It’s Sufganiyot Season

Image by Maia Efrem
Breads’ filled doughnuts are hitting the bakery’s shelves today.
Of the many fun aspects of Hanukkah, our favorite may be that it’s practically a cultural obligation to eat the Israeli-style filled doughnuts called sufganiyot.
In New York City, you can pick them up at starting Tuesday, December 1. Filled with strawberry jam, dulce de leche, chocolate or vanilla, these seasonal treats are worth a trip to Union Square.
Orwasher’s on the Upper East Side offers its delicious version starting December 7, the first day of Hanukkah.
Doughnut Plant is selling fall-focused flavors including marzipan, triple chocolate mint and gingerbread.
Sullivan Street bakery, which makes bomboloni (Italian-style doughnuts) all year round, now has a seasonal version with apple, caramel and cinnamon sugar.
Why not see if your favorite local bakery is getting in on the fried-dough festivities. And if you want to make your own, here are a couple of options:
Liza Schoenfein is food editor of the Forward. Contact her at schoenfein@forward.com
The Forward is free to read, but it isn’t free to produce

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward.
At a time when other newsrooms are closing or cutting back, the Forward has removed its paywall and invested additional resources to report on the ground from Israel and around the U.S. on the impact of the war, rising antisemitism and polarized discourse.
Readers like you make it all possible. We’ve started our Passover Fundraising Drive, and we need 1,800 readers like you to step up to support the Forward by April 21. Members of the Forward board are even matching the first 1,000 gifts, up to $70,000.
This is a great time to support independent Jewish journalism, because every dollar goes twice as far.
— Rachel Fishman Feddersen, Publisher and CEO