Christmas miracle! We found 3 easier recipes for Hannukah sufganiyot

With the Jewish holiday of Hanukkah just around the corner, we’ve rounded up three fun and easy recipes for you to satisfy your craving for some fried goodies.

The classic strawberry jelly sufganiyah

1 kilogram (2.2 pounds) of sifted flour

2 tablespoons dry yeast

Powdered sugar for the glaze

1 jar of strawberry jelly for the filling

  1. In a mixer bowl with a dough hook, mix half of the flour together with the dry yeast. Add sugar, eggs, water, and oil while mixing. Once a smooth and slightly runny mixture is received, gradually add the rest of the flour and continue kneading for about 5 minutes. Cover the mixer bowl with a tight-fitting plastic (nylon) bag and set it aside to swell until the dough is doubled in volume.

  2. Meanwhile, take greaseproof paper and cut it into squares on which the dough will be placed in the shape of a ball. After yeast the dough, it is divided into about 12 egg-sized balls, and each ball is placed on a separate square of baking paper in the pan. Grease all the dough balls and cover the entire pattern with plastic wrap. Let the dumplings swell until the volume doubles again.

  3. Heat the oil for frying and place the donut in the pot along with the square of the parchment paper, so that the donut is perfectly round. In about three seconds, the parchment paper will separate from the batter in the oil and can be removed.

  4. Fry for about 2-3 minutes on each side until the donut turns a nice golden hue. Then move the donut on absorbent paper and let them cool slightly. Sprinkle powdered sugar on top of each donut generously and inject strawberry jelly into it, and you’re done.

Baked donut with caramel sprinkles

700 grams (1.5 pounds) of flour (5 cups)

1/2 bag of baking enhancer

100 grams (0.2 pounds) of sugar (half a cup)

80 grams (0.17 pounds) of soft butter

1 and 1/4 cups of warm milk

1 teaspoon vanilla extract

60 grams (0.13 pounds) of melted butter for brushing

200 grams (0.4 pounds) of quality dark chocolate or milk

1/4 cup sweet cream 38% fat

25 grams (0.05 pounds) of butter

A handful of caramel sprinkles in a variety of colors.

  1. Process the ingredients until you get a smooth and sticky dough. Grease a bowl and leave it to rise in a warm place with the dough covered until it doubles in volume.

  2. Flour the work surface and knead the dough a little. Then make them into balls, leave them for about 30-40 minutes and brush them with oil.

  3. Heat the oven to 190 degrees and bake for about 12 minutes. When the donuts start to turn a golden hue, spread them with melted butter, put them back in the oven and bake until the donuts are a darker golden, almost brownish hue. Then buff with melted butter one more time and cover with a clean towel for 10 minutes.

  4. To prepare the bitumen, melt the chocolate in a double saucepan (water bath). Add the cream, stir and add the butter until you get a uniform texture and turn off the heat.

  5. Dip half of the donuts in the chocolate glaze and allow it to cool and solidify. After frosting, you can dip the donuts in the caramel sprinkles and voila.

Moroccan vegan donut (sphenge)

1 1/2 cups white flour, well mixed and sifted with 1/2 dry yeast

1/2 cup of lukewarm water

  1. In a medium speed mixer, carefully mix the flour, water, and sugar for about a minute. Then add a pinch of salt and mix for about 2 minutes.

  2. Transfer to a large bowl, cover with a towel and place in a warm place for about half an hour until it rises.

  3. After it rises, heat the canola oil to 160-170 degrees in a deep pot, slightly wet your hands with water, and roll the dough into a ball (about 35 grams each). In the center, he creates a hole, stretches it and gently puts the hot oil.

  4. Fry until golden on both sides.

  5. For the glaze, pour honey from side to side, sprinkle with sugar, add cinnamon, and you’re done.



Reference-www.ynetnews.com

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