Crisp on the outside and soft within, sufganiyot are Israel’s beloved Hanukkah donuts, fried in oil to honor the holiday’s miracle—when one day’s worth burned for eight. Traditionally filled with jam, they’re just as delicious with custard, Nutella, or apple butter. And if you’re short on time, skip the frying and stop by The Salty Donut at The Square in West Palm Beach, where their 24-hour mini brioche version—filled with homemade strawberry jam and tossed in powdered sugar—will be available December 14–22.
Directions
Combine 1 cup warm water and 1 Tbsp yeast; let stand 5 min. Whisk 3 cups flour, ¼ cup confectioners’ sugar, ¾ tsp salt, and ½ tsp nutmeg. Stir 2 egg yolks, 2 Tbsp oil, and 1 tsp vanilla into yeast mixture; mix into dry ingredients. Let rise 1–2 hours. Roll ¼-inch thick, cut into squares, and fry at 350°F until golden, 3 min per side. Drain, fill with jam or custard, and dust with sugar. Serve warm.