The following story and recipe come from the book Traditional Jewish Baking by Carine Goren.
I was never able to pronounce the name of this pastry correctly. Sfenj actually means “sponge,” and these are indeed spongy, springy and full of air bubbles. I learned this recipe from my friend and pastry chef Ruta, and here it is, with a few minor adjustments. In my family, sfenj are consumed in three different ways: mom likes them plain; most of the family (including yours truly) prefer them sugar-coated; and my own private chef heats up some honey in the microwave oven and dips them between bites. Allow for at least two sfenj per person; I am yet to meet anybody who can stop at one.
This recipe was reprinted with permission from Traditional Jewish Baking by Carine Goren, Page Street Publishing Co. 2016. Photo credit: Daniel Lailah.
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