CHANUKAH DONUTS 

INGRIDIENTS:

• 500 grams of wheat flour  

• 220 ml of 2.8% milk 

• 40 grams of fresh yeast  

• 50 grams of powdered sugar 

• 60 grams of butter 

• 5 egg yolks 

• 1 pinch of salt 

For baking: 

• cooking oil as needed 

For decoration: 

• apricot jam 

• powdered sugar  

INSTRUCTIONS:

1. Prepare a tray covered with napkins and pour oil into a pan and place on the stove. 

2. Add the lukewarm milk, powdered sugar and yeast into a bowl and leave to rest for 15 minutes. 

3. Put the flour in a bowl. Pour the yeast milk, soft butter and egg yolks over the flour. Mix the dough with a wooden spoon, then knead it on the table until it is completely smooth. 

4. Put the dough back in the bowl, cover it, place it in a warm place and let it rise until doubled in size. This is a minimum of 30 minutes. 

5. When the dough has risen, sprinkle a little flour on the countertop, stretch the dough, then fold in half and extend to a generous thickness of one and a half fingers (minimum 1.5 cm - 2 cm) and tear the donuts with a 6-8 cm diameter punch. Knead the remaining dough, stretch it again and tear it out. 

6. Now we thin the middle of the donuts with our fingers. Turn the little circles with the hole facing down on the table and we cover them with a kitchen towel. We let the donuts rise for another 25 minutes! 

7. Fry them in small portions in the medium-hot oil. If the cooking oil is too hot, the donut will be very dark. Their first side takes approximately 1 minute to cook, then flip them and let them cook for another 1-2 minutes. It is important to cook the perforated side of the donut first and in a covered pan. 

8. The cooked donuts can be placed on the tray covered with napkins, we can sprinkle them with powdered sugar and fill them with apricot jam.  

INSTRUCTIONS:

1. To make the Angel wings, measure the flour into a bowl and add the salt and baking powder.

2. Crack the eggs and put the yolks in a small bowl. Grate the zest of the lemon and squeeze out the juice of half of it.

3. Place the sour cream, egg yolks, icing sugar, lemon juice and zest, vanilla sugar, softened butter and rum in a mixing bowl and mix thoroughly. Sprinkle about a third of the flour into the mixture, mix, then use a pastry blender to mix in the rest of the flour. 

4. Then knead the dough by hand on a lightly floured surface until smooth, wrap in cling film and leave to rest for 30 minutes.

5. Divide the dough in two and stretch it out on a floured surface to a flap about 3 mm thick, then cut it into diamonds with a derka knife, make a cut in the middle and poke one end through it to form the usual hammered doughnut shape.

6. Bake in oil preheated to 170° C (plus or minus 5° C) until golden brown, then remove to paper towels and serve with a dusting of icing sugar and peach jam.

Tip - The dough cools down the oil, so bake only 3-4 pieces at a time. It's also worth keeping an eye on the temperature of the oil, occasionally turning up the heat and then turning it down.

Latke (potato pancakes) are the best during Chanukah, but of course they are amazing to eat throughout the year. They are delicious with sour cream and/or apple sauce on the top. 

INGRIDIENTS: 

• 3 cups of shredded potatoes 

• 1/4 cup of grated onions 

• 2 large eggs 

• 6 pieces of crackers 

• 1 teaspoon of salt 

• 1/4 teaspoon of ground black pepper 

• 1/2 cup of oil 

INGRIDIENTS: 

• 1 kg sweet potatoes 

• 2 tablespoons flour

• 2 eggs

• 1 teaspoon baking powder

• 2 teaspoons cinnamon (to taste)

• 1/4 teaspoon nutmeg

• peanut oil

• 1/4 teaspoon cloves

INSTRUCTIONS:

1. Peel and grate the sweet potatoes, then remove any excess moisture (you can do this by placing them in a kitchen towel or cheesecloth and squeezing out the moisture). Beat the eggs and add them one at a time, mixing thoroughly. Add the flour and baking powder. Add the spices and mix well. Heat the oil until hot and spoon large spoonfuls of the mixture into the pan. Fry until brown, then turn over.

2. Note: if you want lighter latkes, separate the eggs and add only the egg yolks where it says "add eggs." Beat the egg whites until stiff and, after mixing in all the other ingredients, carefully fold in the egg whites.

3. Serve with sour cream or pesto.

INGRIDIENTS:

• 2 eggs

• 1/2 teaspoon salt or soy sauce

• 1 teaspoon baking powder

• 1 small onion

• 3 tablespoons flour

• 2 yellow potatoes

• 1 red California pepper

• 2 carrots

• 1 medium zucchini

• 1/2 teaspoon pepper

• oil

 INSTRUCTIONS:

1. Grate the zucchini and potatoes. Remove excess water (you can put them in a kitchen towel or cheesecloth and squeeze out the moisture) and add the sliced onion, carrots, and California peppers. 

2. Beat the eggs and add them one by one, mixing well. Add the flour, baking powder, and spices, and mix well. 

3. Heat the oil and add a large spoonful to each latke. Fry one side until brown, then flip and fry the other side.

4. Serve with sour cream or pesto.