Food of Hanukkah

During Hanukkah special food is eaten by the Jewish people. Sufganiyot is kind of like a doughnut and Jewish people eat them during Hanukkah.

Sufganiyot

2 1/2 cups flour (divided use)
1/2 cup hot milk
2 ounces dry yeast
1/4 cup lukewarm milk
3 eggs (reserve one egg white)
2/3 cup sugar 
1 teaspoon vanilla extract
1 teaspoon lemon rind
1/2 cup butter or margarine
1/3 cup jam for filling
oil for frying
confectioner's sugar 


Sift one cup of flour into the 1/2 cup hot milk and beat until smooth. Allow to cool.
Dissolve the yeast in the 1/4 cup lukewarm milk. Mix into the flour mixture and let it sit
for about 30 minutes to proof.

Combine the eggs, sugar, vanilla, and rind. Add to the proofed dough. Stir in the butter
and the remaining 1 1/2 cups flour. Knead well. Cover with a damp towel and set in a warm
place to rise until double in bulk (about 45 minutes).

On a floured board roll out to a 1/4 inch thickness. Use a biscuit cutter or juice glass to
cut into 2-inch rounds. Put about 1/2 teaspoon of jam in the center of one round, brush
edge lightly with egg white beaten with a little water, and top with a second round. Press
the edges together crimping them tightly. Allow them to rise again in a warm place for
about 30 minutes.

Fry in hot 375° oil until brown on both sides. Drain on paper towels and roll in
confectioner's sugar. Makes about 12. 

 A favorite food of Hanukkah is Latkes made from potatoes. Here is a recipe so you can make some at home.

Potato Latkes

2 pounds potatoes, peeled
1 large onion, diced very finely
1 egg
3 tablespoons flour
1 1/4 teaspoons salt
3/4 teaspoon pepper
1/2 teaspoon baking powder
Vegetable oil 


Finely grate potatoes. Quickly mix with the onion. Place in a kitchen towel. Fold towel up
around mixture and over a bowl, twist tightly to squeeze out as much liquid as possible.
The secret to crisp latkes is to have the grated potatoes as dry as possible.

Let liquid stand in the bowl for about 5 minutes to let the potato starch settle to the
bottom. Pour off the top liquid and leave the starch in the bowl. Stir in the potato-onions,
egg, flour, salt, pepper, and baking powder.

Fry over medium-high heat in a large skillet. Start with about 1/3 cup oil. For each
pancake, drop a heaping tablespoon of batter into the hot oil. Using the back of a spoon,
spread into about 3-inch rounds. Do not crowd the pan. Fry until brown on both sides
(about 3 minutes per side).

Place the cooked pancakes in a single layer on a cookie rack set over a cookie sheet. Keep
warm in a 325°F. oven while the next batch is being fried. If liquid should appear on the
surface of the waiting batter, spoon it off and discard. Do not stir it back into the
batter. If more oil is needed in the skillet, add only about a tablespoon at a time.

Serve hot, either plain or with sour cream or applesauce. Makes about 18 latkes.

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