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Festival of Lights, Festival of Lights, Feast of miracles, holiday heroism Holiday Maccabees - so many names for Hanukkah, the festival that lights and filling the house, a holiday where every evening the family gathers and unites, lighting a menorah, singing holiday songs and eating the holiday delicacies are so many good . I brought you a donut recipe has been in our family passing generations: grandmother Matilda ran to my mother Ruth, a mother gave it to me and I promise I pass it to my daughters as well and ask them get through it on.

I gave you a variety of recipes for coating and filling, so you can diversify, integrate and surprise the kids and guests. Bright and happy holiday for all the house of Israel, Amen!

Fried donuts Classic

This is a recipe for milk, if you want it stuffed, no problem - milk substituted with cold water and butter compliment. The use of bread flour helps us get donuts and soft, airy texture, which maintain their volume even after frying.

It is important to kneading time - 12 minutes at moderate speed - to obtain exact texture of dough.

The purpose of brandy is to reduce the amount of oil that enters during frying donuts, but it is important to add that towards the end of kneading in order not to harm the quality of the yeast.

So they could leave good donuts, airy, delicate texture ownership and great taste it is important to be precise quantities in the recipe, in preparation for and in my RISING.

Materials (about 25 donuts):

√ 60g fresh yeast Shimrit (bag + spoon)

√ 100 grams of sugar (1/2 cup)

√ 240 ml of cold water (a cup)

√ 1 kg bread flour

√ 4 eggs if M

√ 100g soft butter cut into cubes

√ zest from 1/4 orange

√ 120 ml milk (1/2 cup)

√ teaspoon vanilla extract

√ 10 grams of salt (scant tablespoon)

√ tablespoon brandy

Roast:

√ liters of canola oil

Sky yeast and sugar in the bowl of a mixer and melt with cold water. Add the flour, eggs, butter, orange zest, milk and vanilla extract and mix with dough hook about 10 minutes at Aitit-binonit until dough is smooth and smooth. Add brandy and salt and put another about 2 minutes until the dough is smooth.

Remove the dough from the mixer bowl and place on a floured work surface a little, dribble the ball and returned to the mixer bowl. Cover with a kitchen towel and wait about half an hour. Remove the dough ball floured table and roll it up to 2 cm thick. Cut into 25 circles with a glass of soft drink. Cover the dough with a kitchen towel rings and wait until multiplies the volume.

Heat oil in a saucepan, fry the donuts about 3 minutes on each side and cool on paper towels.

Strawberry jam filling

√ 1/2 kg of strawberries washed (no green stem)

√ 400 grams of sugar (2 cups)

√ juice from 1/4 lemon

Cook the sugar and strawberries for 30 minutes in a pot wide and low. Occasionally removing the foam that accumulates palm during cooking over the jam. Add the lemon juice, stir and cook for another 5-10 minutes, until thick jam. Cool, spoon into pastry and fill the donuts. Sprinkle with powdered sugar. Preferably fill the strawberry jam donuts after frying a few minutes, when still warm.

Fill Carmo chocolate

√ Milk 500 ml (2 cups + 2 tablespoons)

√ 80 grams of sugar (1/3 cup)

√ 3 egg yolks when L

√ 1 egg if L

√ 40 g cornstarch (heaping tablespoon)

√ 60 grams of dark chocolate a solid 70%

In a small pot boil the milk and half the sugar. Stir with mixing bowl whisk the egg yolks manual, cornstarch, egg and the remaining sugar until smooth.

Compare editors temperature: Using a ladle transfer some milk into the bowl and mix thoroughly and quickly (so as not to leave an omelet ...), and then, while stirring, transfer all the contents of the pan into a bowl, stir and return to pot. Cook over medium heat and stir constantly until the certification. Add the dark chocolate and keep stirring until the mixture is smooth.

Remove from heat and continue to stir for another minute or two. Transfer to a bowl, and refrigerate until Mniilnim use. Spoon into pastry and fill the donuts.

Chocolate Icing

√ 250 ml cream (any)

√ 300 grams of dark chocolate broken into chunks

In a small saucepan bring to boil the cream, pour over the chocolate, wait approximately two minutes and stir until blended and smooth and cool until mixture comes Defensive lips ". After filling donuts are holding two fingers and dip the tops coating.

Vanilla cream filling

√ cup of milk (240 ml)

√ from cream (250 ml)

√ 4 tablespoons instant vanilla pudding

A mixer with a hook balloon Beat all ingredients together for about 2 minutes until the cream is too strong or stable. Opening a small opening on the roll, give the bag a pastry cream filling.

Vanilla fondant coating

√ 35 grams of prepared vanilla fondant (available in stores that specialize)

Heat in microwave fondant slightly and dip the donuts. If you like, instead of fondant can be spread over all the little donut and vanilla cream chocolate pearls dissolve over caramel, dark chocolate, milk chocolate or white chocolate (or a mix of them all).

Salted caramel cream filling

Prepare the cream the day before preparing the donuts and store it in the refrigerator, so it is firmly and sprinkle it would be easily possible.

√ 5 grams of powdered gelatin

√ 25 ml of water (2 tablespoons)

√ 1.5 cups milk (370 ml)

√ 1 vanilla bean

√ 125 grams of sugar (1/2 cup + 2 tablespoons)

√ 3 egg yolks

√ 20 sugar (two tablespoons)

√ 30 g cornstarch (3 tablespoons)

√ 2 grams of salt

√ 200g butter

Soak the powdered gelatin in the cold water. Boil the milk and vanilla bean. Cook the sugar (125 grams) and water caramel. In a separate bowl egg yolks, 2 tablespoons sugar, cornstarch and salt. Add the warm milk gradually caramel pot, and stir uniformity on an open fire.

Do Compare temperatures in the saucepan caramel mixing bowl with egg yolks and return to pot cooking, stirring, until it thickens slightly. Remove from the heat, add the gelatin and stir uniformity. Cooling to room temperature, add the butter and grind in a blender rod. Transfer to a bowl, Mniilnim and refrigerate 24 hours. The next spoon into pastry and fill the donuts.

Salted caramel coating

√ 1.5 cups sugar (300g)

√ 1/4 cup water (60 ml)

√ teaspoon vinegar

√ caramel chips (specialty stores)

Cook the sugar and water amber caramel color, remove from heat and add the vinegar. Dip the donuts one by one. Sprinkle with a little caramel chips and serve.