The history of the jelly doughnut, AKA the sufganiyah, goes back to the 15th century. Since then, it’s been dipped, sandwiched, and injected with savory and sweet fillings.
Gil Marks is a chef, rabbi, writer, historian, and an all-around expert on Jewish cooking. He has authored five cookbooks, including The World of Jewish Desserts, the Encyclopedia of Jewish Food, and the James Beard award-winning Olive Trees and Honey. Marks was also the founding editor of Kosher Gourmet magazine and currently writes for various Jewish and food-related publications.