HOLIDAY
VISIONS OF SUGARPLUMS Three local bakers share favorite recipes By J ess ic a St rin ger
Pho togra phy by J ohn Mic h a el Sim ps on
SUFGANIYOT
Meital Cohen says her family eats
sufganiyot during their eight days of Hanukkah celebration every year. “Sufganiyot is a round doughnut that we deep-fry, fill up with jam and sprinkle with powdered sugar. I like to fill them with pastry cream, pistachio creme or raspberry cream, and instead of powdered sugar, you can drizzle some with chocolate ganache. Every year during November or December my family and I make a few batches of sufganiyot – they are so soft and fluffy and filled with a sweet spread that it’s hard to resist. Now you only need a good, warm Moroccan tea next to your plate, and you are all set!” 22
chapelhillmagazine.com
December 2022