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Hanukkah (Gelt Martini & Jelly Donut Recipe)


Hanukkah, oh Hanukkah! It’s the time of year to rejoice in the festival of lights. Hanukkah celebrates when the Maccabees rebelled against destruction of their temple in Jerusalem. They were able to make a small amount of oil burn in the temple’s menorah for eight days and nights instead of just one, which is why the holiday lasts for a whole eight days!


Most dishes eaten to celebrate Hanukkah are fried in oil to rejoice in this miracle. Decadent donuts stuffed with jam known as sufganiyot are one of our favorite classics. Plus, we all know donuts and coffee are a match made in heaven! Here’s how to make a fluffy and sweet version of this treat:


Ingredients:

1 cup warm water (not hot)
1 tbsp instant or active dry yeast
3 cups flour
¼ cup superfine sugar, more for dipping/rolling
¾ tsp salt
½ tsp cinnamon
2 large egg yolks
2 tbsp vegetable oil, and 2 quarts for frying
1 tsp vanilla extract
1 cup raspberry jam (this is the classic flavor, but you can really stuff these with whatever jam you like)

Directions

1. Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes. 

2.Meanwhile, in a separate large bowl, combine the flour, superfine sugar, salt, and cinnamon.

3.Whisk in the egg yolks, 2 tablespoons of oil, and vanilla to the water and yeast.

4.Add the wet ingredients to the dry ingredients and mix until the dough just comes together.

5.Cover the bowl with a clean dish towel or plastic wrap and let the dough rise until doubled in size, 1 to 2 hours depending on how warm your house is.

6. Line a baking tray with some paper towels. Dust another baking tray with flour. Then, dust your countertop flour before scraping the dough from the bowl onto your workspace, dusting with more flour on top.

This dough is very sticky so you may need to dust again while you work. Roll the dough into a ¼ inch thick rectangle (about 10 x 12-inches wide and long). Check the bottom to make sure it’s not sticking and add flour as needed.

7.Using a two-inch round cookie cutter, cut 24 circles out of the dough. Place them on your floured baking sheet.

8.Add two quarts of oil to a heavy pot or Dutch oven, making sure it measures about 2 inches deep (you may need more or less oil depending on the size of your pot) and heat until it reaches 350°F. If you don't have a thermometer appropriate for deep-frying, drop a small scrap piece of dough in the oil and see if it takes 3 minutes to brown- then the oil is ready.

9.Place 6 donuts in the oil and fry until golden brown, about 3 minutes each side. The heat may vary as you add more donuts, so keep an eye on the temperature and color, adjusting as needed. Using a slotted spoon, transfer the donuts onto the paper towel-lined baking tray.

10. Repeat with the remaining donuts in 4 batches of 6.

11.When the donuts are cool enough to handle, dip and roll each side in the superfine sugar. Then use a paring knife to puncture the side of each donut to form a pocket in the center. Place the tip of a piping bag into the pocket and squeeze 1 to 2 teaspoons of jam inside.

Serve fresh and warm.

To make our coffee and donut pairing a reality, we wanted to create a special Hanukkah drink using the flavors of the holiday. Our inspiration comes from a game played on Hanukkah known as “dreidel”, where you either win or lose chocolate coins called “gelt” depending on what letter your dreidel lands on. Just like the dreidel turns, your head will be spinning with the sweet flavors of chocolate when you try our epic Hanukkah gelt latte.

Ingredients

1-2 large coins of gelt
2 shots of espresso or ½ cup strong brewed coffee
1 cup milk of choice
Optional:
1 shot vanilla vodka
½ ounce kahlua
Cocoa powder for dusting

Directions

1. Place the chocolate gelt coins in the bottom of your mug.

2. Pour two hot espresso shots or ½ cup strong brewed coffee over the chocolate and whisk to melt.

3. Steam your milk using the wand on your espresso machine or bring to a simmer over low heat in a saucepan before using frother to create foam.

4.Using a spoon, hold back the foam on top of your milk while pouring the liquid over your espresso mixture.

5.Use your whisk once more to make sure all of the chocolate has melted and is incorporated.

Add optional alcohol for the adult version before topping with foam. Dust with cocoa and serve.


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