Hanukkah starts tonight at sundown, and we at the Family Kitchen love the traditional food for it. What’s not to love about doughnuts and potato pancakes fried in oil? We’ll be sharing recipes for latkes and doughnuts this week, but in the meantime, here are some foods to start celebrating.
Try Stacie’s homemade jelly doughnuts. Also called they are about as traditional as you can get for Hanukkah.
These mini doughnuts are a perfectly easy way to to have fun with the Festival of Lights.
Though they aren’t fried in oil, these delicious rugelach cookies are as festive as they get. Here’s a recipe:
for the dough:
12 ounces (1 and a 1/2 packages) cream cheese at room temperature
2 sticks unsalted butter at room temperature
1/2 teaspoon kosher salt
6 tablespoons sugar
1 teaspoon vanilla
2 1/2 cups unbleached all-purpose flour
for the filling:
1 cup mini chocolate chips or currants
1/2 cup brown sugar
1/2 teaspoon cinnamon
1 cup mixed nuts, such as pecans or almonds
pinch of freshly grated nutmeg
1/2 cup apricot jam
for the topping:
1/2 cup sugar
1 teaspoon cinnamon
pinch freshly grated nutmeg
1 egg well beaten with 1 tablespoon of cream or milk
1. In a small bowl, cover the currants with water and set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter, cream cheese, and sugar. Add salt and vanilla, and mix until light and well blended. Add flour and mix until just incorporated. Divide dough into four equal parts. Form the parts in balls and wrap each in plastic wrap. Refrigerate for at least one hour.
2. In a food processor fitted with the blade, pulse together brown sugar, 1/2 teaspoon cinnamon, and nuts until the nuts are finely chopped. Set aside.
3. Roll one ball of dough on a floured surface until it is about 8-9 inches in diameter. Warm the jam in the microwave for about 30 seconds. Drain the currants. Spread 2 tablespoons of it on the dough, followed by 1/3 cup of the brown sugar mixture, and 1/4 of the currants. With a rolling pin, gently press the filling into the dough.
4. Use a pizza cutter or a sharp knife to cut the round into 12 equal wedges. Starting with the outside of each wedge, roll up and place each cookie, with the point on the bottom, on a cookie sheet lined with parchment paper. Preheat the oven to 375 degrees.
5. Mix together cinnamon, sugar, and nutmeg in a small bowl. Brush cookies with egg wash and sprinkle with cinnamon and sugar mixture.
6. Bake at 375 (190 celsius) degrees for 10-15 minutes, or until the corners start to brown.