Hanukkah is a colorful, exciting and joyful holiday.
A holiday of songs and delicacies that unite us all.
How good it is to be able to celebrate with all our loved ones, light a Hanukkah candle, feel how strong we are and have fun together - and that's it.
To make it right, I made you a fried donut and donuts, with a variety of options for toppings and toppings.
These are classic, simple and delicious recipes that I hope and believe will make your holiday warm, delicious and happy.
A classic donut
A classic donut with a "hedgehog" chocolate coating, Photo: Itiel Zion
A classic recipe for donuts that can be filled with strawberry jam, sprinkled over powdered sugar and served, but you can also decorate and garnish as much as you want.
I chose to coat them with a chocolate icing in the shape of a "hedgehog", or an excellent marshmallow cream, to which you can also add a filling of strawberry jam.
Ingredients (for about 25 donuts):
60 grams of fresh yeast (1 bag + 1 teaspoon)
100 grams (1/2 cup) sugar
360 ml (1 and 1/3 cups) water
1 kg of bread flour
3 eggs in size XL
75 g soft butter (can be replaced with 1/3 cup oil)
Lemon / orange zest from 1/2 fruit (optional)
1 teaspoon quality vanilla extract
1 tablespoon brandy
1 teaspoon salt
For chocolate coating:
250 ml (1 container) sweet cream
300 grams of chopped dark chocolate
Cocoa powder (for decoration, optional)
For the marshmallow coating:
80 ml (1/3 cup) cold water
14 g (1 bag) gelatin powder
140 grams (about 10 units) of strawberries
250 grams (1 and 1/4 cups) sugar
220 g (2/3 cup) honey / invert sugar (can be purchased at specialty bakeries)
For frying:
Canola / sunflower oil
Begin by preparing the dough and rising it.
Put the yeast with half the amount of sugar in a mixer bowl and dissolve them in water.
Add the flour, the remaining half of the amount of sugar, eggs, butter, grated lemon or orange peel and vanilla extract, and knead with a kneading hook for about 10 minutes on a slow-medium speed, until a uniform and smooth dough is obtained.
Add the brandy (in a slow stream) and the salt and put for another 2 minutes, until a smooth dough is obtained.
Transfer the dough to a lightly greased bowl, cover with cling film and puff for about 45 minutes, until doubled in volume.
Now, design and inflate again.
Slightly flour the work surface and divide the dough into 25 parts, weighing about 70 grams each.
Roll each piece into a ball, place on a lightly greased tray, cover with a damp towel and swell again for about 45 minutes, until doubled in volume.
Finally, fry.
Heat oil deep in a saucepan and fry 5-4 donuts at a time for about 3 minutes on each side, until golden.
Transfer to absorbent paper and refrigerate for a few minutes.
To make the chocolate coating, bring the sweet cream to a boil, pour it over the dark chocolate and mix until smooth and glossy.
Cover with cling film and refrigerate for about 5 hours, until the coating reaches a texture that is easy to apply.
Spread a uniform layer of the chocolate coating over the donut.
Then, using the tip of the knife, take more of the icing, place on the coated donut and lift the knife from the coated donut very quickly, so that a chocolate coating appearance with a spike is created.
To make the marshmallow coating, pour the water with the gelatin powder into a bowl and simmer for 10 minutes.
Process the strawberries in a food processor until smooth.
Heat in a saucepan half the amount of honey (or invert sugar) with the regular sugar and half of the strawberry puree, until the sugar melts.
Bring to a boil and cook for another minute, until the mixture thickens.
Donut with a marshmallow cream coating, Photo: Itiel Zion
Transfer to a mixer bowl, add the gelatin mixture and the rest of the honey and strawberry puree and beat for about 10 minutes, until a cold, puffy and stable mixture is obtained.
Finally, dip the donut dome in the coating.
If you want to get a red and not pink hue, you can add a little red color to the dish, preferably based on natural ingredients.
Lemon donut with Italian meringue
Lemon donut with Italian meringue, Photo: Michel Dot Com
The materials for filling and coating:
120 ml (1/2 cup) sweet cream
300 grams of chopped white chocolate
60 ml (1/4 cup) lemon juice
Grated peel of 1/2 lemon
2-3 drops of yellow food coloring (preferably natural)
For Italian meringue:
3 proteins
200 grams (1 cup) sugar
100 grams of powdered sugar
Scrape with 1 lemon (for garnish)
Heat the sweet cream in a saucepan over low heat until boiling point and remove from the heat.
Pour the white chocolate over the cream and mix until smooth. Add the lemon juice, lemon peel and food coloring, and mix until absorbed and the mixture is a uniform color.
Transfer the filling to a perfusion bag and refrigerate for 5-4 hours, so that the cream is convenient for perfusion.
Now, for the meringue.
In a mixer bowl, beat the egg whites with the sugar and powdered sugar for about 5 minutes, on medium speed, until a firm foam is obtained.
Finally, fill the donut from the filling in the refrigerator and coat it with the rest of the filling with a spatula.
Then, freely, garnish the donut with the meringue.
After garnishing (optional), brown the donut with a burner on top and garnish with a little grated lemon peel.
Chestnut "Montblanc" donut
Chestnut "Montblanc" Donut, Photo: Michel Dot Com
Materials:
Meringue kisses
Chestnut puree
For decoration:
Candied chestnuts
Place 3-2 meringue kisses over each donut.
Transfer the chestnut puree to a perfusion bag with a spaghetti catheter and sprinkle over the kisses in the form of spaghetti climbing up.
Sprinkle with powdered sugar, place a chestnut of halved sugar and serve.
