![]() In 2005–06, the Jewish museum even put on an exhibition devoted to all these themes: Chrismukkah: Stories of Christmas and Hanukkah ( more about it on our exhibition website). Both holidays evolved as a mixture of tradition, family celebration, and consumer frenzy. Both holidays are on the 25th of a month and begin on the night before – Christmas on the 25th of December, and Hanukkah on the 25th of Kislev, the ninth month of the Jewish calendar. Hanukkah and Christmas have some things in common: both holidays incorporate lights and candles to make a dark time of year more pleasant. Leave for about an hour until the dough has doubled in size. Bring the dough back to the bowl, cover with a towel and set it in a warm area in the kitchen. Add the soy milk to the dry ingredients along with the remaining ‘wet’ ingredients.īlend the mixture together until it forms a dough and then knead this for 10 minutes until you get a very soft dough. Sufganiot Ingredientsīlend all the dried ingredients together in a large bowl. Serve warm with applesauce and the optional vegan sour cream. Place the latkes on a serving plate and keep warm in the oven. When the edges of the latkes are brown and crispy, flip. Pour the dough into the hot oil one tablespoon at a time and fry for about two minutes. Stir in oats and season with salt and pepper. In a heatproof bowl, combine the oats or quinoa flakes with 1½ cups boiling water.Ĭombine the grated potatoes and onions and the matzo flour in a mixing bowl. ½ cup matzo meal (or ½ cup additional quinoa flakes).¾ cup quick-cooking oats or quinoa flakes. ![]() Wait for the doughnuts to cool and then dust them with the icing sugar. Once both sides are cooked, move the doughnut to a paper towel to absorb the oil before placing onto a cooling rack or straight to the plate. Lift the doughnuts and place into the oil with the side that was on the surface, now facing up. Fry the doughnuts until they are a golden colour and then flip to heat the other side. Pour the frying oil into a medium sized saucepan so that the oil will be approx 5 cm in depth. Place the round pieces of dough onto a floured baking tray and cover with cling film or towel and let stand for 30 minutes so that they can raise again. Use a round cookie cutter to cut pieces that will form your doughnuts. Use a rolling pin to flatten the dough to approx 1 cm thickness. Leave for about an hour until the dough has doubled in size.Īfter an hour has passed, bring the dough out and give it a quick knead and then place on a floured surface. On a well-floured work surface, knead until dough is smooth. Place flour in a large bowl, add the orange juice, the egg, butter, a tablespoon of oil, four teaspoons of sugar and the yeast mixture. In a small bowl, combine yeast, warm water, and two teaspoons of sugar. Serve warm with applesauce and the optional sour cream. Cook until the second side is deeply browned. Transfer the mixture to a large bowl and add the eggs, the flour, salt and pepper, and mix until the flour is absorbed. Drain the mixture in a sieve and squeeze out as much liquid as possible. Salt and freshly ground pepper to tasteįinely grate the potatoes and onion.
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