LARCHMONT, N.Y. -- While everyone else may be making challah this Jewish New Year, former Scarsdale resident Chef Matthew Karp of Plates in Larchmont has a spin on the traditional with his "Challanuts."
His recipe follows.
Makes about 20 slices
- 2 teaspoons active dry or instant yeast
- 1 cup lukewarm water
- 4 to 4 1/2 cups all-purpose flour
- 1/4 cup white granulated sugar
- 2 teaspoons salt
- 2 large eggs
- 1 large egg yolk (reserve the white for the egg wash)
- 1/4 cup neutral-flavored vegetable oil
- Sprinkle yeast over the water in a small bowl, and add a healthy pinch of sugar. Stir to dissolve and let stand until you see a thin frothy layer across the top. (If you do not see this or if your yeast won't dissolve, it has likely expired and you'll need to purchase new yeast.)
- Whisk together four cups of the flour, sugar, and salt in the bowl of a standing mixer.
- Make a well in the center of the flour and add the eggs, egg yolk, and oil. Whisk to form a slurry, pulling in a little flour from the sides of the bowl.
- Mix the yeast, eggs, and flour with a long-handled spoon until you form a shaggy dough that is difficult to mix.
- Knead the dough for 6 to 8 minutes: If the dough seems very sticky, add flour a teaspoon at a time until it feels tacky, but no longer like bubblegum.
- Place dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let the dough rise until doubled in bulk, one and a half to two hours.
- Roll the dough into roughly 1-inch thick rectangle. Cut into rounds with a three- inch round cutter and cut the center hole of each donut with a one-inch round cutter.
- Line a baking sheet with parchment and place each cut Challahnut onto the sheet pan. Sprinkle with a little flour and drape it with a clean dishcloth. Place the pan somewhere warm and let it rise until puffed and pillowy, about 30 minutes.
- Prepare the fryer oil to 340 degrees. Fry each Challahnut to golden brown about three minutes on each side.
- Place the fried Challahnuts on a wire rack to cool. Dip in honey and sprinkle with chopped apples.
- For another glazing option: Make a sugar glaze with 1 cup confectioners sugar and 1 tablespoon milk then dip the donuts into the glaze and place on wire rack to dry. Drizzle with honey and sprinkle with chopped apples.
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