Who doesn’t love doughnuts? And Hanukkah, the holiday of all things fried, celebrates them. Traditional jelly doughnuts, called sufganiyot, are stuffed with strawberry jam and sprinkled with powdered sugar—they’re delicious, albeit a little predictable. Since doughnuts are a versatile food, try upping your sufganiyot game with a new recipe this year. (Gluten-free, vegan and baked options included!)
Transform the best sandwich ever into warm, gooey goodness. Pick your favorite jelly and get stuffing!
OMG. This is a chocoholic’s dream. Chocolate pastry cream, chocolate glaze and chocolate-covered malted milk balls take sufganiyot to new, decadent heights.
Douse these gluten-free, vegan, baked donuts in as much strawberry glaze as you want!
Elevate traditional strawberry jam-stuffed sufganiyot with lemon zest and almond liqueur.
If you, like us, have neither heard of nor have yogurt powder, you can use the cheesy powder packet in a box of mac and cheese. These buttery, garlicky sufganiyot are worth going against your better judgement here. Trust us.
Go big or go home with this brioche-like cake stuffed with raspberry whipped cream.
While traveling might be out of the cards right now, transport your tastebuds to a beach on a tropical island. These doughnuts have strawberry margarita pastry cream and frosting, a lime glaze and plenty of tequila.
Also known as the “King of Cheeses” in France, Roquefort, a sheep’s milk blue cheese, is smartly paired with deep cognac flavors and silky white chocolate. Weird? Maybe. Indulgent? Definitely. These crispy, cinnamon-coated stuffed doughnuts are sophistication at its finest.
With pumpkin pie spice and applesauce, these easy, fall-flavored doughnuts can help make any winter night a little more cozy.
Made with fluffy dough and filled with sweet cream cheese, these baked treats are coated in cinnamon and sugar and topped with a dollop (or two) of raspberry jam.
Did your jaw drop like ours did? Click for these creative combinations.
Go from pantry to plate in just half an hour! Sprinkle these quick sufganiyot in powdered sugar and dunk them in your favorite sauce. Bam!