Recipe: DIY Doughnuts for Chanukah

Recipe: DIY Doughnuts for Chanukah

 

 

By Jeff Yoskowitz—Chef Instructor, School of Pastry & Baking Arts

 

Every year since I can remember, my extended family has journeyed to my cousin’s house in Irvington, New York for a Chanukah celebration. My father, when he was alive, would enter their home, immediately tie on an apron, grab a bowl of latke mix and start frying potato latkes by the hundreds. It would take him hours, but he loved every minute of it.

jelly doughnuts

It was a special time for me, and I always ate too much of the iconic fried foods prepared for the celebration. When desserts were served, there were always fried doughnuts—usually jelly-filled—that I ate, regardless of how full I was. Over the years, it came as no surprise that I took charge of dessert, making jelly-filled doughnuts of all kinds. One of my favorite variations to make is this recipe, where the doughnuts are filled with the jelly before you fry them. There really is no comparison to eating a fresh, warm doughnut infused with a warm fruit preserve.

 

Read on for Chef Jeff's ultimate sufganiyot (Israeli jelly doughnut) recipe.