Zalabiya Yemenite Chanuka Doughnuts Recipes

ZALABIA

Steps:

• To make the syrup: Combine sugar, water, and lemon juice in a medium saucepan. Place over medium heat, and simmer until thick enough to coat the back of a spoon, about 10 minutes. Add rose or orange-blossom water, and simmer for a few seconds longer. Remove from heat, and let cool. Cover, and refrigerate until ready to use.
• To make the batter: Whisk to combine flour, salt, and yeast in a large bowl. Gradually stir in water, beating vigorously until smooth and elastic, about 10 minutes. Cover with plastic wrap, and let rise in a warm place for at least 1 1/4 hours. Uncover, and beat once more. Cover, and let rise again, about 30 minutes.
• Heat 2 inches of oil in a deep saucepan over medium-high heat until the oil reaches 375 degrees. Dip two tablespoons in a small bowl of oil to coat. Working in batches, spoon about a tablespoon of batter into hot oil. Fry, turning occasionally, until puffed, crisp, and golden. Reduce the heat a little so that the fritters are thoroughly cooked without getting too brown. The light batter produces irregular rather than round fritters.
• Using a slotted spoon, remove fritters, and transfer to a paper towel-lined baking sheet to drain. Dip fritters in the cold syrup for a few seconds to coat and soak up some syrup. These are best served hot, but they may also be served at room temperature.

HANUKKAH SUFGANIYOT (JELLY DOUGHNUTS)

Steps:

• In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
• Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
• On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
• In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
• Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

ZALABIYA -- YEMENITE CHANUKA DOUGHNUTS

Steps:

• Mix all the ingredients except for the water together.
• If you have to proof the yeast first (I don't) then proof it in a little warm water with some of the sugar.
• If using an electric mixer with a dough hook, start kneading the dough while slowly adding warm water, a little at a time, until you get a pliable, but slightly sticky dough.
• You don't want the dough to be stiff enough to pick up and throw at someone (don't laugh, it's been done before), but at the same time, you don't want the dough to be so gloopy you have to dish it out with a spoon.
• You want this to have a little substance, but still still to the bowl a bit, and to your hands.
• If you are working by hand, just read the above directions, but forget about the dough hook.
• First use a good, heavy wooden spoon, then start working and kneading with your hands.
• Let the dough rise until doubled.
• If you don't have enough patience for this, a good zap in the microwave for 30 seconds on high every 15 minutes or so should give that dough a good burst of energy.
• When the dough has doubled in bulk, punch it down (feels good, doesn't it), wipe the sticky dough off your hands, and let it rise until doubled again.
• Punch it down again.
• Pour about two inches of oil in a pot that's suitable for deep frying.
• I used a smallish pot and fried the zalabia two at a time.
• Pinch off a ping-pong ball-sized piece of dough.
• Shape it into a ball and then with your fingers, poke a hole and shape the dough into a doughnut.
• Fry in the hot oil, first on one side, then on the other, until golden brown.
• Be careful, they brown quickly.
• Drain on absorbent paper towels, and dredge with powdered sugar.

SUFGANIOT (HANUKKAH JELLY DOUGHNUTS)

Steps:

• Whisk together the yeast, water and sugar, salt, oil, egg yolks, egg, vanilla and lemon extract.
• Blend well and stir in most of the flour to form a soft dough.
• Knead by hand, machine or in bread machine (dough setting), adding flour as needed.
• The dough should have some body, not too slack, supple, smooth and elastic.
• Place in a greased plastic bag and refrigerate at least 2 to 4 hours or overnight.
• If you are in a hurry, allow dough to rest at least 20 minutes, then proceed.
• If dough has risen at all, punch or flatten down, then pinch off pieces and form into small balls, about the size of golf balls.
• Otherwise, roll dough out to about three-quarters of an inch.
• Using a two and half inch or three inch biscuit cutter, cut out rounds.
• Cover and let sit 15 minutes while heating oil.
• In a deep fryer, or heavy dutch oven, heat about four inches of oil or a combination of oil and melted shortening.
• Add the doughnuts to the hot oil (temperature should be about 375 F.) and fry until the undersides are deep brown.
• Turn over once and finish frying the other side.
• Lift doughnuts out using a slotted spoon and drain well on paper towels.
• To fill, make a small opening and spoon in jam or jelly, or just sprinkle lightly with regular or extra fine granulated sugar by shaking doughnuts in a paper bag.
• Test oil temperature: It's a good idea to try frying one doughnut to start with.
• Once the doughnut seems done, take it out and cut it open to see if the inside is cooked.