While latkes often take center stage during Hanukkah, another delicious treat is gaining popularity: sufganiyot. Cookbook author Jamie Geller shared insights into this festive food with Fox News Digital, explaining its connection to the Hanukkah miracle of the oil lasting eight days. As a result, many Hanukkah foods are fried, including these delightful doughnuts.

Traditionally filled with jelly and dusted with powdered sugar, sufganiyot have evolved with diverse flavors and toppings. Geller notes that you can find them "anywhere and everywhere" during Hanukkah. This global trend has led to creative variations, pushing the boundaries of traditional doughnut flavors and presentations.

Geller shared a simplified "sufganiyot in a bag" recipe, perfect for families, especially those with children. This method minimizes mess and simplifies the process. The dough rises in the bag, making it a fun and engaging activity for kids. Geller also offered a helpful frying tip: adding a peeled, cut carrot to the oil helps regulate the temperature and collects stray food particles.

Sufganiyot in a Bag

Ingredients:

1 packet active dry yeast (2¼ teaspoons)
3 cups all-purpose flour
1 egg
3 tablespoons sugar
1 cup warm water
1½ tablespoons oil (plus more for frying)
½ teaspoon salt
1 tablespoon brandy or cognac
zest of 1 lemon
2 cups strawberry jelly

Instructions:

1. Combine yeast, warm water, sugar, brandy, lemon zest, oil, egg, and flour in a gallon-sized plastic bag.

2. Seal the bag and mix thoroughly.

3. Place the bag in a bowl of warm water and let it rise for 1 hour.

4. Remove the dough from the bag and place it on a floured surface. Roll out the dough to ½ inch thickness, ensuring both sides are floured. Cut 2-inch circles using a cookie cutter or glass. Re-roll scraps to make more circles.

5. Cover the circles with a towel and let them rest for 30 minutes.

6. Heat 2 inches of oil in a pan to 350℉ (medium heat). Fry the doughnuts for about 1 minute per side, until golden brown.

7. Remove the doughnuts and place them on a cooling rack or paper towel-lined plate.

8. Fill the doughnuts with jelly using a squeeze tube or piping bag. Ensure the jelly isn’t too chunky.

Recipe courtesy of Jamie Geller.