Hanukkah donuts, also known as sufganiyot (singular: sufganiyah), are a beloved traditional treat enjoyed during the Jewish festival of Hanukkah. These deep-fried, jelly-filled pastries have become an integral part of Hanukkah celebrations, particularly in Israel and Jewish communities worldwide.

The tradition of eating fried foods during Hanukkah commemorates the miracle of the oil that burned for eight days in the ancient Temple in Jerusalem. While potato latkes (pancakes) are perhaps the most well-known Hanukkah food, sufganiyot have gained immense popularity, especially in the last century.

Originating in Europe, these donuts were likely inspired by German jelly-filled donuts called Berliner Pfannkuchen. Polish Jews adopted a similar recipe, and when they immigrated to Israel, the tradition came with them. In the 1920s, the Israeli Labor Federation promoted sufganiyot as a Hanukkah treat, partly because they could be prepared more easily and safely than latkes in large quantities.

Traditional sufganiyot are made from sweet yeast dough, shaped into rounds, and deep-fried in oil until golden brown. Once cooled, they are injected with strawberry jelly and dusted with powdered sugar. However, modern variations have expanded to include a wide array of fillings such as chocolate, custard, dulce de leche, and even savory options.

In Israel, sufganiyot appear in bakeries and markets weeks before Hanukkah begins. The competition among bakeries to create the most innovative and delicious sufganiyot has turned into something of a national pastime, with new flavors and designs unveiled each year.

Making sufganiyot at home is a cherished activity for many families during Hanukkah. The process of preparing the dough, frying the donuts, and filling them can be a fun and engaging way to involve children in holiday traditions.

While traditionally a Hanukkah treat, the popularity of sufganiyot has led to them being enjoyed year-round in many places. Their delicious taste and connection to joyous celebrations have cemented their place in Jewish culinary tradition.