Sufganiyot – Hanukkah Doughnuts
Sufganiyot are doughnuts made to celebrate Hanukkah by the Jewish people. The classic is filled with jam but the options for fillings are endless from simple fruit fillings to chocolate, tiramisu, and dulce de leche too. Here are 10, yes 10 different filling options for you to try.
These doughnuts are made during the festival of Hanukah which celebrated the miracle of the burning lamp in the ancient holy temple of Jerusalem. Hence the deep-fried not baked. Read more about the history of sufganiyot here
Hanukah comes very close to Christmas and we usually have an overlap of festive treats in our home. So while I have gingerbread, marzipan, and fruitcakes to celebrate Christmas. I also make these sufganiyot and latkes to celebrate Hanukkah.
Why make these sufganiyot
- If you have then you know that these are very very expensive. Making your own means your kids can enjoy more and you spend less.
- These are yeast-risen and deep-fried in the shape of large buns unlike the donuts with a hole.
- All the ingredients are simple and easy to find or pantry staples.
- These sufganiyot are traditionally filled with strawberry jam and dusted with powdered sugar. But, over the years you will find some fun variations and modern flavors in the bakeries. From classic jam-filled doughnuts to fruit-filled such as strawberry, raspberry, and blackberry, as well as exotic ones such as tiramisu, and dulce de leche.
Timeline and process
- Prepare the dough – 20 minutes
- Rise – 60 mins (can be kept overnight in the fridge)
- Shape the donuts – 20 mins
- Proof the donuts – 30 – 45 minutes
- Deep fry – 20 mins
- Cool – 10 mins
- Fill and dust – 20 mins
Ingredients and substitutes
- Yeast – I like to use instant dry yeast because I’ve always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 1/4 tsp (one packet) of dry yeast. Also, it’s not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Butter – This adds richness to the dough. Do not add more butter as they will become very dark when frying.
- Milk – I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
Pro tip – Check for the consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast. - Sugar – White sugar works excellently in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want.
- Flour – Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Spices– I just love the flavor of nutmeg in my doughnuts but you are free to omit it. You can even add 1/2 teaspoon of cinnamon.
Sufganiyot
Dough
- Dry ingredients – In a bowl combine flour, salt, and grated nutmeg.
- Yeast – In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
- Knead – Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.
Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts. - Butter – Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough.
Pro tip – If kneading by hand the dough will take about 15 to 20 minutes to become soft smooth and elastic. You may need about 1/2 cup of flour for dusting your work surface.
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
- Divide – Once double in volume – invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions – making 12 small or 8 medium donuts.
Pro tip – Always make one or two mini doughnuts for the purpose of testing oil temperature.
Shaping
- Shape – Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.
Pro tip – Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked. - Tray – Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.
Pro tip – Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball - Proof – You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume.
Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
Deep-fry
- Deep fry – Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown.
Pro tip – Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff. - Remove – Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
Classic Israeli filling
- Jam filling – Add your jam filling in a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of jam in each doughnut. Dust with powdered sugar
Pro tip – Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt.
Other fillings for sufganiyot
- Fruit cream filling – In the bowl of a stand mixer with a whisk attachment, whip the heavy cream to stiff peaks then add the strawberry/ raspberry/ blackberry, or blueberry jam. Transfer to the piping bag with a large round piping tip.
Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt. - Cream cheese – In the bowl of a stand mixer with a whisk attachment, whip the cream cheese until smooth then add the heavy cream, powdered sugar, and vanilla extract.
– Continue to whip to stiff peaks.
– Transfer to the piping bag with a large round piping tip.
– Fill into donuts.
Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt. - Tiramisu – In the bowl of a stand mixer with a whisk attachment, whip the mascarpone cream cheese until smooth then add the heavy cream, powdered sugar, instant coffee, and vanilla extract.
– Continue to whip to stiff peaks.
– Transfer to the piping bag with a large round piping tip.
– Fill donuts when cooled.
– Dip the top of the donuts with melted chocolate and dust one side with powdered sugar.
Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt. - Chocolate cream – In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth.
– Chill in the fridge until set. Transfer to a stand mixer with the paddle attachment and whip until fluffy.
– Transfer to the piping bag with a large round piping tip. Fill into donuts.
Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt. If you overwhip add a tablespoon (or two) of warm milk and combine well. - Chocolate glaze – In a microwave-safe bowl combine the dark chocolate, heavy cream, light corn syrup, and vanilla extract until smooth.
– Cool until barely warm.
– Dip the donuts into the glaze and let the excess drip. Let cool until set.
Pro tip – the donuts must be cooled before glazing otherwise the glaze will melt away. - Dulce de leche cream – Whip the heavy cream until stiff peaks then add the dulce de leche and vanilla extract. Transfer to the piping bag with a large round piping tip. Fill into donuts.
Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt.
How to fill sufganiyot, doughnuts?
I like to add a little bit of jam on the top so you can identify the donuts. Having said that, there is so much you can do with these donuts. Here are a few ways I have made these over the years.
More filling options
- Pastry cream – Prepare vanilla pastry cream and let cool completely. Then, whip 1/2 cup of heavy cream and combine well. Fill into cooled donuts.
- Bavarian cream donuts – Once cooled, fill the donuts with vanilla Bavarian cream or strawberry Bavarian cream.
- Chocolate glaze donuts – Dip the top of the chocolate in a chocolate ganache glaze.
- Cinnamon sugar – Instead of just sugar, dust the fresh donuts with a mixture of cinnamon and sugar.
- Whipped cream – If you’ve never tried donuts with whipped cream, you must! In fact, make it strawberry and cream.
Tips for Success
- The temperature of milk – It is very important to make sure the milk is warm, not hot or cold. You don’t need a thermometer to check – that’s just a guide.
To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm. - The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts when fried. I admit that soft dough is more difficult to handle. So that’s why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won’t fall apart even though it is puffed up
Troubleshooting
- My dough did not rise – This could have two reasons. First, check the yeast expiry date. Second, the liquid ingredients in the dough were too hot.
- Why are my donuts flat? The most common reason for this is when you use the roll and cut method. Keep the dough thick about 1/4 inch thick at least. Otherwise, they will be quite flat.
- My donuts are very dark brown – Often, the temperature of the oil is the main culprit. Keep the heat to medium and adjust it from medium to medium-low as necessary. Remember, the donuts need to be cooked inside as well, which means the oil outside must not be too hot. I use 325F as a guide for my donuts.
- My filling is spilling out of the donut – If you fill the donuts while they are still warm, the heat will melt the filling. This will make the filling ooze out of the filling. It can be quite messy. Also, cooled pastry cream is more delicious. So, wait for the donuts to cool completely.
More donut recipes
- Greek Yogurt Donuts
- Filled donuts – raspberry, strawberry, blackberry
- Dulce De Leche Donuts
- Tiramisu Doughnuts Sufganiyot or Fried Tiramisu Donuts
- Chocolate Glazed Donuts
- Classic Jelly Donuts or Sufganiyot – Hanuka Doughnuts
- Best Fried Cinnamon Sugar Donuts or Cinnamon Sugar Pumpkin Donuts
- See all donut and doughnut recipes
How long will these sufganiyot, donuts keep?
Donuts are best eaten fresh the day they are made, but you can keep them for a day or two. It is best to keep them in a paper bag rather than plastic as plastic makes them soggy. You can freeze cooled donuts for months in the freezer.
Can I bake these sufganiyot?
Traditional doughnuts are made with yeast-raised dough and are fried. If you bake them they will be just bread. You can make baked donuts, which are cake batter-based like I have done here in my baked pumpkin donuts.
What oil is best for frying sufganiyot?
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Can I refrigerate the doughnut dough and make them tomorrow?
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to shape the doughnuts, so it comes to room temperature. Shape and proof as directed in the recipe below.
