The dough begins to brown, the small rounded portions increase slightly in size, and everything predicts that they will have the ideal texture.

After draining them slightly, they can be pierced with the help of a knife. Of course, the ideal is to use a nozzle, but in the absence of it, the result is incredibly similar and satisfactory with the knife.

As tradition dictates,it must not only be filled with strawberry jam but also making sure it come out over the surface being afterwards delicately decorated with powdered sugar.

Sufganiyot and latkes at Old Jaffa Israel

We are talking about the Sufganiot, the sweet and fried preparation typical of Hanukkah that has millions of followers in Israel and around the world.

Two key concepts come along sufganiot always: Festival of Lights and Frying. This association is due to what I am sure many of you know, the miracle after the reconquest of the second temple by the Maccabees. In the new Jewish consecration, an altar was prepared with the menorah. Even with oil to light it for only one day, the oil lasted eight days. This is the miracle consecrated and remembered through the frying, claiming the role of the oil, and the candles, the light, during Hannukah.

The truth is that in one way or another, this preparation is intimately linked to the celebration and the Jewish triumph. Another example of this is its mention in the apocryphal book of Judith. In it the Sufganiyot appear during the celebration after defeating the Greeks. I wrote about it some time ago when life put me between the German ropes with their carnival Berliners and the Israeli Suffganiots.

Today, in honor of the project’s renown for The Ingredients of Our Story, I can only emphasize Esther Fleisacher’s words about Hannukah, a story about togetherness, sweetness and familiarity:

Each day one candle was increased, until on the eighth day eight were completed. It was a beautiful sight. The glow of the Chanukah and the glow of Grandma’s face were one. There was solemnity in her gestures as she performed the lighting ritual, immediately after sunset. Something touched me deeply. …] Then we would eat the sufganiot, prepared by her for the occasion. And before my cousins and I rushed to get the dumplings filled with jam, Grandma would warn: “Four at a time for each one”

You can find the recipe below; I hope it will help you in one way or another to brighten up your days:



The universal trick for yeast preparations is to stir the yeast in a warm liquid. In this case, we will mix it in the glass of lukewarm milk.

Then we will mix in a bowl the rest of the ingredients: flour, sugar, salt, egg and butter. Beat or mix with the help of a fork until a more or less homogeneous dough is formed. At that moment, we will start to introduce little by little and without stopping beating the warm milk with the yeast.

When the dough is malleable and homogeneous, we will knead it on a previously floured surface for about 7 or 10 minutes. After that, we will let the dough rest in the bowl, soaked in oil for 1 hour and a half or 2 hours.

After this time, we will spread the dough with a thickness of less than half a centimeter. We will separate the future sufganiot with the help of a circular mold or in its absence with a glass cup. There are recommended sizes of about 3 cm on the internet, but the 5-7 cm sufganiotes are more eye-catching. It is up to you to choose if you are looking for discretion or a grand Hannukian donut.

Once the future sufganiot are separated, we will let them rest for about 20 more minutes. After that time, we will fry them for about one-minute side by side.

For the filling we can use a knife to make the hole that we will fill with strawberry jam or with the filling of our choice.

The final decoration will come from the hand of the icing sugar. Et voilà, we will have the sufganiot ready to celebrate Hanukkah, Christmas, or a real or virtual snack with friends.


December at Haifa, Israel


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