Sufganiyah

A sufganiyah is a delightful round jelly doughnut that's a staple during Hanukkah, enjoyed in Israel and by Jewish communities worldwide. These doughnuts are deep-fried, filled with jam or custard, and dusted with powdered sugar. The origins of this treat trace back to Europe in the 1500s, where it was known as a Berliner in Germany by the 1800s. Polish Jews, who called it a ponchik, adapted the recipe to comply with kosher laws by frying the doughnuts in schmaltz instead of lard. When Polish Jewish immigrants moved to Palestine, they brought the ponchik with them, renaming it sufganiyah, inspired by the Talmud's description of "spongy dough."

Eating fried foods during Hanukkah is a cherished tradition that commemorates the miracle of the Temple oil. This custom of indulging in deep-fried pastries during the festival has ancient roots. The term sufganiyah itself is a modern Hebrew word for pastry, derived from Talmudic terms referring to spongy dough. There are various interpretations of the word's origins, including a charming folktale that links it to the Garden of Eden.

The filled jelly doughnut recipe first appeared in a German cookbook in 1485 and quickly gained popularity across northern Europe. Polish Jews traditionally fried these doughnuts in oil or schmaltz and brought this delicious tradition to Israel. Today, Israeli sufganiyot are made from sweet yeast dough, filled with jelly, and topped with powdered sugar, though you can now find them with a wide array of extravagant fillings and toppings.

In Israel, sufganiyot have become even more popular than latkes during Hanukkah. Bakeries start selling them well before the holiday, producing them in large quantities daily. The Ministry of Defense even buys hundreds of thousands of sufganiyot for soldiers. This tasty doughnut has also gained fans in Jewish communities outside of Israel.

Savory versions of sufganiyot have recently emerged, featuring fillings like chicken schnitzel, lamb bacon, and pastrami. Different countries have their own variations too, such as panzerotti in Italy and lachmazikas in Spain. In Israel, Iraqi Jews enjoy savory sufganiyot inspired by sambusa, filled with lentils and peas.