Untraditional Kosher Recipes for Chanukah

Got plans for celebrating Chanukah? To follow are 8 clever recipes, one for each night of the holiday where fried foods are the focus. How did this tradition begin? When the Maccabees defeated their oppressors, who wanted them to worship only Greek gods, it was time to purify and rededicate their Temple. There they found only one jar of oil, enough to keep the eternal light aflame for a single day. But miraculously, that light continued to burn for eight days. Hence, oil symbolizes the victory of light over darkness.

Kosher.com comes to the rescue with creative takes on tradition. We feature two of their fun recipes here, both which will delight children and adults alike: Gluten-Free Sufganiyot (jelly donuts) and Chanukah Stained Glass Cookies.

recipe

Gluten-Free Sufganiyot (Jelly Donuts)

SERVES 10

START THE DOUGH

3/4 CUP water
1 TB Gefen Instant Yeast
2 TB granulated sugar
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Pour the water into a microwave-safe cup/bowl. Microwave for 15-30 seconds or until warm. Then, sprinkle the sugar and yeast into the warm water. Mix with a fork and set aside for 5 min so that the yeast can activate.

CONTINUE THE DOUGH

3 large eggs
1/2 tsp molasses
1 TB Gefen Pure Vanilla Extract
1 TB pure maple syrup or granulated sugar
1 TB Tonnelli Apple Cider Vinegar
1/4 CUP grapeseed oil (or other flavorless oil)
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activated yeast
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Meanwhile, in a bowl of an electric mixer fitted with a whisk attachment (or in a bowl with a handheld mixer), beat together the eggs, molasses, vanilla extract, maple syrup or sugar, apple cider vinegar, and oil on medium-low speed until well combined. Next, add the yeast mixture to the egg mixture and beat for 1 minute on medium speed until all the ingredients are thoroughly combined.

FINISH THE DOUGH

2 CUPS tapioca starch
1 CUP white rice flour
1 1/2 tsp xanthan gum
pinch salt
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Add the tapioca starch, white rice flour, xanthan gum and salt to the egg-yeast mixture. Beat on medium speed for 3 min, scraping down the sides of the bowl every 30 sec. The mixture will look like a thick batter and totally NOT kneadable.

SHAPE THE DONUTS

prepared dough
piping bag
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Line a large cookie sheet with 10 parchment paper squares. Set aside. Then, fit a piping bag with a large circle piping tip. (Alternatively, cut about 3/4 inch off the corner of a gallon ziploc bag.) Fill the bag halfway with the batter and pipe large donut-shaped mounds onto each parchment square on the prepared pan. (*My donuts were about 2 inches in diameter.)Optional: If you have the time, allow the piped donuts to rise on the counter for 20-30 minutes.

Place all the piped donuts on the baking sheet into the freezer for 30 min to 1 hour. Allow the donuts to defrost for 20-30 min on the counter.

FRY THE DONUTS

48 oz vegetable oil
thawed donuts
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confectioners sugar, for finishing
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When you’re ready to start frying, heat two inches of oil in a large, deep pan until it reaches 350º F.

Drop the donuts into the hot oil. Only fry two to three donuts at a time or else they won’t cook evenly. Cook the donuts on each side for 2 – 3 min until golden brown.

Transfer the fried donuts to a plate lined with paper towel and place paper towels on top of the donuts to soak up any excess oil.

Serve immediately or within a few hours of making for best results. If eating the second or third day, microwave the donut for 30 seconds for best results.

Note: These donuts can be filled with jam, custard, or any other filling you like. I highly recommend filling them with a good quality raspberry jam. These are super delicious with a sprinkle of confectioners sugar.

—Recipe By Dalya Rubin

recipe

Chanukah Stained Glass Cookies

SERVES 8

PREPARE THE DOUGH

1/2 CUP butter, softened
3/4 CUP sugar
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1 large egg
1/2 tsp Gefen Vanilla Extract
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1 1/2 CUPS all-purpose flour
1/4 tsp Haddar Baking Powder
1/2 tsp salt
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Using a mixer, cream together butter and sugar until fluffy. Add egg and vanilla extract. In a separate bowl, stir together flour, baking powder, and salt.

Gradually add dry ingredients to the butter, and cream the mixture. Wrap tightly with plastic wrap and refrigerate for at least an hour.

MAKE THE COOKIES

prepared dough
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1/2 CUP hard candy, crushed
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Preheat oven to 350ºF. On a lightly-floured surface, roll out batter about 1/4 inch thick. Use cookie cutters to cut out shapes. Cut a small circle in the middle of each shape with a butter knife or smaller cookie cutter. Place shapes on a Gefen Easy Baking Parchment-lined baking sheet and bake for five minutes.

Remove the baking sheet, and carefully spoon 1/2 tsp of crushed hard candy into the center of each cookie. Bake for 4 – 5 more minutes, or until the candy has melted completely. Cool, first for 15 minutes on baking sheet, then move to cooling rack.