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Bringing Home the Bakin'

bake my cake and eat it, too

A special reader of BHTB, my cousin Julia, suggested that I make donuts in honor of Hanukkah.  I guess they’re a little late, but I finally made some Israeli Sufganiyot (jelly donuts).  They were so much easier than I had expected, but certainly took a while to make (I watched two movies that night…).  I will say, though, that these donuts are well worth the wait, and are best if served immediately.  Funny story:  Minutes after waking my family up, raving about how good they were, and imploring my family to try them (as if I needed to beg — they smelled and looked delicious!), I noticed that my lips felt kinda funny.  Obviously I didn’t give it a second thought, until my neck started to itch, and my tongue started to swell.  Luckily I could still breathe, so it wasn’t too serious, but it looks like someone has an allergy to something in the donuts… 😦  I took some Benadryl, and was fine, but unfortunately I won’t be able to eat these again.  Though these were a success, my favorite yeast treat that I made is coming up….Stay tuned!

Hanukkah Sufganiyot – Martha Stewart

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, plus more for rolling
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

DIRECTIONS
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.

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