Sufganiyot

Sufganiyot - The Vegan Rhino

Sufganiyot - The Vegan Rhino   

Thinking back to my childhood when my grandmother used to make these  Sufganiyot or Jelly Donuts for us. They were always such a treat during the Jewish holidays. Filled with a strawberry jelly, this fried donut is the ultimate dessert. Although this dessert is most commonly found during Hanukkah, you can enjoy them anytime of the year!

Sufganiyot - The Vegan Rhino

Yield: 10 donuts

 

Ingredients

180 mL (3/4 cup) warm water, about 100 degrees F.

2 tsp. active dry yeast

2 1/2 cups organic all-purpose flour

1/4 cup + 1 tsp. organic cane sugar

3/4 tsp. Himalayan pink salt

2 Tbsp. Bobs Red Mill Egg Replacer + 4 Tbsp. water, mixed

2 Tbsp. plant-based butter, room temperature

3 cups vegetable oil, for frying

1/2 cup jam of choice

Sufganiyot - The Vegan Rhino

 

Directions

  1. In a stand mixer, combine water and yeast and let sit until foamy, about 8 minutes. Add sugar, salt, and 1 cup flour on medium speed. Mix in egg replacer and slowly add remaining flour. Once flour is almost mixed, add butter and knead by hand in bowl until incorporated.
  2. Transfer dough to a lightly greased bowl and cover with wrap tightly. Allow dough to rise for 1 1/2 hours or until it’s doubled in size.
  3. On lightly floured surface, roll dough into 1/4”-in. thickness. Using a 2 1/2-in. round cutter, cut 10 rounds in total. Cover with a dish cloth or wrap and let rise for 20 minutes.
  4. In a saucepan, heat oil to 350 degrees F. Fry each donut for ~45 seconds on each side until golden brown. Remove and transfer to a wire wrack with paper towel below. Roll donuts in sugar to coat.
  5. Fill pastry bag with jam or jelly and make a hole in the side of the donuts with a toothpick. Fill about 1 1/2 to 2 teaspoons with jam or jelly.

Chef’s tip: If you plan on making these in advance, refrigerate dough overnight instead of the 1 1/2 hours.

 

Sufganiyot - The Vegan Rhino

Mandelbrot Cookies

Mandelbrot Cookies

When I was a kid, my grandmother used to play so many different memorable games with us. My favorite was “Who stole the cookies from the cookie jar?” It was more of a singalong than a game, but we played it in the car all the time and it’s something that has stuck with me very closely over the years. Sadly, my sweet grandmother has passed on, but not her memories. For this post, I recreated her famous mandel bread recipe (something we call “Mandelbrot”) to honor her. It’s a crunchy, cookie-like dessert that I know you’ll love just as much as I do. Her recipe is the best and I’m super excited to share with you all something from my roots.

Yields

Ingredients

1=1/2 cup organic cane sugar

3/4 cup vegetable oil

2 cups chopped pecans

4 Tbsp. egg replacer + 8 Tbsp. filtered water

2 tsp. vanilla extract

4 cups all-purpose organic flour

Directions

  1. Preheat oven to 350 degrees F.
  2. In a stand mixer, mix sugar and oil together. Add the egg replacer slowly until well combined. Mix in the vanilla and pecans. Add the flour until the dough is stiff and form into 4 round balls – pat into strips.
  3. Bake 20 to 23 minutes. When strips begin to brown, remove and slice into pieces- return back to the oven and brown again. Bake for an additional 12 to 15 minutes.

 

Chef’s tip: Wet your finger tips when molding the dough in to the strips, it will help.