Edible Blue Ridge Winter 2022

COOKING FRESH

SUFGANIYOT (pronounced soof-ghan-eeyot) Jelly doughnuts for Hanukkah Fried foods are a traditional part of any Hanukkah meal , commemorating the miracle of the menorah oil that burned for 8 days . During non-holiday meals, you can fill the doughnuts with Nutella, buttercream or lemon curd .

INGREDIENTS:

EQUIPMENT: Stand mixer Rolling pin 3” ring cutter Dutch oven Candy thermometer

Slotted flipper or large spoon Chopstick Wire cooling racks Sheet tray Squeeze bottle

1 ½ cups whole milk 70 grams butter ¼ cup warm (~95 °F) water 4 ½ teaspoons (2 packets) active dry yeast

2 large eggs, beaten ¼ cup brown sugar 1 tablespoon orange zest

3 ½-4 cups all purpose flour ¾ teaspoon ground nutmeg 1 teaspoon salt Peanut oil for frying (½-1 gallon) Apricot, raspberry or red currant jam for filling Confectioners’ sugar for dusting

DIRECTIONS: Warm milk in a small saucepan over medium heat until hot enough to melt butter. Pour over butter and set aside. Place warm water in the bowl of a stand mixer fitted with paddle attachment and sprinkle yeast over water. Let stand 5 minutes. Once the milk and butter mixture has cooled to lukewarm, add to stand mixer. Mix on low speed for 1 minute. Add eggs, sugar and zest and mix for another minute. Combine 3 ½ cups of flour and the rest of the dry ingredients in a medium bowl. Slowly add dry mixture to stand mixer in 3 batches, mixing 1-2 minutes on medium speed between each addition, until dry ingredients are fully incorporated (dough will be quite sticky). Replace paddle attachment with dough hook and mix on medium-high speed for 6 minutes, until dough pulls away from the sides of the bowl (if dough doesn’t pull away from bowl, slowly add remaining flour, ¼ cup at a time, until it does). Remove dough from mixer and shape into a smooth ball. Transfer dough to a well-oiled bowl, cover and let rise in a warm place (an oven with the light turned on is perfect) for 90 minutes, or until dough has doubled in size. Once doubled in size, turn dough out onto a well-floured surface and roll out to ½ inch thick. Cut dough into rounds using a 3” ring cutter (alternatively, you can cut dough into 3” squares using a ruler). Set cut dough on a lightly-floured sheet tray and let rise, uncovered, for 30 minutes. While sufganiyot rise, heat oil in a Dutch oven fitted with a candy thermometer over medium-high heat. The oil needs to reach a temperature of 365°F and must maintain that temperature throughout the frying process. Place wire cooling racks on a paper towel-lined tray. Fry sufganiyot in batches of 3-4 for 90 seconds on each side, using a chopstick to turn them. Sufganiyot will puff in appearance and reach a golden brown color. Remove from oil and place on a cooling rack. Allow sufganiyot to cool for 20 minutes before filling. Fill a squeeze bottle with jam, straining out seeds and large clumps of fruit so as not to clog your squeeze bottle. Insert the nozzle of the bottle into each fried round and fill with jam. Dust with confectioners’ sugar.

34 | edible blue ridge WINTER 2022