• Soft, Caramel-filled Sufganiyot. Photo: Adi Shilon
    Soft, Caramel-filled Sufganiyot. Photo: Adi Shilon
  • Carmel Gat. Photo courtesy of the family.
    Carmel Gat. Photo courtesy of the family.
  • Carmel Gat. Photo courtesy of the family.
    Carmel Gat. Photo courtesy of the family.
Recipe

Baked Sufganiyot for Carmel Gat

Their favorite dish: Carmel Gat has an extraordinary ability to touch people. Adi Shilon made her baked sufganiyot filled with caramel

Carmel or ‘Caramel’ as her friends refer to, is a social being with friends from all walks of life all over the world. She can wrap your soul in her love. Carmel is a woman of interesting contrasts: precise and focused on one hand but with multiple ideas all at once; she is optimistic but also sees the hardships of life. Full of confidence and conviction, Carmel is also brave enough to show her vulnerability and sensitivity. She’s the friend who’ll give you the honest truth and sees your strengths even if you see only weaknesses. She has amazing ideas, knows how to organize her thoughts, always asks the right questions and continuously expands the mind. 

Carmel is 39 years old, older sister to Alon and Or and amazing auntie to Gefen. Carmel grew up in kibbutz Be’eri and moved to Tel Aviv as an adult. She loves India, and takes long, dedicated visits where she returns to the magical places where she created lifelong connections and friendships.  Carmel’s heart is larger than life and she uses it in a unique way to touch others. She studied occupational therapy and worked, until recently, with individuals struggling with mental disabilities. Children are not immune to her charms; Carmel sees them and makes it a point to show an interest in how they feel. 

Studying with Carmel is a true adventure, she insists on a deep level of understanding and pays close attention to the details. Carmel is pretty much a genius – but she’ll never make you feel like she knows more or better than you. She’s a pro at Hebrew grammar and will argue about it, with a smile and grace, until you have no choice but to smile back and agree. Even if she knows something already, she’ll go through the whole thing with you from start to finish. Carmel’s energy is infectious, so much so that you too might find yourself dancing at a techno party to completely unfamiliar music just like her friends did. 

On the seventh of October, Carmel was kidnapped by Hamas from her parents’ home in Kibbutz Be’eri. Her mother was murdered by terrorists there. Her sister-in-law Yarden Roman-Gat was also kidnapped and returned after 54 days in captivity.

>> Yarden Roman-Gat’s Chocolate Rugelach

Ingredients for Baked Sufganiyot

For the pre-mixture:

  • 2½ tablespoons (20 grams) flour
  • ½ cup (110 grams) milk

For the dough:

  • 1.5 lbs (700 grams) flour With a high protein percentage (12% and above)
  • ¾ tablespoon (10 grams) Dry yeast
  • ⅓ cup (70 grams) Sugar
  • 4 eggs Medium
  • 4.2 oz (120 grams) natural yogurt rich
  • 2½ teaspoons (15 grams) Salt
  • 1/2 teaspoon ground cardamom
  • ⅔ cups (150 grams) butter cold, cut into cubes

For Sabina Waldman's caramel sauce:

  • 1/2 cup (100 grams) Sugar
  • 7 oz (200 grams) sweet cream
  • 1⅔ tablespoons (25 grams) butter cold
  • one pinch coarse salt

For brushing and serving:

  • 1/2 cup (120 grams) butter melted
  • confectioner's sugar

Instructions

Prepare the caramel sauce:

  • 1. Place the sugar in a medium saucepan with a high rim and heat over high heat. Do not mix.

  • 2. Meanwhile, heat the cream in a small pot until to a boil.

  • 3. When the sugar begins to caramelize at the edges, lower the heat to low and mix with a wooden spoon (not a whisk). Continue to cook the sugar until it reaches a deep amber color.

  • 4. Add the cream in 4 rounds and mix with a whisk until incorporated. Finally add the butter, salt and vanilla, turn off the heat and mix until a uniform sauce is obtained. Transfer to a jar, cool slightly and cover. Store in the fridge if you want a spreadable texture.

Prepare the pre-mixture:

  • 5. In a small saucepan, mix the ingredients over medium heat until the mixture thickens. Set aside to cool.

Prepare the dough:

  • 6. In the bowl of a stand mixer fitted with the dough hook attachment, mix flour and yeast and add all the dough ingredients, including the roux, except for the butter. Mix on low speed until the dough comes together, add the butter gradually, increase to medium speed and knead for about fifteen minutes until the dough is smooth and uniform. Don't worry if the dough is not perfect, it is more important not to overmix. Add flour/milk if necessary. Carefully help the dough to detach from the sides if necessary.

  • 7. Set aside to rise in a greased bowl, covered for about an hour and a half in a warm place or overnight in the refrigerator.

  • 8. Divide the dough into individual balls weighing 1.4 oz (40 grams) and roll. Place in a 12.5 inch (32 cm) diameter pan lined with parchment paper and brush, liberally, with melted butter. Cover and let it rise for another two or three hours.

  • 9. Heat the oven to 355F (180C) degrees, gently spread more melted butter and bake for about twenty minutes until golden (not brown). Wrap the tray well in a clean towel immediately after removing from the oven, cool, covered with the towel, for about twenty minutes.

  • 10. Make a hole in each donut with a small knife and/or chopstick, and fill with a piping bag (even better is a children's medicine syringe) and dust with confectioners' sugar.

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This recipe is part of Adi Shilon’s “Their Favorite Dish” project, which tells the story of 60 abductees through the recreation of their favorite recipe for a pastry or dessert. For all the details and additional recipes in the project.

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