The typical Hanukkah Sufganiot!
Of the most typical and delicious of the month of Kislev, 🕎 "The rich Sufganiot"
Do you know why we eat this on Hanukkah?
In Israel, the United States and some other countries Where there are Jewish communities, we can find at this time the famous and delicious "Sufganiot", similar to the "berlinesas" that we find in some local bakeries, or the common donuts that are consumed in the United States, they are a typical Hanukkah recipe.
To understand why we eat these delicious desserts at that time, we have to delve into the history of this Festival.
On Hanukkah, we celebrate the victory of the Maccabees over the Greeks, who oppressed the Jewish people, persecuting them and forbidding them to study the Torah. The Greeks had taken the Temple of Jerusalem and installed their idols in it, they desecrated it.
When they recovered the temple, the first Jews to enter began to purify it and the first thing they wanted to do was light the candles. They only found a small amount of oil that would be enough to light the candles for just one day. However, the candles burned for eight days, inexplicably. Hence, we light eight candles, for eight consecutive days.
And from there, too, comes the custom of cooking fried foods, using precisely oil. Some people cook latkes, but the most typical and emblematic are the sufganiot!
- 1 kg. flour
- 1 tablespoon of dry yeast
- Zest of 1 lemon
- 2/3 cup of sugar
- 1 cup of oil
- 1 teaspoon of salt
- 4 eggs
- Warm water
- 1 teaspoon of vanilla essence
- 3 or 4 teaspoons of brandy or other drink
- Jam or jelly for the center
Place the sugar, flour, yeast, lemon zest, oil and salt in a bowl. If you want to add brandy, also add to the mixture.
Mix and pour warm water little by little until the desired consistency is obtained to form the dough. Knead and form a large bun. Let stand until light and increase to double the initial mass.
Knead again after letting it rest. Form the buns of each sufganiah and fry each one in abundant oil, until golden on both sides. Remove them from the pan, place on absorbent paper and sprinkle with powdered sugar.
Optional : make a small hole in the middle and add a small center, with a little sweet de Quince or strawberry jam.
The Garden of Breslev recommends: