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Sufganiyot

Name: Sufganiyot
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 1-1/2 dozen.
Cuisine: Jewish
Ingredients: 1/2 cup whole wheat flour; 1 package (1/4 ounce) active dry yeast; 1/4 teaspoon ground cloves; 1-1/2 to 2 cups all-purpose flour; 1/2 cup water; 1/4 cup honey; 2 teaspoons canola or peanut oil; 1 large egg, room temperature; 1/2 teaspoon vanilla extract; Oil for deep-fat frying; 3/4 cup seedless raspberry preserves; Confectioners' sugar

1 review

Test Kitchen Approved

Total Time

Prep: 35 min. + rising Cook: 5 min./batch

Makes

1-1/2 dozen

Sufganiyot are believed to have first come from Spain, adapted from a similar treat, the sopaipilla. Others say the sopaipilla was borrowed from the Jews. Either way, as a tradition, these Hanukkah doughnuts are an easy one to adopt, especially with this easy sufganiyot recipe. —David Feder, Buffalo Grove, Illinois

Sufganiyot Recipe photo by Taste of Home

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Ingredients

1/2 cup whole wheat flour
1 package (1/4 ounce) active dry yeast
1/4 teaspoon ground cloves
1-1/2 to 2 cups all-purpose flour
1/2 cup water
1/4 cup honey
2 teaspoons canola or peanut oil
1 large egg, room temperature
1/2 teaspoon vanilla extract
Oil for deep-fat frying
3/4 cup seedless raspberry preserves
Confectioners' sugar

Directions

In a large bowl, mix the whole wheat flour, yeast, cloves and 1-1/4 cups all-purpose flour. In a small saucepan, heat the water, honey and oil to 120°-130°. Add to dry ingredients; beat on medium speed for 2 minutes. Add egg and vanilla; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; roll dough to 1/4-in. thickness. Cut with a floured 2-in. biscuit cutter.
In an electric skillet or deep fryer, heat oil to 375°. Fry doughnuts, a few at a time, for 45 seconds on each side or until golden brown. Drain on paper towels.
Cut a small hole in the tip of a pastry bag or in a corner of a resealable bag; insert a small tip. Fill bag with preserves.
With a small knife, pierce a hole into the side of each doughnut; fill with preserves. Dust with confectioners’ sugar. Serve warm.

Sufganiyot Tips

What else can you fill sufganiyot with?

You can fill sufganiyot with any jelly or custard you'd like. Or try Nutella or dulce de leche for something different!

What else can you use to cut the sufganiyot dough if you don't have a biscuit cutter?

If you don't have a biscuit cutter on hand, try using a drinking glass or circular cookie cutter instead.

How do you store sufganiyot?

We recommend enjoying this Hanukkah dessert the day of! We'll be surprised if they last any longer than that anyway.

—Christina Herbst, Taste of Home Assistant Digital Editor

Nutrition Facts

1 filled doughnut: 133 calories, 4g fat (0 saturated fat), 12mg cholesterol, 5mg sodium, 23g carbohydrate (12g sugars, 1g fiber), 2g protein.