Cookbook of "Jewish Hesed "Bnei Azriel": traditional Hanukkah doughnuts

Way back in the past, the culinary talent of the Jews was famous all over the world. Jewish cooks are good at cooking salads, appetizers and desserts from different national cuisines. And what about a mouthwatering taste of Jewish foods! What a great food is prepared for the holidays! And Hanukkah, a Jewish holiday to commemorate the victory of the forces of Judah Maccabee over Judaic Emperor Antiochus and the liberation of Jerusalem from the Greek invaders, also has its own gastronomic traditions in the national cuisine. These traditions are associated with the history of the holiday.

According to a legend, when the town was cleared of enemies, the Jews found in the Temple a small pitcher of oil for the lamps, which had been enough to keep a fire burning for just one day. To everyone's surprise, the flame didn’t go out for exactly eight days, so the Jews were able to re-sanctify the Temple. This miracle marked the beginning of a special tradition to light candles for eight festive days of Hanukkah. These days it is customary to cook the latkes, or potato pancakes, which are sometimes added with pumpkin, squash, carrots, and other vegetables. Traditional this day are dishes made from cheese. For example, cheese balls or fried cheese. To commemorate the lamp that burned for eight days, Jews eat foods cooked in oil.

Among our wards there are professional chefs and amateurs who are fond of cooking gastronomic delights. They are happy to share their recipes with us - employees, clients and volunteers of Hesed. In addition, one of the creative ideas of creative people of Hesed is the creation of Cookbook of ICF "Jewish Hesed "Bnei Azriel", which will include the best recipes. And while this book is being written, we offer you the recipe for the traditional Hanukkah dish - doughnuts, which every woman in every Jewish home prepares during this wonderful winter holiday of Hanukkah.

This crispy puff pastry with sweet filling is reminiscent of a croissant. It is believed that the recipe was brought from Poland in which this dish is traditionally served on Hanukkah. In order to prepare 48-60 pieces of doughnuts you will need:

115 g unsalted butter;

115 g of soft cheese;

1 tablespoon of sugar;

1 egg;

1/2 teaspoon of salt;

approximately 250 g of wheat flour;

approximately 250 g of melted butter;

250 g of light raisins;

130 g of chopped walnuts;

approximately 225 g of fine sugar;

1-2 teaspoons of ground cinnamon.

For the dough put in a bowl butter, cheese, beat with a mixer and add sugar, egg and salt. Gradually add the flour, stirring the dough with a mixer first, and then with your hands: the dough should be quite thick, but not solid. Form the dough into a ball, cover it and refrigerate for 2-4 hours. The dough may stay in the refrigerator overnight.

Preheat oven to 180 degrees. Sprinkle the table with flour. Divide the ball into 6 equal portions and roll each of them in the form of a circle 3 mm thick. Brush each round with a small amount of melted butter and sprinkle with raisins, nuts, sugar and cinnamon.

Now cut each circle into 8-10 wedges and enwrap each, starting with the wide side to the tip. Put the resulting croissants on a baking tray, grease them slightly with butter and sprinkle with sugar. Bake for 15-30 minutes, until they gratinate. Cool them and serve. Bon appetit! Chag Hanukkah cameah!

Cookbook of "Jewish Hesed "Bnei Azriel": traditional Hanukkah doughnuts

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