Overview
- An Israeli recipe in Haaretz by pastry chef Saar Mor merges sufganiya and churro into spiced, elongated fried sticks served with dips or powdered sugar.
- Culinary educator Trisha Pérez Kennealy shares guava-filled sufganiyot as a tribute to her Puerto Rican Jewish heritage, with kosher guava products widely available.
- Mightylicious founder Carolyn Haeler offers quick gluten-free Hanukkah donut holes, noting the certified gluten-free, kosher products aim to include celiac families.
- JewBelong co-founder Archie Gottesman promotes jelly doughnut cookies as a make-ahead, less-mess alternative to frying fresh sufganiyot.
- Background pieces trace sufganiyot from Talmudic “spongy dough” roots to a 1920s Histadrut-backed bakery staple, with Israelis consuming an estimated 18 million annually and the IDF buying about 400,000 for soldiers.