One fall holiday down; several more to go.
Obviously, with the passing of Halloween, the mall and every other commercial outfit have gone full swing toward the gift-giving holidays -- got to get everyone spending ASAP.
While in many ways the full fledged capitalistic display is grossly annoying, this year it almost makes sense. Hanukkah is starting just before Thanksgiving on Wednesday, November 27.
That's less than three weeks from now. To get prepared in time, you better pull out your recipe books stat.
In an effort to help you on your culinary quest, we got Mozart Cafe's pastry chef Moran Shatashvili to give us the recipe for his Hanukkah doughnuts.
This recipe makes about 15 individual sufganiot, Israeli doughnuts. If you're looking to get a bite without putting in the work, these sweet kosher treats are available for purchase at Mozart.
One pound high gluten flour
One ounce fresh yeast
¾ whole milk (room temperature)
1½ ounces unsalted butter
¼ cup sugar
Step One: Using a dough hook attachment on a mixer, combine the flour and the yeast for one minute.
Step Two: Add the milk, butter, and eggs and mix on medium speed until dough comes together. If the dough is too sticky add a little flour.
Step Three: Once the dough comes together in the shape of a ball, increase the speed to medium high. Mix until the dough looks smooth and shiny, approximately seven minutes.
Step Four: Remove dough hook, leaving dough in bowl. Cover the bowl with plastic wrap that has been lightly sprayed pan spray to prevent sticking; let dough double in size in warm area in kitchen, such as the top of the fridge.
Step Five: On floured surface, cut egg sized pieces (approximately three ounces each) and form into balls, using your hand to cup the dough in circular motion.
Step Six: Place the dough balls three inches apart on a oiled cookie sheet.
Step Seven: Cover the cookie sheet with sprayed plastic wrap and proof second time in warm place, untill they double in size. Make sure no air gets in, but wrap loosely enough to allow the dough to rise.
Step Eight: Preheat fryer or heavy bottomed pot using a digital thermometer to 265 degrees.
Step Nine: Place dough balls gently into hot oil making sure not to overload the pan. Fry for approximately three minutes or until a golden line is formed on lower side.
Step Ten: Gently press on one side of dough using slotted spoon, flip and fry for an additional three minutes until golden all around. Using a slotted spoon, remove the doughnuts from the oil and place on a cookie sheet lined with paper towel. Let them rest for five minutes.
Step Eleven: Fill a cake decorating bag with your favorite jam. Insert the tip into the center of the doughnut and squeeze until jam starts to come out of the hole. Sprinkle with powdered sugar or top with icing.
Step Twelve: Enjoy!
Mozart Café of Boca Raton is located at 7300 W. Camino Real. Call 561-367-3412, or visit mozartcafebocaraton.com.
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