Eight Nights Of Chanukah with Rodef Shalom

More documents

Recommendations

Info

3. Easiest Sufganiyot Ever By Molly Yeh INGREDIENTS ● one roll of store-bought biscuit dough ● canola oil, for frying ● a small bowl of sugar, white or powdered ● about 1/2 c jam (or any other filling) INSTRUCTIONS Let dough sit at room temperature for 20 minutes so that it's easy to roll out on a floured surface. Roll out dough until it's 1/2-inch thick. Cut out 2 1/2- or 3-inch circles. Fill a pot with 2 inches of oil and heat it to 360 f. Keep oil between 360 and 375. Fry the dough until each side is a deep brown. Test one to make sure they're not doughy in the middle. Transfer donuts to a paper towel, pat off any excess grease, and then coat with sugar. Fill with jam using a squeeze bottle. If the jam is being difficult, warm it for 30 seconds in the microwave. 4. Apple-Cider Doughnut Cake By Martha Stewart INGREDIENTS ● 2 tablespoons unsalted butter, melted, plus more for pan ● 2 cups unbleached all-purpose flour, plus more for pan ● 1 cup whole-wheat flour ● 1 1/2 teaspoons baking powder ● 1 1/2 teaspoons ground cinnamon ● 1/2 teaspoon baking soda ● 3/4 teaspoon kosher salt ● 1 3/4 cups natural cane sugar ● 1 cup apple cider ● 3/4 cup extra-virgin olive oil ● 3/4 cup unsweetened applesauce ● 2 teaspoons pure vanilla extract ● 3 large eggs, room temperature INSTRUCTIONS ● Preheat oven to 350 degrees. Butter and flour a 12-cup Bundt pan. In a large bowl, whisk together both flours, baking powder, 1 teaspoon cinnamon, baking soda, and salt. In another bowl, whisk together 1 1/2 cups sugar, cider, oil, applesauce, vanilla, and eggs. Add egg mixture to flour mixture; whisk until combined. Transfer batter to prepared pan. ● Bake, rotating pan halfway through, until a tester inserted in center comes out clean, 45 to 50 minutes. Transfer pan to a wire rack set over a rimmed baking sheet; let cool 15 minutes. Meanwhile, mix together remaining 1/4 cup sugar and 1/2 teaspoon cinnamon. ● Invert warm cake onto rack. Brush with melted butter, then sprinkle liberally with cinnamon sugar. Let cool completely before serving. Cake can be stored, covered, at room temperature up to 2 days. Cook's Notes: Bundt pans need to be generously buttered and floured so cakes don't stick; use a pastry brush to be sure to get into all the crevices.
5. Sfenj (Moroccan Chanukah Doughnuts) Charles Levy's Family Recipe 6. Chanukah BURMUELOS By Leni Lamarche INGREDIENTS • 6 cups all-purpose flour • 2 teaspoons salt • 2 teaspoons active dry yeast • 1/2 teaspoon sugar • Canola oil, for frying • 2-3/4 to 3 cups of warm water (100 degrees), divided • Honey, for drizzling on cooked doughnuts INSTRUCTIONS In a large bowl, mix together the flour and salt. In a small bowl, dissolve active dry yeast and sugar in one cup of the warm water. Set aside until the mixture becomes foamy, about 5 minutes. Add the yeast mixture to the flour and add 1-3/4 cups water. If the dough is heavy and a bit dry, add remaining water. Dough should be soft and smooth, but not so soft that it seems like batter. Stir the dough until you get a nice, somewhat sticky mixture. Cover the bowl with plastic wrap and let it rise in a warm place for 1 hour. With oiled hands, reach under the dough and bring the bottom to the top and fold over. Repeat 3 to 4 more times until the dough has completely deflated. Cover with plastic wrap and let rise again until doubled, about 30 to 45 minutes. Heavily flour a work surface. Flour your hands well and pull off a small handful of dough and squeeze it in your hand to get a single small ball of dough the size of a golf ball. Toss the ball in the flour and, using your thumb, poke a hole all the way through the dough ball. Stretch the ball into a doughnut shape, about 3-1/2-inches wide. Lay on the floured surface and repeat with remaining dough. In a heavy skillet, heat 2 inches of canola oil to 350 degrees over medium-high heat. Working in batches of 4 to 6 doughnuts (depending on the size of your skillet), gently slide doughnuts into the oil, being careful not to splash. Fry until golden brown, about 2 minutes each side. Transfer doughnuts to a plate lined with a paper towel, and allow to drain and cool slightly. Drizzle lightly with honey before serving. INGREDIENTS 2 teaspoons dried yeast 2 1/4 cups warm water 1/2 teaspoon sugar 1/4 teaspoon salt 2 cups flour 1 tablespoon canola or vegetable oil, more for frying 3/4 cup honey 3 tablespoons water INSTRUCTIONS Dissolve yeast and the sugar in 1/2 cup of warm water. Let rest until active. Mix in the remaining water, and stir in salt and flour 1/2 cup at a time. Stir in the oil. Continue stirring by hand until the mixture is smooth. The dough will be wobbly and sticky. Cover the bowl and let rise to double. Heat 3-4 inches of oil to 365 degrees saucepan. (A piece of dough tossed into the oil should bubble furiously within 30 seconds.) Prepare a small bowl of water. To dip hands. Grab a piece of dough, approximately 2 tablespoons. Work the dough into a ball, and then open it into a doughnut shape and carefully lay it in the oil. Repeat making sure not to crowd the fritters. Cook about 1 1/2 minutes on each side, until the fritters are light amber brown all around. Remove to paper towels to drain. Finish cooking the rest of the dough in this manner. Heat the honey and the water until they are blended and hot. Arrange the fritters on a plate, and drizzle honey generously on them all, or dip individual fritters into the honey sauce.
Page 1 and 2: Hanukah , Hanukkah , Hanuka, Hanukk
Page 3 and 4: 5. Jar Art by Janna Oberdorf, paren
Page 5 and 6: from .jewishallianceri.org How to L
Page 7 and 8: Chanukah Videos For older kids and
Page 9 and 10: How do these 8 countries celebrate
Page 11 and 12: 3. Harissa Sweet Potato Latkes with
Page 13 and 14: 6. Easy Sweet Potato Latkes By Susa
Page 15: Keep Cooking: Eight Treats 1. Chanu
Page 21: Sources: https://www.thespruceeats.

Eight Nights Of Chanukah with Rodef Shalom

Create successful ePaper yourself

Delete template?

Save as template?