Fried dough stuffed with jelly, called sufganiyot, are popular around Hanukkah. The Israeli baked good has origins in the jelly doughnuts that communities from central Europe brought with them as they migrated to Israel. Because they're fried, they're eaten frequently around the holiday to commemorate the miracle in which a small amount of oil — enough to light the temple for just one night — lasted an unanticipated eight days.
At Dizengoff in New York City's Chelsea Market, chef Emily Seaman makes a version with quince jam. This is a smart take on the dish since quince has its own religious connection: It's rumored to be the forbidden fruit consumed by Adam and Eve. Watch now as Seaman prepares sufganiyot and talks about its origin; the treats will be available in the market during Hanukkah, which runs from December 24 to January 1.
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