The “official” Israeli treat of Hanukkah!

When I was 14 years old, I traveled to Israel with my parents and younger brother. We were visiting my older brother who was living on Kibbutz Tzora in central Israel, about 13 miles from Jerusalem, near the city of Beit Shemesh. I remember the time being extra special because it was at the beginning of Hanukkah, and the first time that we had all been together celebrating a Jewish holiday in a very long time.

On our first day on the kibbutz, there was excitement all around for the lighting of a giant menorah that the community had constructed. After the lighting, we spent the evening visiting my brother’s new friends and feasting on warm sufganiyot (jelly donuts) that had just come out of pots of hot oil, carefully filled with raspberry jam and rolled in a mixture of cinnamon and sugar. It was such a fun surprise to discover a new Hanukkah food to enjoy (in addition to potato latkes) during the eight days of Hanukkah.

Ever since then, I have loved making sufganiyot, and when my children were younger, I discovered a super easy way to make them - with a Babycakes Cake Pop Maker. They come out perfectly round and just the right size for small hands. Cooking food in oil is an important tradition of Hanukkah, and while these are not deep fried, we do symbolically lightly grease the cavities of the Cake Pop Maker with oil.

Here’s what you’ll need to make a batch of about 2 dozen - and the best part is they are gluten- free too!

Gluten-Free Cinnamon and Sugar Coated Sufganiyot for Hanukkah

Ingredients:

1/4 cup granulated white sugar
1/2 teaspoon ground cinnamon
1 1/4 cups Bisquick Gluten Free mix
1/4 cup packed brown sugar
1/4 teaspoon ground nutmeg
2 tablespoons butter, melted
1/3 cup buttermilk
1 egg
A bunched paper towel with the corner soaked in a little vegetable oil

First mix the cinnamon and sugar together in a shallow rimmed dish and set aside. Then in a medium bowl, mix the Bisquick, brown sugar, nutmeg, melted butter, buttermilk and egg together until smooth. The batter will be thick.

Next, bunch up a paper towel with a little oil on the tip and see if your child would like to help oil the pockets of the Cake Pop Maker. In the story of Hanukkah, the oil symbolizes the miracle of holy oil that burned for eight days instead of one. While you are doing this together, you can talk to your child about miracles (ask if they ever had something wonderful happen that wasn’t expected? Did you? You might be surprised by the stories you share ♥).

Now it’s time to plug in your Cake Pop Maker. When it’s hot, parents spoon a tablespoon of batter into each hollow. Close the top and keep it closed for several minutes (until it begins to steam). Lift the lid, and ta-da, little firm, perfectly round sufganiyot! Gently take them out (they’ll be hot) and place them in the sugar and cinnamon mixture. Invite your child to carefully roll around the mixture with a large spoon until they are coated.You can serve them when they’re warm or save them for later that day.

If you’d like, you can say a blessing before eating your sufganiyot. In Judaism, there are blessings you can say for almost every moment: when you wake up in the morning, when you see something unexpected in nature or when you eat food - like sufganiyot during Hanukkah!

Ba-Ruch A-tah A-do-noi, Elo-hai-nu Me-lech Ha-o-lam, Bo-Rai Mi-nai Me-zo-not.

If you would like to extend this activity with your little baker (and add some imaginative play), click here to make Hanukkah chef hats. For more fun in the kitchen, we have a very yummy edible cookie menorah, a smiley felt Hanukkah menorah and candle set and dream dolls, especially wonderful for the month of Kislev, and be sure to visit our Hanukkah Round-up for a complete list of all our Hanukkah activities!

Do you have any favorite food traditions at the holidays? Let us know, and share with us some special ways your family celebrates Hanukkah in the comments below!

We wish you a sweet and delicious Hanukkah filled with miracles. B’tayavon (Enjoy)!

~Jennifer