Nothing says Hanukkah like sufganiyot

[Draggingtree]

Nothing says Hanukkah like sufganiyot

 

 

By Greg Morago | December 4, 2012 | Updated: December 5, 2012 2:43pm

 

 

"Kuchenmeisterei" ("Mastery of the Kitchen"), published in 1485 and later translated into Polish as "Kuchmistrzostwo," has the distinction of being one of the first cookbooks to be run off Johannes Gutenberg's printing press. It also contains the first record of a jelly doughnut - "Gefullte Krapfen" - according to "Encyclopedia of Jewish Food" by Gil Marks.

 

The concept of jam sandwiched by or injected into yeast bread dough was such a welcome concept, it spread across the globe, Marks said. Germans had many names for them, including Berliners. In Austria, they were known as krapfen. In Poland, they were called paczki. In Russia, ponchiki.

 

"In Israel, however, ponchiks soon took the name sufganiyah (sufganiyot plural), from a 'spongy dough' mentioned in the Talmud, sofgan and sfogga," Marks writes. "Sufganiyot subsequently emerged as by far the most popular Israeli Hanukkah food."

 

Sufganiyot

 

Makes about 12

 

From Epicurious.com (original source: "The Children's Jewish Holiday Kitchen" by Joan Nathan)

 

1 scant tablespoon (1 package) dry yeast

 

.Note: Use butter and milk if serving at a milk meal, and water and pareve margarine for a meat meal.

 

Sufganiyot

 

Courtesy Martha Stewart Living

 

Makes 20

 

2 tablespoons active dry yeast

 

http://www.chron.com/life/food/article/Nothing-says-Hanukkah-like-sufganiyot-4090965.php

[Pepper]

@Draggingtree

 

 

Ode to a Gefullte Krapfen

by J. Keats

 

I don't care what the people say,

a Gefullte Krapfen sounds tasty night or day