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Fluffy Strawberry Donuts

Fluffy Strawberry Donuts What is the best flour to use for making these donuts? The best flour to use is all-purpose flour because it provides the ideal balance of gluten to create a soft yet structured dough. All-purpose flour has enough protein to allow the dough to rise properly while remaining tender, ensuring the donuts are light and fluffy. Bread flour can be too strong, resulting in denser donuts, while cake flour may make the dough too delicate and difficult to handle. When measuring flour, it’s important to weigh it or spoon it into the measuring cup lightly to avoid … Read more

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Desserts / Hanukkah

Slow Cooked Short Ribs with Sweet Potatoes

Main Courses, Holidays

Slow Cooked Short Ribs with Sweet Potatoes What is the best cut of beef for slow cooked short ribs? The ideal cut is the bone-in beef short rib itself, which comes from the plate or chuck section of the cow. These ribs have a generous amount of connective tissue and marbling, which break down during long, low-temperature cooking to produce rich, tender meat. Boneless short ribs can also be used but may lack some depth of flavor provided by the bones. When selecting, look for uniform thickness and well-marbled pieces to ensure consistent cooking. Avoid ribs that are overly lean … Read more

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Beef / Slow-Cooked

Crisp Greek Zucchini Fritters with Tzatziki

Appetizers, Holidays

Crisp Greek Zucchini Fritters with Tzatziki What is the best way to make the fritters crispy? The most important step is removing excess moisture from the zucchini before mixing it into the batter. Grate the zucchini finely and then squeeze it thoroughly using your hands or a fine-mesh strainer to release water. Using self-rising flour helps give structure and a light texture, while frying in hot oil over medium-high heat ensures the exterior becomes golden and crunchy without overcooking the interior. Avoid overcrowding the skillet, as this lowers the oil temperature and results in soggy fritters. Serve immediately after frying … Read more

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Hanukkah

Cinnamon Roll Donuts

Desserts, Holidays

Cinnamon Roll Donuts What is the ideal dough texture before the first rise? The ideal dough texture should be smooth, elastic, and slightly tacky but not sticky. When properly kneaded, the dough should pull cleanly away from the sides of the mixing bowl and form a cohesive mass that stretches without tearing. This level of gluten development is critical for cinnamon roll donuts because it allows the dough to expand evenly during proofing and frying, producing a light interior rather than a dense crumb. If the dough feels stiff or dry, the finished donuts may crack or fry unevenly. Conversely, … Read more

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Desserts / Hanukkah

Quick Mini Ricotta Donuts (No-Rise, No-Yeast)

Desserts, Holidays

Quick Mini Ricotta Donuts (No-Rise, No-Yeast) What is the best oil temperature for frying ricotta donuts? The ideal oil temperature for frying ricotta donuts is around 340 degrees Fahrenheit, which provides the balance needed to achieve a golden exterior without burning while allowing the interior to cook through. At lower temperatures, the donuts will absorb excess oil, resulting in a greasy texture and a heavier mouthfeel. At higher temperatures, the outer crust will darken too quickly before the inside sets, creating an undercooked center. Maintaining a consistent temperature is important because ricotta donuts contain a high moisture and dairy content … Read more

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Desserts / Holidays

Classic Hanukkah Donuts (Sufganiyot)

Desserts, Holidays

Classic Hanukkah Donuts (Sufganiyot) What is the best type of jam to use for Hanukkah donuts? The best type of jam is one that has a smooth texture and balanced sweetness. Strawberry, raspberry, and apricot jams are popular choices because they complement the soft, airy dough without overpowering it. The jam should be thick enough to hold its shape when piped into the donuts but not so stiff that it tears the dough. Homemade jam or high-quality store-bought varieties work equally well. Avoid jams with large chunks of fruit, as they can create gaps in the filling. Ensure the jam … Read more

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Desserts

Classic Sfinge Donuts

Desserts, Holidays

Classic Sfinge Donuts What makes sfinge donuts different from regular donuts? Sfinge donuts are distinct from regular donuts due to their light, airy texture and traditional Moroccan preparation. Unlike typical American-style donuts, which often use baking powder or cake dough, sfinge donuts rely on yeast fermentation to create a fluffy interior and slightly chewy bite. The dough is often enriched with a hint of arak or other aromatic spirits, giving sfinge donuts a subtle flavor depth that sets them apart from standard sweet fried pastries. They are typically deep-fried in hot oil and immediately coated in sugar, which ensures a … Read more

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Desserts / Hanukkah / Holidays

Berry Mascarpone Cream Donut Sandwiches

Desserts, Holidays

Berry Mascarpone Cream Donut Sandwiches What type of flour is best for making these donut sandwiches? All-purpose flour is the most versatile choice, offering a balance of protein content that provides structure while keeping the donuts soft and tender. Bread flour, which has higher protein, can also be used if a chewier texture is desired, but it may result in slightly denser donuts. Cake flour, with its lower protein content, is generally too soft and can create overly delicate dough that may not hold up during frying. Choosing a high-quality, fresh flour ensures the dough rises evenly and develops a … Read more

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Desserts / Hanukkah / Holidays

20-Minute No Yeast Donuts

Desserts, Holidays

20-Minute No Yeast Donuts What makes no yeast donuts rise if there is no yeast in the recipe? No yeast donuts rely on the chemical leavening already built into self-rising flour, which contains baking powder and salt in balanced proportions. When the dough hits hot oil, the baking powder reacts instantly, creating steam and air pockets that expand and make the donuts puff without any rising time. This reaction is similar to the lift you see in pancakes or quick breads, where moisture and heat activate the leaveners rather than fermentation. Because there is no resting period, the structure of … Read more

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Desserts / Hanukkah / Holidays

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