Archive for February, 2008

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Dream a little dream of me

Monday, February 25th, 2008

White chocolate and Irish Cream cookies 

You know that you’re hooked to something when you start dreaming about it at night. Actually my addiction to baking isn’t news at all, but dreaming of a new recipe - now that’s a first! And so it happened that yesterday morning, just before waking up, I was dreaming about a recipe of white chocolate and Irish Cream cookies. The dream wasn’t about me baking them or anything like that - I dreamt the recipe! More fascinating than dreaming about a recipe was the fact that when I woke up I remembered it exactly! So after such an incident - wouldn’t you bake them immediately?

Cookie cutters

And so I did. The funny thing is that for a long time now I’ve been wanting to invent a new pastry recipe, not just tweaking with existing ones and changing little bits in them. I guess I wasn’t daring enough or didn’t have inspiration at the time, but boy was I happy to have this new recipe at hand to test. I was really tensed during the whole making process, eager to know already if the new recipe is any good, taste-wise.

White chocolate and Irish Cream cookies

The results were pretty satisfying. The cookies came out having a great flaky and tender texture. While baking, they filled the room with a great scent of Irish Cream, which is always an added bonus, the white chocolate wasn’t really felt, and the Irish Cream has given the cookies a subtle taste-twist but didn’t take over. I also added a little lemon zest, thinking that the white chocolate taste might be overwhelming, which also added to the flavor and scent of the cookies. I’ll be making these again, no doubt about that, and I’ll definitely be using this recipe for tart and pie bases. It would blend great with chocolate filling, for instance.

White chocolate and Irish Cream cookies

2 cookies paired with some Dulce de Leche
You can also pair them with some Dulce de Leche, it’s great!

White chocolate and Irish Cream cookies / Self recipe
Makes about 50 small cookies or one 26cm (10 inch) tart/pie base

Ingredients:
50 gr white chocolate
1 Tbsp milk
260 gr all-purpose flour
40 gr almond powder
150 gr butter, cold and diced
100 gr powdered sugar
1 tsp vanilla extract
zest of half a small-sized lemon
2 Tbsp Irish Cream liqueur (I used Bailey’s)
1 egg, beaten

Directions:
1. Place the white chocolate and the milk in a pot and melt the chocolate, using a medium flame. Let cool for 10 mins.
2. Put the flour, almond powder, butter, powdered sugar, vanilla extract and lemon zest in the bowl of a food processor. Process them together until getting a crumbly mixture (should take about 5-6 pulses).
3. Add the liqueur, the white chocolate and the egg and process in short pulses, just until the dough is formed.
4. Divide the dough into two halves, wrap each one with plastic wrap and refrigerate for one hour.
5. Just before taking the dough out of the fridge, preheat the oven to 347°F (175° Celsius).
6. Take out one of the halves out of the fridge, roll the dough and cut the cookies. An easier way, which doesn’t involve rolling out the dough is simply making litlle balls out of the dough and flatten them slightly using a finger. If the dough gets hard to shape because it warms up and gets sticky, put in the freezer for 5 mins, take out, and continue working with it. Arrange the cookies on a pan, lined with parchment paper. Now take the second half of the dough out of the fridge and do the same thing.
7. Bake for about 15 mins, until golden. Take out of the oven and cool on a rack.
8. Optional: when cooled, dust with powdered sugar.

White chocolate and Irish Cream cookies

עוגיות שוקולד לבן ואייריש קרים / מתכון עצמי - מירי רביבו
עבור כ-50 עוגיות קטנות או בסיס אחד לפאי בקוטר 26 ס”מ

רכיבים:
50 גרם שוקולד לבן
1 כף חלב
260 גרם קמח לבן
40 גרם אבקת שקדים
150 גרם חמאה קרה, חתוכה לקוביות
100 גרם אבקת סוכר
1 כפית תמצית וניל
גרידה מחצי לימון קטן
2 כפות ליקר אייריש קרים (אני משתמשת בבייליס)
1 ביצה, טרופה

