Making Hanukkah Doughnuts for the First Time – Are They Worth It? скачать в хорошем качестве

Making Hanukkah Doughnuts for the First Time – Are They Worth It?

✨ Making Hanukkah Doughnuts for the First Time ✨ In this video, I’m taking you to my new kitchen where I'll be making my very first Hanukkah doughnuts (sufganiyot) from scratch 🍩🕯️ From mixing the dough, frying the doughnuts, filling them with jam, to dusting them with powdered sugar — this is the real, unfiltered process, with all the joy (and a little mess!) that comes with it. This was a special moment for me: cooking in a cozy kitchen, surrounded by the warmth of Hanukkah, candles lit on the menorah, and the simple pleasure of sharing homemade food. Nothing fancy — just tradition, learning, and love. If you’ve ever wanted to try making sufganiyot at home, or if this is your first time discovering Hanukkah recipes, I hope this video inspires you to give it a go. 🕯️ What you’ll see in this making-of: First attempt at homemade Hanukkah doughnuts Traditional frying and filling technique A cozy, festive kitchen atmosphere Honest moments, mistakes, and small victories If you enjoyed this behind-the-scenes look, don’t forget to like, comment, and subscribe — it really helps the channel grow 💛 Happy Hanukkah & enjoy the doughnuts! 🍩✨ Merci ‪@strategie-video‬ Music @MoiseiProduction 🍩 Sufganiyot (Hanukkah Doughnuts) – Recipe 🧾 Ingredients 225 g milk 22 g dry yeast 150 g sugar (I used half for a less sweet version) 5 egg yolks (about 90 g) 750 g all-purpose flour Zest of 1 lemon 110 g butter, melted 12 g salt 1 vanilla bean (seeds only) Frying oil Jam, chocolate, apple puree for the stuffing Icing sugar to powder 👩‍🍳 Dough Instructions Combine all the ingredients, following the same order as listed above. Mix until the dough starts to come together, then continue mixing or kneading for about 10 minutes, until smooth and elastic. Lightly oil a bowl, place the dough inside, and turn it once to coat. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size. Divide the dough into portions of about 50 g each. Shape into balls and place them separately on baking paper, then transfer to a baking tray. Place the tray in the oven turned off, together with two trays of hot water, close the door, and let the dough rise for another hour. Heat oil to 170–180°C (340–355°F). Fry doughnuts until golden on both sides. You can fry the upper side without removing the baking paper, once golden you turn, and take oh the paper, this hack should help keeping the round form Drain on paper towels, fill with jam if desired, and dust generously with icing sugar.