THE TYPICAL SUFGANIOT OF JANUKA!

THE TYPICAL SUFGANIOT OF JANUKA!

The most typical and delicious of the month of Kislev, 🕎 "The Rich Sufganiot"

Do you know why we eat this on Hanukkah?

In Israel, the United States, and some other countries with Jewish communities, we can find the famous and delicious "Sufganiot" during this time. These are similar to the "Berliners" we find in some local bakeries, or the common donuts eaten in the United States. They are a typical Hanukkah recipe.
To understand why we eat these delicious desserts at this time, we have to delve into the history of this holiday.
During Hanukkah, we celebrate the victory of the Maccabees over the Greeks, who oppressed the Jewish people, persecuting them and prohibiting them from studying the Torah. The Greeks had taken over the Temple in Jerusalem and installed their idols there, desecrating it.
Upon reclaiming the Temple, the first Jews to enter began to purify it, and the first thing they wanted to do was light the candles. They only found a small amount of oil, enough to light the candles for just one day. However, the candles inexplicably burned for eight days. Hence, we light eight candles for eight consecutive days.
And that's also where the custom of cooking fried foods, using, of all things, oil, comes from. Some people make latkes, but the most typical and emblematic are sufganiot!

Recipe:

Ingredients

  • 1 kg of flour
  • 1 tablespoon of dry yeast
  • Zest of 1 lemon
  • 2/3 cup sugar
  • 1 cup of oil
  • 1 teaspoon of salt
  • 4 eggs
  • Warm water
  • 1 teaspoon of vanilla essence

Optional

  • 3 or 4 teaspoons of brandy or other spirit
  • Jam or jelly for the center

Preparation
Place the sugar, flour, yeast, lemon zest, oil, and salt in a bowl. If you want to add brandy, add it to the mixture as well.
Mix and gradually add warm water until you get the desired consistency for forming the dough. Knead and form a large ball. Let it rest until it rises and doubles the initial size.
Knead again after letting it rest. Form each sufganiah into balls and fry each one in plenty of oil until golden brown on both sides. Remove them from the pan, place them on absorbent paper, and sprinkle with powdered sugar.
Optional: Make a small hole in the middle and add a small center, with a little quince jam or strawberry jam.

The Breslev Garden recommends:

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