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Funfetti Doughnuts

Funfetti Doughnuts
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Funfetti Doughnuts
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Ingredients
Servings:
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Instructions
  1. Preheat the oven to 375°F. Coat the wells of a doughnut pan with non-stick cooking spray.
  2. In a bowl, whisk together the flour, baking powder, baking soda and salt. In a measuring cup, stir together the buttermilk and whole milk. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Add the egg and vanilla; beat on medium speed until combined, about 1 minute. On low speed, add the flour mixture in 3 additions, alternating with the milk mixture and beginning and ending with the flour. Beat each addition until just blended. Fold in the sprinkles.
  4. Pour 2 tablespoons batter into each prepared well. Bake, rotating the pan 180 degrees halfway through baking, until a toothpick inserted into the doughnuts comes out clean, about 10 minutes. Let cool in the pan on a cooling rack for 5 minutes, then invert the doughnuts onto the rack and let cool completely.
  5. Meanwhile, wash and dry the pan and repeat to bake the remaining batter.
  6. Line a baking sheet with parchment paper. Dip the doughnuts, top side down, into the glaze. Place, glazed side up, on the prepared baking sheet, decorate with sprinkles, and serve.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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Uncategorized

Basic Yeast Doughnuts

Basic Yeast Doughnuts
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Basic Yeast Doughnuts
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Ingredients
Servings:
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Instructions
  1. Pour the warm milk into a small bowl, sprinkle the yeast on top, and stir gently. Let stand in a warm spot until foamy, 5-10 minutes.
  2. Transfer the yeast mixture to the bowl of a stand mixer fitted with the paddle attachment. Add the shortening, egg, sugar, salt, and 1 ½ cups of the flour and beat on low speed until combined, about 2 minutes. Add the remaining 1 ½ cups flour, raise the speed to medium, and beat until incorporated, about 30 seconds. Switch to the dough hook and beat on medium speed until the dough is smooth and pulls away from the bowl, 3-4 minutes. Transfer to a well-oiled bowl, cover with plastic wrap or a kitchen towel, and let the dough rise in a warm spot until doubled in size, about 1 hour.
  3. Punch down the dough, turn it out onto a well-floured work surface, and roll out ½ inch thick. Using a doughnut cutter or 2 different-sized round cutters (3 ½ inch and 1 inch), cut out doughnuts and holes. Transfer to a well-floured baking sheet, cover lightly with plastic wrap or a kitchen towel, and let rise in a warm spot until doubled in size, about 1 hour.
  4. To fry the doughnuts, heat the oil over medium-high until it registers 325°F on a deep-frying thermometer. When the doughnuts are cooked through (cut one open to test), 1-2 minutes per side (holes take less time), use a slotted spoon to transfer to a cooling rack or prepared baking sheet. Let cool for 10 minutes before glazing.
Recipe Notes

