8 Delicious Hanukkah Dessert Recipes to Light Up Your Holiday
Hanukkah, the Festival of Lights, is a time for family, celebration, and of course, delicious food! While savory dishes like latkes and brisket often take center stage, the sweet treats of Hanukkah deserve just as much attention. This year, elevate your Hanukkah dessert game with these eight delectable recipes that are sure to impress your guests and leave everyone craving more. From traditional favorites to modern twists, there’s something here for every palate.
## 1. Sufganiyot (Jelly Donuts)
No Hanukkah celebration is complete without sufganiyot, the iconic jelly-filled donuts. These fried delights symbolize the miracle of the oil that lasted for eight nights in the Temple. Making them from scratch might seem daunting, but with a little patience, you can create a batch of sufganiyot that are far superior to store-bought versions.
**Ingredients:**
* 1 cup warm milk (about 110°F)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ¼ cup granulated sugar
* 2 large eggs
* ¼ cup vegetable oil, plus more for frying
* 1 teaspoon vanilla extract
* ½ teaspoon salt
* 3 ½ – 4 cups all-purpose flour, plus more for dusting
* About 1 cup seedless raspberry jam, or other filling of your choice
* Powdered sugar, for dusting
**Instructions:**
1. **Proof the yeast:** In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes, or until the yeast is foamy.
2. **Combine wet ingredients:** Add the eggs, oil, vanilla extract, and salt to the yeast mixture. Whisk to combine.
3. **Add flour:** Gradually add the flour, starting with 3 ½ cups. Mix on low speed with a dough hook (or by hand) until a soft, slightly sticky dough forms. If the dough is too sticky, add more flour, 1 tablespoon at a time, until it pulls away from the sides of the bowl.
4. **Knead the dough:** Knead the dough for 5-7 minutes in a stand mixer or 8-10 minutes by hand until it is smooth and elastic. If kneading by hand, lightly flour a clean surface.
5. **First rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. **Punch down and shape:** Gently punch down the dough to release the air. Turn the dough out onto a lightly floured surface. Roll the dough to about ½ inch thickness.
7. **Cut out circles:** Use a 2-3 inch round cookie cutter to cut out circles. Place the circles on a baking sheet lined with parchment paper. Cover loosely with plastic wrap and let rise for another 30-45 minutes.
8. **Fry the donuts:** Heat about 2-3 inches of oil in a large, heavy-bottomed pot to 350°F (175°C). Gently place the donuts in the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown.
9. **Drain and cool:** Remove the donuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Let cool slightly before filling.
10. **Fill the donuts:** Use a piping bag fitted with a small tip or a small spoon to fill the donuts with your desired filling. Gently poke a hole in the side of each donut and fill with jam.
11. **Dust with powdered sugar:** Dust the sufganiyot generously with powdered sugar before serving.
**Tips and Variations:**
* **Filling variations:** Get creative with your fillings! Try chocolate ganache, custard, dulce de leche, or even savory fillings like cheese or pesto.
* **Flavor the dough:** Add a teaspoon of citrus zest (lemon, orange) or a pinch of cardamom to the dough for extra flavor.
* **Baking option:** While traditionally fried, you can also bake sufganiyot at 350°F (175°C) for 15-20 minutes. They won’t be as light and airy as the fried version, but it’s a healthier alternative.
* **Make ahead:** You can prepare the dough ahead of time and store it in the refrigerator for up to 24 hours. Let it come to room temperature before rolling and shaping.
## 2. Rugelach
Rugelach are crescent-shaped cookies filled with a variety of sweet fillings. These delicate pastries are perfect for serving with tea or coffee during Hanukkah. The cream cheese dough is what makes them so tender and flavorful.
**Ingredients:**
* 8 ounces (1 cup) unsalted butter, softened
* 8 ounces (1 cup) cream cheese, softened
* ¼ cup granulated sugar
* ¼ teaspoon salt
* 2 cups all-purpose flour, plus more for dusting
* 1 cup filling of your choice (see filling suggestions below)
* 1 egg, beaten, for egg wash
* Turbinado sugar or cinnamon sugar, for sprinkling
**Filling Suggestions:**
* Apricot jam and chopped walnuts
* Raspberry jam and shredded coconut
* Chocolate chips and cinnamon sugar
* Nutella and chopped hazelnuts
**Instructions:**
1. **Make the dough:** In a large bowl, cream together the butter, cream cheese, sugar, and salt until light and fluffy. Gradually add the flour and mix until just combined. Do not overmix.
2. **Divide and chill:** Divide the dough into two equal portions. Flatten each portion into a disc, wrap in plastic wrap, and chill for at least 2 hours, or preferably overnight.
