15+ Hanukkah Recipes
Hanukkah, also known as the Festival of Lights begins Sunday, December 18th! And while you likely have a whole stack of family recipes to make, we’re here to offer our own collection of dishes that are sure to add some festive flair to your table. Hidden dreidel cake, anyone?
Photo Courtesy of Co+op
Sufganiyot
What’s a Hannukah dinner table without sufganiyot? Known as the traditional jelly-filled donut of hannukah, sufganiyot are fun to make and even more enjoyable to devour.
Ingredients
2 /12 to 3 cups unbleached flour
1 1/2 tablespoons quick rise or instant yeast
1/4 cup sugar, plus more for rolling
1/2 teaspoon freshly grated nutmeg
1 teaspoon salt
1/2 cup water, heated to 120 degrees
2 tablespoons unsalted butter, melted
2 large eggs
3 cups vegetable oil, plus more for bowl
1/2 cup powdered sugar, for dusting
1 cup seedless raspberry jam, sieved
Directions
In a stand mixer with dough hook or large bowl, combine 2 1/2 cups flour, yeast, sugar, nutmeg and salt. Mix with the dough hook or a sturdy spoon. Heat the water to 120 degrees and add the melted butter, and with the mixer on low, or by hand, stir in the warm liquids. Add the eggs and knead with the dough hook or by hand until the dough is soft, smooth and supple. If the dough is very sticky, add the remaining half cup of flour and knead it in (if the dough is still sticky, add a few additional tablespoons flour as you knead). Transfer to an oiled bowl and cover with a damp towel. Let the dough rise until doubled, about an hour.
Flour the counter and transfer the dough to the floured space. Form the dough into a rectangle and roll out to 1/4 inch thick.
Use a 2-1/2 inch biscuit cutter or a glass with a 2 1/2 inch opening to cut disks of dough. Transfer to a sheet pan with a rim and cover loosely with plastic wrap. Let the rounds rise for 15 minutes. Prepare a sheet pan with three layers of paper towels for draining the finished Sufganiyot.
Pour the oil into a deep fat fryer or a 2 quart saucepan, to 3-4 inches deep. Heat the oil to 370⁰F.
Carefully slip four rounds of dough into the hot oil. Use a spider strainer to flip the rounds to cook them evenly. They will become quite golden brown within a minute or two per side. Transfer to the paper towels to drain. Continue until all the rounds are fried.
Use a fine-meshed sieve to dust the hot rounds with powdered sugar.
Put the jam into a piping bag with a tip opening of about 1/4-1/3 inches. Use the tip of a paring knife to make a small hole in the side of each round, then pipe the jam into each one, about 2 teaspoons per round.
Dust with more powdered sugar and serve. These keep for one day, tightly covered.
Photo Courtesy of Co+op
Traditional Latkes
Did you know that latkes are served as a reminder of the small jar of lamp oil that miraculously lasted eight nights? These fried potato pancakes are more than just symbolic though, they’re absolutely irresistible.
The only question that will remain is - will you take your latkes with apple sauce, sour cream, or both?
Ingredients
2 pounds Yukon Gold potatoes
1 medium onion
2 large eggs, beaten
1/4 cup flour or matzo meal
1/2 teaspoon white pepper
1 teaspoon salt
2 medium scallions, minced
1 cup vegetable oil, for frying
Sour cream or Greek yogurt
Applesauce
Directions
Use the coarse shredding disk of a food processor or a hand grater to grate the potatoes, then the onion. Place grated veggies in colander to drain, and press to remove liquid. Then place grated veggies in a line in the center of a clean smooth-surfaced kitchen towel. Roll the towel tightly around potatoes and onion, twist and squeeze over the sink to remove as much liquid as possible.
In a large bowl, place egg, flour or matzo, pepper, salt and scallions and stir to mix well. Add potatoes and onions and stir thoroughly.
You can use two 12-inch skillets to fry all the latkes at once, or use one pan for two batches. If you plan to cook all at once, place a cooling rack on a paper towel-lined baking sheet. Or, if frying in batches, heat the oven to 200°F. and place cooling rack on top of a baking tray in the oven to keep the latkes warm until serving.
