Classic Hanukkah sufganiyot filled with strawberry jelly
|Place of origin||Israel|
|Main ingredient(s)||Dough, jelly or custard, powdered sugar|
A sufganiyah (Hebrew: סופגנייה or סופגניה; plural, sufganiyot: סופגניות) is a round jelly doughnut eaten in Israel on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar.  At Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil.
There is a long North African Jewish tradition of associating sfenj (the smaller, deep-fried donuts) with Hanukkah. In Israel, where Central and East European Jews mingled with North African Jews, the Yiddish ponchkes (similar to the German Berliner, the Polish pączki, or the Russian ponchik) became part of this tradition.
The ponchke-style sufganiyah was originally made from two circles of dough surrounding a jam filling, stuck together and fried in one piece. Although this method is still practiced, an easier technique commonly used today is to deep-fry whole balls of dough, similar to the preparation of sfenj, and then inject them with a filling through a baker's syringe (or a special industrial machine).
Bakeries and grocery stores build excitement for the approaching holiday by selling sufganiyot individually and by the box; they have become a favorite for school and office parties. Angel Bakeries, the largest bakery in Israel, reportedly fries up more than 250,000 sufganiyot every day during the eight-day Hanukkah festival. Each batch uses 100 kilograms of dough and makes 1,600 sufganiyot. Local newspapers add to the excitement by sending out food critics each year to rate the "best sufganiyah in town."
As a result of the national hubbub, some purveyors have elevated the basic filling recipe to an art form. The least expensive version (priced at about $0.30) is stuffed with plain red jelly, while more expensive versions (priced at up to $2 per sufganiyah) are piped with dulce de leche, chocolate cream, vanilla cream, and cappuchino, and even araq. In recent years, Israeli bakeries began downsizing sufganiyot to appeal to health-conscious consumers. The usual 100-gram size, packing 400 to 600 calories (1700 to 2500 kJ), now appears in 50-gram size with different fillings and toppings, earning the name "mini".
See also 
- Roden, Claudia (1996). The Book of Jewish Food: An Odyssey from Samarkand to New York. New York: Alfred A. Knopf.
- The New Even Shoshan Dictionary II. p. 932.
- Philologos (2009-02-04). "Polishing off Your Delicious Ponchkes". The Forward. Retrieved 2012-12-09.
- Mietkiewicz, Mark (2003-12-20). "Sufganiyot". Food-Lists.com. Retrieved 2010-04-06.
- Minsberg, Tali and Lidman, Melanie (2009-12-10). "Love Me Dough". The Jerusalem Post. Retrieved 2009-12-17.
- "Fancy shmancy donuts from Roladin". Israelity. 18 December 2008. Retrieved 28 November 2011.
- Yefet, Orna (2006-12-04). "Hanukkah: Doughnuts go healthy". Ynetnews. Retrieved 2010-04-06.
- Making non-traditional sufganiyot: a demonstration video with Phyllis Glazer
- Sufganiyot - The Best (Heb.)