Sufganiyot: The Best Traditional Hanukkah Donuts

There’s something magical about the moment when warm, freshly fried Sufganiyot meet a dusting of powdered sugar. These pillowy, jam-filled donuts aren’t just a treat—they’re a cherished Hanukkah tradition that brings families together during the Festival of Lights. The aroma of Sufganiyot frying in oil fills the kitchen with an irresistible invitation that spans generations and brings instant joy to any celebration.

Even if you’ve never attempted homemade donuts before, this approachable recipe breaks down the process into simple steps anyone can master. The result? Sufganiyot that rival any bakery version, with the added satisfaction of creating this special treat with your own hands.

Why You’ll Love This Sufganiyot

• ✅ Perfect traditional Hanukkah Sufganiyot that honor the holiday’s oil miracle
• ✅ Versatile recipe allowing for numerous Sufganiyot filling variations to please every palate

Ingredients for Sufganiyot

• 1 package dry yeast
• 3 tablespoons granulated sugar, divided
• 1/4 cup water (lukewarm at about 110°F)
• 1/2 cup lukewarm milk (or almond milk for dairy-free option)
• 3 1/2 cups unbleached all-purpose flour, plus more for rolling
• 1 large egg
• 1 large egg yolk
• Finely grated zest of 1 lemon
• 3 1/2 tablespoons unsalted butter, room temperature (or vegan butter)
• 1 pinch kosher salt
• 1 cup apricot jam (or raspberry, strawberry, or chocolate spread)
• Neutral oil for frying (canola or vegetable work best)
• Powdered sugar, for rolling and dusting

Dietary Alternatives:

• For gluten-free Sufganiyot options, substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum
• For vegan Sufganiyot ideas, use plant-based milk, vegan butter, and a flax egg (1 Tbsp ground flaxseed mixed with 3 Tbsp water) to replace the eggs

How to Make Sufganiyot – Step by Step

Step 1: Activate the Yeast

1. In a medium bowl, combine the yeast with 1 tablespoon of the sugar and the lukewarm water
2. Stir gently and let stand for 10 minutes until foamy and activated
3. If the mixture doesn’t foam, your yeast may be old—start again with fresh yeast

Step 2: Prepare the Dough

1. In a large mixing bowl or stand mixer fitted with a dough hook, combine the flour and salt
2. Add the activated yeast mixture, lukewarm milk, remaining sugar, egg, egg yolk, and lemon zest
3. Mix until the ingredients are just combined
4. Add the softened butter and continue mixing until a soft, slightly sticky dough forms
5. Knead the dough for about 8-10 minutes until smooth and elastic

Step 3: First Rise

1. Place the dough in a lightly oiled bowl and cover with a clean kitchen towel
2. Let rise in a warm, draft-free area for about 1-1.5 hours, or until doubled in size
3. The dough should feel puffy and light when poked gently

Step 4: Roll and Cut

1. Turn the dough onto a lightly floured surface and roll to about 1/2-inch thickness
2. Using a 2.5-inch round cookie cutter or drinking glass, cut out circles
3. Place the circles on parchment-lined baking sheets, leaving space between each
4. Re-roll scraps and cut more circles until all dough is used

Step 5: Second Rise

1. Cover the dough circles with clean kitchen towels
2. Allow to rise for another 30 minutes until puffy
3. They should look visibly plumper than when first cut

Step 6: Fry the Sufganiyot

1. Heat 2 inches of oil in a heavy-bottomed pot to 350°F, using a candy thermometer for accuracy
2. Carefully lower 3-4 dough circles into the hot oil, avoiding overcrowding
3. Fry for 1-2 minutes per side until golden brown
4. Remove with a slotted spoon and place on paper towels to drain excess oil
5. Repeat with remaining dough, monitoring oil temperature between batches

Step 7: Fill and Finish

1. Once cool enough to handle but still warm, use a piping tip or small knife to create a hole on the side of each Sufganiyot
2. Fill a piping bag fitted with a small tip with your chosen jam or filling
3. Pipe approximately 1-2 teaspoons of filling into each Sufganiyot
4. Roll in powdered sugar or your preferred topping while still slightly warm

