Ever since I was a kid, I’ve always enjoyed Hanukkah. Maybe it was the candles, maybe the songs or perhaps the fried foods….
But what brings me the warmest childhood memories is my father coming home on time to light the Hanukkah candles (no customers to take out to dinner for 8 days ). I remember singing Hanukkah songs together and just having a good time as a family.
Growing up Hanukkah was never about presents (in Spain it wasn’t a custom), it was always about family, Hanukkah plays in school and of course fried foods.
I remember Señor Edery (Mr. Edery), the synagogue custodian, who used to make for Hanukkah the most delicious, made from scratch Buñuelos (doughnuts) I have ever tasted in my life. The best ever! They were crunchy on the outside, soft on the inside with the right amount of sweetness. So good, they did not need a filling.
Every year, after our Hanukkah play, Mr. Edery used to fry the Buñuelos right there in font of us. We used to patiently wait in line to get them freshly made. I can still taste them every time I think about it, even after all these years.
Mr. Edery never gave anyone his recipe, but we were fortunate to be have had the privilege to taste “Los famosos Buñuelos del Sr. Edery” (Mr. Edery’s famous Buñuelos). A memory that will stay with me and with most people in our community forever.
Today we are bringing you a Hanukkah recipe roundup from other kosher food bloggers and our own version of Buñuelos filled with dulce de leche and eggnog cream.
Hope you enjoy them!
- Prep time: 10-15 minutes plus 2 hours raising time
- Cook time: 10 minutes
- Ingredients (makes about 30 donuts):
- 1- 1/4oz pack active dry yeast (about 1 tablespoon)
- 2 tbsp sugar
- 3/4 cup dairy free “eggnog” (we use Silk Nog), slightly warm
- 2 cups self rising flour
- 1 egg
- 3 tbsp coconut oil, melted
- 2 1/2 cups vegetable oil for frying
- 1/2 cup sugar plus 1 1/2 tbsp ground cinnamon for coating
- Dairy free “eggnog” cream filling (recipe follows)
- Dulce de leche filling (recipe follows)
- In a medium bowl, combine warm dairy free “eggnog”, sugar and yeast. Set aside for a few minutes until some bubbles start to form
- Combine flour, egg and yeast mixture in a standing mixer bowl with a dough hook attachment. Mix until all the ingredients are well combined. Slowly pour the melted coconut oil and keep mixing until well incorporated. If the dough is too wet, add more flour, 1 tablespoon at a time
- Transfer the dough to a lightly oiled bowl, cover with a clean towel and let it rise for about an hour and a half*
- Using your hands and working with about 2 tablespoons of dough at a time, form small balls (about 30 of them) and place them on a tray lined with parchment paper and slightly greased. Cover with a clean towel and let it rise for 30 minutes
- In the meantime, heat the oil in a 3-quart saucepan. You’ll know the oil is ready when you insert the bottom of a wooden spoon and small bubbles start to form. Reduce the heat to medium low
- Drop about 4-5 donuts in the oil at a time, moving them around with a wooden spoon so they brown evenly. Cook until golden brown (about a minute) and place them on a try lined with a few paper towels to absorb the excess oil. Roll each one in cinnamon sugar
- Using s pipping bag, make a small hole in each donut and squeeze in the filling of your choice.
*Note: You can prepare the dough ahead of time and refrigerate it overnight after it rises for the first time. Take it out of the refrigerator about 30 minutes before using
Dairy Free “Eggnog” Cream Filling (makes about 1 cup):
- 1 ½ cup dairy free “eggnog” (we use Silk Nog)
- 2 1/2 tbsp corn starch
- ½ tbsp coconut oil
- In a small saucepan, heat 1 1/4 cups dairy free “eggnog” just until small bubbles start to appear on the sides.
- In the meantime, in a small bowl whisk together 1/4 cup dairy free “eggnog” and corn starch until well incorporated.