הכנה:
1. ממיסים את השוקולד יחד עם החלב בסיר על להבה בינונית. מצננים כ-10 דקות.
2. מכניסים לקערת מעבד המזון את הקמח, אבקת השקדים, החמאה, אבקת הסוכר, תמצית הוניל וגרידת הלימון. מעבדים עד לקבלת תערובת פירורית (אמור לקחת משהו כמו 5-6 פולסים).
3. מוסיפים את הליקר, השוקולד הלבן המומס והביצה ומעבדים בפולסים קצרים רק עד לקבלת בצק.
4. מחלקים את הבצק לשני חלקים, עוטפים כל אחד מהם בניילון נצמד ומקררים למשך שעה.
5. לפני הוצאת הבצק מהמקרר, מחממים תנור ל - 180 מעלות.
6. מוציאים את אחד מחצאי הבצק, מרדדים אותו וקורצים עוגיות. דרך נוספת לעיצוב עוגיות שלא מערבת רידוד היא לגלגל מהבצק כדורים קטנים ולשטח אותם מעט עם האגודל. אם במהלך עיצוב העוגיות הבצק מתחמם והופך דביק וקשה לעיבוד, מכניסים לפריזר למשך 5 דקות, מוציאים וממשיכים כרגיל. מסדרים את העוגיות על גבי תבנית התנור מרופדת בנייר אפיה. מוציאים את החצי השני של הבצק מהמקרר ועובדים איתו בצורה דומה.
7. אופים כרבע שעה, או עד שהעוגיות מזהיבות. מוציאים ומצננים על רשת.
8. אופציונאלי: לאחר הצינון, ניתן לאבק באבקת סוכר.

 

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Posted in Cookies, Pies & Tarts | 12 Comments »

Piece in the middle yeast

Sunday, February 24th, 2008

Peace in the Middle East… What a dream.. Unfortunately peace is quite far away from us right now, so until it’s reached, I’m going to settle for a piece (of cake, of course)  in the middle yeast :)

Nutella filled

Wednesday evening (that’s when I finished baking the cakes in this post) I was the happiest in quite some time. In a minute I’ll tell you exactly what made me so joyful, but first I want to share with you a new theme on my blog that was born out of this happiness. Those of you who visit here often know that my grandmother was a great cook. Unfortunately all her recipes were lost when she passed away, and nowadays I try to recreate some of the great recipes she was using to make her fabulous dishes. So from time to time, whenever I try to make one of the dishes she once made, I’ll post about it using this sweet logo that Avi designed for me (many thanks, baby!)

Grandma’s Kitchen

and all these posts will be tagged under ”Grandma’s Kitchen” tag.

So about Wednesday evening - the cakes came out of the oven, I waited “patiently” for like 10 minutes (that’s the longest I could bare waiting), and then took a knife and sliced me a piece. I couldn’t believe my mouth! It tasted exactly (or if not, then very very close to that) like me Grandma’s heavenly “Cozonac” - a Romanian yeast cake they make on Holidays. The funny thing is that I didn’t even try to make one! I used an Israeli recipe for yeast cakes, that was recommended by a very talented foodie friend of mine - Sivan, whom I’ve “met” in the various Israeli food networks. I think the secret to the divine taste is simply (and please don’t laugh) the lemon zest. So simple and yet it gives the dough such a great aroma!

Chocolate filled rolls

Every time I make a recipe that I don’t make that often, I try to experiment with it as much as I can. This time I tried a shape that I’ve never tried before, and various fillings. I tried to shape all of the 4 yeast cakes that the recipe yielded into a Krantz shape (this word origins from the German word for “crown”). You do it by simply rolling the dough to a log after filling it, cutting it vertically in the middle into two halves, leaving them attached in one end, in order to keep it all together. Then you take the two halves and wrap them around each other to form the shape of  a screw. After the shaping, the dough should look like this:

Walnuts filling

The fillings I used were Nutella spread, which is always my favorite filling for just about any pastry… I used also Halva spread on top of which I scattered chocolate chips - I really loved it, Avi took it to work and even people that don’t like Halva really loved it. It didn’t do the trick on Avi, though, who really dislikes Halva in desserts.