Pour oil a quarter-inch deep in the pan or pans and turn heat to medium-high. When the oil shimmers, drop in a potato shred. If it bubbles up immediately, the oil is hot enough. Use a quarter-cup measure to scoop potato batter, packing it in with your fingers, then place each scoop gently in the oil. Flatten with the bottom of the cup to about a half-inch thick. Repeat, leaving space between patties in the pan.
Cook each latke for about 3 minutes per side, reducing heat to medium if they begin browning too quickly. When they are browned and crisp, transfer to the prepared rack on the baking sheet. Continue until all batter is cooked.
Serve with sour cream and applesauce.
Photo Courtesy of Co+op
Poppy Seed Rugelach
Another must-have treat for Hanukkah is rugelach! While poppy seed is the most common filling, jam, cooked fruit, or chocolate chips are all a great twist on a classic.
Ingredients
For the Dough
1 1/2 sticks butter, room temperature
8 ounces cream cheese, room temperature
2 cups flour
1/2 cup sugar
1/4 teaspoon salt
For the Filling
1/2 cup poppy seeds
1/4 cup milk
3 tablespoons honey
2 tablespoons raisins, chopped
1/2 teaspoon lemon zest
Directions
Cream butter and cream cheese together until fluffy. Add flour, sugar and salt and beat to combine. Form 2 disks and wrap in plastic wrap; chill at least 4 hours or overnight.
In a coffee or spice grinder, grind the poppy seeds coarsely. Heat poppy seeds in a pan with milk, honey, raisins and zest, stirring over medium-low heat until thickened, about 20 minutes. Let cool. This can be done ahead, and refrigerated overnight, or 45 minutes before the dough chilling time is over.
Line two sheet pans with parchment, preheat oven to 325⁰F. Roll out each round of dough to make a 12-inch round about1/8-inch thick, then spread each with half of the filling. Use a pizza cutter or chef’s knife to cut each round in 12 wedges. Roll up each piece, starting at the wide end, curving the tips to make a crescent shape. Place on pan, chill for an hour.
Bake for 40 minutes total, switching the position of the pans between upper and lower oven racks at 20 minutes.
Place the pans on cooling racks and allow rugelach to cool for 10 minutes on the pans, then transfer to the racks to cool completely. When cool, store in air-tight containers for up to a week or in the freezer for up to one month.
Photo Courtesy of Co+op
Matzo Ball Soup
While matzo ball soup is traditionally served during Passover, It’s warm and comforting nature lends itself well to December weather.
Ingredients
For the Matzo Balls
3 large eggs
3 tablespoons chicken fat or vegetable oil
3/4 cup matzo meal
3/4 teaspoon salt
1/2 teaspoon baking powder
Black pepper
3 tablespoons cold water
For the Soup
1 tablespoon vegetable oil
1 large onion, chopped
3 large carrots, sliced
3 ribs celery, chopped
2 cloves garlic, minced
12-ounce chicken breast, boneless, skinless, cubed
8 cups chicken stock
Black pepper
1 teaspoon dried dill
Directions
For matzo balls: Lightly whisk the eggs in a medium bowl, then whisk in the fat or oil. Add the matzo meal, salt, baking powder and a few grinds of pepper to the egg mixture and stir to mix. Stir in the water and refrigerate for 30 minutes, until the moisture has been absorbed.
For soup: In a large pot, drizzle oil and place over medium-high heat. Add the onions, carrots and celery, and saute until they start to sizzle, then reduce to medium-low heat for 5 minutes. Stir in the garlic and chicken and raise the heat to medium high. Cook, stirring occasionally, for about 4 minutes to lightly brown in spots.
Add the chicken stock, pepper and dill and bring to a boil, then reduce the heat to low to maintain a gentle simmer, then cover the pot.
Scoop rounded tablespoons of matzo mixture, roll each scoop into a ball and drop into the simmering soup. When all the matzo balls are in the soup, cover and adjust the heat to bring the soup back to a very gentle simmer. Cook for 30-40 minutes, and then serve hot.
Photo Courtesy of Co+op
Challah
A braided bread of Ashkenazi Jewish origin, challah is traditionally eaten on special occasions like Shabbat, Rosh Hashanah, and of course, Hanukkah.
