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Sufganiyot - small, round fried doughnuts - are typically eaten in Israel around Hanukkah. Instead of filling his with the traditional jelly or custard, Alon Shaya of Domenica dusts his version in a spice mix called baharat, then serves them alongside a hot fudge dipping sauce. The baharat spice adds a bit of warmth to these classic holiday confections that you may find yourself wanting to make all year round.
BY:Nellie's Kindness Crew (adapted from Tasting Table)
If you prefer a more classic cinnamon and sugar coating, combine 1 tablespoon of ground cinnamon with a 1/2 cup of sugar (taste and add extra sugar as desired for a more mild spice).
For experienced bakers, you can try to mix and knead this dough by hand, but please be aware because it is enriched, it is quite sticky starting out and will take much longer than a plain bread dough to fully develop by hand.
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