Sufganiyot

Jelly-filled doughnuts called sufganiyot are as traditional on Hanukkah as , and just as delicious. In this recipe, a quick dough using self-rising flour and yogurt makes the fried doughnuts crisp and golden outside and wonderfully tender inside. It’s perfect for Hanukkah, and worth saving for whenever you want to make simple, from-scratch doughnuts at home.

Ahead, learn everything you need to know about this fried Hanukkah treat. We also share praise from readers who say these doughnuts are just as good as the ones they grew up eating.

What Are Sufganiyot?

Sufganiyot (soof-GAH-NEE-yoht) are traditional Jewish doughnuts served during Hanukkah. You won’t find any holes in these doughnuts: Sufganiyot are left whole and typically filled with fruit preserves or jelly (strawberry is a classic choice). Some date the beginning of this doughnut to the 1930s, when Jews from Germany immigrated to Israel and made the dessert a staple sweet. But deep-fried dough in some form has always been part of celebrations going back thousands years—a delicious way to commemorate the miracle of oil.

Why Are Fried Foods Eaten During Hanukkah?

In the story of Hanukkah (taking place in the 3rd century), a Syrian king outlaws Judaism and orders his soldiers to destroy the holy temple in Jerusalem. A Jewish resistance movement called the Maccabees fights back and wins. They try to relight the menorah in the destroyed temple, but only find enough oil to burn for one day. The candles instead stay lit for eight days. Foods cooked in oil, like latkes and sufganiyot, celebrate this miracle every year.

How to Make Sufganiyot

Sufganiyot are surprisingly easy to make at home. While many use a yeast-raised dough, this recipe uses the baking powder in the self-rising flour to give the doughnuts their rise. This means you don’t need to wait hours for the dough to proof. When it comes to , brushing up on your prep and safety tips is always a good idea. That’s where we come in!

Recipe Tip

Use a wide, heavy-duty pot (a large Dutch oven is our go-to). Heat the oil over medium-high heat until a candy or meat thermometer reads 350°F. Don’t be tempted to turn up the heat to hurry the process, or the oil can get too hot and smoke. Be sure not to overcrowd the pan so that the doughnuts don’t stick to each other and so the temperature of the oil doesn’t drop too fast (oil that’s not quite hot enough could be absorbed by the doughnuts and make them greasy). Check your oil temp between batches and adjust the heat until you’re back at 350°F.
After you’re done frying, let the oil cool completely on the stove. Pour it into containers and freeze until solid, then discard. You can also strain, store, and reuse the oil to fry another batch of sufganiyot later in the week.

How to Fill Sufganiyot

No need to buy any special equipment to fill these jelly doughnuts. Insert the tip of a paring knife into the side of the doughnut, going through the center but stopping before the knife pierces the other side. A chopstick can also be used. Snip the corner of a resealable bag and add a metal pastry tip, then add the jelly and pipe into the sufganiyot. It’s best to fill them while they’re still warm. You can also serve the whole sufganiyot with jelly for dipping.

Allrecipes Community Tips and Praise

“Amazing!” says . “I lived in Israel until I was 12. I was skeptical at first, but the first bite sent me back to my childhood.”

“The Greek yogurt adds a wonderful tang to this tasty treat,” raves. “This one is a keeper and I will make again.”

User also adores these doughnuts: “Oy vey… These are just like my bubbe used to make. Wonderful slightly warm with extra sugar sprinkled on them.”

Editorial contributions by

Sufganiyot

4.4

(19)

Prep Time:

50 mins

Cook Time:

10 mins

Total Time:

1 hr

Servings:

Yield:

6 sufganiyot

Ingredients

4 cups self-rising flour
2 (8 ounce) containers yogurt
2 large eggs
2 tablespoons white sugar
2 tablespoons vanilla sugar
1 pinch salt
3 quarts vegetable oil for frying

Directions

Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.
Form dough into 2-inch balls.
Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through. Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts (per serving)

720	Calories
40g	Fat
76g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 720
% Daily Value *
Total Fat 40g	51%
Saturated Fat 4g	21%
Cholesterol 67mg	22%
Sodium 1093mg	48%
Total Carbohydrate 76g	27%
Dietary Fiber 2g	8%
Total Sugars 14g
Protein 14g	29%
Vitamin C 1mg	1%
Calcium 429mg	33%
Iron 4mg	24%
Potassium 303mg	6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.