🍩 A different doughnu t for each Hanukkah day

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.

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Zalabia

For night one of Hanukkah, Rabbi Debbie Prinz shares a recipe for Zalabia.

Loukoumades/Bumuelos

For night two of Hanukkah, Rabbi Debbie Prinz shares a recipe for Loukoumades/Bumuelos.

Atayef

For night three of Hanukkah, Rabbi Debbie Prinz shares a recipe for Atayef.

For night four of Hanukkah, Rabbi Debbie Prinz shares a recipe for Frittelle di Chanukah.

Sfenj

For night five of Hanukkah, Rabbi Debbie Prinz shares a recipe for Sfenj.

Papanasi

For night six of Hanukkah, Rabbi Debbie Prinz shares a recipe for Papanasi.

For night seven of Hanukkah, Rabbi Debbie Prinz shares a recipe for Sufganiyot.

So-Cal Churros

For night eight of Hanukkah, Rabbi Debbie Prinz shares a recipe for So-Cal Churros.

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