Tag: Fried Dough

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Recipes

Challah Doughnuts

Fried challah doughnuts dusted with powdered sugar
Pareve
Dairy-Free • Contains Eggs • Contains Gluten
Yield16 doughnuts
DifficultyIntermediate
Active Time40 minutes
Total Time3½ hours
BrachaMezonot

Challah doughnuts are what happens when the richest bread dough meets the deep fryer. These are not your standard sufganiyot — they use a full-bodied challah dough, extra-eggy and enriched with honey, producing a doughnut that is impossibly tender, slightly sweet, and stays soft for days.

The idea is brilliantly simple: challah dough is already one of the most indulgent bread doughs in Jewish baking. By portioning it into rounds and frying instead of baking, you get doughnuts with a delicate, bread-like interior, a thin crispy shell, and all the honeyed depth of your Friday night bread.

Fill them with jam for a classic approach, with pastry cream for elegance, or simply roll them in cinnamon sugar and eat them plain. They are magnificent any way you serve them, and they make Hanukkah (or any Tuesday) feel like a celebration.

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Recipes

Tunisian Fricassée

Golden fried Tunisian fricassee sandwich rolls

Pareve

Yield
8 buns
Difficulty
Intermediate
Active Time
45 minutes
Total Time
3–4 hours
Bracha
HaMotzi

Tunisian fricassée is not what the French word might suggest — it is a small, round bun of enriched dough, deep-fried until golden and puffy, then split and stuffed with a fiery, tangy filling of tuna, boiled egg, harissa, olives, capers, and preserved lemon. It is the street food of Tunis, and for Tunisian Jews, it was the snack of every market day, every celebration, every gathering where hunger and joy intersected.

The bun itself is the star — light, airy, with a thin crispy shell that yields to a soft, almost brioche-like interior. The frying transforms simple dough into something extraordinary: golden, puffy, and ready to absorb the flavors of whatever you stuff inside.

The traditional filling is pareve when made with canned tuna, making these perfect for any meal. The combination of spicy harissa, briny olives, and rich egg yolk creates a flavor explosion in every bite. Tunisian Jews brought these to Israel, France, and beyond, and they remain one of the great underappreciated dishes of the Jewish diaspora.

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Recipes

Sufganiyot Recipe — Pillowy Hanukkah Donuts Filled with Joy

Sufganiyot - KosherBreadPro.com
Pareve
Oil-Based • Egg • Contains Gluten • Dairy Variation Below
Yield
16–20 donuts
Difficulty
Intermediate
Active Time
1 hour
Total Time
3–4 hours
Bracha
Mezonot

This sufganiyot recipe will make you forget everything you know about donuts. These are sufganiyot — and they carry 2,000 years of miracles in every bite.

Close your eyes and picture this: a pillow of warm, golden dough, impossibly light, yielding under the slightest pressure. You bite in and the center erupts — a bright ribbon of raspberry jam, or a slick of dark chocolate, or a cloud of silky vanilla custard. Powdered sugar drifts down your sleeve like snowfall. The kitchen smells of warm oil and sweetness and something ancient, something that connects this Hanukkah to every Hanukkah that came before.

Sufganiyot are Israel’s gift to the holiday table. While Ashkenazi Jews in the diaspora have long celebrated Hanukkah with crispy potato latkes, Israeli bakeries transformed the season into a national obsession with these filled, fried donuts — each one a reminder of the miracle of oil. The cruse that should have lasted one day burned for eight. We fry in oil to remember. We fill with sweetness to celebrate.

This recipe will give you sufganiyot that rival the best bakeries on Jaffa Road. Pillowy, never greasy. Golden, never pale. Filled to bursting, never hollow. You will never buy store-bought sufganiyot again.

This is the taste of Hanukkah. And this year, it is coming from your kitchen.

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