Hanukkah Doughnuts Food

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

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.

SUFGANIOT (HANUKKAH JELLY DOUGHNUTS)

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.

SFENJ AKA MOROCCAN DOUGHNUTS: YOUR NEW FAVE HANUKKAH DESSERT USING JUST 5 INGREDIENTS!

Steps:

• Dissolve the yeast and sugar in ½ cup of lukewarm water and set aside to bloom for 10 minutes.
• In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture with flour and gradually add 1 ¼ cups of lukewarm water until it forms a sticky dough. Then add the salt and continue to knead for about 10 minutes, which will make the dough springy and elastic. A stand mixer with a hook attachment is ideal for this, but you can also mix by hand, working the dough vigorously. The dough should still end up very sticky and loose.
• Cover the bowl with a tea towel and let the dough rise for 2 to 3 hours, until light, airy - and they double or triple in size. (To speed up the rising time, put dough in the oven with the light turned on).
• In a high-sided pan or pot, heat 1 to 2 inches of vegetable oil on medium heat until hot, measured on a candy or deep-fry thermometer between 360°F to 370°F. (A Dutch oven works great for this because it maintains a consistent temperature and its heavy weight anchors it to the burner, reducing the risk of accidents when deep frying). If you don't have a thermometer, you can test the temperature of the oil with the handle end of a wooden spoon. If you see lots of little bubbles form around the wood, your oil is ready to fry in.
• Keep a small bowl of cold water handy for wetting your hands before you shape each doughnut. Lightly punch down the dough to deflate it. Pull off a piece of batter about the size of an egg. Use your thumb to make a hole in the centre of the dough and then pull gently to form a doughnut shape. (Don't worry about getting them perfect, they will puff up nicely in the oil).
• Carefully put the doughnuts one at a time into the pot of hot oil and don't overcrowd them. (A good rule of thumb is 3 to 4 doughnuts at a time). Fry the doughnuts for 1 to 2 minutes until golden brown on the bottom and puffed on top. Then flip carefully with a slotted spoon or metal tongs and cook on the other side for another 1 to 2 minutes, until even in colour and golden brown all over.
• Remove the finished doughnuts onto a cooling rack lined with paper towels to drain the excess oil. Serve piping hot or warm, either plain, drizzled with hot honey or dusted with cinnamon or sugar - and preferably accompanied by a glass of Moroccan mint tea.

HANUKKAH DOUGHNUTS

Steps:

• Whisk first 6 ingredients in large bowl to blend. Blend flour, butter, baking powder and salt in processor until mixture resembles coarse meal. Stir flour mixture into egg mixture to form soft dough.
• Pour oil to depth of 1 1/2 inches in large saucepan. Heat oil to 340°F. Working in batches, drop dough by rounded teaspoonfuls into hot oil. Cook until golden brown, turning occasionally, about 3 minutes. Using slotted spoon, transfer doughnuts to baking sheet lined with paper towels and drain. Reheat oil to 340°F between batches. Roll doughnuts in powdered sugar.