Hanukkah Jelly Doughnuts (Sufganiyot)
Hands on: 25 minutes
Total time: 1 hour, 55 minutes
Makes: 15
You can flavor the dough with vanilla, lemon zest, cinnamon or nutmeg rather than brandy if you prefer.
3/4 cup lukewarm water (about 105 degrees)
2 (1 1/4-ounce) envelopes active dry yeast
1/4 cup granulated sugar, divided
4 cups all-purpose flour, plus additional if needed
3 eggs
7 tablespoons unsalted nondairy margarine, at room temperature
2 tablespoons brandy
2 teaspoons salt
5 cups canola oil, divided
1/4 cup apricot or strawberry preserves
Powdered sugar, for garnish
In a liquid measuring cup, combine water, yeast and 1 teaspoon sugar. Let stand 5 minutes.
In the bowl of a stand mixer fitted with a dough hook, combine flour, remaining sugar, eggs, margarine, brandy and salt. Mix together and add yeast mixture. Beat at medium speed until dough is formed, about 3 minutes. Scrape down dough occasionally if needed. If dough is very sticky, add up to 2 tablespoons more flour.
Pour 2 tablespoons oil into a clean bowl. Move dough to oiled bowl and turn to cover all surfaces with oil. Lightly cover and allow to rest in a warm place for 1 hour or until doubled in volume.
When dough is risen, gently deflate. Line a cookie sheet with parchment paper and lightly spray with nonstick cooking spray. Have a small bowl of water and pastry brush ready. Remove half the dough and roll out until 3/8-inch thick. Use a 3-inch cutter to cut dough into circles. Put a scant 1/2 teaspoon preserves in center of half the rounds. Lightly brush edges of rounds with water and immediately set a plain round on top of each preserve-topped round. Press dough firmly all around to seal. Transfer this “sandwich” to prepared baking sheet. When all doughnuts are prepared, cover with a slightly dampened dish towel and allow to rest in a warm place for 30 minutes.
While doughnuts are resting, in a large Dutch oven, heat remaining oil to 350 degrees. When dough and oil are ready, gently slide doughnuts into hot oil. Do not crowd pan. Fry doughnuts about 2 minutes on each side or until golden brown. Remove fried doughnuts to paper towels to drain. Continue with remaining doughnuts. Allow to cool slightly. Sprinkle warm doughnuts with powdered sugar and serve immediately.
Adapted from “Faye Levy’s International Jewish Cookbook” by Faye Levy (Warner Books, $14.99).
Per doughnut: 321 calories (percent of calories from fat, 45), 7 grams protein, 38 grams carbohydrates, 2 grams fiber, 16 grams fat (3 grams saturated), 42 milligrams cholesterol, 368 milligrams sodium.
Cherry-Cinnamon-Walnut Rugelach
Hands on: 30 minutes
Total time: 45 minutes
Makes: 64
Traditional fillings for rugelach include apples, raisins and nuts, but I’ve seen recipes including peanut butter, mini chocolate chips, or apricot or strawberry preserves. The staple is the dairy-enriched dough.
1 1/4 cups (2 1/2 sticks) unsalted butter, divided
1 (8-ounce) package Neufchatel
1 1/2 cups granulated sugar, divided
1 1/2 teaspoons salt, divided
3 cups all-purpose flour
1 cup dried cherries
3/4 cup walnuts
2 1/2 teaspoons cinnamon
1 large egg beaten with 2 teaspoons water
Coarse sugar, for garnish
In the bowl of a stand mixer fitted with a paddle, beat 2 sticks butter with Neufchatel and beat until light, about 2 minutes. Add 1/2 cup sugar and 1 1/4 teaspoon salt and beat until fluffy. Remove bowl from mixer and stir in flour. Gather dough into ball and knead it until smooth, about 30 seconds.
Divide the dough into 8 equal pieces. Roll each piece into a ball and flatten slightly. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.
When ready to bake, preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In the bowl of a food processor, make the filling by combining remaining butter, remaining sugar, cherries, walnuts, cinnamon and remaining salt. Pulse for a few seconds to chop the cherries and walnuts. Set aside.
Remove one dough disk from the refrigerator. On a piece of parchment paper or lightly floured work surface, roll out the dough into an 8-inch circle. Cover the center of the circle with a 1-inch-round lid (from a soda bottle, for example) and then spread 1/4 cup filling over the dough, leaving 1/2-inch uncovered around the outside edge of the circle. Remove the lid.
Using a sharp knife or a pizza wheel, cut the dough into 8 equal wedges. Starting at the outside edge, roll the dough toward the inside point, as you would for a crescent roll. Place the rolled wedges, tip down, on the prepared baking sheets. Curve the cookie into a crescent shape. Repeat this process with the remaining wedges and with the remaining balls of dough.
Brush each cookie with beaten egg and sprinkle with sugar. Bake for 15 minutes or until golden brown. Transfer to a wire rack to cool.
Adapted from “The King Arthur Flour Cookie Companion” (The Countryman Press, $35).
Per cookie: 85 calories (percent of calories from fat, 52), 1 gram protein, 9 grams carbohydrates, 1 gram fiber, 5 grams fat (3 grams saturated), 12 milligrams cholesterol, 48 milligrams sodium.
For more ideas about gifts, decorating, where to eat and what to do, check out our complete Atlanta Holiday Guide.
