. In Yiddish, they are known as ponchkes. They are usually eaten warm. The Hebrew word sufganiyah derives from the Hebrew word for sponge (sfog, ). This is supposed to describe the texture of a sufganiyah, which is somewhat similar to a sponge. The sufganiyah was originally made from two circles of dough surrounding a jam filling, stuck together and fried in one piece. Although this method is still practiced, an easier technique commonly used today is to deep-fry whole balls of dough and then in… (More on Sufganiyah)