Sufganiyot Recipe: Who doesn’t love a good doughnut? Now imagine a soft, fluffy, jam-filled doughnut that’s perfectly golden, lightly crisp on the outside, and melts in your mouth with every bite. That’s a sufganiyah (plural: sufganiyot)—the delicious centerpiece of many Hanukkah celebrations around the world.
But sufganiyot are more than just sweet treats. They carry cultural and historical meaning, bringing people together to celebrate light, miracles, and tradition. Whether you’re preparing them for the holiday or just craving a seriously good doughnut, this step-by-step guide will walk you through every detail. From choosing the best ingredients to mastering the frying process, we’ve got everything you need to make bakery-quality sufganiyot at home.
Ready to roll up your sleeves and dive into sweet doughnut heaven? Let’s do this!
The Story Behind Sufganiyot
You may be wondering: why sufganiyot, and why on Hanukkah?
The word “sufganiyah” comes from the Hebrew root “sfg” which means to sponge or absorb. These jelly-filled doughnuts are deep-fried, which ties directly to the Hanukkah story—the miracle of the oil that lasted eight days instead of one in the rededicated Holy Temple.
Fried foods are a hallmark of Hanukkah because they commemorate that very miracle. While latkes (potato pancakes) are popular in Eastern Europe, sufganiyot became the doughnut of choice in Israel. The Histadrut (Israel’s national labor union) promoted them in the 1920s as a way to provide work for bakers during the holiday.
Today, they’re everywhere during Hanukkah—market stalls, bakeries, and home kitchens fill with the sweet scent of rising dough and bubbling oil. And now, you’re about to carry on that tradition!
Why You’ll Love This Sufganiyot Recipe
Let’s be honest—there are plenty of sufganiyot recipes out there. So why this one?
- Fluffy, light texture: Our dough is enriched but not too heavy. Just the right balance of softness and chew.
- Easy to follow: With a step-by-step guide, you’ll feel confident even if it’s your first time.
- Flexible and customizable: You can switch up fillings, toppings, and even go baked instead of fried if you want.
- Fun and festive: It’s the perfect activity for the family, especially around the holidays. Everyone loves helping fill or decorate!
This recipe gives you the kind of sufganiyot that vanish the second they hit the table. One batch is never enough—trust me!
List of Ingredients You’ll Need
Getting organized before you begin is key. Here’s everything you’ll need to make sufganiyot from scratch:
For the Dough:
- 4 cups (500g) all-purpose flour
- 2 ¼ tsp (1 packet) active dry yeast
- ¼ cup (50g) granulated sugar
- ¾ cup (180ml) warm milk (or water for dairy-free)
- 2 large eggs
- ¼ cup (60g) unsalted butter, softened (or margarine for dairy-free)
- ½ tsp salt
- 1 tsp vanilla extract
- Zest of 1 lemon (optional but recommended)
For Frying:
- 1 quart (1 liter) vegetable oil (canola, sunflower, or peanut oil)
For the Filling:
- 1 cup strawberry or raspberry jam (smooth, not chunky)
- Or any filling of your choice: custard, chocolate ganache, lemon curd
For Topping:
- Powdered sugar for dusting
- Optional: sprinkles, glaze, or melted chocolate drizzle
With these ingredients on hand, you’re all set to make magic in the kitchen.
Kitchen Tools & Equipment
Here’s what you’ll need to make the process smooth:
- Stand mixer or large mixing bowl with wooden spoon
- Rolling pin
- Round cookie cutter (about 2.5–3 inches wide)
- Piping bag or squeeze bottle (for filling)
- Slotted spoon or spider strainer
- Deep saucepan or Dutch oven (for frying)
- Thermometer (important to check oil temperature)
- Wire rack and paper towels (for draining excess oil)
These tools aren’t fancy, and you probably have most of them already. The thermometer is key to getting perfect fry results!
Tips Before You Begin
Before you get your hands floury, here are a few pro tips to make your sufganiyot truly next-level:
- Use warm, not hot, liquids: Yeast is a living thing—too hot and it dies, too cold and it won’t activate.
