The Chanukah Segulah for Abundant Livelihood: Why Frying Sfenj Is More Than Just a Tradition

According to Rabbi Yemima Mizrachi, one should not take lightly the custom of frying sfenj, sufganiyot, and latkes during Chanukah. Kabbalistic sources attribute a special spiritual significance to this practice, associating it with abundant livelihood and financial blessing.

Rabbanit Yemima attributes this teaching to Rabbi Maimon, the father of the Rambam (Maimonides). She quotes his words: “One should not belittle the custom of making sfenj—the honey-soaked fried pastries—for it is a custom of the early generations.”

This segulah (spiritual merit) is intended not only for those struggling with debt but also for anyone seeking abundance and ease in earning a livelihood. The key, she explains, is frying the pastries in plenty of oil, since oil symbolizes blessing, prosperity, and abundance.

Rabbi Maimon writes: “When they are fried in abundant oil, one will merit a blessing of sustenance throughout the year, as it is written: ‘From Asher comes rich bread, and he shall provide royal delicacies.’ The custom of making sfenj should not be treated lightly, and whoever is diligent in observing it will receive blessing, and his debts will be torn up.”

Looking for delicious sfenj recipes? Following are three wonderful options to try this Chanukah:

Recipe #1: Legendary White Spelt Flour Sfenj

Ingredients

• 1 kilogram white spelt flour

• 2 teaspoons salt

• 3 cups lukewarm water (plus more if needed)

• 4 tablespoons sugar

• 3 tablespoons dry yeast

• 2 tablespoons arak

Instructions

1. Mix all ingredients except the salt until a smooth dough forms.

2. Add the salt and mix thoroughly.

3. Cover the bowl with a black garbage bag and place two towels over it to retain warmth.

4. Let the dough rise for about 1 hour.

5. Fill a bowl with water and wet your hands.

6. Take a piece of dough, form it into a ball, create a hole in the center, and gently stretch it.

7. Fry each piece in a pot filled with very hot oil until golden on both sides.

8. Remove and coat with sugar.

Recipe #2: Dairy Sfenj with Sweet Syrup

Ingredients

• 1 kilogram all-purpose flour

• 2 tablespoons yeast

• ½ cup water

• 3 eggs

• ½ cup sugar

• ½ stick butter, melted

Instructions

1. Mix all ingredients together and let the dough rise for 1 hour.

2. Shape and fry as described in the first recipe.

For the Syrup

• 3 cups water

• 1½ cups sugar

• 1 teaspoon vanilla extract

Bring the syrup ingredients to a boil and simmer briefly. Once all the sfenj have been fried and placed in a serving bowl, pour the syrup over them.

Recipe #3: Mini Sfenj with Colorful Sprinkles

A fun Chanukah treat that children will love.

Ingredients

• 1¼ cups flour

• 2½ teaspoons baking powder

• ¼ cup powdered sugar

• 2 eggs

• Pinch of salt

• 1 tablespoon vanilla sugar

• ¼ cup plain cream cheese spread

Instructions

1. Mix all ingredients together until smooth.

2. Let the batter rest for 30 minutes.

3. Form small balls and deep-fry until golden.

4. Once cooled slightly, let the children decorate them with colorful sprinkles and powdered sugar.

May this Chanukah be filled with joy, light, and abundant blessings for all of Israel!