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Happy YASSSletter Thursday Gingis!
Next week Thursday is the start of Hanukkah! Who is ready with their frying oil? Zikki has already told me I’m not allowed to fry in our kitchen (lol), only by the window because it gets the whole house clouded with a crispy aroma. If you have a air purifier this is absolutely the time to bring it out of storage and place it in your kitchen for the full 8 days of this wonderful and joyous Festival of Lights.
With frying oil and an air purifier in hand, you are now ready to embark on this 8 day journey towards fried glory!
My favorite treat for Hanukkah is actually a Sufgania and this week in the YASSSletter we have 3 different recipes for you to make for your lovers. Each one uses the same dough base, but has a different and eclectic filling.
History & Origin: Sufganiyot & Hanukkah
Classic Sufgania (Strawberry Donut) Recipe
NY Cheesecake Sufgania Recipe
History + Origin: Sufganiyot & Hanukkah!
The tradition of eating sufganiyot, which are traditionally jelly-filled doughnuts, during Hanukkah has its roots in Jewish history and culinary traditions. The custom of consuming foods fried in oil during Hanukkah is a symbolic gesture that commemorates the miracle of the oil in the story of the Second Temple rededication. According to the Talmud, after the Maccabees reclaimed the temple from the Syrian-Greek forces and sought to light the menorah, they found only a small amount of pure oil that should have lasted for just one day. However, miraculously, the oil burned for eight days, allowing them enough time to obtain more consecrated oil.
To honor this miracle, many Hanukkah foods are fried in oil, including sufganiyot. The round shape of the sufgania is said to represent the cyclical nature of life and the continuity of miracles. Over time, this culinary tradition has become widely popular, and sufganiyot are now a beloved and iconic Hanukkah treat enjoyed by Jewish communities around the world during the festival of lights.
Here Hannukah is around the corner and we are going to celebrate it so well together this year! I prepared for you a bunch of recipes for the "everything fried" holiday. Let's start with the most classic dish of Hannukah- Sufganiot filled with strawberry jam. Sufganiot are round donuts, with no hole in the middle. For these beauties I made the strawberry jam from scratch with a kick of sumac. The glaze is made from Rubi chocolate and then topped with freeze-dried strawberries and pearl sugar. It's one of the most delicious Sufganiot I've ever made!
Hanukkah is the perfect excuse to take a regular donut (or better call it a sufgania) and just get crazy with fillings and toppings. I created this recipe, not knowing how much I'd love this sufgania and how delicious it is. NY Cheesecake filling, with a vanilla glaze and biscoff crumbles. And all of this beauty goes in a fried dough! Is there anything greater than this? I doubt it!
One of the most beautiful combo of flavors would be, in my opinion- salted caramel, dark chocolate and crispy pretzels. There is an amazing balance between the sweetness of the caramel, sourness of the chocolate and saltiness of the pretzels. Put it all together in a donut and you are set!
Hope you have a weekend full of YASSS! Until next Thursday Gingis.
Love, Ben & Zikki xx
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