Gameday recipe: Hanukkah treats
If you are celebrating Hanukkah but still want to find something to make for game day, we have just the thing to try. These traditional Hanukkah Sufganiyots (donuts) are the perfect bite-sized game-day and Hanukkah treats.
- 2 tablespoons active dry yeast
1/2 cup lukewarm water (100-115 degrees F)
1/4 cup plus 1 teaspoon granulated sugar
2 1/2 cups Gold Medal unbleached all-purpose flour
2 tablespoons unsalted butter, room temperature
2 teaspoons salt
4 cups vegetable oil
seedless jam for filling (about 1 cup)
powdered sugar for topping
1. In a small bowl, whisk together yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 10 minutes until foamy.
2. In a large bowl or bowl of a stand mixer, add flour and make a well in the center. Add eggs, yeast mixture, butter and salt. Stir to combine.
3. Knead dough, adding more flour 1 tablespoon at a time until dough is smooth and elastic and only slightly sticky (about 10 minutes by hand and 5-6 minutes in a stand mixer). Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours.
4. Punch down dough and roll out to 1/4-inch thickness on a lightly floured surface. Using a biscuit or cookie cutter or the rim of a glass, cut dough into 2 1/2-inch circles. Re-roll out dough as necessary. Cover circles with a tea towel and let rest 15 minutes.
5. Meanwhile, heat oil in a saucepan over medium heat to 370 degrees F. Add doughnuts to oil 3-4 at a time, flipping over with a slotted spoon until both sides are deep golden brown, about 30 seconds. Remove doughnuts with slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining doughnuts.
6. Poke a skewer in the side of each doughnut. Using a pastry bag with a narrow piping tip attached, pipe about 1-2 teaspoons seedless jam into each hole. Sprinkle doughnuts with powdered sugar. Serve warm.
Recipe courtesy of Tablespoon.com
Another fun Hanukkah treat to make are these chocolate marshmallow dreidels. They are sure to be a favorite for anyone with a sweet tooth.
- 12 chocolate kisses
8 ounces melted semisweet chocolate
12 thin pretzel sticks
2 ounces melted white chocolate
1. Dip bottom of chocolate kiss in melted semisweet chocolate. Press onto marshmallow; transfer to a parchment-lined baking sheet. Repeat to make 12 dreidels. Refrigerate for 10 minutes.
2. Cut a small slit in bottom of each marshmallow; insert 1 thin pretzel stick. Dip dreidels in chocolate, and return to baking sheet. Refrigerate until set, about 15 minutes.
3. Fill a resealable plastic bag with melted white chocolate; cut a tiny opening in a corner, and pipe Hebrew letters onto 3 sides of each dreidel. Refrigerate at least 5 minutes or up to 8 hours before serving.
Recipe courtesy of MarthaStewart.com