Sufganiyot (Donuts!!!)

While I'm on the topic of frying things for Hanukkah (I know, it passed almost a month ago), I thought it would be appropriate to add here the recipe for Sufganiyot. Sufganiyot is another Jewish dish made during Hanukkah and another word for amazing donuts. One thing I learned during Hanukkah this year is that these dishes include lots of frying to symbolize the oil that stayed lit for 8 days. Ok, enough with the religious symbolism - all I know is any excuse to fry something is a good one!

Now, Lauren and Kyle both know that I'm not the neatest person in the kitchen... Ok, maybe that's an understatement... but it's especially true when flour is involved. This was my first time making a dough that called for yeast. A couple months ago when Kyle was visiting I tried my hand at making pasta dough so I thought (or hoped) that making donut dough would be a similar process.

A few things made this very different. The first being I couldn't make this in my food processor. This, of course, meant that my hands would be handling the dough from the get-go. Translation: a mess! The second difference from the pasta dough is that donut dough is MUCH stickier. Translation: a big mess! You should've seen me attempting this. Once I got to the part where I was supposed to knead the dough I realized that I would need a ton more flour than the recipe below called for.

I dig my hands in and start kneading. Instead of the dough actually kneading it just starts clumping to my hands until there's almost no dough actually left on my counter. What is there is more like a smear of dough. I sat there deliberating with myself, hysterically laughing at myself actually, as to how I should react to this situation. The dilemma: both of my hands were completed covered in a sticky mess of dough. Flour was within reach of my hands but it was a bag of flour. If I tried to pick it up, half of my dough would've been lost as it would clearly cling to the bag. Beyond that, I know I have poor luck when it comes to dealing with flour. It tends to go everywhere in my case and I envisioned cups of flour pouring out onto the counter top.

Suddenly, I heard my roommate stir in the bedroom (she had been sleeping). My saving grace... "Jenny?!?!" I said, nervously. I then pleaded for her to come out. She came out curious as to what was going on. As soon as she saw me she realized I was in dire need of a clean pair of hands. So Jenny became my "flour-spooner." She would sprinkle flour on the counter top and my hands and then I would knead. This continued for quite some time until I was able to handle the dough with ease. In the end, it all turned out great but it was quite the learning experience.

Ingredients

Makes 20

• 2 tablespoons active dry yeast
• 1/2 cup warm water (100 degrees to 110 degrees)
• 1/4 cup plus 1 teaspoon sugar
• 2 1/2 cups all-purpose flour, plus more for dusting
• 2 large eggs
• 2 tablespoons unsalted butter, room temperature
• 1/2 teaspoon freshly grated nutmeg
• 2 teaspoons salt
• 3 cups vegetable oil, plus more for bowl
• 1 cup seedless raspberry jam (I used Mom's homemade multi-berry preserves)
  
• Cinnamon and sugar for rolling
  

Directions

1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
2. 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.
3. 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.
4. 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 a mix of cinnamon and sugar while warm. Fry all dough, and roll in sugar.
5. 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.

Another option is to make a chocolate filling. The typical recipe calls for jam but since I was making these for Zach I wanted to add chocolate filling as an alternate.

Ingredients

• 1/2 c chocolate chips or 3 oz bittersweet chocolate, chopped
• 2 T cream or half and half
• 1/4 tsp flavoring such as orange or almond (optional)

Directions

1. Heat the chocolate and cream in a double boiler until melted.
2. Remove from heat and add any flavorings, if using.
3. Keep warm until donuts are filled (you don't want it to get cold, otherwise it won't pipe properly into the donuts).

These donuts will go quick and whoever eats them will surely become your new best friend. Buon Appetito!

- Lindsay

Lots 'o Latkes

Ok, ok, Lauren. I know that we've been slacking but I will do my best to keep up with your pace! Anyway, I thought I would share with you a couple latke recipes that I tried out this holiday season. I tried these (both eating and cooking) for the first time last Hanukkah as they are Zach's favorite treat. Essentially they're like little hash brown patties. Except more dense and probably fried in more oil. Obviously, this is what makes them even better.

Ingredients

• 8 medium Russet or Idaho potatoes, peeled
• 1 medium onion
• Lemon juice
  
• 1 cup flour
• 1 cup milk
  
• 1 egg
• 1 tablespoon baking powder
• 1/8 cup melted butter
• Freshly grated nutmeg
• Salt and pepper to taste

Yeilds roughly 20 latkes

Directions

Grate potatoes and onions on a large-hole grater*. Splash with lemon juice and squeeze out excess water. (I find this easiest if I wrap the shredded potatoes in a clean kitchen towel or cheesecloth and then wring them out.)
— * Note: This can be very time consuming but as I learned with Lauren, if you have a shredder blade for a food processor this will become your new best friend. The shredding will be done more quickly and evenly and will spare you from skinning your knuckles! Not to mention the tears you would shed if you grated an onion! One last benefit is that since this will move much more quickly you have a lesser chance of your potatoes turning gray from the oxidation. Unfortunately in the process of learning this, we broke mom's food processor she got as a wedding gift. (I'm sorry Mom, I know the sentimental attachment you get to these sort of inanimate objects! )

Next, mix flour, milk, egg, baking powder, and nutmeg in a separate bowl. Then add to the potatoes and finish the mix by adding the melted butter.

Now, what comes next is what the important Jewish people in my life (ahem, Sarah and Zach) tell me is what MAKES the latke - the size and thickness. I've found that a size of about 3-4" in diameter and roughly .5" thick works best. Now there's a few ways you can go about forming and frying the latkes, but I find if I have an extra pair of hands it makes things much easier. While the oil is heating in the pan to medium-high heat (hot but not smoking), I usually pre-form a couple latke patties on a plate. Once those are done I use a large, round spatula to ease them into the frying pan. HOWEVER, before you drop them in the oil you must test the temperature by dropping in a tiny piece of shredded potato to make sure it's going to fry, otherwise your latkes will be soggy. Working in batches, slide the latkes into the oil. While those are frying, start forming your next batch.

Fry the latkes until golden on one side, about 2 minutes or so depending on their size, and then flip to the next. Transfer the latkes to a plate lined with paper towels.

Serve with watercress, caviar, applesauce, or creme fraiche (my personal fave!)

Above, is a photo of the sweet potato latkes I made for Christmas dinner. It gives you a good idea of the station set up. Anyway, I may as well post my sweet potato recipe here as well while I'm at it.

Ingredients

• 1 pound sweet potatoes, peeled and coarsely grated
• 2 scallions, finely chopped
• 1/2 cup plus 2 teaspoons all-purpose flour
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Cinnamon to taste
• Nutmeg to taste
• Ginger to tast
  
• Vegetable oil

Directions

Stir together potatoes, scallions, flour, eggs, salt, and pepper. Now, I used a recipe that called for only those ingredients. But reading a few other user comments, I decided to play off the natural flavor pairings of sweet potato and baking spices like cinnamon, nutmeg and ginger. I honestly can't remember how much I added but enough to give it a subtle flavor without overwhelming them. Cook as directed above.

Ok, Lauren. . . are you happy now?!

- Lindsay