Chanukah Recipes : 24JEWISH Alerts Section jewish Recipes Please Ask the Rabbi about Kashru

Chanukah Donuts at Weiss Kosher Bakery

Brooklyn, NY – Using a secret recipe to make “heartburn-free” donuts, Weiss Homemade Kosher Bakery sells 30,000-40,000 donuts during the week of Chanukah. Many Brooklyn residents claim they’re the best in town — especially the caramel donuts, which owner Avrumi Weiss tells VIN News are made using caramel flavor produced on the premises.
This is a behind-the-scenes look at a Mr. Weiss making a batch of donuts, from the frying stage through the jelly filling and the chocolate coating.

All the tips you need to make bakery-quality donuts in your own kitchen

* The oil has to be very hot — but not boiling. If it’s boiling it will burn your donuts on the outside and leave the dough raw on the inside, while oil that’s not hot enough will get excessively absorbed into the donut. To check the oil temperature, dip in a wooden spoon. If a light bubble forms around it, your oil is at the right temperature. If large bubbles form, turn off the flame and wait for it to cool down or pour in some cold oil.

* The smaller the donuts the more relative surface area to absorb oil. In other words, the same amount of dough absorbs less oil if you make fewer, large donuts than a larger number of small donuts.

* A piece of potato or carrot cut lengthwise prevents the oil from burning and keeps it cleaner. When the potato or carrot is burned, it’s time to replace it with a new piece.

* Never add oil while donuts are frying.

* The secret to fluffy donuts without hollows is to adhere to the following guidelines:

1. Don’t cut short kneading time — 10 minutes in a mixer or 15 minutes by hand.

2. Let the dough rise for about an hour until it doubles in size. After forming the balls, let it rise again.

* Place your donuts on wax paper before frying. Flour will make the oil burn faster.

* To maintain their shape, use a stainless-steel spatula dipped in oil to pick up the dough balls.

* Add jelly while the donuts are still hot, but wait until they have cooled before sprinkling powdered sugar.

* The oil has to be very hot — but not boiling. If it’s boiling it will burn your donuts on the outside and leave the dough raw on the inside, while oil that’s not hot enough will get excessively absorbed into the donut. To check the oil temperature, dip in a wooden spoon. If a light bubble forms around it, your oil is at the right temperature. If large bubbles form, turn off the flame and wait for it to cool down or pour in some cold oil.

* The smaller the donuts the more relative surface area to absorb oil. In other words, the same amount of dough absorbs less oil if you make fewer, large donuts than a larger number of small donuts.

* A piece of potato or carrot cut lengthwise prevents the oil from burning and keeps it cleaner. When the potato or carrot is burned, it’s time to replace it with a new piece.

* Never add oil while donuts are frying.

* The secret to fluffy donuts without hollows is to adhere to the following guidelines:

1. Don’t cut short kneading time — 10 minutes in a mixer or 15 minutes by hand.

2. Let the dough rise for about an hour until it doubles in size. After forming the balls, let it rise again.

* Place your donuts on wax paper before frying. Flour will make the oil burn faster.

* To maintain their shape, use a stainless-steel spatula dipped in oil to pick up the dough balls.

* Add jelly while the donuts are still hot, but wait until they have cooled before sprinkling powdered sugar.

Weiss Bakery Locations:
Boro Park
5011 13th Ave.
Brooklyn NY
718-438-0407

Flatbush
1302 Avenue M
Brooklyn, NY
718-376-0018

How To Make Sufganiyot – Chanukah Donuts | איך להכין סופגניות לחנוכה

A short two minute video showing how sufganiyot, the traditional chanukah jelly donuts, are made. Narrated by Sagiv at Yesh Bakery in Modi’in Illit, the donuts are enjoyed by children prior to chanukah. (Yehuda Boltshauser / Kuvien)

סרטון וידיאו קצר מראה איך מכינים סופגניות בחנוכה. מסופר ועשה על ידי צוות של מאפיית יש במודיעין עילית, סופגניות הם נהנו הילדים לקראת חנוכה

Chanukah Recipes : 24JEWISH Alerts Section jewish Recipes Please Ask the Rabbi about Kashrut

The Kosher Convert: Chanukah Beignets

The first episode of The Kosher Convert features a delicious New Orleans style Beignet recipe.

Jacques Pepin’s Chanukah Celebration – Trailer

Celebrate the Jewish Festival of Lights with a light, French-inspired Chanukah dinner menu. It begins with a sparkling Consommé Printanier with a colorful sprinkling of carrot, turnip, zucchini, and miniature Chicken Quenelles. Then its a silky Cold Mousse of Chicken and Pistachios with a beautiful garnish set in aspic. A soulful Veal Roast with buttery braised lettuce is the hearty centerpiece of the meal. And Jacques serves it with crispy, golden Vegetable Pancakes Tempura — his homage to the traditional Chanukah potato latke. For dessert, theres a spectacular Frozen Citrus Soufflé surrounded by a crown of freshly-baked lady fingers served alongside a classic rum-soaked Holiday Fruit Cake, brimming with Jacques own homemade candied fruit.

Happy Hanukkah – recipe for Sharon-Fruit Latkes

http://www.jerusalemonline.com presents: Israelicious – Israeli cooking show with Phillis Glazer. this is a great video recipe for Persimon Latkes, a special dish for Hanukkah