Sufganiyot (Hanukkah donuts), Alexis Siemon

SUFGANIYOT (HANUKKAH DOUGHNUTS)

I grew up with latkes as the Hanukkah food, but I started making these doughnuts in grad school as a fun holiday treat to share with friends and have been making them every year since.

Ingredients:

• 1/4 cup lukewarm milk† • • 1 teaspoon dry yeast • • 3 tablespoons + 1 teaspoon sugar • • 1 whole egg + 1 egg yolk • • 3 tablespoons sour cream • • 1/4 teaspoon salt • • 1/2 teaspoon vanilla extract • • Freshly grated zest of 1 orange • • 1 2/3 cups flour, more as needed • • Fillings (seedless jam, lemon curd, nutella, etc.) • • Vegetable oil for deep-frying and greasing the bowl • • Confectioners’ sugar for dusting

† You can make these pareve by substituting water for milk, and vegetable or olive oil for the sour cream. You could also try applesauce or non-dairy yogurt as healthier alternatives, but let’s be real, it would take another Hanukkah miracle to make these things healthy.

Special Equipment:

• Thermometer (optional but very helpful) • Citrus zester or microplane grater • Really sturdy wooden spoon • 2-inch round biscuit cutter, cookie cutter, or juice glass • Cast iron skillet or similar heavyduty deep frying pan • Pastry bag with long round tip (see below for alternate method) • Sifter or fine mesh sieve for powdered sugar