From rugelach to sufganiyot, there's plenty of sweet treats to be had during the 8 nights of Hanukkah. No holiday feast is complete without dessert, and these festive, traditional after-dinner snacks are just what you need to cap off the night.
August 18, 2017
1 of 16Photo: Iain Bagwell; Styling: Kevin Crafts
Marionberry Jam Doughnuts (Sufganiyot)
Marionberry Jam Doughnuts (Sufganiyot) Recipe Though doughnuts are amazing when eaten warm, they're also good fried ahead. That's what Jenn does when she makes this traditional Hanukkah dessert at home, so she can focus on her guests.
2 of 16Photo: Linda Pugliese; Styling: Kaitlyn Du Ross Walker
It's not a proper celebration of the festival of lights without a batch of rugelach. This classic Jewish cookie which is typically served during Hanukkah is an absolute must when it comes to holiday baking. Made with a super straightforward, 4-ingredient dough in the food processor, this pastry is far from intimidating
Sour Cream Babka Recipe Russian immigrants gloried in Easter babkas - enriched yeast breads studded with dried fruits and nuts. For a more traditional babka, omit the amaretto and use dried sour cherries and candied cherries in place of cranberries and raisins.
7 of 16Photo: Oxmoor House
Winn's Fig and Pecan Rugelach
Winn's Fig and Pecan Rugelach Recipe This is a gluten-free variation of the traditional Jewish pastry. Filled with fig preserves, pecans, and brown sugar, they are the perfect treat for a Hanukkah celebration.
8 of 16Photo: Caitlin Bensel; Food Styling: Blakeslee Giles; Prop Styling: Audrey Davis
If you're looking for decadence, you're in the right place. Though the dough requires multiple steps, the result is a bun that is sweeter, stickier, and more gooey than any bun you've had before. Our chefs joke about wanting to take a nap after experiencing the richness of this dessert. Saigon cinnamon is recommended for a stronger spicy-sweet flavor, but regular cinnamon can be easily substituted. Serve with coffee at brunch or as an afternoon treat.
9 of 16Photo: Tara Donne; Styling: Alistair Turnbull
11 of 16Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Baked Soufganiyot Recipe Israelis enjoy jelly-filled donuts, called soufganiyot (soof-GHAHN-ee-yote), during Hanukkah. The donuts traditionally are fried, but we bake them to trim calories. We found using a plastic condiment bottle (available at supermarkets and kitchen supply stores) is the easiest way to fill the donuts with jelly. Serve this as a snack during Hanukkah. It's not part of our menu because it contains milk; kosher law prohibits serving milk and meat at the same meal. Store at room temperature up to two days.
12 of 16Quentin Bacon
Cranberry Rugelach Recipe Prep and Cook Time: about 2 1/2 hours, plus at least 45 minutes to freeze dough. Notes: A trip to New York inspired Jeannie Lee of Marin County, California, to develop this rich, cranberry-filled cookie. Plan to make and chill the cranberry filling before beginning the cookie dough. If you have leftover filling, use it as you would a cranberry relish or jam. You can store the cookies airtight for up to 2 days.
Rugelach, a classic Jewish cookie traditionally eaten during Hanukkah, are possibly the most underrated holiday cookie of all time. With a simple, no-fuss dough that comes together in the food processor, and endless ways to customize each batch, this should be your go-to holiday treat. In this chocolatey iteration, finely chopped bittersweet chocolate provides a sweet depth of flavor that kids and grown-ups alike can enjoy.
14 of 16Photo: Iain Bagwell; Styling: Caroline M. Cunningham
Cinnamon-Sugar Doughnut Bites
Cinnamon-Sugar Doughnut Bites Recipe "Wash these warm, sugary doughnut bites down with a shooter of ice-cold chocolate milk. I like to stick the milk in the freezer about 10 minutes before serving."