It’s Sufganiyot Season

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

It’s Sufganiyot Season

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

It’s Sufganiyot Season

Thank you!

This article has been sent!