I have been promising you a recipe for homemade jelly doughnuts for as many Hanukahs as this site has been in existence, which is to say 9, including the one that begins next week. This might lead you to conclude that I like neither fried food, doughnuts or even jelly, or all over the above showered in unholy amounts of powdered sugar, but this couldn’t be further from the truth, which is that I like them so much that if they want a chance to live out their short shelf-life destiny, they should stay far from my home.
These round jelly doughnuts are sometimes called sufganiyot, or at least when they hail from Israel and are consumed during Hanukah. However, in my vast — for research, guys, just for research! — jelly doughnut studies, I can tell you that there are sugared round versions of these in dozens of other wonderful places on earth. In Germany, these would be called Berliners; in Poland, pączki (I get mine at the Polish butchers on 2nd Avenue; how about you?), in Russia, ponchiki, in the Ukraine, pampushky, in Italy, bombolini (swoon), in Finland, munkki (although not all of these varieties are always filled with jam) and, hey, who wants to go on a Fried Dough World Tour with me?
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