Photo by Laura Murray, food styling by Susie Theodorou
These hand-pulled, no-knead doughnuts were brought to Israel by Moroccan Jews in the early 20th century. A breakfast staple of the Maghreb year-round, they’re often eaten by Sephardic Jews during Hanukkah. To use whole-milk Greek yogurt in place of regular yogurt, add an additional 1 Tbsp. plus 2 tsp. water. This recipe is from pastry chef Zoë Kanan.