POTATO LATKE
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
INSTRUCTIONS:
Mix the potatoes, eggs, crushed crackers, salt and pepper in a large bowl.
Pour approximately one and a half inches of oil into a pan over medium heat.
Scoop up a spoonful of the mixture and first press it against the wall of the bowl to allow excess liquid to squeeze out. Then place the mixture into the hot oil and flatten it with the back of your spoon so that it is the same thickness everywhere.
Cook the latkes in the hot oil until they are golden brown and crisp. This means approximately 3-5 minutes of cooking on each side. Place the cooked latkes on a plate lined with paper towels so that the excess oil can be soaked up.
According to preferences, enjoy them with applesauce or sour cream!
CHANUKAH DONUTS
INGRIDIENTS:
for 21 donuts500 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:
Prepare a tray covered with napkins and pour oil into a pan and place on the stove.
Add the lukewarm milk, powdered sugar and yeast into a bowl and leave to rest for 15 minutes.
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.
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.
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.
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!
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.
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.
Angel wings
Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Common to many European cuisines.
INGRIDIENTS:
for 8 people
For the dough
350 g flour
1 pinch of salt
1 teaspoon baking powder
2 egg yolks
1 lemon
150 g sour cream
40 g icing sugar
1 packet 12 g packet vanilla sugar
50 g soft butter
20 ml spiced brown rum
plenty of oil for frying
To stretch the dough
flour
For serving
approx. 40 g icing sugar
200 g apricot jam
INSTRUCTIONS:
To make the Angel wings, measure the flour into a bowl and add the salt and baking powder.
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.
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.
Then knead the dough by hand on a lightly floured surface until smooth, wrap in cling film and leave to rest for 30 minutes.
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.
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.