Fried foods, such as these new variations of doughnuts, are a delicious and symbolic Hanukkah tradition.
Churros, from Spain and Mexico, are deep-fried lengths of choux-type pastry coated in sugar and sold warm by street vendors. Mexican churros are firmer and drier than these, which are easy to pipe.
See the recipe
In cooking, a sponge is a batterlike mixture that becomes foamy. Here it makes lightweight but not airy doughnuts.
Beer in the batter makes this coating light and crisp.
This dough is really a thick cake batter. It is easiest to drop the balls into the hot oil using a mini ice-cream scoop.
This is a modern twist on the traditional jam-filled Israeli Hanukkah favourite – sufganiyot. These are most delicious eaten the same day they are made.
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