Ingredients
1/2 cup warm water
2¼ teaspoons active yeast (1 packet)
3 tablespoons sugar, divided
1/4 cup vegetable oil
4 large eggs
1 teaspoon salt
3 cups all-purpose flour, plus more for shaping
Oil for bowl
Directions
In a stand mixer fitted with the dough hook, or in a large bowl, combine the water, yeast, and one teaspoon of the sugar. Stir to dissolve the yeast and let stand for about five minutes, until foamy. Stir in the remaining sugar, oil and three of the eggs, until well combined. Add the salt and two cups of the flour, mixing well before adding the remaining cup of flour, half a cup at a time. When all the flour is mixed in, a soft, slightly sticky dough should be produced.
Transfer the dough to a lightly floured counter and knead lightly. Wash and dry the bowl and drizzle with a dab of oil, then place the dough in the bowl and turn it over to coat. Cover the bowl with a damp kitchen towel.
Let the dough rise for an hour and a half, until doubled in size. Punch down, then let rise again for 45 minutes.
Line a large sheet pan with parchment paper and reserve.
Transfer the dough to a floured counter and divide in three even portions. Roll each one out to form a “rope” about 18 inches long. Place the three ropes parallel to each other on the counter and pinch the ends together at the top, then braid the ropes, pulling the outside piece over the center piece, alternating sides. When braided, pinch the bottom ends together and tuck under the loaf. Transfer to the parchment lined pan.
Cover the loaf with a damp towel and let rise for 45 minutes or until doubled in size. While the bread rises, preheat the oven to 375 F.
Whisk the remaining egg in a cup and get a pastry brush. Brush with egg wash and bake for 25 minutes. When the top of the loaf is golden brown and sounds hollow when you tap it with a fingertip, it is done. Transfer to a rack to cool for at least 10 minutes before slicing.
Photo Courtesy of Love & Olive Oil
Slow Cooker Hanukkah Beef Brisket
Christmas has ham, Thanksgiving has turkey, and Hanukkah has brisket!
Given that brisket is a kosher cut of meat that can feed a large crowd, its quickly become a popular dish that is enjoyed during Passover, Rosh Hashanah, and Hannukah.
This recipe from Love and Olive Oil cooks the brisket low and slow and results in a tender, saucy dish that’s really a good idea any time of year, but especially satisfying on a chilly Hanukkah night.
Photo Courtesy of Dinner at the Zoo
Noodle Kugel
A classic Hanukkah side dish that’s as tasty as it is fun to say, noodle kugel is a must-bake comfort food item this holiday season.
Tender egg noodles are tossed with a homemade custard mixture of cottage cheese, cream cheese, sour cream, butter, and eggs, before being baked a topped with a crunchy cornflake topping.
Serve your kugel alongside your other favorite Hanukkah recipes for a hearty meal.
Photo Courtesy of Once Upon a Chef
Chocolate Chip Mandel Bread
Twice-baked, crunchy, and ideal for dipping in a cup of coffee or tea, Mandel bread is a traditional Jewish cookie that’s similar to biscotti.
A chocolate chip cookie-esque dough is brought together and baked in a log before being cut into slices, flipped on their sides, sprinkled with cinnamon sugar and baked again until golden and crisp.
Enjoy this mandel bread as an after-dinner treat or with your morning coffee.
Hanukkah Dreidel Surprise Loaf Cake
Though this festive cake might not be the most traditional of Hanukkah recipes, it certainly is fun!
A slice into a simple vanilla pound cake loaf reveals a pop of blue in the shape of a dreidel!
A drizzle of glaze and a sprinkle of blue, white, and gold sprinkles brings the whole cake together for a new recipe that you’re sure to add to one of the 8 nights of Hanukkah year after year.
Homemade Gelt
What’s a Hannukah celebration without gelt?!
And if you don’t want to bother making gelt from scratch, swing by the Co-op to pick up fair-trade chocolate gelt from our holiday display!
Find the full recipe at Martha Stewart
More Hanukkah Recipes
Chocolate Babka from Once Upon a Chef
Homemade Apple Sauce from The Pioneer Woman
Lekach from Bob’s Red Mill
Gelt Peanut Butter Blossoms from Food Network
Mandel Bread from Courtney’s Sweets
Hanukkah Candy Board from Ain’t Too Proud to Meg