Sufganiyot – Hanukkah Doughnuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 93kcal
Adjust Servings Here: 12 Doughnuts
Description
Sufganiyot are jam doughnuts made to celebrate Hanukkah by the Jewish people. This simple and easy recipe will have your kids asking for them all year round. These are filled with strawberry jam, but try chocolate, jelly, or other variety too
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Yeast Dough
- 500 g (4 cups) Bread flour (or all purpose flour )
- ¼ tsp Nutmeg
- 7 g (1 tsp) Salt
- 240 g (1 cups) Warm milk (110 F)
- 100 g (2 large) Eggs
- 7 g (2¼ tsp) Instant dry yeast ((1 envelope))
- 30 g (2 tbsp) Sugar
- 30 g (2 tbsp) Butter
- 1 tsp Vanilla extract
For Deep-Frying
- 4 cups (1 ltr) Vegetable oil
Jam filling
- ½ cup Strawberry jam (or other jam)
- 2 tbsp Powdered sugar (for dusting)
Strawberry cream
- ½ cup Heavy cream (whipped to stiff peaks)
- ½ cup Strawberry Jam
Raspberry cream
- ½ cup Heavy cream (whipped to stiff peaks)
- ½ cup Raspberry jam
Blackberry cream
- ½ cup Heavy cream (whipped to stiff peaks)
- ½ cup Blackberry preserve
Blueberry cream
- ½ cup Heavy cream (whipped to stiff peaks)
- ½ cup Blueberry preserve
Cream cheese
- ½ cup Cream cheese (35% +)
- ½ cup Heavy cream (whipped to stiff peaks)
- 1 tsp Vanilla extract
- 3 tbsp Powdered sugar
Tiramisu
- ½ cup Mascarpone cream cheese
- ½ cup Heavy cream
- 1 tsp Instant coffee
- 3 tbsp Powdered sugar
- 1 tsp Vanilla extract
- 1 tsp Cocao powder for dusting
- ½ cup Melted chocolate for the glaze
Chocolate cream
- ½ cup Chocolate
- ½ cup Heavy cream
- 2 tbsp Unsalted butter
- 1 tsp Vanilla extract
Chocolate glaze
- ½ cup Dark chocolate
- ½ cup Heavy cream
- 2 tbsp Light corn syrup (or honey)
- 1 tsp Vanilla extract
Dulce de leche cream
- ½ cup Heavy cream
- ½ cup Dulce de le che
- 1 tsp Vanilla extract
Instructions
- Dry ingredients – In a bowl combine flour, salt, and grated nutmeg.500 g Bread flour, ¼ tsp Nutmeg, 7 g Salt
- Yeast – In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.240 g Warm milk , 100 g Eggs, 7 g Instant dry yeast, 30 g Sugar, 30 g Butter, 1 tsp Vanilla extract
- Knead – Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.
- Butter – Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough. Pro tip – If kneading by hand the dough will take about 15 to 20 minutes to become soft smooth and elastic. You may need about 1/2 cup of flour for dusting your work surface.
- Bowl – Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
- Divide – Once double in volume – invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions – making 12 small or 8 medium donuts.Pro tip – Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Shape – Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.Pro tip – Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
- Tray – Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying. Pro tip – Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball
- Proof – You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume. Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
- Oil – Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.Pro tip – You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.4 cups Vegetable oil
- Test oil – Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready – add two or three doughnuts at a time.Pro tip– You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
- Deep fry – Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown. Pro tip – Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff.
- Remove – Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
- Jam filling – Add your jam filling in a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of jam in each doughnut. Dust with powdered sugarPro tip – Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt.½ cup Strawberry jam, 2 tbsp Powdered sugar
- Fruit cream filling – Whip the heavy cream to stiff peaks then add the strawberry/ raspberry/ blackberry, or blueberry jam. Transfer to the piping bag with a large round piping tip. Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt.½ cup Heavy cream, ½ cup Strawberry Jam, ½ cup Heavy cream, ½ cup Raspberry jam, ½ cup Heavy cream, ½ cup Blackberry preserve, ½ cup Heavy cream, ½ cup Blueberry preserve
- Cream cheese – Whip the cream cheese until smooth then add the heavy cream, powdered sugar, and vanilla extract. Continue to whip to stiff peaks. Transfer to the piping bag with a large round piping tip. Fill into donuts.Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt.½ cup Cream cheese, ½ cup Heavy cream, 1 tsp Vanilla extract, 3 tbsp Powdered sugar
