sufganiyot

Sufganiyot are deep-fried yeast doughnuts traditionally eaten during Hanukkah in Israel and Jewish communities around the world. They are typically round and plump, fried in oil to symbolize the miracle of the oil, and filled after frying with jam, custard, chocolate, or other sweet fillings. The dough is usually enriched with eggs and milk, and can include butter or potatoes, depending on the recipe. They are often dusted with powdered sugar before serving.

Etymology and history: The name sufganiyah is Hebrew, and the exact origin of the term is unclear, though it has become the standard name in modern Hebrew for this treat. The connection to Hanukkah centers on the festival’s emblematic use of oil, which is reflected in the preparation method. Similar fried dough confections exist in various Jewish communities, but the sufganiyah has become closely associated with Hanukkah in contemporary Israeli and diaspora cuisine.

Preparation and fillings: The dough is typically yeast-based and allowed to rise before being shaped into rounds or ovals and fried until golden. After frying, most sufganiyot are injected or filled with jam, custard, chocolate, or dulce de leche. They may be topped with powdered sugar, sugar glaze, or sprinkles. Regional recipes may vary in flavorings, fillings, and toppings but share the core element of fried dough filled with a sweet center.

Regional variations and culture: In Israel, sufganiyot are a seasonal staple in bakeries and homes during Hanukkah, with a wide range of flavors becoming increasingly popular. Jewish bakeries in other countries also market them during the holiday, alongside other doughnut-like Hanukkah foods.