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Larchmont Chef Serves Up 'Challahnuts' For Jewish New Year

Chef Matthew Karp of Plates shows off his "Challahnuts," along with an apple for the Jewish New Year.
Chef Matthew Karp of Plates shows off his "Challahnuts," along with an apple for the Jewish New Year. Photo Credit: Submitted
Challahnuts, a creation from Chef Matthew Karp of Plates in Larchmont, make a sweet alternative to traditional High Holy Day treats.
Challahnuts, a creation from Chef Matthew Karp of Plates in Larchmont, make a sweet alternative to traditional High Holy Day treats. Photo Credit: Submitted

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.

Challahnuts
Makes about 20 slices

Ingredients

  • 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

Instructions

  • 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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