Halva and chocolate chips filling

The third filling I used was the traditional filling for the Romanian Cozonac - walnuts, which was a really goood one.

Walnuts filled

The last filling was dulce de leche. The latter was too liquid for the Krantz shape, and so all the filling drained down to the bottom of the pan… The looks of it were quite unpleasant, but it tasted great!

Dulce de leche filling

Dulce de leche

Yeast cake / Adapted from my friend’s (Sivan) recipe
Makes 4 english cake molds (30 X 10 cm each)

For the dough:
1 kg all-purpose flour
50 gr fresh yeast (or 20 gr dry yeast)
150 gr sugar (if you don’t prepare the sugar syrup use 170 gr)
200 gr butter, softened but not melted
10 Tbsp vegetable oil
1/2 tsp salt
4 eggs, room temperature
2 tsp vanilla extract
zest of one medium sized lemon
150 ml lukewarm water
150 ml lukewarm milk (30 secs in the microwave will do it)

For the glaze:
1 egg, beaten

For the sugar syrup:
1/2 cup sugar
1/2 cup milk
1 tsp vanilla extract

Directions:
1. Put all the flour in the mixer bowl. Make a starter dough out of the yeast, 1 tsp of the sugar and 1/4 cup of the water. Leave to ferment for a few mins. Place the starter in the mixer’s bowl along with the flour and cover it with flour.
2. In a separate bowl mix sugar and eggs and add them to the flour. Add to the flour the rest of the ingredients, except for the water and milk. Start kneading the dough and add the water and milk through the kneading process. Continue kneading until a soft and non-sticky dough forms (I do it for 10 mins total). Cover the bowl and let rise in a warm place until doubled in size.
3. Divide the dough into 4 parts, roll out each one of them and fill with the chosen filling (Nutella, Halva spread, Dulce de leche, the suggested walnuts filling or any other filling you can come up with). Roll the dough to a log after filling it, cutting it vertically in the middle into two halves, leaving them attached in one end, in order to keep it all together. Take the two halves and wrap them around each other to form the shape of a screw (as demonstrated in the picture above). Let rise until doubled in size.
4. Brush with the beaten egg, and bake in an oven preheated to 356°F (180° Celsius) for 35 mins, until golden-brown.
5. In the mean time prepare the sugar syrup: cook the sugar and milk on a medium flame until boiling point is reached. Cook for 5 more mins and take off the flame. After taking the cakes out of the oven, cool them for 5 mins, and brush them with the sugar syrup.

For the walnuts filling (sufficient for 2 cakes):
300 gr walnuts, coarsely chopped
3 egg whites
200 ml (yes, ml) powdered sugar

Directions:
Beat the egg whites, gradually adding them the sugar, for 3-4 mins, until soft peaks form. Fold in the walnuts and spread the mixtures onto the cakes.

עוגת שמרים / עיבוד קל למתכון של סיוי מפורום מתכונים של תפוז
חומרים ל-4 עוגות בתבנית אינגליש קייק (בגודל 30X10 כל אחת)

לבצק:
קילו קמח
50 גר’ שמרים טריים (או 20 גרם שמרים יבשים)
150 גרם סוכר (אם לא מורחים בסוף סירופ סוכר צריך קצת יותר, הבצק עצמו לא היה מתוק מספיק, בפעם הבאה אנסה עם 170 גרם)
200 גרם חמאה או מרגרינה רכה - לא מומסת
10 כפות שמן
1/2 כפית מלח
4 ביצים בטמפרטורת החדר
2 כפיות תמצית וניל
גרידה מלימון בינוני אחד
150 מ”ל מים חמימים
150 מ”ל חלב חמים (30 שניות במיקרו יעשו את העבודה)

