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Jelly doughnuts, a Hanukkah delicacy

December 23, 1997
Web posted at: 11:30 p.m. EST (0430 GMT)

(CNN) -- Another pyramid was erected in the Middle East, but the structure surely won't be lasting for centuries.

The Israelis ushered in Hanukkah on Tuesday with a pyramid made of fried jelly doughnuts, or sufganiyot, the delicacy that has become the most popular in Israel during the eight-day holiday.

The pyramid was an attempt to get into the Guinness Book of Records.

The effort was sponsored by a food store chain near the town of Afula. The 12-foot-tall blob is to be dismantled later, with the sufganiyot to be distributed to Israeli soldiers serving along the border with Lebanon.

Because the Hanukkah miracle involved oil, all of the preferred holiday foods, including the popular latkes --or potato pancakes -- are fried in oil.

Here is a recipe from the epicurious recipe file online at

1 scant tablespoon (1 package) dry yeast
4 tablespoons sugar
3/4 cup lukewarm milk or warm water*
2 1/2 cups all-purpose flour
Pinch of salt
1 teaspoon ground cinnamon
2 eggs, separated
2 tablespoons (1/4 stick) butter or pareve margarine, softened*
Apricot or strawberry preserves
Vegetable oil for deep-frying
*Use butter and milk if serving at a milk meal, and water and pareve
margarine for a meat meal

Measuring spoons
Measuring cups
Mixing bowls
Clean dish towel
Rolling pin
Juice glass
Deep fryer or heavy pot
Slotted spoon
Paper towels
Tiny spoon

Mix together the yeast, two tablespoons of the sugar and the milk. Let sit to make sure it bubbles.

Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks and the yeast mixture.

Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well-absorbed. Cover with a towel and let rise overnight in the refrigerator.

Roll out the dough to a thickness of 1/8 inch.

Cut out the dough into 24 rounds with a juice glass or any object about two inches in diameter. Take 1/2 teaspoon of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites. Crimping with the thumb and second finger is best. Let rise for about 30 minutes.

Heat two inches of oil to about 375 degrees. Drop the doughnuts into hot oil, about five at a time. Turn to brown on both sides. Drain on paper towels.

Roll the doughnuts in sugar.

Makes about 12.


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