12 December 2011

Hanukkah Doughnuts - Graffe - Sufganiot

Since it's that time of year again, I thought I would start posting the Hanukkah menu. I am kind of going in reverse order, desert first, so... here we go!

My Mamma always made her Sufganiot with potato, like the Neapolitan Graffe (in Napoli, Graffe are made during the Carnevale season). The addition of the potato gives the doughnuts an amazing texture. I am posting Mamma's recipe for all to see and hoping Mamma will not be angry I gave away her secret!


Hanukkah Doughnuts - Graffe - Sufganiot

1 Package Dry Yeast
4 tablespoons Sugar
3/4 cup warm Water
2 1/4 cups All-Purpose Flour
1 medium sized Potato, cooked and mashed
Pinch of salt
2 eggs, separated
2 tablespoons (1/4 stick) Butter or Pareve Shortening (depending on the meal plan)
Lemon Zest, to taste
Apricot, Sour Cherry, or Raspberry Jam
Powdered Sugar
Vegetable oil for deep-frying

Cook the potato in either boiling water (do not pierce the skin) or in the microwave. Peel and mash the potato or put it through a food mill.
Mix together the yeast, 2 tablespoons of the sugar, and the water/milk. Let sit to make sure it bubbles.
Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, potato, and the yeast mixture.
Knead the dough until it forms a ball. Add the butter or shortening. Knead some more, until the butter/shortening is well absorbed. Cover with a towel and let rise for 3-4 hours or overnight.
Roll out the dough into a log.
Cut the dough into rounds and form balls about 2 inches in diameter, about 1 inch thick. Let rise for about 30 minutes.
Heat 2 inches of oil to about 375°. Drop the doughnuts into the hot oil, about 5 at a time. Cook them until they are golden, then flip them over. Drain on paper towels and let them cool. Dust the doughnuts with sugar (if desired) and/or poke a hole with a finger in the top of the Sufganiot and drop in 1/2 teaspoon of jam.

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