[Photographs: Lauren Rothman]
It's that time of year again, folks: the Festival of Lights approaches, and just in case your ordinary latke binging wasn't indulgent enough, Hannukah actually overlaps with Thanksgiving this year, ensuring the heaviest turkey-wine-fried foods coma you've ever experienced.
But what about dessert? Well, we're here for you with our guide to New York's best sufganiyot—the sugared, jelly-filled doughnuts traditional to the holiday since, like latkes, they're fried in oil and help commemorate the lamp that burned for eight days. From a textbook version stuffed with apricot jam at hot Union Square bakery Breads to a not-quite-sufganiyah-but-still-awesome blood orange curd doughnut at Bed Stuy's beloved Dough, you're sure to find your ideal fritter this holiday season.
Click through the slideshow above to see jelly doughnuts from the Doughnut Plant, Almondine, Dun-Well, and more, or jump straight to one below.
About the author: Lauren Rothman is a former Serious Eats intern, a journalism student, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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