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Mon, Dec 19 2011 post by Susie From frugalskate.blogspot

Sufganiyot for Chanukah

Light up the menorah and let's celebrate Chanukah! Even if you're not Jewish, this is a delicious and special treat. And what better way to learn about another culture than with food? T...

Chanukah!  This year, Chanukah begins at sunset on December 20th and continues for eight evenings and days.  What a wonderful Jewish holiday.  Historically, it commemorates the rededication of the Second Temple in Jerusalem in the days of the Macabean Revolt, back in the Second Century before the Common Era.  Celebrants light menorahs with candles or olive oil to recall the significance of the small flask of pure olive oil (shemen zayit zach) that the Temple Priests (Cohanim) found to light the Temple menorah.  That little flask of oil was barely enough to burn in the Temple menorah for a day, and yet it miraculously burned for eight days.  Because of the miracle of the oil, the foods associated with the Chanukah holiday, latkes (potato pancakes) and sufganiyot (doughnuts) are both prepared by frying in oil.

Sufganiyot” is probably related to the Hebrew word sfog or sponge, referring to these special doughnuts’ light, spongy texture.  The hardest part of making sufganiyot is getting the batter for the dough to be the right consistency, with the correct amount of yeast, so that the dough will fry up light and airy, but still be strong enough to hold a filling. Rhodes dough, usually used for bread, is so flexible that it makes perfect sufganiyot, with a very airy texture and taste.  Sufganiyot typically contain dairy ingredients in the dough. But Rhodes dough is pareve (containing neither milk nor meat products), and if you keep kosher, you can serve these treats as a dessert after a meal that contains meat.  Don’t be concerned that Rhodes is not a sweet dough; between the strawberry filling and the powdered sugar coating, these doughnuts will be sweet and delicious.

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

Having made sufganifyot from scratch before, I was amazed at how easy and quick it was to make these with Rhodes dough by comparison.  Because the hard part of the recipe is already done, we only need four ingredients:  the Rhodes dough, the filling (I’m using sugar-free strawberry preserves), oil and confectioner’s sugar.  We’re using the Rhodes Texas rolls for this recipe, because they are already the perfect shape for the doughnuts and because they are slightly larger than the regular Rhodes rolls.

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

Take the rolls out of the bag, place them on a lightly greased pan and let them defrost and rise for about two to three hours.  We’re going to let them over-rise ever so slightly, because we want the doughnuts to be very light and full of air.

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

I’m using a deep fryer for three reasons: 1) Because the oil is hotter, foods cooked in a deep fryer absorb less oil than those fried in a skillet and 2) The dough cooks much more quickly and thoroughly in a fryer because there are no “hot spots” like there might be in a skillet and 3) Because the doughnut is floating in the oil and not resting on a surface, the doughnut maintains its beautiful spherical shape.   However, if you don’t have deep fryer, a deep skillet will do the job. 

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

Once the balls of dough have expanded to the size of a softball, heat up the oil in the fryer or skillet to around 300 degrees F.  Drop a tiny bit of dough in the oil and if it sizzles, start dropping the balls of dough into the oil. If you’re using the deep fryer, you’ll see the dough float on top of the oil.  After letting it fry for a minute, flip it over with a spoon.  Whether in the fryer or on the skillet, let each doughnut fry for about a minute and a half on each side.  You want the doughnuts to be golden, not brown.

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

After all the doughnuts have been fried, drain them on a dish lined with paper towels.  Let them cool for a bit. When they have cooled to the touch, take a small paring knife and stab a small X into the side of each doughnut, through to the middle. We are going to be using a food injector to fill the doughnuts with strawberry preserves, and pre-stabbing the doughnuts before we use the injector will go a long way toward keeping the strawberry preserves nice and neat inside the doughnut.

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

Spoon the strawberry preserves into the injector, place the injector “nozzle” into the incision in the doughnut and then quickly inject each doughnut with the preserves.  You can use jam instead of preserves, but it will be runnier.

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

The next step will be a little messy.  Place the doughnuts on a clean, dry cutting board. Grab a small hand sieve and scoop out a few tablespoons of confectioner’s sugar and dowse the doughnuts. I mean dowse: cover the doughnuts liberally with the sugar on both sides of the doughnut. You can drizzle the doughnuts with a confectioner’s glaze instead if you so choose (I’m lazy and this is easier).

 

 

Let Rhodes help your family celebrate Chanukah with our Rhodes Dough.

That’s it:  Sufganiot!  Serve and enjoy.  The diet starts the day after Chanukah.

Here’s wishing all my readers and Rhodes many consumers a freilichin Chanukah and may we all continue to merit miracles!

Print

Sufganiyot For Chanukah

Servings: | Skills: Beginning | Prep Time: 30 min (not including thaw time) | Bake Time: 5 min

Sufganiyot For Chanukah
5.0 / 5  (2 votes, 8 reviews )

Ingredients

Rhodes Texas Rolls, Thawed and risen
filling (sugar-free strawberry preserves)
oil
powdered sugar

Instructions

Let Rolls over-rise ever so slightly, because we want the doughnuts to be very light and full of air.
heat up the oil in the fryer or skillet to around 300 degrees F.  Drop a tiny bit of dough in the oil and if it sizzles, start dropping the balls of dough into the oil. If you’re using the deep fryer, you’ll see the dough float on top of the oil.  After letting it fry for a minute, flip it over with a spoon. In the fryer or on the skillet, let each doughnut fry for about a minute and a half on each side. You want the doughnuts to be golden, not brown.
After all the doughnuts have been fried, drain them on a dish lined with paper towels. Let them cool for a bit.
When they have cooled to the touch, take a small paring knife and stab a small X into the side of each doughnut, through to the middle. We are going to be using a food injector to fill the doughnuts with strawberry preserves, and pre-stabbing the doughnuts before we use the injector will go a long way toward keeping the strawberry preserves nice and neat inside the doughnut.
Spoon the strawberry preserves into the injector, place the injector “nozzle” into the incision in the doughnut and then quickly inject each doughnut with the preserves. You can use jam instead of preserves, but it will be runnier.
Place the doughnuts on a clean, dry cutting board. Grab a small hand sieve and scoop out a few tablespoons of confectioner’s sugar and dowse the doughnuts.
That’s it:  Sufganiot! 



8 Comments

Mara @ Kosher on a Budget said on Dec 27, 2011
Perfect! My kids are asking for sufganiyot and I don't have the time for my regular yeast recipe. These look wonderful - thanks for the great post, Rhodes!
Chani said on Dec 23, 2011
My friend just told me about this. I had no idea that Rhodes bread dough was kosher and pareve, let alone that you could make challah and sufganiyot with it! Amazing. I always passed it by in the freezer case. I am rushing out tomorrow to buy this so I can try the sufganiyot in time for my Chanukah chagigah on Sunday night! I hope I don't mess up the recipe. Thank you so much!
usagi said on Dec 21, 2011
they are so great to make. I will make it this Christmas. Thank for your inspriration.
Jessica Harmon said on Dec 20, 2011
These look absolutely delicious!
Heather Puckett said on Apr 28, 2013
I tried these at a friends home and they were great. I made them for my first time today to take to a party and they were a huge hit. We used sweetened condensed milk inside instead of a jam or preserve. Thanks for the recipe!
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