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A different doughnut for each Hanukkah night
Around the world, Jewish communities have commemorated Hanukkah with variously named, regionally- influenced, often yeast- risen fried doughs, usually dairy and egg- free, as well as homemade fried doughs topped with honey, rose water or orange water syrups. Their Muslim and Christian neighbors also enjoyed them at Ramadan and Christmas. Easily prepared, they may appear again at Purim or be adapted for Passover. Why not?
These recipes for each night of the festival, with distinctive shapes and flavorings, highlight Jewish diversity through time and place.
For night two of Hanukkah, Rabbi Debbie Prinz shares a recipe for Loukoumades/Bumuelos.
For night four of Hanukkah, Rabbi Debbie Prinz shares a recipe for Frittelle di Chanukah.
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