Why was it that we never had doughnuts for Hanukkah growing up was a mystery. It was only when I started being a blogger that I did research into a traditional Hanukkah meal.
I basically make a batch of Latke for Hanukkah and have a little smoked salmon and call it good.
But little did I know that Jelly doughnuts were also apart of the tradition.
My family was in the Latke Camp. Apparently, when it comes to Hanukkah and fried delights there are the Jelly Doughnut (Sufganiot) and Latke (potato pancake) people.
The reason for the divide is that Sephardi Jews had more wheat (warmer climate) and the Eastern European Jews that I come from where potato (root crop) people.
The Israeli Jews (according to wikipedia) seemed to also be in the Doughnut camp. (warmer climate again maybe?)
So to honor my sunny climate brothers and sister and the greatness which is the Jelly doughnut, I have put them on the menu.
Recipe Note: (Follow the link to the recipe)
I used 6 eggs and not the egg york and I refrigerated the dough overnight.
Also make sure your doughnuts dough is thin. I tried to make them about an inch thick, but when I fried then they were raw in the center.
So I pressed them flat and fried them and they worked fine.
The recipes calls for the dough to rise for twenty minutes. This is a really sticky dough, so flour the surface well.
The recipe also calls to add the jelly BeFore frying, which I did not do.
I fried them.
And the make sure you use jelly, not preserve if piping.
I used preserves and it clogged up my piping bag, so I had to split the doughnuts and add jam, which actually worked out fine.
I figure that you can get a bunch of jams, preserves and curds and people can jam their own.