By Arlynne Brown
By Ellen Mendelsohn
Yields about 18 latkes
By Revital Shimoni, wife of former Ashkelon Mayor Itamar Shimoni
An important part of the Chanukah tradition is to serve foods fried in oil, which symbolizes a great miracle.
Faith Wolf, whom many may recognize from her Cooking with Faith classes, invites us in to her home as she bakes sufganiyot, a round, fluffy jelly doughnut and traditional Chanukah favorite.
With step-by-step instructions during her cooking demo, Faith also shares stories of growing up in Brooklyn, NY, a half block down the street from her grandparents.
“I would visit with my grandparents almost every day. I spent a fair amount of time in my grandmother’s kitchen which was pepto bismol pink. She would produce enormous quantities of any kind of food you could imagine,” shares Faith.
“And I remember playing dreidel with my Zayde. The older I get, the more the childhood memories evoke warm feelings.”
Today, Faith looks forward to celebrating with her children and grandchildren, passing on her family traditions and creating new ones together.
2 (1/4 ounce) envelope dry yeast
¼ cup warm water (105 to 115 degrees F)
1 ½ cups lukewarm milk or 1 ½ cups soy milk if you want it to be pareve
¾ cup sugar
1 tsp salt
2 eggs (large)
6 Tbs shortening or 6 Tbs pareve margarine
5 cups all-purpose flour
Canola oil for frying
Strawberry jelly (or other fruit jelly)
Marshmallow Fluff or pastry cream or vanilla or chocolate frosting
These are best when served immediately, however, if you need to serve them later or the next day, store them in an airtight container. If using a pastry cream or other filling needing refrigeration, place the doughnuts in either a Ziploc bag or an airtight container in the refrigerator. DO NOT FREEZE
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