09 December 2015

Chanukah Fourth Light



Chanukah in Boro Park



I once lived next door to the original Weiss Bakery when Mrs. Weiss made her scrumptious offerings.
It was located on 47th Street between 13 and 14 Avenues. Today they have a nice Bakery on 13th Avenue.

Brooklyn, NY - Using a secret recipe to make "heartburn-free" donuts, Weiss Homemade Kosher Bakery sells 30,000-40,000 donuts during the week of Chanukah. Many Brooklyn residents claim they're the best in town -- especially the caramel donuts, which owner Avrumi Weiss tells VIN News are made using caramel flavor produced on the premises.
This is a behind-the-scenes look at a Mr. Weiss making a batch of donuts, from the frying stage through the jelly filling and the chocolate coating.

All the tips you need to make bakery-quality donuts in your own kitchen

* The oil has to be very hot -- but not boiling. If it's boiling it will burn your donuts on the outside and leave the dough raw on the inside, while oil that's not hot enough will get excessively absorbed into the donut. To check the oil temperature, dip in a wooden spoon. If a light bubble forms around it, your oil is at the right temperature. If large bubbles form, turn off the flame and wait for it to cool down or pour in some cold oil.

* The smaller the donuts the more relative surface area to absorb oil. In other words, the same amount of dough absorbs less oil if you make fewer, large donuts than a larger number of small donuts.

* A piece of potato or carrot cut lengthwise prevents the oil from burning and keeps it cleaner. When the potato or carrot is burned, it's time to replace it with a new piece.

* Never add oil while donuts are frying.

* The secret to fluffy donuts without hollows is to adhere to the following guidelines:

1. Don't cut short kneading time -- 10 minutes in a mixer or 15 minutes by hand.

2. Let the dough rise for about an hour until it doubles in size. After forming the balls, let it rise again.

* Place your donuts on wax paper before frying. Flour will make the oil burn faster.

* To maintain their shape, use a stainless-steel spatula dipped in oil to pick up the dough balls.

* Add jelly while the donuts are still hot, but wait until they have cooled before sprinkling powdered sugar.

* The oil has to be very hot -- but not boiling. If it's boiling it will burn your donuts on the outside and leave the dough raw on the inside, while oil that's not hot enough will get excessively absorbed into the donut. To check the oil temperature, dip in a wooden spoon. If a light bubble forms around it, your oil is at the right temperature. If large bubbles form, turn off the flame and wait for it to cool down or pour in some cold oil.

* The smaller the donuts the more relative surface area to absorb oil. In other words, the same amount of dough absorbs less oil if you make fewer, large donuts than a larger number of small donuts.

* A piece of potato or carrot cut lengthwise prevents the oil from burning and keeps it cleaner. When the potato or carrot is burned, it's time to replace it with a new piece.

* Never add oil while donuts are frying.

* The secret to fluffy donuts without hollows is to adhere to the following guidelines:

1. Don't cut short kneading time -- 10 minutes in a mixer or 15 minutes by hand.

2. Let the dough rise for about an hour until it doubles in size. After forming the balls, let it rise again.

* Place your donuts on wax paper before frying. Flour will make the oil burn faster.

* To maintain their shape, use a stainless-steel spatula dipped in oil to pick up the dough balls.

* Add jelly while the donuts are still hot, but wait until they have cooled before sprinkling powdered sugar.

Weiss Bakery Boro Park
5011 13th Ave.
Brooklyn NY
718-438-0407

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