 |
|
 |
 |
|
|
Forum
-> Yom Tov / Holidays
-> Chanukah
do you make your own sufganyot and why?
|
| yes - home made tasts better |
|
5% |
[ 3 ] |
| yes - it is more echonomical |
|
1% |
[ 1 ] |
| yes - for the chanuka feeling |
|
15% |
[ 8 ] |
| yes - other |
|
1% |
[ 1 ] |
| no - to much of a mess |
|
32% |
[ 17 ] |
| no - store baught tasts better |
|
16% |
[ 9 ] |
| no - other |
|
26% |
[ 14 ] |
|
| Total Votes : 53 |
|
a yiddishe mamme
|
 Tue, Dec 08 2009, 1:56 pm
|
I like homemade better. I buy Baker's Choice custard and put in a lot ,its delicous but I'm not sure I'll get to make this year w/ a teething/cranky baby around. But when I do, I fry it in a 9 by 13 or roaster aluminum pan (doubled-to make it thicker) so the mess goes in the garbage.
| |
|
| Back to top |
 0
 0
|
a yiddishe mamme
|
Tue, Dec 08 2009, 1:59 pm
|
also I send the leftovers to family or friends
| |
|
| Back to top |
0
0
|
Mystery Woman
|
Tue, Dec 08 2009, 2:08 pm
Home made, for sure! It's part of Chanukah in our house.
But I never thought of frying it in a disposable pan. Sounds like a great idea. Thanks!
| |
|
| Back to top |
0
0
|
YALT
|
Tue, Dec 08 2009, 2:12 pm
I make one or two nights, but buy for the rest.
It's def. worth the little I do make.
Every night I make something else special for chanukah.
cheese latkes, potato latkes, malawach, donuts, deep fried chicken nuggets (for shabbos lunch),
| |
|
| Back to top |
0
0
|
Imaonwheels
|
Tue, Dec 08 2009, 2:50 pm
A few points as we used to own a bakery.
If you don't want them to go stale use dry yeast and as little egg0 as possible. Most store bought bakegoods have no egg at all.
The oil used is canola because it is the least absorbed and lasts the longest.
In Israel if if someone is really worried about least unhealthy Brera Tivit usually sells ww filled with date butter and they are soft and pretty good.
| |
|
| Back to top |
0
0
|
pink_nails
|
Tue, Dec 08 2009, 3:32 pm
|
I'd never think of making.... I'd never be able to beat our bakeries heavy custard filling w/ caramel choc. ontop!! We don't even think about calories or if it's healthy or not. C'mon, it's chanuka!
| |
|
| Back to top |
0
0
|
YALT
|
Wed, Dec 09 2009, 2:49 pm
my mother has a few recipes left from a cookbook made for bakeries.
This is what it says.
A donut dough does need all of the following, but LESS than other doughs: shortening, sugar, eggs.
These 3 ingredients are vital in the success of donut-making.
In general, about bakeries, (my mother had a bakery) most items are made with egg liquid or egg powder. Challos are made with egg coloring.
| |
|
| Back to top |
0
0
|
Imaonwheels
|
Wed, Dec 09 2009, 6:30 pm
|
We used no egg for bread/rolls or pizza and sambusak. We used almost none for cake/cookies/donuts. Suffies are not like reg donuts. Israeli bakeries often do not use egg in them. The egg powder and liquid are used in larger scale than us. We only sold ion 5 yishuvim.
| |
|
| Back to top |
0
0
|
| Related Topics |
Replies |
Last Post |
|
|
What is the best store bought non-gebrokts cracker?
|
7 |
Thu, Apr 18 2024, 1:10 pm  |
|
|
Hat Store in Miami
|
4 |
Thu, Apr 18 2024, 11:50 am |
|
|
Toddler shoe store-not tie shoes
|
2 |
Wed, Apr 17 2024, 2:17 pm |
|
|
Live Salmon At Fish Store. Where Can I Get It? Pref Brooklyn
|
23 |
Wed, Apr 17 2024, 8:49 am |
|
|
Which store in Flatbush Boro Park has sharp grated marror?
|
10 |
Tue, Apr 16 2024, 7:46 am |
|
|
Imamother may earn commission when you use our links to make a purchase.
© 2024 Imamother.com - All rights reserved
|  |
 |
|
 |
|
|