לציפוי:
1 ביצה, טרופה

לסירופ סוכר:
1/2 כוס סוכר
1/2 כוס חלב
1 כפית תמצית וניל

הכנה:
1. בקערת המיקסר שמים את כל הקמח, מכינים ראש עיסה מהשמרים כפית מהסוכר ורבע כוס מהמים מניחים לתסיסה של כמה דקות. עושים גומה בקמח ומוסיפים את ראש העיסה, מכסים בקמח.
2. מערבבים בקערה נפרדת סוכר וביצים, ומוסיפים לקמח ובנוסף גם את החמאה, המלח, השמן תמצית הוניל והגרידה. מתחילים ללוש תוך כדי הוספת המים והחלב לפי ספיגה עד ליצירת בצק רק ולא דביק, מכסים ומתפיחים עד שהבצק מכפיל את נפחו.
3.מחלקים ל-4 כדורים ומרדדים כל כדור - מורחים בנוטלה, שוקולד השחר, ממרח חלבה, ריבת חלב וכיד הדימיון, מגלגלים לרולדת וחורצים לכל האורך ומבריגים את שני החלקים שנוצרו למעין צורת בורג. מניחים בתבניות ומתפיחים עד כמעט הכפלת הנפח.
4. מורחים בביצה ואופים ב-180 מעלות כ-35 דקות או עד שמשחים.
5. בנתיים מכינים סירופ סוכר - מרתיחים על האש וכשהעוגות יוצאות מהתנורף מצננים למשך 5 דקות ולאחר מכן מורחים אותן בסירופ בנדיבות בעזרת מברשת.

למילוי אגוזים (מספיק ל - 2 רולדות):
300 גרם אגוזי מלך קצוצים גס
3 חלבונים
כוס של 200 מ”ל אבקת סוכר

הכנה:
מקציפים את חלבון הביצה לקצף יציב אך לא נוקשה, מוסיפים בהדרגה את אבקת הסוכר תוך כדי הקצפה. מקפלים פנימה את האגוזים ומורחים את התערובת מעל העוגות.

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Posted in Cakes | 5 Comments »

Onion soup for a cold winter day

Sunday, February 17th, 2008

Onion soup 

Those of you who know Israel a bit, surely know that winter here is just a virtual season, not really different than autumn in every other country. But this year, I must tell you, we’ve suffered already 2 periods of really cold weather, and the third is to begin today. Can you imagine? It’s supposed to be the coldest weather Israel has known in 20 years! Brrr… just the thought of that makes me freeze to death!

So yesterday evening, being cold just from the thought of the upcoming bad weather, we decided to make our regular onion soup. And the most fun part in all this - we made it together. Cooking with Avi is one of my absolute favorite things. We get along so well in the kitchen, and it’s really fun to work together on the meal we’re gonna eat later.

This onion soup may seem a little lighter to you than the ordinary onion soup. This is mainly because we never have the patience to wait for the onion to fry till it gets that golden brown color - the thing that makes onion soups so brown. And yesterday we were more patient than ever! Anyhow, this is one of the best onion soups we’ve ever eaten, including those we ate in the Latin quarter in Paris. Also, it’s really easy to make, but again, if you want it to get really brownish, you should be patient.

This time I’ve decided to take pictures of the whole making process of the recipe.
But before that, two off-topic notes:
1. Barilla and America’s Second Harvest-The Nation’s Food Bank Network have partnered again in the fight against hunger with the launch of “The Celebrity Italian Table Cookbook.” This marks the second annual call on pasta lovers to join Barilla and America’s Second Harvest to help those in need.
Renowned chef Mario Batali, entertaining expert David Tutera developed six three-course meals and table settings inspired by Hollywood celebrities Marisa Tomei, Debra Messing, Stanley Tucci, Chris Daughtry and Natalie Portman, which can easily be recreated at home.
Through February 29th, Barilla will donate $1.00 to America’s Second Harvest for every cookbook downloaded, up to 100,000 downloads. Download your copy of the Barilla Celebrity Cookbook now, and help fight hunger in America at the same time!

2. Peabody and Tartelette have published the round-up of the neat “Time to make the doughnuts” event they’ve hosted (and in which I participated). Feast your eyes (and update your recipe stash) with the great creations here, here and here.

