Thanks to the Internet and social media, the latest gourmet trends consistently reach a broad spectrum of foods, including all-time holiday favorites such as sufganiyot. Hanukkah is the time of rigorous competition between Jewish bakers to reinterpret the classic recipe and come up with the most extravagant sufganiyah on the block. We, the spoiled consumers, then evaluate them by selflessly stuffing our faces with these decadent concoctions.
There’s nothing wrong with the good old strawberry jam sufganiyah made to perfection, and there’s nothing wrong with experimenting. The bottom-line is: it has to be delicious! So why not join the fun competition and try something new, exciting and, of course, extra yummy this Hanukkah?
You simply cannot beat fresh, original homemade sufganiyot.
Healthy-ish apple doughnuts for your guilty conscience
Core 3 large crispy apples, turn them on the side and cut into 3 equal slices, so that each slice looks like a doughnut with a hole in the middle. For the batter: use 2 cups of white flour, 1 tsp of baking powder, 2 tbsp of sugar, a pinch of salt, a medium egg, and ½ cup of milk. Mix well till the consistency of thick yogurt, add more milk if needed. Heat a deep frying pan filled with vegetable oil on the stove. Coat each apple slice in the batter and place in the pan. Fry till golden brown, then turn over and repeat. Take the apple doughnuts out and put on the paper towel to absorb the remaining oil. Sprinkle with cinnamon sugar. Serve hot or cooled.
How about savory sufganiyot?
Who said your Hanukkah fried goods must be sweet? When you’re tired of jam, custard and powdered sugar, make the Italian style panzerotti – fried pastries filled with tomato sauce and cheese such as mozzarella or salty ricotta. Try adding mushrooms, olives, basil or eggplant to make your panzerotti more uniquely delicious. Tnuva’s kosher mozzarella will be perfect for this dish.
Another great savory version is fried sambusa with lentils and peas, popular among Iraqi Jews.
A tip: when making dough for your sufganiyot, use margarine for a pareve version, or Tnuva’s kosher unsalted butter for a dairy one. Using high quality butter is important because it creates the softest, fluffiest, most flavorful dough.
Tnuva’s kosher chocolate pudding & raspberry
No need to make your own chocolate filling, just take some delicious Tnuva chocolate pudding (it can be our little secret) and add some fresh, crushed raspberries or other fresh berries of your choice. Mix well and fill your freshly fried, cooled sufganiyot. Yum!
Pistachio crème patisserie
Start with pistachio butter. It’s easy to make, but it’ll add a level of sophistication to your sufganiyot. You’ll need 2 cups of raw pistachios, a pinch of salt and a tbsp. of honey. Roast your pistachios on the preheated pan for 5 minutes, constantly stirring. Put the pistachios, honey and salt in your food processor, and grind until smooth. Voila, the pistachio butter is ready! Leave it in the food processor for now. Next, make crème patisserie (pastry cream) using your favorite classic recipe. Pour 2 cups of the crème into the food processor and mix with the pistachio butter. Done!
Tnuva’s kosher labaneh lemon cheesecake
The tanginess of labaneh will make these sufganiyot light and melt-in-the-mouth. Mix a container of Tnuva’s labaneh with a teaspoon of vanilla extract, 3 tbsp of sugar (add more to taste), 3 tbsp of whipped cream for a lighter texture and taste, 1 tsp of finely grated lemon peel and 1 tbsp of fresh lemon juice. Mix well. For a grown-up only version, substitute lemon juice for a tbsp of Limoncello liquor.