Courtesy of The Doughnut Cookbook by Williams-Sonoma Test Kitchen

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Appetizers

Flatbread with ricotta, sumac, lemon zest and Israeli herbs

Flatbread with ricotta, sumac, lemon zest and Israeli herbs
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Servings Prep Time
6-12 15
Cook Time
30
Servings Prep Time
6-12 15
Cook Time
30
Flatbread with ricotta, sumac, lemon zest and Israeli herbs
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Servings Prep Time
6-12 15
Cook Time
30
Servings Prep Time
6-12 15
Cook Time
30
Ingredients
Flatbread
Flatbread topping
Servings:
Units:
Instructions
  1. In a large mixing bowl, combine yeast, sea salt, organic cane sugar and flours. Whisk to combine.
  2. Make a well in the dry ingredients and add olive oil and 1/2 cup (120 ml) of warm water to start. Stir with a wooden spoon to mix. Add more water as needed until a dough comes together.
  3. Transfer to a clean, well-floured surface and knead until smooth and elastic - about 2 minutes - adding more flour as needed to prevent sticking.
  4. Wipe out mixing bowl and add 1 tsp of olive oil. Roll dough around to coat and position seam-side down in the bowl. Cover with a damp towel or plastic wrap. Set in a warm place to rise for 1 hour.
  5. While dough is resting, in a medium-sized bowl mix ricotta with ¾ cup herbs, sumac, salt and pepper. Set aside.
  6. Once doubled in size, cut dough into 6 even pieces, arrange on a clean surface, and lay a damp warm towel on top. Let rest for a few minutes.
  7. In the meantime, heat a large skillet (electric or cast iron) to medium-high heat (~ 375 degrees F).
  8. One at a time on a lightly floured surface, roll each piece of dough into a large circle that's fairly thin (about ⅛ inch).
  9. Lightly grease preheated skillet and lay down flatbread. Cook, without touching, for 2 1/2 minutes. Flip and cook for 2 1/2 minutes on the other side. Repeat, adding more oil to coat surface, until all flatbread is cooked.
  10. Top each flatbread with ⅓ cup of ricotta mixture. Sprinkle lemon zest and a pinch of sumac for colour. Top with remaining ¼ cup mixed herbs. Drizzle with honey and olive oil. Serve immediately.
Recipe Notes

NOTE: Flatbread with ricotta, sumac, lemon zest and Israeli herbs pair well with a Clover Club cocktail.

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Appetizers

Almond Lavosh crackers

Almond Lavosh crackers
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Almond Lavosh crackers
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Ingredients
Servings:
Units:
Instructions
  1. Preheat oven to 350 degrees F. Line 2 trays with parchment paper. Flour work area.
  2. In a bowl, combine flour, salt and sugar and stir with a fork to combine. In a separate bowl, combine warm water, oil and egg.
  3. Add flour ingredients to wet ingredients using a fork, mix these until combined fully.
  4. Knead gently in the bowl for about 30 seconds, until the dough comes together.
  5. On your lightly floured work surface divide the dough into pieces. Roll these out with a rolling pin (if you are looking for more uniform, even crackers, cut these into desired cracker shapes - traditional lavosh crackers are bigger, to allow for more scooping).
  6. Once you have your desired cracker shapes, sprinkle with slivered almonds then brush with egg wash.
  7. Bake until golden brown in a preheated 350 degree F oven. The smaller your pieces, the quicker they will cook through; a whole round will take 15-20 minutes, while small rectangles require 10-15 minutes.
  8. If you are cooking a whole round, once cooked break into desired pieces as soon as it's cool enough to handle.
  9. Cool completely and store in an airtight container. Serve with a Middle Eastern appetizer platter.
Recipe Notes

If you want to mix it up you can top the Lavosh with olives, any spice you like, or even dates and figs to make it sweeter.

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Dessert

Walnut and Fruit crumble with Marscapone cream

Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Walnut fruit crumble, marscapone dessert, jewish food project Federation CJA
Walnut and Fruit crumble with Marscapone cream
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Servings
4 Servings
Servings
4 Servings
Ingredients
Filling
Crumble
Cream
Servings: Servings
Units:
Instructions
Fruit filling
  1. Preheat oven to 375 F.
  2. Mix all the ingredients together in a medium saucepan. Cook over medium low heat for 15 to 20 minutes, until the fruits are completely soft, stirring occasionally. Remove from heat and set aside to cool down.
Crumble
  1. Place both types of flour in a large mixing bowl with the butter, sugar, and salt. Use your fingers to rub the mixture into a bread crumb like texture. Then stir in the walnuts.
  2. Spread on a baking sheet lined with parchment paper and place in the oven for 15 to 20 minutes, until dry and cooked through. Remove and leave to cool.
Cream
  1. Place all the ingredients in a large mixing bowl and whisk soft peaks, take care not to over whip (it is quite thick to start with, so it shouldn't take more then 30 seconds)
Assembly
  1. Spoon one third of the crumble into the bottom of a medium glass. Cover with two thirds of the fruit, then two thirds of the cream. Another one third of the crumble goes on top of this, followed by the remaining fruit and then cream.
  2. Scatter the remaining crumble on top just before serving. Serve at once, or chill for a few hours.
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