HOMEMADE GELT
Giving chocolate coins to children, and sometimes to teachers, is a long-standing Hanukkah tradition. This homemade version of gelt uses a miniature muffin pan to mold the coins into shape. The sliced almonds add a nice crunch, but the chocolates can be left plain or topped with other ingredients like sprinkles, crushed peppermint candies or finely chopped candied ginger. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 3 dozen.
Number Of Ingredients 3
Steps:
- Brush miniature muffin cups lightly with oil. Pour about 1 teaspoons melted chocolate into each cup and bang on counter. Sprinkle with almonds. Refrigerate until set. Remove from muffin cups and blot off any excess oil, if needed.
Nutrition Facts : Calories 42 calories, Fat 3g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 0 sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 1g fiber), Protein 1g protein.
HOMEMADE GELT
Deliver a tasty twist on a Hanukkah tradition with handmade gelt.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Yield 12 coins
Number Of Ingredients 3
Steps:
- Brush a 12-cup mini muffin tin with safflower oil. Using a microwave, melt dark chocolate in a heatproof bowl in 10-second increments, stirring in between. Divide melted chocolate evenly among prepared muffin cups. Top with cacao nibs, orange zest or candied ginger, as desired. Refrigerate 30 minutes. Using an offset spatula, remove the chocolates; blot any excess oil. Wrap in gold or silver candy papers (available at papermart.com). Store in the refrigerator for up to a week.
HANUKKAH SUFGANIYOT
Hanukkah is all about fried foods, and sweets are no exception. Over the holiday in Israel, you'll find market stalls and bakeries overflowing with trays of sufganiyot: scrumptious fried doughnuts, dusted in sugar and filled with preserves. I make mine with a dairy-enriched, yeasted dough and prefer traditional fillings like raspberry jam, but you can go wild with custards, chocolate and curds. They're a project well worth the effort!
Provided by Food Network
Time 8h30m
Yield 16 to 18 small sufganiyot
Number Of Ingredients 12
Steps:
- For the sponge: In a large mixing bowl, combine the milk and yeast, whisking until the yeast is dissolved and there are no lumps. Add the flour and using a spatula, combine until uniform. The mixture will be the consistency of pancake batter. Cover with plastic and let it sit at room temperature until bubbly, and the mixture has grown by about half its volume. This will take 20 to 25 minutes.
- For the dough: In the bowl of a mixer fitted with the paddle attachment, combine the butter, sugar and salt. Mix on medium speed until smooth and creamy, about 2 minutes. Stop the mixer and scrape down the bowl with a spatula. Add the eggs and yolks, and mix again at medium speed for 1 minute. The eggs and yolks will not fully emulsify with the butter mixture, and it will resemble very wet scrambled eggs. This is ok!
- Stop the mixer and scrape down the sides and bottom again with the spatula, then add all of the flour and mix until just combined, about 10 seconds on low speed. Remove the paddle, scraping off any of the butter, egg and flour mixture back into the bowl. Switch to the dough hook and add all of the sponge. Turn the mixer on low speed and mix, kneading the dough into a smooth ball. This will take 20 to 25 minutes. You can stop the mixer halfway through and scrape down the sides with a spatula to make sure everything is fully incorporated.
- Lightly spray the top of the dough with neutral cooking spray and cover with plastic. Let it proof at room temperature until doubled in size, usually 1 1/2 to 2 hours.
- Gently punch down the dough, transfer to a large bowl lightly sprayed with neutral cooking spray, cover with plastic and transfer to the fridge for 3 hours or overnight.
- When you're ready to fry, set up 2 sheet trays. Cut 16 to 18 squares of parchment paper, about 3 inches square, and spray each with neutral cooking spray. Line them up on the sheet trays, without overlapping. Remove the dough from the fridge and gently turn it out onto a floured work surface. Dust the top of the dough lightly with flour and gently roll it out into a circle about 1/2 inch thick. This dough rolls best cold. Using a 2 1/2-inch round cutter, punch out circles of dough, cutting 16 to 18 rounds.
- Place the cut rounds on the squares of parchment, giving each its own square. Spray the rounds with a little neutral cooking spray and cover loosely with plastic. Allow them to proof at room temperature until doubled in size and light to the touch, 1 to 1 1/2 hours.
- When the dough is proofed, heat the oil in a deep pot until a deep-frying thermometer registers 350 degrees F. While it heats up, set up a sheet tray with a resting rack right by the stove. Keep a slotted spoon handy.
- When the oil is hot, pick up the rounds of dough on their parchment paper squares and carefully drop about 5 rounds at a time into the hot oil. The parchment will separate itself from the dough as it starts to fry, and you can fish it out and discard as you go. This makes transferring them to the oil very easy. Allow them to fry, flipping them with the slotted spoon, for 3 minutes on each side. They should be deep golden brown. Use the spoon to transfer them to the resting rack when done. Repeat until all the dough is fried.
- For the fillings and toppings: Place the sugar in a mixing bowl. Once the sufganiyot are cool enough to handle, gently roll each in the sugar, coating well. It's fine if they're warm when you do this. Transfer to a clean tray to continue cooling.
- Fit a piping bag with a Bismark piping tip. Fill your piping bag with your filling of choice. Once the sufganiyot are cooled to room temperature, use the piping tip to poke a hole into the side or top (a style preference) of each, and squeeze in the filling, being careful to not overfill. Repeat until all the sufganiyot are filled. Best enjoyed the day they're made!
HOMEMADE HANUKKAH GELT
These homemade Hanukkah gelt just might be your new holiday tradition! You only need a mini muffin tin and some gold sprinkles. We like the richness of bittersweet chocolate, but you can easily swap in your favorite type.
Provided by Food Network Kitchen
Categories dessert
Time 1h15m
Yield 24 chocolate gelts
Number Of Ingredients 3
Steps:
- Brush a 24-cup mini muffin pan or two 12-cup mini muffin tins (preferably nonstick) with oil.
- Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until completely melted and smooth, about 90 seconds.
- Divide the melted chocolate evenly among the cups of the prepared muffin tin, about 1 3/4 teaspoons per muffin cup. (You can also use a pastry bag for this part.) Tap the muffin tin against the counter to remove any air bubbles and even out the chocolate.
- Top with gold sprinkles and refrigerate until set, about 1 hour. Use an offset spatula to remove the chocolate from the tin.
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- Once chocolate is completely melted and smooth, pour or spoon just a small amount into the bottom of a silicone muffin tray. You can use any size muffin tray but make sure it is silicone. If you do not have a silicone muffin tray you can use paper muffin liners in a pinch!
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