The fried, yeasted sfenj are substantially easier to make than sufganiyot (the plural of sufganiyah), which was actually a reason that they lost popularity in the earlier days of pre-independence Israel. The Israeli National Labor Union that formed in the 1920s under the British Mandate pushed to make the jelly donut the symbolic food of Chanukah because unlike sfenj or even the potato pancake, the sufganiyah needed to be made by paid professionals, which meant more jobs for Jewish workers. <br /> <br />When making sfenj at home, you will find that they are tremendously easy to make and require very few ingredients. This is always a good sign for your prep time but perhaps a bit daunting, as fewer ingredients can often mean greater emphasis on technique (sfenj are typically made with no milk, fat, or eggs). A hot pot of bubbling oil can also be intimidating. However, I impress upon you to be brave and remember that frying these delicious sfenj will not be as hard as fighting off an angry Assyrian army while out-numbered. Also be sure that any large shaggy animals are at a safe distance from your stove. <br /> <br />You will also find that because sfenj is a neutral dough, the flavor impact with your finished donut will come largely from the garnishing syrups or sugars. A good quality honey drizzle will go a very long way. As will a simple sugar syrup that has been infused with super cool ingredients like saffron, rose or orange blossom water, and even a few pinches of cayenne. Be careful to not over-do it with the piquant—some honeys can be on the spicy side. Also make sure that your sugar syrup is saturated—at least 2 to 1 sugar to water. Otherwise, you will end up with a limp sfenj. <br /> <br />And let me tell you, nothing ruins a holiday that celebrates a festival of lights like a limp sfenj.

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