3. **Roll out the dough:** Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. On a lightly floured surface, roll out one disc of dough into a 12-inch circle. Brush with a thin layer of your chosen filling.
4. **Cut into wedges:** Use a pizza cutter or sharp knife to cut the circle into 12 wedges.
5. **Roll up the rugelach:** Starting at the wide end of each wedge, roll up the dough towards the point. Place the rugelach on the prepared baking sheets, with the point tucked underneath.
6. **Egg wash and sprinkle:** Brush the rugelach with the beaten egg and sprinkle with turbinado sugar or cinnamon sugar.
7. **Bake:** Bake for 20-25 minutes, or until golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. **Repeat:** Repeat with the remaining dough and filling.
**Tips and Variations:**
* **Cream cheese:** Make sure your cream cheese is completely softened for a smooth dough.
* **Chill time:** Don’t skip the chilling time! This allows the gluten to relax and prevents the rugelach from becoming tough.
* **Filling amounts:** Adjust the amount of filling to your preference. Be careful not to overfill, as the filling can leak out during baking.
* **Freeze for later:** Unbaked rugelach can be frozen for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time.
## 3. Mandelbrot (Jewish Biscotti)
Mandelbrot, often called Jewish biscotti, are twice-baked cookies that are perfect for dunking in coffee or tea. They are traditionally flavored with almonds, but you can add other nuts, dried fruits, or chocolate chips.
**Ingredients:**
* ½ cup vegetable oil
* 1 cup granulated sugar
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon salt
* 1 cup almonds, toasted and coarsely chopped
* Optional: ½ cup dried cranberries, chocolate chips, or other desired additions
**Instructions:**
1. **Preheat oven:** Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. **Combine wet ingredients:** In a large bowl, whisk together the oil, sugar, eggs, and vanilla extract until well combined.
3. **Combine dry ingredients:** In a separate bowl, whisk together the flour, baking powder, and salt.
4. **Add dry ingredients to wet ingredients:** Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
5. **Stir in nuts and additions:** Stir in the almonds and any other desired additions.
6. **Shape into logs:** Divide the dough in half. On a lightly floured surface, shape each half into a log about 12 inches long and 3 inches wide. Place the logs on the prepared baking sheet.
7. **First bake:** Bake for 30-35 minutes, or until the logs are lightly golden brown.
8. **Cool slightly:** Let the logs cool on the baking sheet for about 10 minutes.
9. **Slice and second bake:** Reduce oven temperature to 300°F (150°C). Use a serrated knife to slice the logs into ½-inch thick slices. Place the slices cut-side up on the baking sheet.
10. **Second bake:** Bake for 10-15 minutes per side, or until the mandelbrot are golden brown and crisp.
11. **Cool completely:** Let the mandelbrot cool completely on the baking sheet before serving.
**Tips and Variations:**
* **Toast the almonds:** Toasting the almonds enhances their flavor and adds a nice crunch to the mandelbrot.
* **Customize your additions:** Get creative with your additions! Try walnuts, pecans, dried cherries, or white chocolate chips.
* **Flavor variations:** Add a teaspoon of cinnamon or anise extract to the dough for a different flavor profile.
* **Storage:** Mandelbrot can be stored in an airtight container at room temperature for up to 2 weeks.
## 4. Hanukkah Gelt Cookies
Gelt, the chocolate coins often used in Hanukkah games, can also inspire delicious cookies! These gelt cookies are a fun and festive treat for kids and adults alike.
**Ingredients:**
* Your favorite sugar cookie recipe (or store-bought sugar cookie dough)
* Chocolate coins (gelt), unwrapped
* Royal icing (or store-bought cookie icing)
* Sprinkles, optional
**Instructions:**
1. **Prepare sugar cookies:** Prepare your sugar cookie dough according to the recipe instructions. Roll out the dough and cut out circles using a cookie cutter.
2. **Bake cookies:** Bake the cookies according to the recipe instructions. Let cool completely on a wire rack.
3. **Decorate with icing:** Use royal icing to outline and flood the cookies. Let the icing set completely.
4. **Attach gelt:** Place a chocolate coin (gelt) in the center of each cookie. Use a small amount of royal icing to secure the gelt to the cookie.
5. **Add sprinkles (optional):** Decorate the cookies with sprinkles, if desired. Let the icing set completely before serving.
**Tips and Variations:**
* **Use different shapes:** Get creative with your cookie shapes! Use star-of-David cookie cutters, menorah cookie cutters, or dreidel cookie cutters.
* **Colored icing:** Use colored icing to create festive Hanukkah designs on the cookies.
* **Edible glitter:** Add edible glitter to the cookies for extra sparkle.
* **Homemade royal icing:** For a truly special touch, make your own royal icing from scratch.
