Donuts, Donuts, Donuts – It’s Chanuka!

© 2012 Geila Hocherman. All Rights Reserved

It’s Chanuka and Jewish tradition calls for oil fried dishes, such as latkes – potato pancakes; sufganyot – jelly-filled doughnuts and more. Jelly filled doughnuts never appealed to me, so here is my version of doughnuts.

  • 2 ½ cups flour
  • 1 packet of yeast
  • 2 tbsp. sugar
  • ¼ cup warm water
  • ¾ cup milk – cow, soy, almond, and cashew…warmed
  • 2 ½ tbsp. shortening- softened
  • 1 egg
  • ¼ cup sugar
  • oil for frying
  1. Sprinkle the yeast over the warm water with the 2 tablespoons of sugar.  Mix well until there are no lumps, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 1 cup of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. ,(You can also put in in the refrigerator for a slow overnight rise.  Just bring the dough to room temperature before continuing.) Dough is ready if you touch it, and the indention remains. About 1 hour.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2-inch thickness. Cut with a floured 3-inch cutter. * (See note) Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Heat oil in a deep fryer or large heavy skillet to 350 degrees F.  Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Optional glaze

  • 2 cups
  • Confectioner’s sugar
  • 1-tablespoon corn syrup
  • 2-4 tablespoons of water
  1. Place sugar. Corn syrup and vanilla in a bowl and mix well. Add water 1 tablespoon at a time, mixing well after each addition.  Continue until you reach desired consistency.  It should be liquid but not runny.
  2. Submerge doughnut half way, turn over, and place on a cooling rack to set

NOTE: At this point the formed doughnuts can be refrigerated overnight, brought to room temperature the next day, and then rise before baking.  You can also freeze them on a cookie sheet.

Geila

Individual Dairy Kugel – Back to School Breakfast Ideas

© 2012 Geila Hocherman. All Rights Reserved

This kugel is filled with goodness (you can control the fat – if your child is like mine, however, fat is not an issue. Temperamental and grumpy are two words that come to mind when thinking about the early morning school routine that is looming. One less fight in the morning has been solved by this delicious dairy recipe. Who can resist?  Even the angriest teenager can be calmed by this traditional dairy kugel. I like to make it in individual serving sizes so it can be eaten on the run.  I can’t claim total originality on this one. I am sure I modified it from somewhere, but it bears repeating. Use low fat versions of the ingredients listed for a lower fat content.

Geila1111 Individual Dairy Kugel   Back to School Breakfast Ideas

Photo by: Kelsey Campbell

  • 1 12 ounce bag of egg noodle- I prefer the fine kind
  • 2 7.5 ounces farmer cheese
  • 1 16-ounce container sour cream
  • 1 8-ounce package cream cheese
  • 1-cup sugar
  • 1-tablespoon vanilla
  • 5 eggs
  1. Grease a 9×12 baking pan or 2 cupcake tins and preheat oven to 350 F.
  2. Boil the noodles according to package directions and drain.
  3. Mix together well in a large bowl or the bowl of a standing mixer all of the other ingredients until smooth.
  4. Add the noodles and combine.
  5. Pour into you baking dish and bake until set (45 minutes for large pan, ½ hour for cupcake size.

Serving suggestion: take individual size from freezer, top with 1 tablespoon jam, and reheat in microwave for 1 minute

Geila