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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

Updated: Nov. 02, 2022

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 delicious sufganiyot recipe. —David Feder, Buffalo Grove, Illinois

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?

This traditional Hanukkah treat is usually filled with jelly, but custard works as a filling for your sufganiyot, too. In our sufganiyot recipe, we kept it classic with raspberry preserves. For something different, swap in plum-orange jam or lemon-blueberry jam. Or skip the fruit and go with chocolaty Nutella or creamy homemade dulce de leche.

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, don't worry: You can use a drinking glass or circular cookie cutter instead. They'll all get you the same shape! In place of a squeeze bottle to fill the sufganiyot, you could use a pastry bag or a resealable plastic bag with the edge snipped off.

How do you store sufganiyot?

Sufganiyot taste best fresh and warm, so we recommend frying, filling and eating them the same day. Serve them for dessert after a plate of latkes and these other traditional Hanukkah foods.

—Lauren Pahmeier, Taste of Home Associate 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.