Red Bean and Ginger Sufganiyot

 

Just before Rosh Hashonna I ate something that changed my view of Jewish Holiday food.  At an event called Beyond Bubbies Kitchen,  Chef Ming Tsai made brisket pot stickers.  Biting into one of these tender little dumplings was like having all of the  flavors of the holiday one tiny delicious package.  It had me begging for more (sneaking into line for seconds) but it also started me thinking about including more of the Asian flavors that my family loves in some of our traditional holiday fare.

For many years, as soon as Hanukkah started, I made batches of Sufganiyot, the little jelly donuts popular during the holidays.  Along with piles of traditional latkes, vegetable tsimmis , and cranberry rugulach, these were my holiday standards.  Not this year!   A quick trip to HMart and we had everything we needed for the experiment in East-West Hanukkah happiness. 

I used my standard donut recipe and made small donut hole sized treats, we then filled them with red bean paste and rolled them in ginger sugar.  I wanted to take some pictures but they just kept disappearing even while very warm from the fryer.  Finally I kicked my family out of the kitchen, catured the image and then ate the evidence.  The recipe is below if you want to try something new for the holidays.  Happy Hanukkah! 

Red Bean and Ginger Sufganiyot

1 cup Milk
1/2 cup Water
2 Tbs Butter
3 1/2 cups Flour
1 Tbs Rapid Rise Yeast
2 Tbs Sugar
1/2 tsp dried lemon peel (optional)
oil for frying
Prepared Red Bean Paste for filling
Ginger Sugar (see below)

Heat the milk, butter, and water until very warm
Mix yeast, sugar, lemon peel, and one cup flour in a large bowl or mixer
Add the warm milk mixture to the flour mixture
Beat well
Add additional flour to make a soft dough
Knead the dough adding flour as needed to make it soft but not sticky
Allow to rise until doubled
Pull off small pieces (about 1 inch) and roll into balls
Allow to rest for about 10 minutes
Fry in small batches until golden brown
Cool slightly then roll in ginger sugar
Using a pastry bag, fill with red bean paste

Ginger Sugar
1/2 cup Sugar
2-3 pieces of Crystalized Ginger

Place in a food processor and process until fine

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One response to “Red Bean and Ginger Sufganiyot

  1. Those look delicious! I am fairly certain I could take at least one member of your family in a fight over these!

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