Many people are familiar with latkes, a potato pancake-like food eaten during Chanukah.
But this is not the only one Chanukah food. There's another treat eaten during Hanukkah that's becoming more popular and elaborate, cookbook author Jamie Geller told Fox News Digital.
“So, Hanukkah celebrates the miracle of oil,” said Geller, who lives in Jerusalem. “There was enough oil for one day, but it lasted eight days.”
8 great gifts for food and wine lovers this holiday season
As a result, many foods eaten during Hanukkah are fried in oil, “both sweet and salty,” she says.
Sufganiyot”, which is Basically cakesIt has become “very popular in Israel” during Hanukkah and is growing in popularity around the world, she added.
Although the candy is traditionally filled with jelly and covered in powdered sugar, it has “exploded” in popularity in recent years, and now comes in a variety of flavors, Jamie Geller told Fox News Digital. (Dan Burgess/Getty Images)
“The classic is filled with jelly and covered in powdered sugar,” she said, noting, “You can get it anywhere and everywhere during the Hanukkah season.”
She added that in recent years, “Sufganiyot's popularity has exploded,” not only in Israel, but around the world.
Now, anyone can find “all”. Version of a donut“Every type of filling, every type of topping, every unique combination you can imagine,” Geller said.
“Every year we try to outdo ourselves by doing something crazier and something more gourmet,” she continued.
Crispy Potato Chips for Chanukah: Try the recipe
But sufganiyot doesn't have to be complicated or elaborate to taste delicious. Geller shared a “sufganiyot in a bag” recipe with Fox News Digital that can be easily assembled. This recipe “Guaranteed,” she said.
“Everything, all the dough, is made in the bag,” she said. “This is a fun thing to do with your kids, because sometimes cooking with kids can be very messy and stressful.”
The entire recipe comes together in about an hour, including the time for the dough to rise, she said.
“Every year we try to outdo ourselves by doing something a little crazier and something a little more gourmet,” Geller told Fox News Digital, but the classic flavor profile stands the test of time. (John McDougall/AFP via Getty Images)
And if one is afraid of frying things, Geller shared a tip that works not only for this recipe, but for any cooking with oil.
“I actually recommend putting a peeled, 3- or 4-inch carrot cut into the pan,” she said. “This will help regulate the temperature of the oil as well as attract all those little particles that get released from your food during batch frying.”
Click here to subscribe to our lifestyle newsletter
Sufganiyot in a bag
Geller told Fox News Digital that her sufganiyot recipe in the bag is “foolproof.” (Jimmy Geller)
ingredients:
1 packet active dry yeast (2¼ teaspoons)
3 cups all-purpose flour
1 egg
3 tablespoons sugar
1 cup warm water
1½ tablespoons oil (plus more for frying)
½ teaspoon salt
1 tablespoon brandy or cognac
Zest of 1 lemon
2 cups strawberry jelly
For more lifestyle articles, visit www.foxnews.com/lifestyle
directions:
1. In a gallon-sized plastic bag, add yeast, warm water, sugar, brandy, lemon peel, oil, eggs and flour.
2. Close the bag and mix the ingredients well.
This recipe is great for kids because the dough is brought together in a bag, Geller said. (Jimmy Geller)
3. Place the bag in a bowl of very warm water for an hour.
4. Remove the dough from the bag onto a floured surface. The dough should be sticky, which makes great sufganiyot! Roll out the dough to 1/2 inch (1 cm) thickness. Make sure the dough is floured on both sides, so it does not stick to the surface. Using a cookie cutter or drinking glass, cut two-inch circles in the dough. When you have leftover dough, roll it out again and cut more circles.
5. Cover it with a towel for 30 minutes.
CLICK HERE TO GET THE FOX NEWS APP
6. Fill a frying pan with 2 inches of oil. Heat the oil to 350 degrees Fahrenheit. If you don't have a thermometer, the correct stovetop temperature will be around medium. You will know if it is correct when you add sufganiyot. The oil should bubble around the safaniyot, but not a lot of bubbles. Fry the donuts for one minute on each side. You can always test it and check if it is good.
Fry the sufiganiot for one minute on each side, until cooked. (Jimmy Geller)
7. Remove and place on a cooling rack or plate with paper towels.
8. Using a squeeze tube or piping bag, add your favorite jelly or jam to the cakes. Just make sure the jelly/jam isn't too chunky to squeeze through whatever you're using.
This recipe belongs to Jamie Geller and was shared with Fox News Digital.
