Recipe: Hanukah Miracles

Hanukah Miracles are a traditional Jewish German Hanukah recipe. They are crispy and soft little fried biscuits that are a little dry by themselves, but tasty with coffee or tea or with honey. These are not the most typical Hanukah food, but they invoke nostalgia for those familiar with them. Mom always said that it was the "grown up" privilege of the older children to be able to shake the Miracles in cinnamon/sugar.

The recipe, after the jump.

Hanukah Miracles

  • 2 ½ c all purpose flour
  • 4 eggs
  • 4 tablespoon milk
  • 1 teaspoon salt
  • Vegetable oil for frying
  • Cinnamon/sugar
  • 2 clean paper bags for coating
  • Beat the eggs and milk together in a small bowl. In a separate bowl, mix the flour and salt. Combine the egg mix with the flour mixture. Mix by hand to make a soft dough. If needed, add a little more flour, but the dough still needs to be fairly malleable.

    Divide the dough into 2 balls. Roll out each ball in a very thin round on a well-floured surface, and then stretch it with your fingers to make it even thinner - the thinner the dough, the better the Miracles. Cut dough with a sharp knife into one-by-two-inch strips and twist them gently.

    Heat about 1 inch of oil in a pan on medium high. Fry twists 8 or so at a time, turning when they become golden brown. Drain for a moment on paper towels. Put two tablespoons of cinnamon and two cups sugar into the two bags stacked inside each other (if you don't use two bags, it tends to leak all over the floor). Toss Miracles for a moment, while still warm, in the cinnamon-sugar. Makes about 20 Miracles.

    KEEP THE HOUSTON PRESS FREE... Since we started the Houston Press, it has been defined as the free, independent voice of Houston, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
    Becky Means