Peeled onions
Peel the onions

Onions in the cut
Cut them into rings

Cutting
Yes, there is plenty of onion to cut…

Frying
Fry the onions in a pot

Golden
Until golden brown (should be browner than this one)

Served
Serve (preferably with cheese - grated or sliced, and fresh
ground pepper)

Onion Soup / Adapted from an Israeli food site
Makes 4 portions

Ingredients:
50 gr butter
6 medium sized onions (preferably white), peeled
3 Tbsp all-purpose flour
6 cups chicken stock
5 Tbsp white wine
1/2 tsp ground nutmeg
salt, pepper
Recommended: Serve with grated parmigiano or mozzarella cheese

Directions:
1. Slice the onions into rings.
2. Melt the butter in a cooking pot, add the onion rings and fry until golden-brown. Stir from time to time.
3. Add the flour and stir until well blended.
4. Add the white wine and stir it in. Let it fill the onion with taste for 2 mins.
5. Add the chicken stock. Add the pepper according to taste.
6. Cook on medium flame for 20 mins.
7. Add the nutmeg and salt, stir and cook for 2 more mins, then take the soup off the flame.


מרק בצל / מבוסס על מתכון מוואלה

רכיבים:
50 גרם חמאה
6 בצלים בינוניים (עדיפות לבצלים לבנים), קלופים
3 כפות קמח
6 כוסות ציר עוף
5 כפות יין לבן
1/2 כפית אגוז מוסקט טחון
מלח ופלפל לפי הטעם
מומלץ: להגיש עם גבינת פרזמן או מוצרלה מגוררת

הוראות הכנה:
1. פורסים את הבצלים לטבעות.
2. ממיסים בסיר את החמאה ומוסיפים את טבעות הבצל. מטגנים עד להזהבה.
3. מוסיפים את הקמח ומערבבים היטב.
4. מוסיפים את היין הלבן ומבשלים כ-2 דקות.
5. מוסיפים את ציר העוף ומערבבים, מוסיפים פלפל לפי הטעם.
6. מבשלים כ-20 דק’ על אש בינונית.
7. מוסיפים את אגוז המוסקט והמלח, מערבבים ומבשלים 2 דקות נוספות. מורידים מהאש ומגישים.

 

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Posted in First Courses, Soups | 6 Comments »

Lots of kisses for my Valentine

Wednesday, February 13th, 2008

One kiss

A few days ago Avi told me that he’s going on a diet.
“Oh, my GOD!!” I thought to myself. That can’t be true. I know, it’s not the reaction one normally has when her husband declares that he is going to start a diet, but you don’t know Avi! When he wants to go on a diet like the rest of us, he says that he wants to watch his weight for some time in the near future. But when he declares a new diet - the man’s decision is one way only.

Front view of a kiss

And so it hapenned, that before our wedding (that was the last time he declared such a thing), he automatically dropped all things sweet from his menu, began eating healthy and low-fat food, and almost didn’t touch any dessert I’ve made! You can surely imagine how frustrating that was! I mean don’t get me wrong here, I’m very suportive of his decisions in general, but not eating the sweets I prepare? That takes away almost all the fun in making them…

2 kisses

Anyway, Valentine’s Day is almost here, and I couldn’t let myself not make anything for him, but on the other hand I didn’t want to make something that will ruin his new diet, or better put - something he just wouldn’t touch. And then the idea hit me - I’d make Nutella filled meringue kisses for him! What can be more perfect for Valentine’s than a kiss shaped cookie, and Nutella in the middle can only give it an up-kick. Plus the benefit that they are small, bite-sized even, so eating one or two can’t do any harm, right? :)

Many many kisses

Happy Valentine’s Day everybody!

Meringue Kisses

Ingredients:
100 gr egg-whites (from 3 medium-sized eggs)
200 gr sugar
(Any amount of egg-whites and sugar will do here, you just need to keep the ratio 2:1 in favor of the sugar)

Directions:
1. Place the egg-whites and sugar in a double boiler. Stir together until the mixture reaches 140°F (60° celsius) and the sugar has totally melted.
2. Transfer the mixture to the bowl of the stand mixer and beat on high speed until the meringue is thick and glossy and has reached a stiff peak (about 10 mins).
3. Heat the oven to 210°F (100° celsius).
4. On a large pan lined with parchment paper, pipe the kisses to the size and shape you want them to be.
5. Bake until the kisses can be easily separated from the parchment paper.
6. Keep in a sealed jar, at room temperature, up to three months.
7. Optional: take 2 even sized kisses, fill them with a tsp of Nutella and enjoy!