Pro Tips

• Temperature matters: Use an instant-read thermometer to maintain oil between 350°F-360°F—too hot and the outside burns before the inside cooks; too cool and they’ll absorb excess oil
• Test batch: Fry a single Sufganiyot first to check cooking time and oil temperature
• Don’t rush the rise: Proper rising time creates the perfect texture—rushed dough makes dense Sufganiyot
• For perfectly round Sufganiyot, avoid stretching the dough circles when transferring them to the oil
• Make ahead: The dough can be prepared and refrigerated overnight for the first rise—bring to room temperature before proceeding
• Filling variations: Beyond traditional jam, try Sufganiyot flavor combinations like Nutella, pastry cream, dulce de leche, or lemon curd
• To prevent oil absorption, ensure your oil stays at the proper temperature throughout frying

Best Ways

Sufganiyot serving suggestions extend beyond the traditional powdered sugar coating. Try these creative ideas:

• Create a Sufganiyot bar with various fillings and toppings for guests to customize their own
• Drizzle with chocolate ganache, caramel sauce, or honey for an extra decadent treat
• Pair with hot chocolate or coffee for a perfect winter dessert combination
• Serve alongside fresh fruit to balance the richness
• For special occasions, stack in a tower and dust with powdered sugar for a stunning presentation
• Incorporate seasonal flavors—try pumpkin butter filling in fall or fresh berry compote in summer
• Serve warm for the ultimate Sufganiyot experience

Nutritional Informatio

Per serving (1 donut):

• Calories: 220 kcal
• Carbohydrates: 32g
• Protein: 3g
• Fat: 9g
• Saturated Fat: 2.5g
• Cholesterol: 25mg
• Sodium: 50mg
• Fiber: 1g
• Sugar: 13g

Note: Nutritional values may vary depending on specific ingredients and filling choices.

Storage & Leftovers

Sufganiyot are best enjoyed fresh, but if you have leftovers:

• Room temperature: Store in an airtight container for up to 24 hours
• Refrigerator: Keep for up to 3 days in a sealed container
• Freezer: Unfilled Sufganiyot can be frozen for up to 1 month
• Reheating: Warm refrigerated Sufganiyot in a 300°F oven for 5 minutes to restore softness
• Make ahead: Prepare the dough up to 24 hours in advance and refrigerate before the first rise

Never microwave Sufganiyot as they’ll become tough and chewy.

Frequently Asked Questions About Sufganiyot

How do you pronounce Sufganiyot?

Sufganiyot (plural) is pronounced “soof-gahn-ee-yote,” with the singular form being sufganiyah (“soof-gahn-ee-yah”). These traditional Jewish donuts are a key part of Hanukkah celebrations.

What are the traditional fillings for Sufganiyot?

The most traditional filling for Sufganiyot is strawberry or raspberry jam, though apricot and other fruit preserves are also common. Modern variations include chocolate spread, custard, dulce de leche, and flavored creams.

When are Sufganiyot traditionally eaten?

Sufganiyot are traditionally eaten during Hanukkah, the Jewish Festival of Lights. They symbolize the miracle of the oil that burned for eight days in the ancient Temple in Jerusalem, which is why fried foods are customary during this holiday.

What is the history of Sufganiyot baking?

The history of Sufganiyot baking dates back to medieval Europe, but they became particularly popular in Israel in the 1920s when the Israeli Labor Federation promoted them as a Hanukkah treat. This created jobs for European Jewish bakers and established a new tradition. Today, Israeli bakeries sell over 18 million Sufganiyot during the Hanukkah season!

Conclusion

Making homemade Sufganiyot connects us to generations of tradition while creating new memories around the joy of sharing these delectable treats. The process may take time, but the moment you bite into that pillowy, jam-filled donut dusted with powdered sugar makes every minute worthwhile.

Whether you’re celebrating Hanukkah or simply exploring the delicious world of international pastries, these Sufganiyot bring warmth and sweetness to any occasion. The combination of soft yeast dough, sweet filling, and the ritual of frying in oil creates more than just a dessert—it creates an experience that honors both history and the simple pleasure of sharing food with loved ones.

I’d love to know how your Sufganiyot turned out! Did you stick with traditional jam filling or experiment with creative Sufganiyot flavor combinations? Share your experience in the comments below, and don’t forget to save this recipe for your next celebration or whenever you need a special sweet treat!

Print