An important part of the Chanukah tradition is to serve foods fried in oil, which symbolizes a great miracle.

Faith Wolf, whom many may recognize from her Cooking with Faith classes, invites us in to her home as she bakes sufganiyot, a round, fluffy jelly doughnut and traditional Chanukah favorite.

With step-by-step instructions during her cooking demo, Faith also shares stories of growing up in Brooklyn, NY, a half block down the street from her grandparents.

“I would visit with my grandparents almost every day. I spent a fair amount of time in my grandmother’s kitchen which was pepto bismol pink. She would produce enormous quantities of any kind of food you could imagine,” shares Faith.

“And I remember playing dreidel with my Zayde. The older I get, the more the childhood memories evoke warm feelings.”

Today, Faith looks forward to celebrating with her children and grandchildren, passing on her family traditions and creating new ones together.

Sufganiyot (Jelly Doughnuts) Recipe

Ingredients:

2 (1/4 ounce) envelope dry yeast

¼ cup warm water (105 to 115 degrees F)

1 ½ cups lukewarm milk or 1 ½ cups soy milk if you want it to be pareve

¾ cup sugar

1 tsp salt

2 eggs (large)

6 Tbs shortening or 6 Tbs pareve margarine

5 cups all-purpose flour

Canola oil for frying

Strawberry jelly (or other fruit jelly)

Marshmallow Fluff or pastry cream or vanilla or chocolate frosting

Confectioners’ sugar

Directions:

Sprinkle yeast over warm water and let stand five minutes or until foamy.
In a large bowl, mix together the yeast mixture, milk or soy milk, sugar, salt, eggs, shortening or margarine and two cups flour. Mix for a few minutes at low speed in stand mixer.
Beat in remaining flour, ½ cup at a time, until the dough no longer sticks to the bowl (I usually have to add a bit more flour to prevent the flour from sticking to the bowl). Knead for about five minutes by hand until smooth and elastic.
Place the dough in a greased bowl and cover with a damp towel or a piece of plastic wrap. Let rise in a warm place until doubled in bulk, about an hour to 75 minutes.
Turn the dough onto a floured surface and gently roll out to ½ – inch thickness. Using a small-medium biscuit cutter, cut dough into circles. Re-roll extra pieces and use until finished cutting circles. Let rise again until doubled in bulk.
Heat 4 cups of oil in a deep fryer or large frying pan to 350 degrees F. Carefully slide the dough circles (doughnuts) into the hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
Fill with a very small amount of jelly or other filling using a pastry bag and small tip, or by cutting a small slit in the side of the doughnut and inserting the jelly or other filling with a tiny spoon. Press together to close tightly. Dredge (cover completely) the doughnut in the confectioners’ sugar.

These are best when served immediately, however, if you need to serve them later or the next day, store them in an airtight container. If using a pastry cream or other filling needing refrigeration, place the doughnuts in either a Ziploc bag or an airtight container in the refrigerator. DO NOT FREEZE.

View our Chanukah holiday page for more recipes, crafts and resources.