Food

It’s Sufganiyot Season

Image by Maia Efrem

By Liza Schoenfein December 1, 2015

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 [email protected]

Liza Schoenfein is a former food editor of the Forward and author of the blog Life, Death & Dinner. Follow her on Instagram @LifeDeathDinner.

A message from our Publisher & CEO Rachel Fishman Feddersen

I hope you appreciated this article. Before you go, I’d like to ask you to please support the Forward’s award-winning, nonprofit journalism during this critical time.

The coming year promises to be filled with more complex and historic developments. We are entering an era where independent, fact-based Jewish journalism will be more important than ever. We need to be ready for whatever 2025 will bring, and with your help, we can be.

We’ve set a goal to raise $260,000 by December 31. That’s an ambitious goal, but one that will give us the resources we need to invest in the high quality news, opinion, analysis and cultural coverage that isn’t available anywhere else.

If you feel inspired to make an impact, now is the time to give something back. Join us as a member at your most generous level.

— Rachel Fishman Feddersen, Publisher and CEO