Symbolism and the holiday season go hand in hand. For those of Jewish heritage who celebrate Chanukah, there is more than one prominent symbol of the holiday that endures year after year. The widely recognizable menorah fits that bill, and jelly doughnuts also have withstood the test of time. Many Chanukah celebrants enjoy a specific variety known as sufganiyot.

According to My Jewish Learning, jelly doughnuts are one of the more symbolic dishes associated with Chanukah. Oily foods are made to represent the miracle of Chanukah since the first celebration, and fried jelly doughnuts became tied to Chanukah during the Middle Ages. Early on they were known as “ponchiks” because they were modeled after the doughnuts served in Poland around Christmastime. But eventually they took the name sufganiyot, from the “spongy dough” mentioned in the Talmud. Enjoy this recipe for “Sufganiyot,” courtesy of Martha Stewart, for your next Chanukah celebration.

Sufganiyot

Yield: 20

2 tablespoons active dry yeast

1/2 cup warm water (100 to 110 F)

1/4 cup plus 1 teaspoon sugar, plus more for rolling

2 1/2 cups all-purpose flour, plus more for dusting

2 large eggs

2 tablespoons unsalted butter, at room temperature

1/2 teaspoon freshly grated nutmeg

2 teaspoons salt

3 cups vegetable oil, plus more for bowl

1 cup seedless raspberry jam

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1Ú4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

On a lightly floured work surface, roll dough to 1Ú4-inch thickness. Using a 21Ú2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes. In a medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.