 

נשיקות מרנג

רכיבים:
100 גרם חלבונים (מ-3 ביצים מספר 2)
סוכר, פי 2 מהמשקל של החלבונים - (במקרה שלנו 200 גרם)

הכנה:
1. טורפים חלבונים עם סוכר בקערה. מניחים את הקערה מעל סיר עם מים רותחים בבעבוע עדין (לקערה אסור לגעת במים). מחממים תוך כדי ערבוב מדי פעם , עד שהסוכר נמס לגמרי (60 מעלות, למי שיש מדחום סוכר).
2. מעבירים למיקסר, מקציפים במהירות בינונית-גבוהה 8-10 דקות, עד שהקערה קרה למגע.
3. מחממים תנור ל - 100 מעלות.
4. מעבירים את התערובת לשק זילוף עם פיה חלקה או משוננת, ומזלפים נשיקות באופן מרווח על תבנית מרופדת בניר אפיה. אופים 45-60 דקות, עד שהנשיקות נפרדות בקלות מניר האפיה.
5. מצננים לחלוטין ומגישים. שומרים בכלי אטום בטמפ’ החדר.
6. אופציונאלי: לקחת 2 נשיקות בגודל זהה, למלא באמצע בכפית נוטלה ולהנות!

 

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Posted in Cookies | 5 Comments »

It’s time to make the doughnuts!

Monday, February 11th, 2008

Mmmm… Doughnuts… Mad about them since forever, their smell while frying can make me go wild! So how could I say “No” to this great blogging event hosted by Peabody and Tartelette? Make sure you don’t miss this one as well, there isn’t much time left, only until tomorrow night!

Chocolate frosted doughnuts
Frosted with chocolate

It’s only the second time I’ve made doughnuts, ever. The first one was last Hanukkah. We invited Avi’s family over to dinner, and I was daring enough to make not one but two different yeast doughs simultaneously - one for a Focaccia and one for the donuts. And I also had two trays of antipasti in the oven, some salads to make and some cheeses to slice. You can easily understand that the mess was huge… Nevertheless, everything turned out pretty well and all the dishes prepared were tasty. The doughnuts recipe, though, was good but certainly not a keeper.

Vanilla frosted doughnuts
Vanilla frosted

So when I was looking for a recipe to use this time, it was hard for me to decide even the kind of doughnuts I would like to present. The Israeli doughnuts (called “Sufganiot”) came almost instinctively to my mind, along with the Romanian ones (which are called “Gogoshi”). But then I remembered that a while ago, Avi’s brother was toying with the idea of opening a sweets shop, that would sell doughnuts, among other things. When he told me about it I immediately said that I’d join him and make the doughnuts. Problem was that at the time, I’ve never made a single doughnut… Ever since I added trying a Dunkin Doughnuts recipe to my to do list, so this blog event was the perfect opportunity for this. So Sharon, this one is for you :)

Another one bites the dust

The result tasted delicious! I wanted to experiment as much as possible this time, so half of the batch I fried, and the other half I baked. I shaped them in 2 different shapes - one is the regular doughnut, and one is little spheres. Some of the spheres (which I fried) I filled with a piece of milk chocolate filled with cream, this came out really good. The rest I left plain, and glazed them after the frying/baking. I made 2 glazes - vanilla (Avi’s favorite) and chocolate. And there were also several doughnuts that I simply dusted with confectioners’ sugar.

Sugar dusted
Dusted with confectioners’ sugar

To sum it all up, this doughnut recipe is definitely a keeper! The glazings, if tasted straight from the mixture, are not that hot, but don’t let that scare you - after they get firm on top of your doughnut - they’re great! Especially loved the chocolate glaze!
Thanks Peabody and Tartelette for a great event! I really enjoyed making those cute little things!

