Chanuka Churros

Dikla and I went back and forth on the perfect name for this Chanuka treat. We settled on Chanuka Churro (with that guttural “ch” pronounced on both words😊). They’re just may become your new best friend. As we head into the final days of Chanuka, and having spent way too much time over a frying pan (latkes! Sufganiyot!), this is the final run, the victory lap as it were. Easy to make and a bite-sized treat, these will end up on your Chanuka must-haves. 


1/2 kilo of flour

1 Tbsp dry yeast

3 Tbsp sugar

1 egg

70 grams of unsalted butter

1 C milk

1/2 tsp salt

(Googly eyes optional)



Put flour, yeast and sugar into your mixer. Mix. 

Add egg, butter, milk and salt. 

Mix on low for 8 minutes (you may be tempted to do less… don’t)


Take it out of the mixer. Cover it and refrigerate for at least 90 minutes. (The dough can last for two days in the fridge.)


Roll out the dough on baking paper. Use a little flour to make sure the surface isn’t sticky. The dough should be 1 cm thick. Using a pizza cutter, cut strips length-wise and then width-wise. You dough should be cut into “bite-sized” pieces. Drizzle oil on top of the dough. Separate the pieces on the baking paper. Cover and let rise for another 30 minutes. 


Fry it over a medium heat until the bites are brown. Coat in sugar or sugar cinnamon mixture. 



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