How does Janis Elspas’s method outperform traditional techniques in creating sufganiyot?

The available content doesn’t directly address Janis Elspas’s method for creating sufganiyot compared to traditional techniques. However, I can share that many modern approaches, like using an air fryer, can result in lighter and less oily donuts while maintaining flavor.

Would you like to know more about different sufganiyot recipes or techniques?

What specific aspects of sufganiyot making are you interested in?