Chanukah Doughnuts (Pareve or Dairy)
1/4 cup warm water
1 tablespoon sugar
2 packages dry yeast
1/2 cup orange juice
1/4 pound margerine or butter
5 tablespoons sugar
2 eggs lightly beaten
3 cups all-purpose flour
Dissolve 1 Tablespoon sugar in water and add yeast. To proof mixture, put in a warm, moist place. You can create an ideal place for the yeast to proof by placing a bowl of hot water in your oven or microwave, then placing the yeast mixture inside and shutting the door. You do not need to turn on the oven/microwave
While yeast proofs, heat the orange juice together with the margarine or butter, 5 Tablespoons sugar, and salt in a small pan. When cooled to lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture. Stir to mix. Add flour and make into a pliable dough. Knead on floured board. Place in greased bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down.
Lightly roll out dough, enough that it can be cut easily but without rolling it out into a thin sheet as you would for cookies. Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. Allow to rise for 20 minutes. or longer.
In a heavy pot, heat oil to 350 to 375° F. Fry the donuts until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness.
Makes 18 - 24, depending on size.
Note: The photo shows these Chanukah doughnuts with the addition of raisins, a variation popular among Dutch Jews. (Chabad.org)
Cranberry Jelly Sufganiyot (Doughnuts)
By: Miriam Szokovski
4½ tsp. dry yeast
¼ cup warm water
1½ cups soy or almond milk
¾ cup sugar
1 tsp. kosher salt
6 tbsp. margarine, melted
6+ cups flour
Oil for frying
Confectioners’ sugar for dusting
Cranberry jam ingredients:
6 oz. fresh or frozen cranberries
1½ cups sugar
1 cup water
1. Place yeast, warm water and 1 tsp. sugar in bowl. Let sit for 10 minutes until bubbled.
2. Mix yeast mixture, sugar, margarine, eggs, salt, sugar and soy/almond milk with 2 cups of flour on a low speed.
3. Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough.
4. Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size.
5. Roll out the dough approximately ½ inch thick, cut circles (use the mouth of a glass, or a round cookie cutter), and let rise 30 minutes.
6. Heat oil in a frying pan or pot. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown.
7. Remove from oil and drain on a paper towel.
8. To make the cranberry jam, combine all ingredients in a saucepan. Bring to a boil and simmer 20–30 minutes until slightly thickened. Blend slightly, but make sure to still leave some pieces for texture. Pour into a glass jar to cool.
To assemble the doughnuts, use a sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Fill a Ziploc bag with ½ cup of the jam, and cut a small hole at the corner. Stick the Ziploc corner into the hole and squirt out approximately 1 tsp. jam into each doughnut. Using a fine-mesh strainer, sprinkle confectioners’ sugar over the top of each doughnut. Eat and enjoy!
This recipe yields about 30 doughnuts. (Chabad.org)
Cottage Cheese Doughnuts (Dairy)
These cheese doughnuts are similar to a traditional Chanukah treat enjoyed by Sephardi Jews from many different countries, and probably have their origin in a recipe popular in Spain's Jewish community before 1492. They also happen to be delicious!
2 1/2 cups sifted flour
2 (15-ounce) (453 grams) low fat cottage cheese
1/3 cup Canola oil
1/2 teaspoon baking powder
2 teaspoons lemon rind
1/4 teaspoon salt
1/2 cup sugar
Powdered sugar for decoration
Flour for breading
In a bowl combine flour, cottage cheese, eggs, oil, baking powder, lemon rind, salt and sugar. Mix well. Heat the oil until very hot. Make round balls from the dough (about 1-inch in diameter). Roll in flour and fry until lightly brown. Drain on a paper towel. Sprinkle with powdered sugar.
This recipe makes 15 doughnuts.
Note: These doughnuts are best eaten hot.
Tip: You can add cinnamon to the mixture before frying. (Chabad.org)
Chanukah Honey and Spice Cookies
1/2 cup (1 stick) margarine, softened
1/2 cup firmly packed dark brown sugar1/2 cup honey
2 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground cloves
2 egg whites
3 cups confectioners' sugar
1 tablespoon lemon juice
1/8 teaspoon salt
In a large mixing bowl, cream margarine and brown sugar until well combined, and then beat in honey and egg. In a small bowl, combine flour, ginger, baking soda, cinnamon, nutmeg, salt and cloves; add to honey mixture. Beat on low speed until well blended. Cover dough and refrigerate at least 1 hour. Grease cookie sheets and set aside.
Working with 1/4 of the dough at a time, roll out on floured surface to 1/4-inch thickness. Cut into desired shapes. Using a spatula, place on prepared cookie sheets l inch apart. Reroll and cut scraps. Bake in a preheated 350° F oven for 7 minutes, or until done. Transfer to wire racks to cool.
Meanwhile, prepare the icing. In a large mixing bowl, combine egg whites, confectioners' sugar, lemon juice and salt. Beat on high speed until mixture holds soft peaks. Makes about 2 cups. Decorate cooled cookies with icing around edges, using a pastry bag fitted with tube.
Makes about 4 dozen. (Chabad.org)