SUFGANIYOT (ORANGE-SCENTED JELLY DOUGHNUTS)
Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and clammy texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat popular in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiya) have become a sweeter symbol of the holiday, especially for children.
Provided by Julia Moskin
Categories dessert
Time 5h30m
Yield 12 doughnuts
Number Of Ingredients 12
Steps:
- Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.
- In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if dough seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky, but will firm up in refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
- On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes.
- In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365 degrees between batches.
- If you have a pastry bag, fit with a small round tip and spoon jam into bag. When doughnuts are cool enough to handle, use tip of bag (or pointed tip of a serrated knife) to make a hole in bottom of doughnut. Squeeze or use a small spoon to nudge 1/2 teaspoon jam into hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.
Nutrition Facts : @context http, Calories 140, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 2 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 1 gram, Sodium 62 milligrams, Sugar 11 grams, TransFat 0 grams
PB&J SMOOTHIE
A tasty - and surprisingly satisfying - smoothie inspired by everyone's favorite sandwich.
Provided by Kare for Kitchen Treaty
Time 5m
Number Of Ingredients 5
Steps:
- Place all ingredients in a blender and puree until smooth. Pour into a glass.
- Drizzle with additional peanut butter if desired. If your peanut butter is thick to drizzle, place it in a microwave-safe bowl and microwave for about 30 seconds until thinned; it should be easier to drizzle when warm.
SUFGANIYOT
Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. -David Feder, Buffalo Grove, Illinois
Provided by Taste of Home
Time 40m
Yield 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter., In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels., Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves., With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners' sugar. Serve warm.
Nutrition Facts : Calories 133 calories, Fat 4g fat (0 saturated fat), Cholesterol 12mg cholesterol, Sodium 5mg sodium, Carbohydrate 23g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.
PEANUT BUTTER AND JELLY SANDWICH
After years of experimentation, I have finally come upon the best tasting (and healthiest) way to satisfy a PB&J craving AND keep my kids healthy. Don't leave out the secret ingredient or it won't be the same. I guessimated the measurements so feel free to adjust to your taste.
Provided by Marla Swoffer
Categories Breakfast
Time 3m
Yield 1 sandwich
Number Of Ingredients 4
Steps:
- Spread a half teaspoon of butter on each slice of bread.
- Spread one slice with peanut butter.
- Swirl jam into peanut butter.
- Cover with other slice of bread.
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