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Sufganiyot

In case you missed it, chow just put out a set of recipes for unorthodox sufganiyot. I'm more of a latke guy but I'm really tempted on these: http://www.chow.com/food-news/98473/j...

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  1. Yum!!! Has anyone made these? Can the dough be made in a bread machine, and if so, does the dough recipe have to be modified?

    3 Replies
    1. re: mamaleh

      I hear there is a new baked doughnut which tastes as good as a fried one, a couple of stores are selling name, called Holey Donut. Anyone know if this exists in kosher form? Still missing the great donuts at Grossingers bakery on the upper West Side which they would sell hot from the pot!

      1. re: EvanM

        Doesn't it defeat the chanukah purpose if they're baked?!

        1. re: DeisCane

          If it's not deep fried, it's not a donut.

    2. Fresh donuts are one of life's great pleasures.

      They are incredibly simple to make. And you are baking a Hanukkah treat that your children will never forget.

      But, and this is crucial, they are best when eaten the instant they are cool enough not to burn your tongue.

      I wouldn't bother with these fussy filled donuts. Or even with cutting them into rings.

      The true donut experience consists of just making a donut dough, frying it, and letting your guests or children roll it in cinnamon sugar before popping it into their mouths.

      If you have never done this. I mean, if you have eaten only store-bought donuts, you owe it to yourself to make them fresh this Hanukkah.

      Was there a Mrs. Judah Maccabee? I'm sure this is what she would have done. I mean, she couldn't have served potato latkes.

      1. I'm making a few of the fillings and a friend is making the batters and glazes as well as providing the deep fryer. We're trying them out on Wednesday, so I will report back then.

        7 Replies
        1. re: CloggieGirl

          Yehudit Maccabee, perhaps?

          We make simple bowtie donuts. In Hungarian they are called csoroge fank. Csoroge means "rattle," which is the shape they look like. You coat them in powdered sugar and dip them in marmalade.

          I try to make my latkes interesting and keep the donuts simple. :-)

          1. re: DeisCane

            @DeisCane, "I try to make my latkes interesting and keep the donuts simple. :-)"

            Well said.

            With donuts, simple is perfect.

            1. re: DeisCane

              DeisCane,

              My Hungarian Grandmother made Csoroge (we pronounced it "Cheer ga", and I wasn't even sure how to spell it until I read your post) She used seltzer to make bubbles in the dough as it fried, and then she sprinkled the powdered sugar. We didn't use the marmalade, although I 'm sure it's good. Would you have the recipe for Csoroge? My father thought she even put whiskey in them, but who knows. Unfortunately we didn't think to get her recipes, and so many good ones are now gone forever. But if I could make these Csoroge, then I could sure surprise quiet a few Hungarian relatives who miss my Grandma and her wonderful cooking. (Her cabbage strudel, and apple of course were wonderful, as was her nut roll cake, her stuffed cabbage, her noodles (lukshon), cream cheese cookies "pogasca", lekvar, cheese danish....

              1. re: barbgail61

                Well, we put seltzer in palacsinta but not csoroge fank. I will ask my wife to confirm the recipe. We make a lot of those dishes, and the few we don't, my mother-in-law does when she visits.

                1. re: DeisCane

                  Thank you DeisCane. If you would be able to locate the recipe for Csoroge, I'd be very thankful. We really miss them. Sometimes I see similar looking things in the store from Russia and elsewhere, but they're not the same as Csoroge, only similar in that they are fried and have the powdered sugar.

                  1. re: barbgail61

                    Our guests last night brought sufagniyot from Yochie's in Passaic. They were really good, especially the chocolate pudding filled variety.

                    As for the csoroge, this is a recipe very close to ours:

                    6 Egg yolks
                    1 t Salt
                    2 T Sugar
                    1 t brandy or rum
                    1 T Vinegar
                    2 1⁄2 c flour
                    1⁄2 c Sour cream

                    1. Add all or enough of flour to egg yolks and sour cream to make a soft dough.
                    2. Add sugar, salt, brandy/rum and vinegar.
                    3. Knead until smooth.
                    4. Roll out very thin.
                    5. Cut into diamond shapes.
                    6. Make a slit in center and pull one end through slit.
                    7. Fry in deep oil until light brown.
                    8. Drain on absorbent paper.
                    9. Sprinkle generously with powdered sugar.

                    1. re: DeisCane

                      I had 1 day old donuts from Yochie's last week - Jelly and caramel and both were very good.
                      My wife just came back 10 minutes ago from there, and I had a fresh Jelly donut which was very good. However, I'm not being allowed to have a caramel one as I have to leave some for my family tonight. I think Yochie's may be the donut for me.

          2. Thank you so much for the Csoroge Fank recipe! I have a few days off from work so I have time to try to make some. I wonder if my Grandma used the seltzer instead of the vinegar? I'm afraid to change anything, so I'm going to try your recipe as is! Thank you so much, I've been looking for this recipe for many years, and it's wonderful to have it! Happy Holidays.