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
