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Holiday desserts: Sufganiyot doughnuts a celebration of Jewish heritage

Chaya Korf, whose husband Alter Korf is the rabbi at the Chabad Jewish Center of Greater St. Petersburg, shares a traditional Jewish recipe typically made during the celebration of Hanukkah.

"This dessert is something that been part of our tradition for many, many years," she says. "As a kid I remember eating them."

The recipe is for Sufganiyot, which is a round jelly doughnut that is deep-fried. They are popular in Israel. (Chaya says a well-known bakery in Jerusalem can produce more than 200,000 of these each day during the month leading up to Hanukkah.)

Hannukah, which starts Sunday this year and also is called the Festival of Lights, is a celebration of the one vial of oil that miraculously lit the ancient temple in Jerusalem for eight nights.

"Because of that, we eat desserts that are fried or made in oil for the holiday," Chaya says. She makes this dessert on the holiday each year for her family, and also makes many to share with friends.

As a child, she remembers eating them with strawberry jelly, her personal favorite.

"My family has always made Sufganiyot," Chaya says.

"I have fond memories of the failed recipes, as well as the ones that worked out."

She says the act of making them each year with her children helps create special memories for them. The whole family gets involved in the process. Chaya's kids love this treat with a chocolate glaze on top, and sometimes sprinkles.

"It is very customizable" she says. "Whatever is good."

easy

Sufganiyot

Ingredients

  • 2 packages yeast
  • ⅓ cup sugar
  • ¾ cup water
  • ¼ cup orange juice
  • ⅓ cup margarine
  • 3 egg yolks
  • ½ teaspoon salt
  • 4 to 5 cups of flour
  • Oil, for frying
  • Jelly of your choice, for filling
  • Powdered sugar

Instructions

  1. Mix yeast, sugar, water and juice in a large bowl. Let stand for 10 minutes.
  2. Melt margarine and add to yeast mixture. Beat in egg yolks and salt. Add flour, mixing and kneading by hand to form a soft dough. Let rise 1 ½ hours. Roll dough ¼ inch thick and cut circles, approximately 2 inches, in the dough. Let circles rise another half-hour.
  3. Heat oil in a large pot until it reaches 400 degrees. Deep-fry the dough about 3 minutes, turning once. Pipe in jelly and roll in powdered sugar. Makes 2 to 3 dozen.
Source: Chaya Korf

Holiday desserts: Sufganiyot doughnuts a celebration of Jewish heritage 12/01/15 [Last modified: Tuesday, December 1, 2015 12:01pm]
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