page_title: Sufganiyah
section_title: History
hierarchical_section_title: Sufganiyah / History
caption_attribution_description: English: Chocolate and vanilla cream are combined in this sufganiyah creation at Mahane Yehuda Market (shuk) in Jerusalem during Hanukkah.
context_page_description: Sufganiyah is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried in oil, filled with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 1500s and by the 1800s was known as a Berliner in Germany. Polish Jews, who called it a ponchik, fried the doughnut in schmaltz rather than lard due to kashrut laws. The ponchik was brought to Palestine by Polish Jewish immigrants, where it was renamed the sufganiyah based on the Talmud's description of a "spongy dough".
context_section_description: According to food historian Gil Marks, the recipe for a filled jelly doughnut was first published in a 1485 cookbook in Nuremberg, Germany. The "Gefüllte Krapfen" consisted of "a bit of jam sandwiched between two rounds of yeast bread dough and deep-fried in lard". This doughnut became popular in northern European countries from Denmark to Russia during the 1500s. In 19th-century Germany it began to be called a Berliner or a Bismarck, after German Chancellor Otto von Bismarck.
  Among Polish Jews, the jelly doughnut was fried in oil or schmaltz rather than lard, due to kashrut laws. In Poland, these doughnuts were known as ponchiks. Polish Jewish immigrants to Israel brought along their recipe as well as the tradition of serving them on Hanukkah. In Israel, however, they took on a new name—sufganiyot—based on the Talmud's description of a "spongy dough" (see the Etymology section).
caption: Sufganiyot piped with chocolate and vanilla cream
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