From traditional family gatherings to surviving long shopping mall lines, this holiday season is shaping up to be one reminiscent of years gone by. Our hearts are filled with joy and good cheer, and the magic — or madness — of the season has returned! ’Tis the season to celebrate, and of course, indulge.
Welcome to Amy’s kitchen! Amy Pasnak has lived in the Runnymeade Farms section of Newtown Square for the past 13 years with her husband Erik and their two daughters, Emma and Sophie. Amy says she loves this area because it’s not only family friendly and inclusive, it’s super convenient to Center City Philly where they enjoy seeing shows and going to dinner.
Amy loves family traditions, especially during the holidays. Amy said that some of her fondest memories were the times she spent in the kitchen with her mom. “I was my mom’s “sous chef,” helping her cook for holidays,” she said. “We had so much fun laughing, singing and cooking, and I still make a lot of the same recipes from all those years ago.” Amy’s mom still loves to cook, and she spends a lot of time in the kitchen with her granddaughters Emma and Sophie. She even created an In the Kitchen with Mimi cookbook for them, complete with recipes and pictures of them cooking together.
Today, Amy shares a recipe that has become a tradition for her family for both Hanukkah and Christmas. “I am Jewish and Erik is Catholic,” she explained. “Our girls are being raised Jewish, but in our home, we are lucky to celebrate both holidays.” Sufganiyot is a fried, round jelly-filled doughnut, eaten in Israel and around the world during Hanukkah. Foods fried in oil hold special meaning because they symbolize the miracle of when oil enough to burn for only one night burned for eight nights in the ancient Holy Temple in Jerusalem.
A cross between a beignet and a jelly doughnut, sufganiyot are traditionally filled with jelly or jam, but the filling options are limitless: custard, pudding, pumpkin butter, apple butter, or dulce de leche are all great options. Sufganiyot are also delicious plain. Amy said that on Christmas morning, her family enjoys sufganiyot filled with vanilla pudding and drizzled with chocolate.
Sufganiyot
INGREDIENTS:
• 2 Tbs active dry yeast
• 1⁄2 C warm water (100 – 110 degrees)
• 1⁄4 C plus 1 tsp sugar, plus more for rolling
• 21⁄2 C all-purpose flour, plus more for dusting
• 2 large eggs
• 2 Tbs unsalted butter at room temperature
• 1⁄2 tsp freshly grated nutmeg
• 2 tsp salt
• 3 C vegetable oil, plus more for bowl
• 1 C seedless raspberry jam
DIRECTIONS:
• In a small bowl, combine yeast, warm water and 1 tsp.sugar. Set aside until foamy, about 10 minutes.
• Place flour in a large bowl. Make a well in the center. Add eggs, yeast mixture, 1⁄4 cup sugar, butter, nutmeg and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger (about 8 minutes). Add more flour if necessary. Place in an oiled bowl and cover with plastic wrap. Set in a warm place to rise until doubled (1 to 11⁄2 hours).
• On a lightly floured work surface, roll dough to 1⁄4″ thickness. Using a 21⁄2″ round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap and let rise for 15 minutes.
• In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into the oil. Fry until golden (about 40 sec.). Turn doughnuts over; fry until golden on the other side (another 40 sec.). Using a slotted spoon, transfer doughnuts to a paper towel-lined baking
sheet. Roll in sugar while warm. Fry all remaining dough, and roll in sugar.
• Fill a pastry bag fitted with a #4 tip with jam or your choice of filling. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into the hole, then pipe about 2 teaspoons of filling into the doughnut. Repeat with remaining doughnuts.
• Serves 8