Deluxe Sufganiyot by Galit and Shilav

Deluxe Sufganiyot by Galit and Shilav

Mother/son team go “all out” to provide custom-designed sufganiyot to enliven Chanukah meals and snacks in between. Sweet tooths beware…

After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.

Oreo, chocho, and lotus are just some of the elevated choices.
Oreo, chocho, and lotus are just some of the elevated choices.

Branch out of the traditional jelly sufganiyot (traditional Chanukah sweet donut-like treat) to elevated artisanal versions by local sabra mother–son team of Galit Pariente and Shilav Edri, the assistant chef and marketing arm.

From Moroccan ancestry, Pariente grew up in Israel in Ma’alot and moved to Nahariyya when Shilav was 6 years old. Both mother and son served in the Israel Defense Forces. Edri said, “Mom always had the instinct and knew how to bake and cook, and I learned from her. I have memories of sofganiyot that my mom baked at home, and the delight that all my family was coming to celebrate.”

The team specializes in sweets, desserts, and cakes, and does year-round catering out of their East Cobb home.

Galit at work with Shilav assisting.

Of course, they make the regular jelly sufganiyot, but they take it a “notch up” with Oreo, lotus, cookies and cream, Halva filling, pistachio, coffee, and Nutella, and white chocolate flavors.

Galit said, “I can make any sufganiyot you wish for by request or want them for any other occasion year-round. Keep in mind that we are cooking all year for other holidays with items like sesame chicken, vegetables and grains in a tagine, Moroccan desserts from scratch, salmon meatballs (spicy or not), and falafel and humus with olives, pickled vegetables, and hard-boiled eggs. Serving the latter in a hamsah (hand) shaped dish makes it particularly appealing.”

Regular jelly (usually strawberry) sufganiyot are $3 each. The specialized “bespoke” flavors are between $5-$6 each. They are all fresh, never frozen, and it takes about three hours to make the dough, followed by frying.

The original traditional jelly sufganiyots are $3 each.

Shaliv stated, “The secret for good sufganiyot is that they need to be airy and soft. We use fresh-only ingredients from scratch, starting with all-purpose flour and regular sugar. The decorations and design are equally important because people first eat with their eyes, then when they taste it, and it’s delicious to their mouths as well.”

As a fun footnote, sufganiyot in Poland is called paczki which means “flower buds.” Sufganiyot has both Hebrew and Greek roots: Greek for “fried and spongy,” and Hebrew translating to sofeg (to “absorb”).

Sufganiyot brings memory and traditions into a Chanukah household.

Traditional recipes have many steps and call for eggs, vegetable oil for frying, yeast, nutmeg, flour, and salt and butter in addition to sugar. Some chefs suggest using a wooden spoon and well floured surface to avoid sticky dough.

The difference between the Chanukah treats and regular donuts is that the former are made with yeast, and the latter, bake or caked donuts, use a chemical leavening agent such as baking powder or baking soda. Some identify sufganiyot as a “pillowy donut” that’s similar to a New Orleans-style beignet while using the oil to symbolize the Chanukah miracle of stretching to eight days of lights. Of course, it’s a lot easier to call Galit.

Orders must be placed 24 hours before pick up. Minimum of six pieces to an order. Customers schedule a pick up day and time. For more information, text or call 404-908-9743.

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