What would Chanukah be without Potato Latkes and Suphganiot? In case you're wondering, Suphganiot (pronounced suf-gah-noht) are the traditional holiday doughnuts commonly served during the Chanukah season. Here we have three different recipes for these yummy treats. Enjoy!

 

 

Recipes

 

 

Suphganiot #1

 

1-1/2 cups flour, sifted 
2-1/2 tsps dry yeast 
1 egg, beaten 
1/4 tsp salt

1/4 cup sugar, sifted 
vegetable oil for frying
powdered sugar

 

Melt butter in 9 x 13 glass baking dish. Set blintzes in a row on melted butter. Beat eggs, sour cream, sugar and vanilla together and pour over blintzes. Sprinkle cinnamon over mixture. Bake uncovered for 45 minutes @ 350 degrees.

 

 

Suphganiot #2

 

4 cups self-rising flour
2 eggs
16 ounces of yogurt
2 Tbs sugar
1 pinch salt
2 Tbs ‘vanilla sugar’ (or 2 Tbs sugar and 1/2 tsp of vanilla extract)
3 quarts oil for deep frying

 

Combine flour, eggs, yogurt, sugar, salt and the vanilla sugar in a large mixing bowl. Let the dough sit for 30 minutes. Form the dough into balls with 2 inch diameters (recipe should make 6). Heat the oil to 365ºF in a deep fryer over high heat. Deep fry the dough in the oil. Let the Suphganiot cool and drain on paper towels.

Donuts can be filled with jelly and/or roll in sugar.

 

 

Suphganiot #3

 

1 Tbs dry yeast
2 Tbs sugar
2 Tbs powdered sugar
3/4 cup lukewarm milk
2 1/2 cups flour
Pinch of salt

1 tsp cinnamon
2 eggs, separated
2 Tbs butter or margarine
Preserves (Apricot, strawberry, etc.)
Sugar
Vegetable oil

 

Mix yeast, sugar and milk. Allow to sit until it begins to bubble. Sift in flour, remaining sugar, salt and cinnamon then add egg yolks and yeast mixture. Mix well. Knead dough until it forms a ball. Add butter and knead until butter is well absorbed. Cover with a damp towel and allow to rise overnight in the refrigerator.

The following day, roll dough out to 1/8 inch in thickness. Cut dough into 24 rounds with a juice glass (about 2 inches in diameter). Place half a teaspoon of preserves in the center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Allow to rise for about 30 minutes.

In deep fryer, heat 2 inches of oil to about 375ºF. Lower each doughnut into the hot oil, and turn to brown on both sides. Drain on paper towels, and roll in powdered sugar.

 

 

Potato Latkes

 

6 large potatoes, peeled and grated
1 large onion
3 eggs
1/2 cup matzah meal
2 teaspoons salt

1 tsp dried parsley
1 tsp garlic powder
1/2 teaspoon pepper
canola oil

 

Combine all ingredients (except oil) in a large bowl and mix well. By hand, form potato pancakes keeping them thin and about 3 or 4 inches in diameter. Preheat oil in pan and fry pancakes on medium-high until golden brown. Remove from oil and drain well on paper towels. Can be served with applesauce and sour cream.

 

 

H A P P Y     C H A N U K A H !