a donutSufganiyah
also: sufganiyot · Hanukkah donut
Fried in oil, for a reason the holiday turns on.
A round filled donut, traditionally red jelly with icing sugar on top, eaten at Hanukkah. Dulce de leche fillings became common after South American immigration to Israel early in this century.
The story Cited · wp-sufganiyah
Jelly or custard-filled donuts are a Hanukkah tradition because they are cooked in oil, which is the miracle the holiday commemorates: one day's oil kept the Temple menorah burning for eight. The sufganiyah belongs to the same European family as the Berliner, the pączek and the bombolone, whose common ancestor is the Gefüllte Krapfen of a 1485 Nuremberg cookbook.
How it is done Tradition
Rich yeast dough, rounded and proofed, fried, filled from the side, dusted.
Today Inference
American bakeries and donut shops in Jewish neighbourhoods run them for the eight days and mark them on the board by name.
The particulars
| dough | yeast |
|---|---|
| finish | filled |
| region | New York City, The United States |
| confidence | high · updated 2026-09-16 |
Who it runs with
Where we got it
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.