Baked or fried, cheap or expensive, with jam or marzipan – after eating dozens, Haaretz’s editorial staff rank Israel’s tastiest Hanukkah sufganiyot.
The motto at The Bakery is “less is more.” They make only two kinds of donuts at its four Tel Aviv branches: a rich, strawberry jam-filled one and a caramel toffee variety.
What did we think? One taster defined these two donuts in a couple of words that encapsulated their charms: “A lifting of the spirit.” Others called them “a bite of delight,” while others just gave them a perfect score of 100.
Price: 6 shekels ($1.55).
Bakery branches in Tel Aviv: 36 Montefiore Street; 13 Yad Harutzim Street; 72 Ibn Gabirol Street; and 67 Weizmann Street.
As it does every year, the Lehamim bakery is offering classic donuts filled with marzipan, caramel, chocolate ganache or strawberry jam, as well as tiny, crumbly ones made of dough balls fried on site (with instructions to eat them within the hour), coated with perfumed vanilla sugar.
What did we think? The size is just right, the chocolate classy, the marzipan soft and delicate, the composition airy and soft to just the right amount, without making them too hard. But – and this is a big but – these donuts are very oily.
Prices: Classic – 7 shekels; special fillings – 8 shekels; mini-donuts – 19 shekels per 100 grams.
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