Sufganiyot (Israeli Donuts)

The first night of Chanukah this year is December 11. For many years, with numerous classes of religious school students and with my own children and grandchildren at our family Chanukah parties, we prepared sufganiyot, which are traditional fare in Israel for Chanukah because they are fried in oil. Foods fried in oil, such as potato latkes, are traditional because of the ancient story about the one small vial of consecrated oil (only enough to burn for one day) that was discovered when cleaning and re-dedicating the Holy Temple in Jerusalem after it had been desecrated by the Greeks in the time of Antiochus IV. The small quantity of oil burned for eight nights until another batch could be prepared to light the ner tamid, the eternal light, which was present in the Temple, representations of which appear in every synagogue today. This miracle is remembered as we light the eight-branched chanukiah (candelabrum) each night of the holiday.

Sufganiyot

• 2 cups all-purpose flour
• 4 tsp. baking powder
• 1/4 cup sugar
• 1/2 tsp. salt
• 1/4 cup vegetable oil
• 1/2 cup whole milk
• 1/2 cup sour cream
• 1 large or extra-large egg
• oil for deep fat frying (I prefer peanut oil or Crisco vegetable oil)
• confectioner’s sugar or sugar and cinnamon for dusting

In a large bowl, place flour, baking powder, sugar and salt and stir to mix.

Make a well in the center of the dry ingredients and add 1/4 cup of oil, milk, sour cream and egg. Mix with a wooden spoon until smooth.

Pour frying oil about 1-1/2 to 2 inches deep in skillet or wok and heat to 375°F. or until small bubbles appear around the handle of an inserted wooden spoon.

Drop mixture by teaspoonfuls into hot oil so they do not touch each other. Alternatively, an inexpensive donut-maker gadget exists for dropping the batter in rings into the oil. You may need to thin the batter a little bit with milk so it flows smoothly out of this gadget.

Fry until golden brown (3 to 4 minutes on each side).

Drain on paper towels and sift powdered sugar on top, or dip in sugar-cinnamon “sand.”

Serve and eat immediately while still warm and delicious. These do not freeze well and are not very good the next day. They are not designed to be made in advance.