New York… It was in 2009 that the late Gil Marks, a James Beard winner of many kosher cookbooks, guessed that nearly 20 million sufganiyot (Hebrew for the original jelly doughnuts) were sold in Israel. An Israeli source this week guessed that the number would be closer to 50-70 million worldwide for the popular doughnuts eaten on the just concluded Chanukah holiday. While Jelly still outpaces other flavorings like chocolate, custard and caramel, this year the “gourmet doughnut” priced as high at $12.99 a doughnut seemed to be doing extremely well.
At Patis Bakery now in many kosher neighborhoods, there were French Crullers in flavors like Passion Fruit (Glazed with passion fruit preserve and vanilla) and Mexican Canela (Ground cinnamon, sugar and vanilla bean). Other Chanukah menu highlights included White Chocolate and Cassis cronuts with Spiked white chocolate cream, cassis jam, white chocolate ganache, chocolate detail and Dulce de Leche Milk Chocolate cronuts with Creamy chocolate ganache, salted Dulce de Leche, dark chocolate coating, caramel drizzle, Maldon Sea Salt.
At Zak the Baker, a cult-favorite in Miami, this artisanal bakery offered an assortment of flavorful Sufganiyot, including Strawberry Jelly, Dulce De Leche, and Eggnog Gingerbread. At Roladin, a popular Israeli chain (with a Valley outpost in LA) was perhaps the most creative of all with their assortment of wild flavors complemented with even wilder styling. From meringue dollops, to filled pipettes to jelly up your cakey confection yourself, to pearlized beads and mini-cookie toppings, there is a flavor for every candle burned during Chanukah (36!) This year’s flavors include Mixed Berries Pavlova, Pure Vanilla, Coffee Bean and Cookies and Cream. Sufganiyot have definitely gone gourmet.