Fried pastries filled with jelly or custard, sufganiyot are the most popular fried good in Israel, particularly during Hanukkah.Fried food is often served during Hanukkah to commemorate the remaining cruse of pure oil that kept the Second Temple’s menorah lit for eight nights after the Temple’s rededication. Sufganiyot are one of the sweetest versions of this symbolic food, offering pillowy dough with a crisp exterior, a jammy interior, and a smooth, and creamy glaze on top.Sufganiyot Print Recipe Pin Recipe Makes 10 sufganiyot Ingredients  1 cup (240 grams) warm water (110°F/43°C to 115°F/46°C)6 tablespoons (72 grams) granulated sugar, divided2¼ teaspoons (7 grams) active dry yeast4¼ to 4½ cups (531 to 562 grams) all-purpose flour, divided2 large eggs (100 grams), room temperature3 tablespoons (42 grams) canola oil1 tablespoon (9 grams) kosher salt2 teaspoons (6 grams) tightly packed lemon zestVegetable oil*, for frying1½ cups (480 grams) Concord grape jelly1½ teaspoons (9 grams) vanilla bean paste½ teaspoon (1 gram) ground cinnamon¼ teaspoon ground allspiceVanilla Glaze (recipe follows) InstructionsIn the bowl of a stand mixer, stir together 1 cup (240 grams) warm water, 1 tablespoon (12 grams) sugar, and yeast.

Let stand until foamy, 5 to 10 minutes.Add 2 cups (2

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