Happy Hanukkah! You probably thought we were going to post a recipe for sufganiyot, but nope. We’ve made donuts for Hanukkah in the past, but maybe next year we’ll stuff them with hot jelly. This year, we’re going France/New Orleans-style.
Welcome to our first ever Hanukkah Blog Party, hosted by Leah of Cook Kosher and Miriam of Overtime Cook. It’s traditional on Hanukkah to eat fried treats, most notably donuts and latkes, and we’ve got a fabulous array of Hanukkah themed recipes, treats and crafts from Jewish bloggers all over the world! Scroll down for links to all of the delicious treats.
Have you ever had a beignets? It’s like a donut without a hole in it. I first had one in New Orleans and Cafe de Monde, which basically only serves beignets and coffee.
When my friends were visiting New Orleans, I made them a list of places to see, and of course, Cafe du Monde was on there, because every tourist just has to. They surprised me by bringing back a box of beignet mix—with a condition that I invite them over for these French donuts. Now, of course I made them, and invited them over, but boxed mix? That’s not very kosher foodie of me, and I had to rectify that. I needed to make from-scratch beignets!
So when I saw Bobby Flay making a Big Easy brunch on his Cooking Channel show, I immediately copied him. I figured, they’re no sufganiyot, but they’re round, and if instead of stuffing them I dip them in jam (homemade, of course), they’re almost as Hanukkah-y. Right?
Bobby served them with a quick blackberry jam. I decided to make a raspberry jam, because my husband prefers them over blackberries. I just mixed some berries with lemon juice and a little bit of sugar over the stove until it thickened. It’s much easier to make than when you’re preserving a whole batch of it!
Beignets, from Bobby Flay
- 2 1/4 teaspoons yeast (1 envelope)
- 3/4 cup warm water (~110 degrees)
- 1/4 cup sugar
- 3/4 teaspoon salt
- 1 teaspoon lemon zest
- 1/2 teaspoon nutmeg
- 1 large egg
- 1/2 cup whole milk
- 3 1/2 cups flour, divided
- 2 tablespoons butter, softened
- 2 quarts vegetable oil (for frying), plus more to oil bowl
- confectioners’ sugar
- Mix the yeast, water and sugar in the bowl of your stand mixer fitted with the dough hook. Let stand for about 5 minutes, until it foams.
- Add the salt, lemon zest, nutmeg, egg, milk and 1 1/2 cups of the flour and mix on medium speed until combined.
- Add the butter and mix until combined.
- Add 1 3/4 cup flour and mix until combined.
- Turn the dough onto a lightly floured surface, knead in the remaining 1/4 cup of flour and knead by hand until the dough is smooth, about 5 minutes.
- Place the dough into a large, lightly oiled bowl, cover loosely with plastic wrap and let stand for about an hour, until it doubles in size.
- Remove the dough from the bowl and punch down. Roll it out onto a lightly-floured surface to 1/2-inch of thickness. Cut out circles and place onto a lightly-floured baking sheet. Let rise for 30 minutes.
- Heat the oil to 350 in a pot or deep fryer. Fry the beignets in batches (I did 3 at a time), rolling them around constantly with a slotted spoon, until they’re golden brown. It will only take about 1 to 2 minutes, so be careful! Transfer to a platter lined with paper towels and dust with powdered sugar. Serve with warm jam, if desired.
Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki