made without gluten. So yummy! These can be made without sugar - If you omit the sugar, add 1/4 cup of the flour mix. The flour mix is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch.
Provided by Whats Cooking
Categories Dessert
Time 35m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Beat 2 eggs, buttermilk, and melted butter in a large bowl with a whisk.
- Combine dry ingredients in a separate bowl. Fold slowly into the wet ingredients, mixing by hand with a wooden spoon. When the ingredients are mostly combined, use your hands to knead a few times to make sure the ingredients are fully incorporated.
- Let the dough rest for 15 minutes. Sprinkle extra rice flour mix on your countertop or a large cutting board. Roll out dough to 1/4 inch thick. If dough is sticky, work in more rice flour blend.
- Heat 2 inches of canola oil until very hot (375 degrees F).
- Use a glass, biscuit cutter or jar with approximately 3-inch diameter to cut disks out of the dough. Place 1/2 teaspoon of jelly in the center of one disk. Brush the beaten egg you've set aside around the outer edge of the dough. Place a second disk of dough on top, and use your fingers to crimp the edges until they are sealed. Repeat until you've used up all the dough. Remaining dough scraps can be rolled into balls ("donut holes") and fried.
- Carefully place sufganiyot in hot oil with a slotted spatula. Cook until very brown on one side. If necessary, turn the donut over and brown on the second side. Remove from oil and place on a plate lined with two layers of paper towel or brown paper. While warm, roll sufganiyot in the bowl of sugar to coat.
- Serve while warm.
Nutrition Facts : Calories 166.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 64.7, Sodium 715.3, Carbohydrate 27.3, Fiber 0.1, Sugar 27.1, Protein 3
HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)
These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem celebrated during Hanukkah. Plump up each doughnut with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 20
Number Of Ingredients 10
Steps:
- 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, 1/4 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 1/2 hours.
- On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
- In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 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. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
- Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
More about "beignets for chanukah sufganiot food"
HANUKKAH BEIGNETS – KVELLER
From kveller.com
Estimated Reading Time 4 mins
SUFGANIYOT (ISRAELI DONUTS) - ONCE UPON A CHEF
From onceuponachef.com
EASY SUFGANIYOT RECIPE FOR HANUKKAH - EVERYDAY JEWISH …
From everydayjewishmom.com
SUFGANIYAH - WIKIPEDIA
From en.wikipedia.org
YOUR GUIDE TO 7 TRADITIONAL HANUKKAH FOODS - TASTE OF …
From tasteofhome.com
HANUKKAH JELLY DOUGHNUTS RECIPE (SUFGANIYOT) - THE …
From thespruceeats.com
HANUKKAH JELLY DOUGHNUTS (SUFGANIYOT) - KING ARTHUR BAKING
From kingarthurbaking.com
BEIGNET - WIKIPEDIA
From en.wikipedia.org
EASY CLASSIC FRENCH BEIGNETS RECIPE - THE SPRUCE EATS
From thespruceeats.com
HANUKKAH SUFGANIYOT RECIPE | FOOD NETWORK
From foodnetwork.com
5/5 (2)Steps 11Difficulty IntermediateCalories 507 per serving
- For the sponge: In a large mixing bowl, combine the milk and yeast, whisking until the yeast is dissolved and there are no lumps. Add the flour and using a spatula, combine until uniform.
- For the dough: In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar and salt. Mix on medium speed until smooth and creamy, about 2 minutes.
- Stop the mixer and scrape down the sides and bottom again with the spatula, then add all of the flour and mix until just combined, about 10 seconds on low speed.
- Lightly spray the top of the dough with neutral cooking spray and cover with plastic. Let it proof at room temperature until doubled in size, usually 1 1/2 to 2 hours.
- Gently punch down the dough, transfer to a large bowl lightly sprayed with neutral cooking spray, cover with plastic and transfer to the fridge for 3 hours or overnight.
- When you’re ready to fry, set up 2 sheet trays. Cut 16 to 18 squares of parchment paper, about 3 inches square, and spray each with neutral cooking spray.
- Place the cut rounds on the squares of parchment, giving each its own square. Spray the rounds with a little neutral cooking spray and cover loosely with plastic.
- When the dough is proofed, heat the oil in a deep pot until a deep-frying thermometer registers 350 degrees F. While it heats up, set up a sheet tray with a resting rack right by the stove.
- When the oil is hot, pick up the rounds of dough on their parchment paper squares and carefully drop about 5 rounds at a time into the hot oil. The parchment will separate itself from the dough as it starts to fry, and you can fish it out and discard as you go.
- For the fillings and toppings: Place the sugar in a mixing bowl. Once the sufganiyot are cool enough to handle, gently roll each in the sugar, coating well.
SUFGANIYOT - THE TASTE OF KOSHER
From thetasteofkosher.com
4.9/5 (55)Total Time 25 minsCategory Dairy Free DessertsPublished May 7, 2019
9 CLASSIC SUFGANIYOT RECIPES FOR CHANUKAH | ARTICLES
From kosher.com
SUFGANIYOT - FRIED HANUKKAH JELLY DOUGHNUTS FOR THE JEWISH HOLIDAYS
From toriavey.com
THE BEST SUFGANIYOT — JELLY DOUGHNUTS — FOR HANUKKAH
From allwaysdelicious.com
SUFGANIYOT (FRIED HANUKKAH DOUGHNUTS) RECIPE - REAL SIMPLE
From realsimple.com
EASY BEIGNETS RECIPE | HOW TO MAKE THE BEST BEIGNETS EVER!
From therecipecritic.com
WHY EAT LATKES AND SUFGANIYOT (DOUGHNUTS) ON CHANUKAH?
From chabad.org
BEIGNET DEFINITION & MEANING | DICTIONARY.COM
TRADITIONAL HANUKKAH RECIPES FOR HOME CHEFS: SUFGANIYOT, LATKES, …
From blog.rosettastone.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love