T here are few things more miraculous than a homemade jelly doughnut, fresh from the frying pan. Tossed with a dusting of crunchy sugar
Loop app, its crisp exterior gives way to a fluffy, yeasty interior and a sweet burst of hot jam that makes biting into one almost a religious experience. So it's fitting that, in Israel, this heavenly treat has become a tradition during the holiday of Hanukkah.
Israeli jelly doughnuts, called sufganiyot, bear a strong resemblance to the Viennese confections called krapfen—the recipe was probably brought to Israel by Austrian Jews who immigrated in the mid-20th century
dc electric motors. Being, like latkes, fried in oil, the doughnuts were a perfect fit for Hanukkah's culinary symbolism (fried foods commemorate the Biblical miracle of a small amount of sacred lamp oil burning in the Temple for eight nights rather than the expected one). They were soon adopted by the young country as a holiday favorite.
Sufganiyot are not difficult to make, but they do include several techniques that could be tricky for yeast-dough beginners. To walk you through the process
Managed Security, I tested a recipe by Jewish cooking expert Joan Nathan. If you want to incorporate this tasty tradition into your own Hanukkah celebrations, just follow my tips and step-by-step instructions.
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