Sfenj

Sfenj, the Moroccan Jewish Hanukkah doughnut Moroccan Jewish families fry these ring-shaped doughnuts from a plain yeasted dough, then cover them in honey, sugar or both. No filling means no piping bags and no burst jelly, which makes sfenj the most forgiving doughnut on this list for a first-time fryer. The dough is sticky, so wet your hands before pulling off each piece and stretching a hole through the middle. They are best within an hour of frying, chewy inside with a crackly shell, so time the last batch for when guests arrive.