Baking for Hanukkah

Hanukkah is a Jewish celebration rich in history, exemplified by the beautiful baked goods enjoyed during the eight days of festivities. From classics like Sufganiyot to Gelt Thumbprints, here are four recipes that pay homage to one of the sweetest Jewish holidays. 

Baked in the glorious Star of David Bundt Pan and carrying the flavors of the crunchy mandelbrot cookie, this tender dessert combines two Jewish traditions into one beautiful cake. Akin to the biscotti, Jewish mandelbrot or mandel bread is a twice-baked cookie made with neutral oil, chocolate chips, and almonds. Our Bundt take brings those signature flavors as well as a hint of spice and citrus zest.

Fried pastries filled with jelly or custard, sufganiyot are the most popular fried good in Israel, particularly during Hanukkah. Fried food is often served during Hanukkah to commemorate the remaining cruse of pure oil that kept the Second Temple’s menorah lit for eight nights after the Temple’s rededication. Sufganiyot are one of the sweetest versions of this symbolic food, offering pillowy dough with a crisp exterior, a jammy interior, and a smooth, and creamy glaze on top.

Though often associated with Rosh Hashanah, the Jewish New Year, challah is a braided yeast bread enjoyed during many other Jewish ceremonies and celebrations, including Hanukkah. This multistranded enriched bread encases a sweet fig and apple interior, providing comfort by the slice.