- Off the heat, add corn starch mixture to warm “eggnog”. Bring saucepan back to the stove and cook the cream at medium-low heat, whisking constantly, until it thickens (this will happen quickly, in 30 to 45 seconds). Turn off heat and add 1/2 tablespoon of coconut oil, mixing well until it melts completely. Set aside to cool (if using right away, do not refrigerate). Cover the surface with plastic wrap (so it touches the cream)
“Dulce de leche” Filing:
1-14oz can sweetened condensed milk
- Preheat oven to 425F
- Pour condensed milk into a heat proof bowl. Cover with foil and place in a larger oven proof, deep dish or roasting pan. Add enough water to go up to approximately 3/4 of the bowl containing the condensed milk to create a water bath. Place in the oven for an hour and a half to two hours, stirring occasionally so it cooks evenly
- Once it’s done, the condensed milk will turn a caramel color. If you see any lumps, carefully (it will be extremely hot!) whisk it until smooth. Let cool before using
- Jamie from Joy of Kosher made Zucchini Latkes with Tzatziki
- Daniel from Peikes Cookbook made Potato and Fennel Latkes Fried in Duck Fat With Chinese Five Spice Apple Sauce
- Susan from The Girl in the Little Red Kitchen made Squash and Potato Latkes
- Samantha from The Little Ferraro Kitchen made Ruby Red Beet Latkes with Cumin
- Nechamah from TIforOA Food Ideas made Healthy Oatmeal Latkes
- Liz from The Lemon Bowl made Traditional Potato Latkes
- Yosef from This American Bite made Latkes & Brisket on Rye
- Melanie from From Fast Food to Fresh Food made (I Can’t Believe They’re Crispy!) Baked Latkes
- Laura from Mother Would Know made Three Variations of Sweet and Savory Latkes
- Sarah from Crispy Bits and Burnt Ends made Kimchee Latkes
- Shulie from Food Wanderings made Baked Panko Sweet Potato Leek Latkes
- Miriam from Overtime Cook made Shortcut Cannoli with Chocolate Mousse Filling
- Leah from Cook Kosher made 5 Minute Donuts
- Estee from The Kosher Scoop made Tropical Fruit Fritters
- Melinda from Kitchen-Tested made Sweet Steamed Buns
- Amy from What Jew Wanna Eat made Homemade Dark Chocolate Sea Salt Gelt
- Avidan from Baking It Up As I Go Along made Orange Olive Oil Cake
- Tali from More Quiche Please made Glazed Chocolate Donut Holes
- Amital from Organized Jewish Home made Mom’s Sour Cream Sugar Cookies
- Princess Lea from The Frumanista made Túrógombóc
- Stephanie and Jessica from The Kosher Foodies made Beignets
- Gigi from Gigi’s Kitchen made Bunuelos: Mini Powdered Cheese Donuts
- Esther from Esther O Designs made Edible Menorahs
- Patti from No Bacon Here made Hanukkah Oreo Balls
- Shoshana from Couldn’t Be Parve made Churros con Chocolate
- Shaindy from My Happily Hectic Life made Inside Out Apple Crisp
- Eve from Gluten Free Nosh made Gluten-Free Hanukkah Sugar Cookies
- The Gluten Free maven made Gluten Free Vegan Cake Donuts
- Amy from Baking and Mistaking made Mini Cream-Filled French Beignets
- Sarah from Food, Words, Photos made Chocolate Peanut Butter Cookies
- Victoria from Itsy Bitsy Balebusta made Pure Vanilla Donuts
- Vicky and Ruth from May I Have That Recipe made Dulce de Leche and Eggnog cream filled mini sufganiot
- Dena from Oh You Cook made Poached Pears in Pomegranate Sauce
- Michele from Kosher Treif Cooking made Tiramisu Cheessecake
- Sharon from FashionIsha made Sparkly Chanukah Cookies
- Laura from Pragmatic Attic made Caramel Spice Applesauce
- Jessie from Bread and Butter made Honey Spiced Hanukkah Martini
- G6 from Guess Who’s Coming 2 Dinner made Sweet Potato Leek Soup
- Claire from I Love Soup made Sweet Potato, Coconut & Lemongrass Soup
- Jennifer from Juanita’s Cocina made Kugel
- Liz from Kosher Like Me made Ready, Stuff Roll!
- Shelley from The Kosher Home made Hanukkah Crafts and Printables