Hanukkah doughnut, also known as Hanukkah donut, traditionally known by the Jewish as the Sufganiot, is basically a jelly filled doughnut, popularly eaten during the festive holidays of the Jewish Hanukkah. Sufganiots are most popular in Israel and they have a religious symbolic value too in the Hanukkah feast. These deep fried Hanukkah doughnuts commemorate the miracle story of the oil that burned for eight days in the ancient Jerusalem Temple in the Hanukkah story.
History of Sufganiyot
The Hanukkah doughnuts have an interesting origin that races back to the 20th century. The first kinds of jelly doughnuts were Polish. They were called ponchik. Soon, the recipe of ponchik also reached Israel and the jelly doughnuts were given the name “sufganiot”, a Hebrew name. This slowly emerged as a popular Israeli snack and subsequently began to be eaten traditionally during the 8 day Jewish festival of Hanukkah.
Ingredients Used and Popular Methods of Preparation of Sufganiots
The basic recipe of Hanukkah doughnuts requires a smooth dough to be kneaded by mixing the ingredients like melted margarine, sugar, egg yolks, salt, yeast, water and flour. The dough is then, allowed to rise for few minutes, after which, it is rolled out into very thick discs and smaller circles are cut out. Next, some jelly is dropped in the center of each circle, which is then, covered with another circular disc. These Hanukkah doughnuts are set aside to rise some more, after which, they are deep fried in oil and sprinkled with sugar dust.
Serving and Eating Sufganiyot
Hanukkah doughnuts are eaten as snacks or as desserts during a Hanukkah feast.
Popular Sufganiot Variations
Some popular variations of the Chanukah doughnuts come in the form of Sephardim loukomades and bimeulos, Canadian maple-glazed doughnuts, cake doughnuts and chocolate hazelnut doughnuts.