While the rest of Italy is frying up Zeppole and Struffoli, we set our task to recreating a Hanukkah favorite, Sufganiyot in our test kitchen in Positano. Traditionally, Hanukkah recipes are fried in remembrance of the oil in the Temple of Jerusalem that lasted eight days when there was only enough for one.
This recipe is courtesy of Mauro & Tze'ela from our Lucca’s Ancient Flavors & Traditions™ programs, whose specialty in addition to classic Tuscan is Tuscan Kosher cooking.
Sufganiyot
Makes about 32
1 kg Flour (2.2 lbs)
1/2 cup Sugar
40-50g Fresh Yeast (2 yeast cakes)
1 tsp Salt
1/2 cup Vegetable Oil
2 Eggs
2 cups Hot Water
Strawberry Jam or Marmalade
Vegetable Oil, for frying
Powdered sugar or granulated sugar, to garnish
Mix all ingredients in a large mixing bowl, adding the yeast as the last ingredient. Knead to mix well and let rise for 20 minutes. Cut off pieces of dough about the size of a mandarin orange and roll each one into a ball. Cover with a damp cloth and set aside to rise until doubled in volume (about 1 hour).
In a deep pot, preheat oil to a very high temperature and fry the sufganiyot until golden - turning halfway to cook evenly on both sides.
Remove and drain excess oil on paper towel. Use an injector or teaspoon to fill the fried sufganiyot with jam or marmalade. Dust with powdered sugar or granulated sugar to garnish and serve warm. Be careful - the warm marmalade can burn your tongue.
Happy Hanukkah and Buon Appetito!
This recipe is courtesy of Mauro & Tze'ela from our Lucca’s Ancient Flavors & Traditions™ programs, whose specialty in addition to classic Tuscan is Tuscan Kosher cooking.
SufganiyotMakes about 32
1 kg Flour (2.2 lbs)
1/2 cup Sugar
40-50g Fresh Yeast (2 yeast cakes)
1 tsp Salt
1/2 cup Vegetable Oil
2 Eggs
2 cups Hot Water
Strawberry Jam or Marmalade
Vegetable Oil, for frying
Powdered sugar or granulated sugar, to garnish
Mix all ingredients in a large mixing bowl, adding the yeast as the last ingredient. Knead to mix well and let rise for 20 minutes. Cut off pieces of dough about the size of a mandarin orange and roll each one into a ball. Cover with a damp cloth and set aside to rise until doubled in volume (about 1 hour).
In a deep pot, preheat oil to a very high temperature and fry the sufganiyot until golden - turning halfway to cook evenly on both sides.
Remove and drain excess oil on paper towel. Use an injector or teaspoon to fill the fried sufganiyot with jam or marmalade. Dust with powdered sugar or granulated sugar to garnish and serve warm. Be careful - the warm marmalade can burn your tongue.
Happy Hanukkah and Buon Appetito!
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