I love Hanukkah. A celebration of miracles. The warm glow of candles for 8 nights in a row. Oh, and fried food. Let’s be honest, the fried food is a major highlight. After kicking off the first night my house now has a delicious leftover smell that reminds me of the state fair. For dinner we had latke grilled cheese sandwiches, which I’ve established as a family tradition since I discovered the idea last year. That scrumptiousness was then followed by sufganiyot (Israeli donuts). We also may have slipped in a few pieces of cheap gelt after some dreidle playing. No one ever claimed Hanukkah was about health, and I’m perfectly okay with that.
It had taken me a couple years to figure out all of the tips and tricks to frying, but once I got the hang of it I immediately began playing around with various flavor combinations and recipes (hence the latke grilled cheese sandwiches). This year I continued my interest in experimenting with lavender, and decided to try out a jelly concoction in my first round of sufganiyot.
I’m happy to say that it turned out to be quite enjoyable, and the flavor paired excellently with the donuts. I used one full jar of the jelly for donuts, and the rest is going to be given away as gifts. Pretty soon I’m definitely going to make another batch!
So…how to make these things…
For The Jelly
3 1/2 cups water
1/2 cup lavender buds
1 tsp cardamom
1 envelope of pectin
1/2 cup maple syrup
1 vanilla bean
4 cups sugar
Bring water to boil in a large saucepan over high heat. Once the water reaches a boil, take the pan off of the heat and add lavender. Cover pot, and let it steep for 20 minutes.
After 20 minutes, strain the mixture through a cheesecloth or other fine mesh cloth into a deep pot. Discard the lavender buds.
Stir in the juice of the lemon and pectin until the pectin is completely dissolved. Add the maple syrup and vanilla bean.
Bring the mixture to a rolling boil, and add sugar. Return the mixture to a rolling boil. Stirring occasionally, allow it to boil for about 3 minutes.
To determine the consistency of the jelly, and whether or not it has cooked enough, use “the spoon test”. Keep a metal spoon in cold water nearby. Dip the spoon into the boiling mixture. If the jelly runs off of the spoon, keep cooking it for a little longer. If it turns to a “jelly” consistency when the spoon is lifted out of the pot, it’s done.
For The Sufganiyot
2 cups flour
1/4 cup sugar
1 packet of yeast (or 2 1/4 teaspoons)
2 large egg yolks
3/4 cup heavy cream
2 tbs butter
6 cups canola oil (plus more for coating a bowl)
Jam or jelly
Combine flour, sugar, yeast, and salt in a bowl. Add yolks and milk, and mix until dough is shaggy. Add butter and continue to mix until dough is smooth.
Coat a large bowl with oil. Form dough into a ball, and roll in the bowl until it is covered in oil. Cover the bowl with a damp cloth or plastic wrap, and allow dough to rise for 1 1/2 hours.
When dough is done rising, coat a baking sheet or cutting board with flour. Roll out the dough until it’s about 1/4 inch thickness. Using a round cookie cutter (about 2 inches around) or the rim of a cup, cut out as many rounds as possible. Take the leftover dough and roll it out again to redo the process until all of the dough is used.
Lay out the cut out rounds on a baking sheet. Loosely cover with a damp towel or plastic wrap, and allow to rise for 30 minutes.
While the dough is rising, heat the 6 cups of oil in a dutch oven or heavy bottom pot. The temperature of the oil should reach about 350 degrees.
When the dough is done rising, pick up a round with a spatula (not your fingers, as this can deflate the donut). Drop them into the oil to cook. Once the bottom of the donuts are browned, flip them over using a fork. Once completely cooked, lift them out of the oil and place them on a baking sheet lined with a paper towel.
Once the donuts are finished cooling, pour jelly into a piping bag. Puncture the side of the donuts, and squeeze about a teaspoon of jelly into the donuts.
Sprinkle with powdered sugar, and enjoy!