The 'Post' visits the Magdaniyat Pe'er bakery to witness the making of sufganiyot, Hanukka's traditional donuts.
By HADAS PARUSHSufganiyot donuts 370(photo credit: Hadas Parush)
Its December and the smell of sweet, deep-fried dough is in the air. With Hanukka just around the corner, bakeries across the country are working around the clock to make the holiday's signature oily delight.The Jerusalem Post visited Magdaniyat Pe'er bakery in Jerusalem to witness the process of making sufganiyot, Hanukka's traditional donuts.Moshe Sharabi has been operating the Magdaniyat Pe'er bakery for 42 years, with another store located in the city's Mahane Yehuda Market.He said that the bakery begins making donuts about three weeks before Hanukka, and continues for a week after the holiday. Usually the bakery sells between 5,000-10,000 donuts each Hanukka, depending on the orders."In past years, people would put only strawberry jam," Sharabi said. "Today there are many different kinds, many flavors that you can put in the doughnut, but the real donut is with strawberry jam."Beside the sweet temptations, fried foods are eaten during Hanukka to commemorate the miracle of one day's worth of oil lasting eight during the rededication of the First Temple, after the Maccabean revolt.
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