History of Chanukah
There is no better way to solidify the meaning and intent of a ritual act by linking it with specific foods – and Chanukah is no exception. In this case, the emphasis becomes foods that are cooked using oil, like potato latkes and special jelly doughnuts called sufaganiot. Like all real doughnuts, the recipe begins with a yeast dough, which can be a bit tricky, but is definitely worth a try. In Israel, as well as ethnic Jewish neighborhoods all over the world, mounds of the fried confections are available, as well, in bakeries throughout the Chanukah season.
Chanukah – or the Jewish “Festival of Lights” begins at sunset on December 4th this year (2007) and ends at sunset on December 12th. The festival is actually one of the minor holidays in the Jewish religious calendar, but coming as close to Christmas as it does, and having the giving of presents, lighting of candles and (of course) eating special holidays foods as part of the celebration, it has taken on more and more significance over the centuries – especially in western countries that celebrate Christmas around the same time.
The holiday commemorates the time in 165 B.C.E., when the Jewish Maccabees, led by the Chashmonaim, defeated the Greeks and the Assyrians and regained controlled of their country. As part of the ritual purification of the Temple following their victory, they were supposed to burn an oil lamp continuously for eight days. But they only actually had enough oil to keep the lamp lit for a single day. Miraculously, the lamp burned for eight days anyway (The Miracle of the Oil).
Sufaganiot Recipe
Ingredients:
- 1 Packet of Dry Yeast (about 2 ½ teaspoons)
- 1/4 Cup Sugar
- 3/4 Cup Warm Milk (“tepid” or about 110 degrees F/45 degrees C)
- 2 1/2 Cups Flour
- 2 Egg Yolks
- Pinch of salt
- 1 Teaspoon Ground Nutmeg (optional – a Teaspoon of Cinnamon may be Substituted)
- 2 Tablespoons of Softened Butter
- About ½ Cup of a Favorite Jam (you will also need a pastry cone to inject it into the hot doughnuts- available in baking sections or restaurant supply shops).
- 1 Teaspoon Vanilla or Almond or Rum Extract (whichever you want)
- 2 cups vegetable oil (for frying)
- 1/2 Cup Confectioners' Sugar (approximately)
Method:
- Dissolve the yeast and 2 tablespoons of the sugar in the warm milk. Let it “work” until the mixture is frothy. (about 20 minutes to ½ hour).
- In a large bowl, make a well with the flour. Add the yeast mixture, the eggs, salt, butter, spice, extract and the rest of the sugar.
- Gradually and gently combine the mixture into a dough, by stirring the flour into the center mixture.
- Once everything is well-incorporated, turn the dough out onto a cold (chilly), lightly floured surface and knead the dough until it is pliable and “elastic” (like a soft bread dough).
- Put back into the bowl and let it rise overnight in the refrigerator.
- Turn the chilled, risen dough back out onto a lightly floured surface the next day and roll into a long coil that is about ¼ inch in diameter.
- Cut the coil into 2 inch rounds.
- Cover the rounds and let them continue rising for about 20 minutes.
- While the rounds are rising, heat the oil in a heavy pot. (you will need about 2 inches of oil in the pot). Heat to about 375 degree F (190 C).
- Drop the rounds gently into the hot oil, one at time, taking care not to have too many in the oil at one time. Fry until they float to the top and are light brown.
- Remove from the oil with a “scoop” strainer or a slotted spoon and place on an absorbent towel to drain.
- While the doughnuts are still hot, squirt about a tablespoon of jam into the center of each doughnut and then roll in confectioners’ sugar.
- Eat warm.
Makes at least a dozen
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