Hanukkah Desserts from Around the World
Hanukkah is more than eight nights of candles and songs. It’s the scent of frying dough filling the kitchen, the sparkle of sugar on fresh pastries, and the laughter that floats between generations gathered around the table. For centuries, Jewish families across the world have marked the miracle of oil not only with light, but with sweets that celebrate abundance, warmth, and joy.
While latkes might get most of the attention, fried desserts are an equally delicious part of the story. From the shores of Spain and Italy to the markets of Greece, Iraq, and Turkey, Jewish communities have created golden treats to honor the miracle in their own unique way. These desserts, each kissed by oil and sweetened with honey or sugar, connect us to our roots and remind us that joy can be both simple and deeply meaningful.
Here are four time-honored recipes, all kosher and ready to bring a taste of the Jewish world to your Hanukkah table.
Spanish–Italian Sfinge with Powdered Sugar
Dairy or Parve
Serves 10–12
Ingredients:
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tbsp sugar
• Pinch of salt
• 1 cup warm milk (or water or unsweetened almond milk for parve)
• 1 egg
• 1 tsp vanilla extract
• Oil for frying (sunflower or vegetable)
• Powdered sugar, for dusting
Instructions:
In a large bowl, mix flour, baking powder, sugar, and salt. Whisk together the milk (or non-dairy substitute), egg, and vanilla, then pour into the dry ingredients. Stir until a thick batter forms. Let the mixture rest for 20 minutes. Heat about two inches of oil in a deep pan over medium heat. Using a spoon, drop small rounds of batter into the oil, turning once until both sides are golden brown, about 2 minutes per side. Transfer to paper towels to drain. Dust generously with powdered sugar while still warm. Serve piled high on a platter, best eaten the same day.
Greek Honey-Dipped Loukoumades
Parve | Serves 8–10
Ingredients:
• 2 ½ cups flour
• 1 tbsp sugar
• 1 packet active dry yeast (2 ¼ tsps)
• 1 ¼ cups warm water
• Pinch of salt
• Oil for frying
• ½ cup honey
• 2 tbsps water
• 1 tsp cinnamon
• Sesame seeds for topping (optional)
Instructions:
In a large bowl, mix flour, sugar, yeast, and salt. Slowly add warm water and stir until smooth. Cover and let the batter rise for about 1 hour, until bubbly. Heat oil in a wide pot to 350°F. Drop spoonfuls of batter into the oil, frying a few at a time until golden on all sides. Drain on paper towels. In a small pot, combine honey, water, and cinnamon and heat just until blended. Drizzle the warm syrup over the fritters and sprinkle with sesame seeds if desired. Serve immediately, warm and sticky.
Iraqi Zengoula (Fried Spiral Pastries in Syrup)
Parve | Serves 10
Ingredients:
• 1 cup flour
• ¼ cup cornstarch
• 1 tsp baking powder
• 1 ¼ cups warm water
• Oil for frying
For the syrup:
• 1 cup sugar
• ½ cup water
• 1 tbsp lemon juice
• 1 tsp rosewater (optional)
Instructions:
Mix flour, cornstarch, and baking powder. Gradually whisk in the warm water to create a smooth, thick batter. Let it rest for 15 minutes. Heat oil in a wide frying pan. Spoon the batter into a plastic bag, snip off a small corner, and squeeze the batter into the hot oil in spiral shapes. Fry until golden and crisp, about 2 minutes per side. In another pan, make the syrup by simmering sugar, water, and lemon juice until slightly thickened, about 8 minutes. Remove from heat and stir in rosewater if using. Dip the hot zengoula in syrup, coat well, and let rest on a wire rack for a few minutes before serving. They’re crisp, fragrant, and perfect with mint tea.
Turkish Orange Blossom Doughnuts
Dairy or Parve | Serves 12
Ingredients:
• 2 ¼ tsps dry yeast
• ½ cup warm milk (or water or unsweetened oat milk for parve)
• 3 tbsps sugar
• 3 cups flour
• 2 eggs
• 2 tbsps butter, softened (or 2 tbsps oil for parve)
• ½ tsp salt
• Oil for frying
• 1 cup sugar
• ½ cup orange juice
• 1 tsp orange blossom water
Instructions:
In a bowl, combine yeast, warm milk (or non-dairy substitute), and a tsp of sugar. Let stand 10 minutes until foamy. Add flour, eggs, butter (or oil), remaining sugar, and salt. Mix and knead until smooth. Cover and let rise for 1 hour. Roll out the dough on a floured surface to ½-inch thickness and cut into rounds. Heat oil to 350°F and fry until golden, about 2 minutes per side. Drain on paper towels. In a small saucepan, heat sugar, orange juice, and orange blossom water until syrupy. Brush or drizzle over the warm doughnuts for a fragrant, citrusy glaze.
Across the Sephardic world, frying has always been a way to celebrate light triumphing over darkness. The oil connects us to the Hanukkah miracle, but it also speaks of comfort and joy, of family gathered in the kitchen sharing something warm and sweet. Whether it’s the airy sfinge of Spain, the sticky honeyed loukoumades of Greece, the spiraled zengoula from Iraq, or the floral doughnuts of Turkey, each bite tells the same story, one of faith, tradition, and the sweetness that binds us together.
