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Sufganiyot (Israeli Donuts) Recipe

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This recipe for Sufganiyot (Israeli Donuts), by , is from The Yaras Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Catherine Gaston


1 cup warm water (240 milliliter) heated to about 110F (45C)
1 tablespoon instant/rapid-rise or active dry yeast
3 cups (375 grams) flour, spooned into measuring cup and leveled-off
cup (30 grams) confectioners sugar, plus more for coating
teaspoon salt
teaspoon ground nutmeg
2 egg yolks
2 tablespoons vegetable oil, plus about 2 quarts more for frying
1 teaspoon vanilla extract
About 1 cup (240 grams) jam or jelly

Combine the water and yeast in a small bowl and let sit until foamy, about 5 minutes.
Meanwhile, in a large bowl, combine the flour, confectioners sugar, salt, and nutmeg. Whisk to combine and set aside.

Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.

Add the liquid mixture to the flour mixture and stir with rubber spatula until the dough comes together. It should be a bit sticky. Cover the bowl with plastic wrap (no need to clean it first) and let the dough rise on the countertop until doubled in size, 1 to 2 hours.

Line a baking sheet with a few layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour. Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into -inch-thick (6 millimeters) rectangle, about 10 by 12-inches (25 by 30 centimeters), making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed. Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch (5 centimeters) squares and transfer to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.

Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350F (175C). Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying. Adjust the heat, if necessary, to maintain the oil temperature between 325F and 350F (160C to 175C). Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.

When the donuts are cool enough to handle, use a paring knife to puncture the side of each to form a pocket in the center. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside.

Using a fine sieve, dust the donuts generously with confectioners sugar. Serve warm.

Personal Notes:
Personal Notes:
Sufganiyot are traditional at Hanukkah. This dough is great using a half-and-half mixture of whole wheat flour along with the white flour. Modern variations on sufganiyot are filled with custard, Nutella, pudding, pumpkin butter, apple butter, or dulce de leche.




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