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Sufganiyot, small, round fried doughnuts, are typically eaten in Israel around the time of Hanukkah. Instead of filling his with the traditional jelly or custard, Alon Shaya of Domenica dusts his version in a spice mix called baharat, then serves them alongside an espresso fudge dipping sauce. The baharat adds a bit of warmth and the tiniest bit of crunch to these classic holiday confections that you may find yourself making year-round.
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