## 5. Apple Cake with Cinnamon Streusel
Apples are in season during Hanukkah, making an apple cake a perfect choice for a festive dessert. This apple cake is moist, flavorful, and topped with a delicious cinnamon streusel.
**Ingredients:**
**For the Cake:**
* 1 cup granulated sugar
* ½ cup vegetable oil
* 2 large eggs
* 1 teaspoon vanilla extract
* 2 cups all-purpose flour
* 1 teaspoon baking powder
* ½ teaspoon baking soda
* ½ teaspoon salt
* 1 teaspoon ground cinnamon
* ½ cup apple cider or apple juice
* 2 cups peeled and chopped apples (such as Honeycrisp or Granny Smith)
**For the Streusel:**
* ½ cup all-purpose flour
* ¼ cup packed brown sugar
* ¼ cup granulated sugar
* ¼ teaspoon ground cinnamon
* ¼ cup cold unsalted butter, cut into small pieces
**Instructions:**
1. **Preheat oven:** Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
2. **Make the streusel:** In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter with a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside.
3. **Make the cake batter:** In a large bowl, whisk together the sugar, oil, eggs, and vanilla extract until well combined.
4. **Combine dry ingredients:** In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
5. **Add dry ingredients to wet ingredients:** Gradually add the dry ingredients to the wet ingredients, alternating with the apple cider or apple juice, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
6. **Fold in apples:** Gently fold in the chopped apples.
7. **Pour into pan:** Pour the batter into the prepared baking pan and spread evenly.
8. **Sprinkle with streusel:** Sprinkle the streusel topping evenly over the batter.
9. **Bake:** Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
10. **Cool completely:** Let the cake cool completely in the pan before slicing and serving.
**Tips and Variations:**
* **Apple varieties:** Use a combination of different apple varieties for a more complex flavor.
* **Add nuts:** Add chopped walnuts or pecans to the streusel topping for extra crunch.
* **Caramel drizzle:** Drizzle with caramel sauce before serving for a decadent treat.
* **Spice it up:** Add a pinch of nutmeg or cloves to the cake batter for a warmer flavor.
## 6. Chocolate Babka
While babka can be enjoyed any time of year, its rich chocolate flavor makes it a particularly indulgent treat for Hanukkah. This braided bread is a showstopper that will impress your guests.
**Ingredients:**
**For the Dough:**
* ¾ cup warm milk (about 110°F)
* 2 ¼ teaspoons (1 packet) active dry yeast
* ¼ cup granulated sugar
* 2 large eggs
* ½ teaspoon salt
* 3 ½ cups all-purpose flour, plus more for dusting
* 8 tablespoons (1 stick) unsalted butter, softened
**For the Filling:**
* ½ cup unsalted butter, softened
* ¾ cup granulated sugar
* ½ cup cocoa powder
* ½ teaspoon ground cinnamon
* 4 ounces bittersweet chocolate, melted
**For the Syrup:**
* ¼ cup granulated sugar
* ¼ cup water
**Instructions:**
1. **Proof the yeast:** In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and sugar. Let stand for 5-10 minutes, or until the yeast is foamy.
2. **Add eggs and salt:** Add the eggs and salt to the yeast mixture. Whisk to combine.
3. **Add flour and butter:** Gradually add the flour, mixing on low speed with a dough hook (or by hand) until a shaggy dough forms. Add the softened butter, 1 tablespoon at a time, mixing until fully incorporated and the dough is smooth and elastic.
4. **First rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1.5-2 hours, or until doubled in size.
5. **Make the filling:** While the dough is rising, prepare the filling. In a medium bowl, cream together the softened butter, sugar, cocoa powder, and cinnamon until well combined. Stir in the melted chocolate.
6. **Divide and roll out the dough:** Punch down the dough and divide it in half. On a lightly floured surface, roll out one half of the dough into a 12×16 inch rectangle.
7. **Spread the filling:** Spread half of the chocolate filling evenly over the dough.
8. **Roll up the dough:** Starting at the long edge, roll up the dough tightly into a log.
9. **Slice and twist:** Use a sharp knife to slice the log lengthwise down the center, leaving the top inch or two intact. Gently twist the two strands together, keeping the cut sides facing up.
10. **Place in loaf pan:** Carefully transfer the twisted loaf to a greased 9×5 inch loaf pan.
11. **Repeat:** Repeat with the remaining dough and filling.
12. **Second rise:** Cover the loaf pans with plastic wrap and let rise for another 30-45 minutes.
13. **Preheat oven:** Preheat oven to 350°F (175°C).
14. **Bake:** Bake for 30-35 minutes, or until the babka are golden brown and a wooden skewer inserted into the center comes out clean.
