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Many people are familiar with lattes. It is a dish similar to the potato pancakes eaten during Hanukkah.
But that’s not the only Hanukkah food. Cookbook author Jamie Geller told Fox News Digital that there’s another dessert eaten during Hanukkah that’s becoming more popular and complex.
“Basically. Hanukkah celebrates the miracle of oil. There is enough oil to last a day. But it lasted eight days,” said Geller, who lives in Jerusalem.
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Because of this, many of the foods eaten during Hanukkah are fried in oil, she said, “both savory and sweet.”
Sufganiyot, “which is basically a donut,” has become “very popular in Israel” during Hanukkah and is growing in popularity around the world, she said.
Although traditionally filled with jelly and coated with powdered sugar, sufganiyot has “exploded” in popularity in recent years. And now there are different flavors, Jamie Geller told Fox News Digital. (Dan Porsche/Getty Images)
“The classic is full of jelly and powdered sugar,” she said, noting that “You can get them anywhere, anytime during Hanukkah.”
In the past few years Sufghaniyot’s popularity “exploded” not just in Israel but around the world, she said.
Nowadays, people can search “Every type of donut, every type of filling, every type of topping. Every unique ingredient you can imagine,” Geller said.
She continued: “Every year we try to outdo ourselves by doing something crazier and something tastier.”
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But sufganiyot doesn’t have to be complex or intricate to taste delicious. Geller shared a “sufganiyot in a bag” recipe with Fox News Digital that was easy to put together. The recipe is “foolproof,” she said.
“Everything – all the flour – is actually made in the bag,” she said. It can be very busy and overwhelming.”
The entire recipe comes together in about an hour. This includes the time the dough takes to rise, she said.
“Every year we try to outdo ourselves by making something crazier and something more delicious,” Geller told Fox News Digital, but the classic flavors have stood the test of time. (John McDougall/AFP via Getty Images)
And if anyone is afraid of deep-frying, Geller shared a tip that applies not only to this recipe. But it can also be used for anything that involves cooking with oil.
“I recommend adding peeled carrots and cut into 3- or 4-inch pieces into the pan,” she says. “It will help control the temperature of your oil. Including attracting small particles Those that fall out of your food while you fry a batch.”
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Sufganiyot in a bag
Geller told Fox News Digital that the sufganiyot in her bag recipe is “It can be misunderstood.” (Jamie Geller)
raw material:
1 packet (2¼ tsp) active dry yeast
3 cups all-purpose flour
1 egg
3 tablespoons sugar
1 cup warm water
1 ½ tablespoons oil (plus extra for frying)
½ teaspoon salt
1 tablespoon brandy or cognac
Zest of 1 lemon
2 cups strawberry jelly
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advice:
1. Place the yeast, warm water, sugar, brandy, lemon zest, oil, eggs, and flour in a gallon-sized plastic bag.
2. Zip bag, put the ingredients together.
This recipe is suitable for children. This is because the flour comes together in the bag, Geller said. (Jamie Geller)
3. Place the bag in a bowl of warm water for 1 hour.
4. Remove dough from bag onto a floured surface. The dough should be sticky, which makes for a great sufganiyot! Roll out the dough to 1/2 inch (1 cm) thickness, making sure to flour both sides so it doesn’t stick to the surface. Use a cookie cutter or drinking glass. Cut 2-inch circles in the dough when you have leftover scraps. Roll it out again and cut more circles.
5. Cover with a towel for about 30 minutes.
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6. Add 2 inches of oil to the pan. Heat the oil to 350°F if you don’t have a thermometer. The correct stove temperature is about medium. You will know if this is correct when you add the sufganiyot. The oil should have bubbles around the sufganiyot, but not a lot of bubbles. Fry the donuts for about 1 minute on each side. You can test and check if it is good or not.
Fry the sufganiyot for one minute on each side until cooked through. (Jamie Geller)
7. Remove to a cooling rack or plate lined with paper towels.
8. Use a piping tube or piping bag. Add your favorite jelly or jam to the donuts. Just make sure the jelly/jam isn’t too lumpy to squeeze out whatever you’re using.
This recipe is by Jamie Geller and shared with Fox News Digital.
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