Originally brought to Israel by Polish Jews (who called them ponchik ), sufganiyot have been a staple of Hanukkah since the 1920s, when the Israeli labor federation championed these jam-filled donuts as a holiday treat in an effort to create more jobs for more people. (This is according to Gil Mark
🎵 Maman m'a donné un beignet, un beignet tout chaud et tout sucré 🎵 🎵 Savez-vous pourquoi..? En l'honneur de quoi..? 🎵 ...
Originally brought to Israel by Polish Jews (who called them ponchik ), sufganiyot have been a staple of Hanukkah since the 1920s, when the Israeli labor federation championed these jam-filled donuts as a holiday treat in an effort to create more jobs for more people. (This is according to Gil Mark
To wild out on the sixth night of the Festival of Lights, Uri Scheft—head chef/baker of NYC’s Breads Bakery—prepares one of the most famous Hanukkah foods, sufganiyot (a fried jelly doughnut).
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
This sufganiyot recipe delivers golden brown pillowy doughnuts filled with strawberry jam. Make them on Hanukkah—or anytime you want to impress your guests.
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
After last-year's champagne-creme-filled and gold-leaf-topped sufganiyot, maybe you wanna have some wonderful homey jelly doughnuts this time? We'll make some classic Viennese jelly doughnuts with Uri Scheft of New York's Breads Bakery and of Tel Aviv's Lehamim Bakery. Among the many new cookbooks in autumn 2016, there were three that catered to baking and my sweet tooth. There were Dorie Greenspan's strange colored photographs in Dorie's Cookies, Mark Bittman's major installement on How to Bake Everything, and then there was the magazine-style fashionable Breaking Breads - The New World of Israeli Baking by Uri Scheft. The latter featured a classic Israeli version of the jelly doughnut, the sufganiyah. Competition for the most imaginative and unheard-of filling and topping for jelly doughnuts is growing tougher every year, especially in Israel around Hannukkah. This craze has even reached the shores, or more precisely, the Danube-river banks, of resolutely conservative Austrian
Our recipe for walnut babka comes from renowned baker Uri Scheft. The tender dough is loaded with walnuts, currants, and cinnamon sugar.
Learn how to make sufganiyot--the pillowy, jammy, totally-worth-frying Hanukkah doughnut from Breads Bakery's Uri Scheft and Rinat Tzadok.
Sufganiyot were never so easy!
BECAUSE EVERY HOLIDAY IS AN EXCUSE TO EAT SOMETHING DELICIOUS Bake your way through the Jewish holidays with 25 insanely delicious, foolproof recipes&mdash,including Poppy Seed Hamantaschen for Purim, Coconut Macaroons for Passover, Apple Babka for Rosh Hashanah, jam-filled Sufganiyot for Hanukkah, and so much more. These dishes from master baker Uri Scheft, author of Breaking Breads, capture the Old World/New World/out-of-this-world flavors of contemporary Jewish and Israeli cuisine. ,.
Bake your way through the Jewish holidays with 25 insanely delicious, foolproof recipes—including Poppy Seed Hamantaschen for Purim, Coconut Macaroons for Passover, Apple Babka for Rosh Hashanah, jam-filled Sufganiyot for Hanukkah, and so much more. These dishes from master baker Uri Scheft, author of Breaking Breads, capture the Old World/New World/out-of-this-world flavors of contemporary Jewish and Israeli cuisine. About the Author Uri Scheft runs Tel Aviv’s Lehamim Bakery, which has been in operation since 2001. He is also the founder of Breads Bakery in New York City, which gained an immediate cult following when it opened in 2014. Born in Israel to Danish parents, Scheft grew up in both Israel and Denmark and divides his time between Israel and the United States. Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons. The Artisanal Kitchen: Jewish Holiday Baking, Hardcover details Publisher : Artisan (September 15, 2020) Language : English Hardcover : 112 pages Item Weight : 9.6 ounces Dimensions : 5.7 x 0.5 x 7 inches See Entire Book Collection Related Article: Why Creating Meaningful Holiday Traditions With Your Kids Is So Important
A splash of brandy—plus orange zest and juice—in the doughnut batter complements the fruity jam filling perfectly.
