Post by Loupy on Dec 26, 2011 15:02:39 GMT -7
Hanukkah Raspberry Ponchik
Polish ponchik are fried doughnuts stuffed with jelly; Eastern European Jews brought these with them as they moved to Israel. This quick and easy recipe allows anyone to celebrate Hanukkah with homemade jelly doughnuts.
Serves 5
Ingredients
1 (10 count) package of pre-made refrigerated biscuits
24 oz canola oil (for frying)
¼ cup raspberry jelly or jam (or feel free to use your favorite flavor)
¼ cup sugar
2 teaspoons cinnamon
Directions
Separate biscuits and flatten them so diameter is about 4 inches.
Place about a teaspoon of jelly or jam in the center of each biscuit.
Bring the edges together to form a ball.
Pinch it closed at the top to seal in the filling.
When all 10 ponchik are ready, pour the oil in a saucepan and bring to 350 degrees F.
While waiting for the oil to reach temperature, pour sugar and cinnamon onto a plate.
When oil is ready, use a slotted spoon to lower ponchik into oil.
Cook for about 2 minutes on each side, until the dough is cooked through and golden brown.
Remove from oil with slotted spoon and place on plate with cinnamon sugar.
Gently roll the ponchik to coat.
Be careful, ponchik will be hot.
Text and photographs reproduced by permission of DK Publishing from Jewish Holidays Cookbook by Jill Bloomfield. ©2008 by DK Publishing. All rights reserved.
Polish ponchik are fried doughnuts stuffed with jelly; Eastern European Jews brought these with them as they moved to Israel. This quick and easy recipe allows anyone to celebrate Hanukkah with homemade jelly doughnuts.
Serves 5
Ingredients
1 (10 count) package of pre-made refrigerated biscuits
24 oz canola oil (for frying)
¼ cup raspberry jelly or jam (or feel free to use your favorite flavor)
¼ cup sugar
2 teaspoons cinnamon
Directions
Separate biscuits and flatten them so diameter is about 4 inches.
Place about a teaspoon of jelly or jam in the center of each biscuit.
Bring the edges together to form a ball.
Pinch it closed at the top to seal in the filling.
When all 10 ponchik are ready, pour the oil in a saucepan and bring to 350 degrees F.
While waiting for the oil to reach temperature, pour sugar and cinnamon onto a plate.
When oil is ready, use a slotted spoon to lower ponchik into oil.
Cook for about 2 minutes on each side, until the dough is cooked through and golden brown.
Remove from oil with slotted spoon and place on plate with cinnamon sugar.
Gently roll the ponchik to coat.
Be careful, ponchik will be hot.
Text and photographs reproduced by permission of DK Publishing from Jewish Holidays Cookbook by Jill Bloomfield. ©2008 by DK Publishing. All rights reserved.
