Sufganiyot otherwise known as Jelly Donuts

by Irvin on November 26, 2013 · 16 comments

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The classic jelly donut is also a classic Hanukkah dessert, Sufganiyot. Filled with cranberry sauce, it’s the perfect intersection with Thanksgiving!

Jelly Donuts. Photo and recipe by Irvin Lin of Eat the Love. www.eatthelove.com

You know the Jews and the Asians are tight. We’re usually the ones that volunteer to work on Christmas, unless our jobs are already closed down. Then we’re at the movie theater or at a Chinese restaurant. So, growing up, it was only naturally that some of my best friends were Jewish. I was fascinated by the extra holidays that my Jewish friends had (and slightly envious they got a day off of school) and this included Hanukkah, the festival of lights. So when Hanukkah fell on Thanksgiving in 2013, leading to the term Thanksgivukkah invading the interweb I knew I had to make some Sufganiyot, otherwise known as Jelly Donuts filled with cranberry jam to celebrate. (Jump directly to the recipe.)

Sufganiyot, otherwise known as Jelly Donuts. Photo and recipe by Irvin Lin of Eat the Love. www.eatthelove.com

I’ll be honest, it doesn’t take much for me to make donuts. Sufganiyot are Israeli jelly donuts, fried piece of dough traditionally filled with jelly. And though I leave the expertise of Jewish food to people like my friend Tori over at The Shiksa in the Kitchen, any chance I have to fry up dough, I usually snatch up. Thankfully Sufganiyot are just as easy to make as yeasted donuts (well, ‘cuz they’re the same thing I guess!).

Jelly Donuts filled with cranberry sauce. Perfect for Hanukkah and Thanksgiving. Photo and recipe by Irvin Lin of Eat the Love. www.eatthelove.com

There’s one more nice thing about making cranberry filled Sufganiyot though. With the overlapping of Thanksgiving and Hanukkah this year, this recipe is also a great way to use up any leftover cranberry sauce you might have from the big Thanksgiving dinner. Because if it’s one thing that Jews and Asian also agree on: you should never, ever waste food.

If you’re looking for Thanksgiving recipes, don’t forget to check out:
Homemade Cranberry Sauce with White Wine
Apple Pie Bars with Easy Caramel Sauce
Open Faced Brown Butter Spiced Apple Pie
Pumpkin Chess Pie Tart
Pumpkin Bundt Cake with Brown Butter and Bay Leaf
Vegan Green Bean Casserole (gluten free, grain free, paleo friendly!)

Check out these other Thanksgiving-Hannukah recipes from around the web:
The Girl in the Little Red Kitchen’s Brussels Sprout Latkes
The Shiksa in the Kitchen’s Pumpkin Challah
My Name is Yeh’s Latke Pumpkin Pie
Food 52′s Pumpkin Rugelach with Sage and Walnuts
Simply Gloria’s Mini Pumpkin Funnel Cakes

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{ 16 comments… read them below or add one }

The Suzzzz November 26, 2013 at 6:08 am

Hanukkah if my favorite excuse to celebrate someone else’s holiday…because, fried foods. I like to make sweet and sour brisket with savory latkes and sweet latkes, and kugle. I’ve never done the jelly donuts but I may have to try it this year.

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Tori Avey November 26, 2013 at 10:10 am

Holy moly these look awesome! Happy Thanksgivukkah! xx

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Amy @ What Jew Wanna Eat November 26, 2013 at 1:19 pm

These look unreal! I’m pretty pumped about the once in a lifetime Thanksgivukkah, but even more pumped about my annual Chinese food on Christmas!!

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Carol Sacks November 26, 2013 at 1:56 pm

So clever and beautiful! Love the post and the recipe. Happy holidays to you and yours!

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Kathy - Panini Happy November 26, 2013 at 2:22 pm

I love this idea, Irvin!

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Belinda @zomppa November 26, 2013 at 2:39 pm

I. Want.the.whole.plate.

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Kate@Diethood November 26, 2013 at 4:03 pm

I love me some jelly donuts!! SO GOOD!
Where I live, it was the Jews, Asians and Macedonians – we would get together on the “American” holidays and, if we didn’t work, we would have parties and call them “boater’s party”… ’cause we all came on a boat, sort of speak. Get it? I hope so! :)

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Kim Beaulieu November 26, 2013 at 6:42 pm

I wish I had grown up in a more cultured environment. There’s not much diversity where I live which makes me sad. I crave that type of environment. I just love that you are embracing the crossover this year. They look absolutely delicious. And I adore Miss Tori too. She is just the sweetest lady, and so talented. I swear I think she could be Punky Brewster’s body double, she looks just like her.

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Renee November 26, 2013 at 8:55 pm

Yes! Never waste food! This would be an awesome way to use up that leftover cranberry sauce! I just love jelly donuts. Thanks for sharing these!

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merri November 27, 2013 at 2:20 pm

yum never heard of these til this year and now i’ve seen them twice. i wish there was a place that sold them already made, i love cranberry!

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Jackie November 30, 2013 at 6:14 am

Those look fierce Irvin! I had to resist the temptation to make donuts for thanksgivukah, but I did make a latke stuffing which is a once in 70,000 years thing to do.

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Irvin December 2, 2013 at 10:20 pm

Say what? Latke stuffing sounds AM-AZ-ING! I want some…

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Jackie December 3, 2013 at 9:20 am

Shredded latkes with roasted apples, caramelized onions and sour cream egg wash was delicious.

Hope to see you soon!!!

XXXOOOJAX

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Catherine McCord December 1, 2013 at 9:54 pm

Oh me oh my.. these are bringing tears to my eyes. Come over, I’ll make the latkes and you bring these. Just an idea ;)

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Irvin December 2, 2013 at 10:20 pm

That sounds like a deal! I love me some latkes! Oh if only we lived in the same city…

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kelly December 5, 2013 at 1:42 pm

Mmm…these look so tasty. What a great idea to use the leftover cranberry sauce. I love a face with a post donut powdered sugar look :D

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