- Tiramisu – Whip the mascarpone cream cheese until smooth then add the heavy cream, powdered sugar, instant coffee, and vanilla extract. Continue to whip to stiff peaks. – Transfer to the piping bag with a large round piping tip. – Fill donuts when cooled. – Dip the top of the donuts with melted chocolate and dust one side with powdered sugar. Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt.½ cup Mascarpone cream cheese, ½ cup Heavy cream, 1 tsp Instant coffee, 3 tbsp Powdered sugar, 1 tsp Vanilla extract, 1 tsp Cocao powder for dusting, ½ cup Melted chocolate for the glaze
- Chocolate cream – In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth. – Chill in the fridge until set. Transfer to a stand mixer with the paddle attachment and whip until fluffy. – Transfer to the piping bag with a large round piping tip. Fill into donuts.Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt. If you overwhip add a tablespoon (or two) of warm milk and combine well.½ cup Chocolate, ½ cup Heavy cream, 2 tbsp Unsalted butter, 1 tsp Vanilla extract
- Chocolate glaze – In a microwave-safe bowl combine the dark chocolate, heavy cream, light corn syrup, and vanilla extract until smooth. Cool until barely warm. Dip the donuts into the glaze and let the excess drip. Let cool until set. Pro tip – the donuts must be cooled before glazing otherwise the glaze will melt away.½ cup Dark chocolate, ½ cup Heavy cream, 2 tbsp Light corn syrup, 1 tsp Vanilla extract
- Dulce de leche cream – Whip the heavy cream until stiff peaks then add the dulce de leche and vanilla extract. Transfer to the piping bag with a large round piping tip. Fill into donuts.Pro tip – ensure the douts are cooled completely before filling otherwise the cream will melt.½ cup Heavy cream, ½ cup Dulce de le che, 1 tsp Vanilla extract
Recipe Notes & Tips
- The temperature of milk – It is very important to make sure the milk is warm, not hot neither cold. You don’t need a thermometer to check – that’s just a guide.
To check if the milk is at the right temperature – just stick your clean little finger in. You should be able to hold it in for a minute if not it’s too hot. Best to wait until just warm. - The temperature of the oil – I know I said the oil has to be around 325 ° F but again, you don’t necessarily need a thermometer. Here’s how to check if the oil is right. Make mini doughnuts – I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil – Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil is too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your mouth donuts when fried. I admit that soft dough is more difficult to handle. So that’s why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won’t fall apart even though it is puffed up
Nutrition Information
Serving: 37– gCalories: 93– kcalCarbohydrates: 16.6– gProtein: 2.5– gFat: 1.7– gSaturated Fat: 0.9– gPolyunsaturated Fat: 0.8– gMonounsaturated Fat: 0– gTrans Fat: 0– gCholesterol: 18– mgSodium: 26– mgPotassium: 0– mgFiber: 0.5– gSugar: 5.3– gVitamin A: 0– IUVitamin C: 0– mgCalcium: 0– mgIron: 0– mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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For the frying, the intructions say 30 seconds on one side then flip and do another 30 seconds on the other side, but rhen the instructions say it needs 2-3 minand the video says the doughnuts need 4-5 minutes to cook so do you just keep flipping every 30 seconds for 4-5 minutes?
Hey Carly – depending on the size of the donuts it will take from 3 to 5 minutes. The filling every 30 seconds helps to keep the color even.
Awesome thank you! looking forward to frying these tomorrow! I know the sugar is needed for the yeast, could you use 2 tbsp honey instead of 1/4 sugar to reduce the sugar? or use 2 tbsp sugar and 2 tbsp splenda or sweetner?
Yes, honey works in place of sugar too. And yes, you can use less sugar or honey too.
I love the detailed tutorial. I will try it out. Thank you!
Thank you, Adetola
I always loved having these during the holiday season in NYC, now that I’m in SF i’ll have to try making my own this year!
Thanks, Michelle. Me too love these.
I was unaware that milk would make these darker when you fried them, so I am happy to learn a new tip! These donuts look a treat!
Yes, Jenni. The milk solid get darker when fried. This is even when baking. That why dulce de leche is almost brown, not white.
The donuts look delicious and I do prefer the fried donuts. Plus they are filled!! So yummy just thinking of them. I’ve made cream puffs but I’ve never made fried donuts. I’ve got to make some — especially for the grandsons.
Thank you, Marisa. You must try these.
love your recipes!! we have celiac in the family. could you use gluten free flour to make gluten free
Hey Carly. I have not tried this recipe with gluten-free flour so not sure if it will work.