15. **Make the syrup:** While the babka are baking, prepare the syrup. In a small saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar is dissolved. Remove from heat.
16. **Brush with syrup:** As soon as the babka come out of the oven, brush them generously with the syrup. Let cool in the loaf pans for 10 minutes before transferring to a wire rack to cool completely.
**Tips and Variations:**
* **Kneading is key:** Thoroughly kneading the dough is essential for a light and airy babka.
* **Chocolate quality:** Use high-quality chocolate for the best flavor.
* **Nutella filling:** Substitute Nutella for the chocolate filling for a simpler option.
* **Freeze for later:** Baked babka can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil.
## 7. Halva Parfaits
For a lighter but still festive dessert, try halva parfaits. Halva, a sesame-based confection, is a popular Middle Eastern treat. Layering it with yogurt and fruit creates a delicious and refreshing dessert.
**Ingredients:**
* 1 cup Greek yogurt
* ½ cup crumbled halva
* 1 cup mixed berries (such as blueberries, raspberries, and strawberries)
* Optional: Honey, for drizzling
**Instructions:**
1. **Layer ingredients:** In individual glasses or bowls, layer the Greek yogurt, crumbled halva, and mixed berries. Repeat the layers as desired.
2. **Drizzle with honey (optional):** Drizzle with honey, if desired.
3. **Serve immediately:** Serve the parfaits immediately.
**Tips and Variations:**
* **Halva flavors:** Experiment with different halva flavors, such as vanilla, chocolate, or pistachio.
* **Fruit variations:** Use any fruit you like! Try sliced bananas, peaches, or kiwi.
* **Add granola:** Add a layer of granola for extra crunch.
* **Vegan option:** Use a plant-based yogurt alternative for a vegan parfait.
## 8. Fried Ice Cream (Hanukkah Style)
This recipe offers a fun twist on a classic dessert while still incorporating the element of frying, a key component of Hanukkah foods. This isn’t truly *fried* ice cream; instead, it features a crispy, crunchy coating that gives the illusion of being fried, while the ice cream inside stays cold.
**Ingredients:**
* 1 quart of your favorite ice cream (vanilla, chocolate, or coffee are great choices)
* 2 cups cornflakes, crushed
* 1/2 cup chopped nuts (walnuts, pecans, or almonds), toasted
* 1/4 cup shredded coconut, toasted
* 1/4 cup ground cinnamon
* 2 large eggs, beaten
* Vegetable oil, for frying (optional – for a quick browning effect, not deep frying)
* Whipped cream, for serving (optional)
* Chocolate syrup or caramel sauce, for serving (optional)
**Instructions:**
1. **Prepare the Ice Cream Balls:** Line a baking sheet with parchment paper. Using an ice cream scoop, form ice cream balls and place them on the prepared baking sheet. Freeze for at least 2 hours, or preferably overnight. This ensures the ice cream is very firm.
2. **Prepare the Coating:** In a shallow dish, combine the crushed cornflakes, toasted nuts, toasted coconut, and cinnamon. Mix well.
3. **Coat the Ice Cream Balls:** Remove the ice cream balls from the freezer. Working quickly, dip each ice cream ball into the beaten eggs, then immediately roll it in the cornflake mixture, ensuring it’s completely coated. Return the coated ice cream balls to the baking sheet and freeze for another hour to set the coating.
4. **Quick Fry (Optional – for color and crispness):** This step is optional, but it adds a beautiful golden brown color and extra crispness to the coating. Heat a small amount of vegetable oil (about 1/4 inch) in a skillet over medium-high heat. Carefully place a few coated ice cream balls into the hot oil and fry for just a few seconds per side, until golden brown. Remove them immediately and place them on a paper towel-lined plate to drain any excess oil. Work quickly to prevent the ice cream from melting.
5. **Serve Immediately:** Remove the ice cream balls from the freezer. Serve them immediately on dessert plates. Top with whipped cream and chocolate syrup or caramel sauce, if desired.
**Tips and Variations:**
* **Firm Ice Cream is Key:** The success of this recipe relies on the ice cream being extremely firm. Ensure it’s frozen solid before coating and frying.
* **Work Quickly:** The coating and quick frying process needs to be done quickly to prevent the ice cream from melting.
* **Coating Variations:** Feel free to customize the coating with other ingredients, such as graham cracker crumbs, chopped pretzels, or even crushed Hanukkah gelt (chocolate coins).
* **Skip the Frying:** If you prefer to skip the frying step, you can simply serve the coated ice cream balls straight from the freezer. They will still be delicious and have a satisfying crunch.
These eight Hanukkah dessert recipes are just a starting point. Feel free to experiment and create your own delicious variations to celebrate the Festival of Lights. Chag Sameach!