The holidays have a way of wrapping us in memories—of familiar smells drifting through the kitchen, music that instantly transports us back in time, and rituals we look forward to all year long. For many of us, it’s tradition that gives the season its magic and meaning. Whether rooted in family, culture, or faith, these cherished customs connect our past to our present. And while traditions may evolve over time, their power to comfort, inspire, and bring people together remains timeless.
For Jewish people, Hannukah is a holiday that commemorates the miracle of oil lasting in the Second Temple in Jerusalem for 8 days. For this reason, the holiday is celebrated with foods fried in oil including potato pancakes, called latkes, and Sufiganiyot, a yeasted donut filled with jelly or jam and coated in powdered sugar. The custom of eating this delicacy dates back to the 12th century. The donut itself originated in Europe in the 16th century. In the 19th century, they were known as a Berliner in Germany and a Religieuse in France. Polish Jews called donuts ponchki. Polish Jews brought donuts to Israel where they were renamed to sufganiyah, based on the Talmud’s description of “spongy dough.”
Sufganiyot are always fried in oil, while other donuts may be fried in schmaltz or lard. Jelly or jam are the most common filling. Sufganiyot can also be filled with custard, Nutella, pudding, pumpkin butter, apple butter, or dulce de leche.
Don’t get me wrong - latkes and sufganiyot are delicious, but the oily mess that results from making them homemade has dissuaded me from doing so my whole life. One year I was seeking an alternative to sufiganiyot that I could make with kids and came upon Fruit Jelly Donut Holes. They required no frying and were delicious. Especially fun for kids was adding a dollop of jam to each spoonful of batter and then covering the jam with more batter. Now the “donut holes” are annually a part of my Hannukah baking, whether I make them with children or not. If you were really inspired you might find this recipe a fun way to showcase homemade preserves.
Fruit Jelly Donut Holes
Yield: 20 mini muffins
Prep time: 25 minutes
Cook time: 10 minutes
Total time: 35 minutes
For the donuts:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/4 cup oil
1/2 cup sour cream
1 teaspoon vanilla extract
1/4 cup fruit preserves
For the coating:
6 Tablespoons butter, melted
½ cup granulated sugar
1 – 1 ½ teaspoon cinnamon
1. Preheat the oven to 400°F. Spray 2 – 12 count mini muffin tins with nonstick spray. (The recipe yields 20.)
2. Stir together the flour, 1/2 cup sugar, baking powder, baking soda, and salt.
3. In a small bowl, whisk the egg, oil, sour cream, and vanilla.
4. Create a well in the center of the dry ingredients and add the wet ingredients.
5. Gently mix everything together.
6. Spoon one teaspoon batter into the bottom of the prepared muffin tins.
7. Place a small spoonful of the preserves in the center of the batter.
8. Use the remaining batter to cover the preserves. Bake for 10 minutes.
9. Let cool in the pans for 2 minutes before removing them and placing them on a wire rack to cool completely.
Whether you are avoiding frying or just want a fun brunch treat, these “donut holes” are a great find and these muffins are too, which have nutmeg.
The Chopping Block can build on your traditions and/or entice you to start a new one with Hands-On Tamale Time, Hands-On Classic Holiday Cookies, Hands-On Dim Sum, or Hands-On Feliz Navidad.
