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Sunday, December 25, 2011

Chanukah Desserts Part 1-Homemade Souvganiot

Happy Chanukah! The first night of Chanukah was on Tuesday night.  On Monday night, I received a personal lesson by a former student's mom who is from Israel. She taught me how to make homemade souvganiot!  Souvganiot is the hebrew work for jelly doughnuts. Jelly doughnuts are a traditional treat for the Chanukah dessert table, since on Chanukah, it is a tradition to fry all foods in oil to remember the oil that burned in the temple for 8 days.

 
If you want to make your own souvganiot for Chanukah, here are the ingredients you will need:
2 1/2 cups flour
2 eggs
1/4 cup sugar
1 1/4 cups plain yogurt
2 tsp vanilla extract
1/2 tsp lemon juice
3/4 tbsp baking powder
vegetable oil for cooking
strawberry jam
icing sugar

Below are the utensils/items you will need:
-a large mixing bowl
-towel
-stand mixer
-two spoons
-tall pot
-candy thermometer
-squeeze bottle
-sifter/metal strainer
-paper towel
-cookie sheet

 
Combine all ingredients into the bowl of a stand mixed attached with the paddle attachment. Mix all ingredients until just combined and dough has formed. Cover with a towel and set aside for about 15 minutes.

Fill a pot about one and a half inches high with vegetable oil. Turn on the burner just past medium, until the heat reaches between 350-360 degrees. This temperature will  create the perfect golden brown coloured doughnuts.

Using two spoons, spoon out the dough from the mixing bowl, forming a round ball.  Drop the dough into the hot oil and watch it sizzle!


Once the first side reaches the perfect golden brown color, flip the doughnuts over to cook the opposite side. (About 4 minutes per side.)

Test a few doughnuts initially by cutting them in half to see if the insides are completely cooked through.  This doughnut was not ready.  As you can see, it was still raw inside.

Once removed from the hot oil, set on a cookie sheet lined with layers of paper towel. This will absorb some of the oil. Use a knife to poke holes in each doughnut.  This will make it easier to fill the doughnuts with strawberry jam.

Stick the nose of the squeeze bottle directly inside the hole of the doughnut. Squeeze a fair amount of strawberry jam into each doughnut allowing a dollop to show on the outside of the doughnuts.


Garnish with icing sugar.
Arrange on a plate and enjoy!

2 comments:

  1. Amazing! I can't believe you made these! Expect my dad to request a batch the next time he's in Toronto!

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    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

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