Holiday Entertaining Guide - Page 35 - A sweeter Hanukkah (3)

Holiday Entertaining Guide
- Page 35
A sweeter Hanukkah (3)
and 2 cups of the flour. On low or medium-low speed, beat in enough of the remaining flour to make a smooth, soft dough. Do not overmix. Cover loosely with plastic wrap or a towel and let rise in a warm, draft-free place until double in bulk, about 11/2 hours.

3. Punch down the dough. On a lightly floured surface, knead until smooth, about 12 times.

4. Roll out the dough until 1/4 inch thick. Using a biscuit cutter or glass, cut out 21/2- to 31/2-inch rounds. Place the dough rounds in a single layer on a lightly floured baking sheet, cover and let rise until double in bulk, about 1 hour.

5. In a heavy pot or deep-fat fryer, heat at least 1 inch of the oil or shortening over medium heat to 375 degrees (if you don’t have a candy thermometer, the oil is ready when a cube of soft white bread turns brown in 35 seconds).

6. Using an oiled spatula, carefully drop the doughnuts into the oil top side down (they will be easier to turn that way). Fry 3 or 4 at a time, without crowding the pan, until golden brown on all sides (the temperature of the oil should not drop below 350 degrees). Remove with a slotted spoon or spider and drain on paper towels and let cool to room temperature.

7. Pierce the edge of each doughnut with a thin knife and pivot it back and forth to form a pocket inside. Place the jelly in a pastry bag or zip-top bag with a 11/4 -inch hole or nozzle tip and pipe it through the slit. Sprinkle with powdered sugar or roll in granulated sugar.

Per doughnut: 221 calories; 4 g protein; 25 g carbohydrates; 12 g fat; 3 g saturated fat; 17 mg cholesterol; 190 mg sodium; 1 g fiber; 14 g sugar. Nutrition analysis is an estimate.

Recipe from “TheWorld of Jewish
Entertaining,” by Gil Marks

Sufganiyot, by Joan Nathan
Yield: 24 small doughnuts
• 2 packages active dry yeast
• 4 tablespoons granulated sugar, divided
• 3/4 cup lukewarm water or milk
• 2 1/2 cups all-purpose flour, sifted
• 2 large egg yolks
• Pinch of salt
• 1 teaspoon cinnamon
• 11/2 tablespoons unsalted butter or margarine, room temperature
•Vegetable oil (not olive), for frying
• 1/2 cup jam or jelly, store-bought or from recipe below
• Powdered sugar or granulated sugar, for rolling

1. Sprinkle the yeast and 2 tablespoons of the sugar into the water or milk and stir to dissolve.

2. Place the flour in a large bowl and make a well in the center. Add the yeast mixture, egg yolks, salt, cinnamon and the remaining 2 tablespoons sugar. Stir together until mixed, and knead well, about 5 minutes, working the butter into the dough and kneading until the dough is elastic. You can also use a food processor to do this, processing about 2 minutes.

3. Put the dough in a greased bowl, cover with plastic, and let it rise overnight in the refrigerator.

4. Sprinkle flour on the work surface. Roll out the dough to a 1/8-inch thickness. Using a 2-inch cookie cutter or floured drinking glass, cut out circles. Let the dough rise 15 minutes more.

5. With your hands, gently form the dough circles into balls.

6. Pour 2 inches of oil into a heavy pot and heat until very hot, about 375 degrees. Slip the doughnuts into the oil, 4 or 5 at a time, using a slotted spoon. Turn them when brown, after a fewminutes, to crisp on the other side. Drain on paper towels and cool to room temperature.

7. Using a pastry bag, turkey baster or injector, inject 1 teaspoon of jam into each doughnut. Dust all over with powdered sugar or roll in granulated sugar and serve immediately.

Per doughnut: 142 calories; 3 g protein; 25 g carbohydrates; 3 g fat; 1 g saturated fat; 34 mg cholesterol; 25 mg sodium; 1 g fiber; 5 g sugar. Nutrition analysis is an estimate.

Recipe from “The Jewish Holiday Baker,” by Joan Nathan