All together
All together now…

Dunkin Doughnuts
Makes 12 big doughnuts or 24 small ones

Ingredients:
1 package regular or quick-acting yeast
1/8 cup warm water (105-115 degrees)
3/4 cup lukewarm milk (30 secs in the microwave)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2-1/2 cups all-purpose flour

Directions:
1. Dissolve yeast in warm water in a mixing bowl.
2. Add milk, sugar, salt, egg, shortening and 1 cup of flour. Beat on low speed while scraping bowl for 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes.
3. Stir in remaining flour until smooth.
4. Cover and let rise in a warm place until double, about 50-60 minutes.
5. Turn dough onto a floured surface. Roll dough 1/2- inch thick. Cut with round cookie cutter. Cover and let rise on floured baking sheets until double, 30-40 minutes.
6. Heat vegetable oil in a deep fryer or Dutch oven to 350. Slide doughnuts into hot oil. Turn doughnuts as they turn golden brown, about one minute on each side. Remove carefully from oil (do not prick surfaces) and drain.
7. When cool, glaze with the desired glaze and/or dust with powdered sugar.

Vanilla Glaze:
Mix 1 cup powdered sugar with 1 1/2 tablespoons milk and 1/2 teaspoon of vanilla.

Chocolate Glaze:
Mix 1 cup of powdered sugar with 1 1/2 tablespoons milk and 1 tablespoon chocolate drink mix (Nestle’s Qwik). If it’s not chocolatey enough, add a little cocoa powder.

Note: If the glaze is too thick, add more milk to the mixture, 1/2 tsp at a time, until it gets the texture you prefer.


סופגניות / דנקין דונאטס
עבור כ- 24 סופגניות קטנות וחמודות

רכיבים:
7 גרם שמרים יבשים (או 21 גרם שמרים טריים)
2-1/2 כוסות קמח
1/8 כוס מים חמימים
3/4 כוס חלב חמים (30 שניות במיקרו יעשו את העבודה)
1/4 כוס סוכר
1/2 כפית מלח
1 ביצה
1/6 כוס שמן

הוראות הכנה:
1. לערבב כוס אחת מכמות הקמח עם השמרים.
2. להוסיף את כל שאר הרכיבים (מלבד הקמח הנותר) וללוש 2-3 דקות.
3. להוסיף את שארית הקמח וללוש עד לקבלת בצק חלק ומבריק.
4. לכסות את הקערה עם הבצק בניילון נצמד ולהניח במקום חמים לתפיחה, עד להכפלת הנפח.
5. ליצירת דונאטס: לרדד את הבצק על משטק מקומח לעובי 1-1.5 ס”מ. לחתוך עיגולים בעזרת כוס, את החורים במרכז אפשר ליצור בעזרת מגלען תפוחים.
ליצירת סופגניות פשוט מגלגלים כדורים בגודל הרצוי.
6. מניחים להתפחה נוספת עד להכפלת הנפח. כאן כדאי להשקיע קצת לפני ולחתוך ריבועים מנייר אפיה ולהניח את הסופגניות לתפוח על גביהם, זה יקל מאוד על העברת הבצק הדביק לשמן לאחר מכן.
7. לחמם מחבת עם שמן בגובה 3 ס”מ לפחות לחום של 180 מעלות. לטגן את הסופגניות בכמויות של 4 בערך בכל פעם על מנת שהשמן יישאר בטמפ’ המתאימה.
8. להניח להן להתקרר מעט על נייר סופג, ולפדר אבקת סוכר או להכין את אחד הציפויים הבאים.

ציפוי וניל:
לערבב 1 כוס אבקת סוכר עם 1.5 כפות חלב וחצי כפית תמצית וניל.

ציפוי שוקולד:
לערבב 1 כוס אבקת סוכר עם 1.5 כפות חלב וכף אבקת שוקו ממותקת. ניתן להוסיף מעט אבקת קקאו לא ממותקת להעמקת הטעם השוקולדי.

הערה: אם הציפוי קשה מדי לטעמכם, הוסיפו חלב, 1/2 כפית בכל פעם, עד שמגיעים למרקם הרצוי.

 

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