Harry Rubinstein | JTA

Now look, nothing — and I mean nothing — beats a perfectly fried sufganiya fresh out of hot oil, dusted with powdered sugar, still warm enough to make the jam dangerously hot. That’s peak Chanukah right there. But if you’re feeding a crowd or just don’t want to smell your house up with hot oil, here’s a pretty fantastic baked version for you.

Fair warning: This is a rich dough that’s going to feel more like a very, very thick cake batter than bread dough when you first mix it. Between the eggs, butter and milk, you’re working with a seriously wet dough that’s going to test your patience and stick to everything it touches. But don’t panic — this is exactly what you want. All that richness is going to give you tender, pillowy sufganiyot that pull apart like clouds.

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