December is full of celebrations – probably some of which you have never heard. Here are a few: December 12th is National Ding-a-Ling Day, a very special day to “Ring your Bell”, but that’s not the Salvation Army Bell Ringers. Instead, on National Ding-a-Ling Day, you might see bizarre and crazy behavior (different from most times) from all of the people you encounter.
Even normally conservative people have gone a little crazy on this day. You know what I’m talking about - Ding-a-lings. We all know one! Although, having been claimed National Ding-a-Ling Day, no one can find information about this day. Regardless, should you feel like acting a little batty today, go right ahead – you have the privilege. Also, December 12 is claimed to be National Poinsettia Day, for the beautiful bright red flowers recognized as a symbol of Christmas. Poinsettia Day was pronounced in an Act of Congress to honor Joel Roberts Poinsett, who died on December 12, 1851. Poinsett was the first ambassador to Mexico who brought the plant back to his plantation in the U.S. He grew them at his Greenville, S.C., plantation and gave them out as gifts to friends. Hanukkah is a Jewish holiday celebrated for eight days and nights in December.
It starts on the 25th of the Jewish month of Kislev. In Hebrew, the word “hanukkah” means “dedication.” The name reminds us that this holiday commemorates the re-dedication of the holy Temple in Jerusalem following the Jewish victory over the Syrian-Greeks in 165 B.C.E. Every community has its Hanukkah traditions, but there are some traditions that are almost universally practiced. They are: lighting the hanukkiyah, spinning the dreidel and eating fried foods, a tradition celebrating the miracle of oil. It is traditional to eat fried foods such as latkes and sufganiyot during the holiday. Sufganiyot (singular: sufganiyah) are jelly-filled donuts that are fried and sometimes dusted with confectioners’ sugar before eating. Sufganiyot are also known as Ponchkes in Yiddish or Jelly Bismarks in German. I’m familiar with Bismarks, and love them! Traditionally, they are made with apricot or raspberry jam, but recipes can also include chocolate, cream filling.
With this, I close with a recipe for Sufganiyot. Merry Christmas! Happy Holidays, and ring-a-ding-a-ling!
Traditional Sufganiyot
2 packets active dry yeast
3/4 cup lukewarm water
(105°F to 115°F)
1 cup granulated sugar
4 cups all-purpose flour
1 teaspoon kosher salt
2 teaspoons ground cinnamon
1 tablespoon grated Lemon zest
3 large eggs, separated
3/4 cup lukewarm milk
(105°F to 115°F)
5 tablespoons unsalted butter,
room temperature
2/3 cup jelly, thick jam,
or filling of choice
Vegetable oil, for frying
Powdered sugar, for dusting
Place yeast in the bowl of a stand mixer, add warm water, and stir to dissolve. Stir in sugar and let stand until foaming, about 5 minutes. Combine flour, salt, cinnamon, and grated lemon zest in a separate medium bowl. Fit the dough hook onto the electric stand mixer, add yolks and milk to the yeast mixture, and mix on medium low until evenly incorporated. Add the flour mixture and butter; mix until it comes together. Mix on medium high for an additional 5 minutes. (Dough will be very sticky.) Put dough in a large, clean, lightly oiled bowl, and turn to coat in oil. Cover tightly with plastic wrap and let rise in a warm place 1-1 1/2 hours or until doubled in size. Roll out the dough on a floured surface to 1/4-inch thickness. (Use just enough flour so that the dough doesn’t stick to the rolling pin.) Using a 2-inch-diameter biscuit cutter, cut rounds out of the dough; reserve remaining dough.
Place rounds on a lightly floured baking sheet; set aside. Gather remaining dough into a ball and roll out again; do this until you have 60 rounds. Place 1 teaspoon filling in the centers of 30 of the rounds. Brush the edges of the jelly rounds with the reserved egg whites, and top with another dough circle. Pinch the edges to seal the doughnuts. Cover with a towel, put in a warm place; let rise 30 minutes. In large, heavy pot, heat oil until it reaches 350°F. Drop the doughnuts in the oil, four or five at a time, and turn when they are golden brown, about 2 1/2 minutes per side. Drain on a cooling rack set over a baking sheet lined with paper towels. Repeat with remaining doughnuts. When cool enough to handle, sprinkle with powdered sugar and serve.