Unicorn (Unicorn@Indenial.com)
Sun, 13 Dec 1998 06:03:49 -0500
Here's another from reader Sherry Z. I really enjoy this type of
joke; you could say I think they are very "punny".
A group of chess enthusiasts checked into a hotel and were standing in
the lobby discussing their recent tournament victories. After about
an hour, the manager came out of the office and asked them to
disperse. "But why?" they asked as they moved off. "Because" he
said, "I can't stand chess nuts boasting in an open foyer."
I was planning to do a recipe for challah (the traditional Jewish
bread) to wrap up our "Cooking of Israel" week, but I received so many
requests for sufganiot (the Jewish jelly donut) that I decided to do
that instead. But then I asked myself "Chef, (that's better than what
I used to call myself) what about your tens of thousands of adoring
and admiring readers who will be disappointed, if not downright
depressed, if you don't do the challah recipe like you promised?"
I decided, in my never ending quest to satisfy all of the people all
of the time and to achieve TOTAL READER SATISFACTION (trumpets and
cymbals here), to include a recipe for the donuts along with the
challah. So here you have it, ladies and gentlemen, two recipes for
the price of... none?
Sufganiot (Jelly Donuts)
2 cups (500 ml) plus 2 Tbs (30 ml) sifted flour
2 Eggs
1/2 tsp (10 ml) salt
1/4 cup (60 ml) sugar
1/2 cup (125 ml) vegetable oil
1 1/4 oz (7 g) packet dry yeast
1/2 tsp (2 ml) vanilla extract
2 cups (500 ml) lukewarm water (110F, 40C)
1/4 cup Cognac
Vegetable oil for frying
Jam of your choice
Powdered (confectioner's) sugar
Place 2 cups (500 ml) flour in bowl with the salt, sugar, yeast, and
vanilla. Mix well and add the oil, water, and cognac. Mix until
smooth. Add the eggs and mix again. Add the remaining flour as
needed until a smooth, elastic texture is obtained. Allow to rise
until doubled in volume. Knead, then roll out the dough with a
rolling pin to a thickness of about 1/2 inch (1 cm), cut into rounds
with the rim of a cup, and allow to rise for 1 hour. Fry in deep oil
until golden brown. Drain on paper towels and inject with jam using a
piping bag, then roll in powdered sugar. Makes 6 to 12 donuts,
depending on size.
Challah (Braided white bread)
1 cup lukewarm water (110F, 40C)
3 packages (21 g) dry yeast
4 Tbs (60 ml) sugar
5 to 6 cups (1.25 to 1.5 L) all-purpose flour
2 tsp (10 ml) salt
3 eggs
1/4 cup (60 ml) plus 1 tsp (5 ml) vegetable oil
1 egg yolk combined with 2 Tbs (30 ml) water
Combine 1/2 cup (125 ml) of the water with the yeast and 1 tsp (5 ml)
of the sugar. Stir to dissolve the yeast and allow to rest in a warm
place for 5 minutes, or until it becomes frothy. In a large mixing
bowl combine 4 cups (1 L) of the flour, the remaining sugar, and the
salt. Make a well in the center and add the yeast mixture, the
remaining water, the 3 eggs, and 1/4 cup (60 ml) of the vegetable oil.
Gently stir with a wooden spoon to combine, then beat vigorously until
all the flour is absorbed. Add up to 2 cups (500 ml) more flour until
the dough can be gathered into a soft ball. Place the dough on a
lightly floured surface and knead for about 15 minutes until the dough
becomes smooth and elastic. Sprinkle as necessary with additional
flour to keep it from sticking. Shape the dough into a ball and place
in a lightly oiled bowl. Cover loosely with a dish towel and allow to
rise in a warm place for about 45 minutes, until the dough has doubled
in volume. Punch the dough down and knead for a few minutes to
deflate completely. Return to the bowl and allow to rise for 15
minutes. Coat a large baking sheet with the remaining 1 teaspoon (5
ml) vegetable oil. Traditionally the bread is divided into quarters
and braided in four parts, but this process is impossible for me to
describe without the aid of illustrations. You will achieve
acceptable results by dividing it into three parts, rolling each into
a length of about 24 inches (60 cm), thicker in the middle and tapered
at the ends, and braiding them. Pinch the dough together at both ends
and carefully place the loaf on the baking sheet and let it rise in a
warm place for about 30 minutes. Brush the top with the egg yolk and
water mixture and bake in the middle of a pre-heated 400F (200C) oven
for 15 minutes. Reduce the heat to 375F (180C) and bake an additional
30 to 40 minutes, or until the challah is crusty and golden brown.
Makes one loaf.
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