An exotic donut
Exotic donut,
Ingredients for white chocolate cream:
250 ml (1 container) sweet cream
100 grams of broken white chocolate into pieces
1 tablespoon vanilla instant pudding
Any fruit you choose
For napping (glossy coating):
Apricot jam
2 tablespoons water / nap (can be bought in stores that specialize in baking)
First make the white chocolate cream.
Boil the sweet cream in a saucepan and pour into a bowl with the white chocolate pieces.
Wait a minute, mix until uniform, cover with cling film and refrigerate for about two hours.
After cooling, whip the sweet cream mixture with the vanilla instant pudding, until a soft whipped cream is obtained.
Now, assemble and serve.
Using a knife, make a hole in the top of the donut and fill it with the white chocolate cream, cut the fruit and place on top.
Heat the jam with the water or the napa a little in the microwave, with a brush brush the fruit gently - and serve.
Tiramisu donut
Tiramisu Donut, Photo: Michelle Dot Com
For this donut I chose an elongated look.
The method of preparation is almost the same as the preparation of the classic donut, but in the second puffing, instead of forming balls, rollers up to 10 cm long are formed and puffed again.
The ingredients for milk chocolate cream:
500 ml (2 containers) sweet cream
200 grams of milk chocolate, broken into pieces
1 tablespoon vanilla instant pudding
For whipped cream:
500 ml (2 containers) sweet cream
4 tablespoons sugar
For decoration:
Thinly grated dark chocolate
First make the chocolate cream.
Boil in a pot from each of the sweet cream and pour into a bowl with the milk chocolate pieces.
Wait a minute, mix until smooth and refrigerate for about two hours.
Whip the second container of the sweet cream with the instant vanilla pudding, until you get a soft whipped cream.
Fold the whipped cream into the cold chocolate mixture and transfer to a perfusion bag with a smooth round catheter.
Now, prepare the whipped cream.
Simply whip the sweet cream with the sugar in a mixer, until you get a whipped cream, and transfer to a perfusion bag with a catheter.
Finally, cut the donut lengthwise (like a bun), pour the chocolate cream and pour the whipped cream over it, garnish with grated dark chocolate and serve.
Paris-Breast Donuts
"Paris-Brest" donut garnished with halved hazelnuts, Photo: Michelle dot com
The American donuts with the hole can be decorated with anything you choose.
This is a dough that requires the preparation of an initial dough, but it is well worth the effort.
Ingredients (for about 30 donuts):
For the preliminary dough:
10 grams (1 tablespoon) crumbled fresh yeast
120 ml (1/2 cup) cold water
140 grams (1 cup) bread flour
For the second dough:
500 grams (3 and 1/2 cups + 1 tablespoon) bread flour
3 eggs in size L
70 grams (1/3 cup) sugar
100 g melted butter / 80 ml canola oil
1 teaspoon flat salt
For frying:
Canola oil or sunflower
For dark chocolate coating:
120 ml (1/2 cup) sweet cream
150 grams of coarsely chopped dark chocolate
To fill a hazelnut chocolate ganache:
250 ml (1 container) sweet cream
250 grams of milk chocolate
50 grams of hazelnut puree
For decoration:
Halved hazelnuts
First prepare the pre-dough.
Place the yeast in a wide-edged bowl with the cold water and mix until the yeast dissolves.
Add the flour and continue to mix, until a uniform and sticky dough is obtained.
Cover with cling film and set aside for about an hour.
Now, place the pre-dough with the flour, eggs, sugar and melted butter in a mixer with a kneading hook and knead at a slow-medium speed for about 8 minutes, until a uniform and smooth dough is obtained.
Finally add the salt and put for another minute.
If the dough is very sticky, continue to knead for another 3-2 minutes at a slow-medium speed.
Transfer the dough to a lightly greased bowl, cover with cling film and swell at room temperature for about 45 minutes, until the dough increases in volume by 50 percent.
Drizzle into a large ball and refrigerate for an hour to make it more comfortable to work with.
After cooling, lightly flour the work surface, remove the dough from the bowl and roll it out to a thickness of 1 cm. Cut circles 8 cm in diameter and center circles 2.5 cm in diameter. Remove the inner circles and transfer to trays smeared with a thin layer of oil. On the dough rings formed a slightly damp towel and puff again for 45 minutes.
Trick: You can cut from baking paper squares measuring 12 cm by 12 cm, place a donut on each of them and puff as indicated above.
When frying, place the dough in the oil with the paper facing up.
American-style donut, Photo: Itiel Zion
For frying, heat in a deep oil pan to a temperature of 170 degrees, and each time put in up to 3 donuts.
Fry each donut for 3-2 minutes on each side (until lightly golden) and transfer to absorbent paper.
Before serving, dip in the coating of your choice.
Now, for the dark chocolate coating.
In a small saucepan, bring the sweet cream to a boil.
Pour it over the chocolate, wait a minute and mix until smooth and uniform.
Cool slightly to room temperature, dip the donuts in the coating and garnish with halved hazelnuts.
Before finishing, make a hazelnut chocolate ganache.
Bring the sweet cream to a boil, pour it over the chocolate and mix until smooth and glossy.
Add the hazelnut puree, mix until smooth (you can use a rod blender), cover with cling film and cool outside the refrigerator until the ganache reaches a texture that is comfortable to drizzle.
Transfer the stuffing to a perfusion bag with a catheter or a smooth perfusion nozzle, cut each donut in half and pour over the circles.
Place the top of the donut on top - and serve.
Tip: The remaining tiny dough circles can be utilized and turned into small donuts.
Deep fry them in oil too, remove to absorbent paper, inject a little strawberry jam, apricot jam, chocolate spread or milk jam and dust with powdered sugar.
This way, there will also be small classic donuts on the holiday table - as well as donuts.
Were we wrong?
Fixed!
If you find an error in the article, we will be happy for you to share it with us and we will correct it