Quite a few testimonials boast their own version of the flagship dish of Hanukkah • Join us on a world journey between fried doughs with four particularly delicious recipes
Italian "Bomba"
Photography:
Michal Millard
One of the synonyms for Hanukkah in recent years is "Calorie Holiday," and quite rightly so if you think about it.
In addition to the menorah and candles, the holiday is characterized by a variety of high-calorie foods on the purity of frying and dough.
It is well known that the donut is the flagship dish of the holiday, but fried dough with a special filling is not an exclusive invention of us Israelis.
Quite a few testimonies "hold" their own version of the national dish of the holiday, each with its own unique style.
In honor of the holiday, we have collected recipes for four "ethnic donuts" for you: Greek locomotives, Polish ponchiki, Italian "bomba" and Romanian papanche.
Appetite!
Punchki - The Polish Donut / Gal Raskin
Materials:
2 cups milk
2/3 cup sugar
40 grams of fresh yeast
5.5 cups flour
5 eggs
Orange or lemon zest
150 grams of melted and chilled butter
Pinch of salt
Homemade jam for filling
Canola oil or corn for frying
Powdered sugar for coating
Suggestion for serving: sour cream
Preparation:
Add the yeast, sugar and half a cup of flour to the milk, mix and set aside for about 15 minutes.
Put in a mixer all the ingredients for the dough except the butter, add the milk and yeast mixtures and mix for about three minutes until it starts to come together.
Add the butter and continue to knead for another five minutes.
Cover the bowl to open for about half an hour or until doubled in volume.
Cut dough circles about five cm in diameter. Flatten a drop with a rolling pin into a kind of circle, place a teaspoon of the jam in the center and close the dough into a circle again. Place on the folded side to rise for about half an hour on baking paper.
Heat oil, fry for about 2-3 minutes on each side.
The oil should be hot but not boiling.
Transfer to absorbent paper.
After a few minutes transfer to a serving plate, dusting with powdered sugar.
Serve with a teaspoon of sour cream on the side.
Papanes - The Romanian Donut / Courtesy of the Israeli Embassy in Romania
Materials:
500 grams of well-squeezed sweet cottage cheese
100 grams of sugar
2 eggs
1 teaspoon sodium bicarbonate
1/2 teaspoon salt
350 grams of white flour
20 grams of vanilla sugar
Lemon zest
3 tablespoons semolina
Preparation:
Mix the cheese with the eggs and sugar, semolina, lemon zest, vanilla sugar, sodium bicarbonate and flour.
From the mixture make balls:
One large ball, the same surfaces with an empty circle in the center, and one small ball
Fry the two balls in hot oil until browned.
Take them out and place the larger one first on the plate, and over it the small ball.
Add sour cream and jam on top, and eat.
Italian "Bomba" by Rosholi Bakery / Michal Millard
Materials:
To dough
500 grams of flour
150 grams of milk
3 units or 125 grams of eggs
75 grams of diced butter at room temperature
15 grams of fresh yeast
10 grams of honey
3 grams of salt
Deep frying oil
Preparation:
In a bowl, melt the yeast over the milk
Add 2 tablespoons of flour to the bowl and mix well.
Then set aside to swell for about half an hour
In a bowl, lightly beat the eggs
In the mixer bowl put the yeast mass, flour, eggs, honey, and salt and put on medium speed with a guitar hook, add the butter cubes and put 5 min until a uniform and smooth dough is obtained
Swell for 2-3 hours and rest
Divide the dough into balls weighing 60 grams each, roll out and let rise further until the ball doubles
Heat oil to 160 degrees
Fry the bomb on each side in the boiling oil
Remove to absorbent paper
Fill with patisserie cream and dust with powdered sugar
Ingredients for making the patisserie cream:
800 grams of milk
200 grams of sweet cream
400 grams of sugar
300 grams of egg yolks
80 grams of cornflour
Vanilla stick
Half an orange zest
Preparation:
In a saucepan, bring half the amount of vanilla sugar and orange zest to a boil
In a bowl, whisk together the egg yolks, cream of sugar and cornflour
When the milk is boiling, compare the temperature and transfer some of the hot liquid to the egg yolk bowl and stir well.
Transfer the egg yolk and cornflour mixture to the milk pot, lower the heat and cook until simmering
Cool well
Locomods - The Greek donut / a beautiful song
Materials:
A teaspoon full of dry yeast
1/2 2 cups warm water
4 cups flour
Half a cup of sugar
Whole lemon zest
2 eggs
1/2 teaspoon salt
Honey syrup:
3 cups sugar
2 glasses of water
Half a squeezed lemon
To serve:
Crushed cinnamon / pistachios
Preparation:
Put all the dough ingredients in the mixer bowl and mix on medium speed with a guitar hook, until a smooth, sticky and slightly liquid dough is formed.
Cover the bowl with cling film and swell until doubled in volume.
Meanwhile, prepare the syrup:
Put the sugar, water and lemon in a saucepan on the gas and bring to a boil.
Lower the heat and cook until thickened and a light caramel color begins to form.
Frying step:
Heat oil for frying in a large pot and when the oil is hot take 2 teaspoons and a small bowl with oil, dip the teaspoons in the oil and form small donuts and put in the hot oil.
Fry until golden from all directions.
Remove from the oil to a bowl with absorbent paper and cool slightly.
Dip the prepared donuts generously in the syrup, sprinkle over some cinnamon and serve.