Last week at work (well my other work), I had my first sufganiya, or traditional Hanukkah jelly doughnut, of the season. Each Hanukkah I usually focus my culinary attention on the latke. But this year I’ve been thinking on what kinds of unique sufganiyot flavors are out there, and what kinds of possibilities lie on the horizon.
For example, instead of just the jelly, what about a PB&J flavor? Or peaches n cream, with peach compote and whipped cream in the middle…
Instead of just musing on the possibilities, I put together a few unique recipes for a less “traditional” jelly doughnut experience:
The Kosher Gastronome has a recipe for Sufganiyot with Dulce de Leche Filling. If it was up to me, I would add some thick sea salt to that dulce de leche to make for a sweet n salty sufganiyot tasting. And as it so happens, I came across this recipe for Apple Cider Sufganiyot with Salted Caramel.
Israeli chain Roladin has been creating flavors such as halva filled sufganiyot and white ganache filled sufganiyot.
And how about these Chai Sufganiyot with Orange Pumpkin Buttercream.
The New York Times has a whole Hanukkah Recipe collection, including this recipe for Orange-Scented Sufganiyot.
All this sounds too complicated, or schmancy? Epicurious has a step-by-step Doughnut Demo to go over the frying basics in order to create a perfect, basic Hanukkah doughnut.
Please send us links or pics of the most unique sufganiyot you’ve made, or seen!
Pronounced: KHAH-nuh-kah, also ha-new-KAH, an eight-day festival commemorating the Maccabees’ victory over the Greeks and subsequent rededication of the temple. Falls in the Hebrew month of Kislev, which usually corresponds with December.