- Let the dough rise in a warm place: Cold kitchens can slow the process. Near a sunny window or slightly warmed (but turned off) oven is perfect.
- Don’t overcrowd the oil: Fry a few at a time. This keeps the temperature stable so your donuts don’t soak up oil and get greasy.
- Cool before filling: If they’re too warm, the filling can melt or leak.
Small tweaks like these make a big difference in your final result!
Step-by-Step Guide to Making Sufganiyot
Here’s where the magic happens. Follow each step closely, and you’ll end up with golden, delicious sufganiyot every time.
Step 1: Prepare the Dough
In a large bowl, mix warm milk, sugar, and yeast. Let it sit for a few minutes until foamy—this means the yeast is active. Add eggs, melted butter, flour, and a pinch of salt. Mix until a soft, slightly sticky dough forms. Knead by hand or with a mixer until smooth and elastic.
Step 2: Let the Dough Rise
Place the dough in a lightly oiled bowl, turning it once to coat. Cover with a clean kitchen towel and let it rise in a warm spot for about 1–1½ hours, or until doubled in size. This rise gives the doughnuts their light, airy texture.
Step 3: Roll and Cut the Dough
Punch down the dough to release air. Roll it out on a floured surface to about ½-inch thickness. Use a round cutter or glass to cut circles. Gather scraps, re-roll, and cut again.
Step 4: Let It Rise Again
Place the cut dough rounds on a parchment-lined tray. Cover loosely and let them rise for another 30–40 minutes. This second rise ensures soft, fluffy centers.
Step 5: Heat the Oil
Heat vegetable or canola oil in a deep pot to 350°F (175°C). Use enough oil so the doughnuts can float freely. Maintaining the right temperature prevents greasy results.
Step 6: Fry the Doughnuts
Fry the dough rounds in batches, turning once, until golden brown on both sides—about 1–2 minutes per side. Remove with a slotted spoon and drain on paper towels.
Step 7: Fill with Jam
Once slightly cooled, use a piping bag fitted with a narrow tip to inject strawberry, raspberry, or apricot jam into the center of each doughnut.
Step 8: Dust with Sugar
Generously dust the sufganiyot with powdered sugar. Serve fresh and enjoy these classic, jam-filled treats at their best.
Best Fillings for Sufganiyot
While traditional sufganiyot are filled with strawberry or raspberry jam, there are so many delicious variations to try. Here are some favorites:
Classic Fillings
- Strawberry jam
- Raspberry jam
- Apricot preserves
Custard & Cream-Based
- Vanilla pastry cream
- Chocolate custard
- Whipped cream with mascarpone
Modern Twists
- Nutella or chocolate hazelnut spread
- Lemon curd
- Dulce de leche
- Peanut butter and jelly
Tip: Always use smooth, pipable fillings—avoid ones with chunks or seeds that can clog your piping bag.
Decoration Ideas
Want your sufganiyot to look as good as they taste? Here are some easy decoration ideas:
Topping Options
- Powdered sugar – classic, elegant, and simple
- Granulated sugar – gives a sweet crunch
- Vanilla or chocolate glaze – drizzle or dip
- Colored sprinkles – perfect for kids or parties
- Cinnamon sugar – warm and comforting twist
Presentation Tip: Stack them on a cake stand or plate them in a pyramid with filling peeking out for a bakery-style display.
Common Mistakes and How to Avoid Them
Even pros can make mistakes. Here are the most common issues—and how to fix them:
1. Doughnuts Are Greasy
- Why it happens: Oil is too cold
- Fix: Maintain oil at 350°F / 175°C
2. Undercooked Centers
- Why it happens: Oil too hot or not frying long enough
- Fix: Fry each side for at least 1.5 minutes; reduce heat if browning too fast
3. Flat or Dense Doughnuts
- Why it happens: Underproofed or overworked dough
- Fix: Let dough rise properly; don’t knead too much
4. Jam Leaking Out
- Why it happens: Overfilled or piping hole too big
- Fix: Use small amounts and seal the entry gently
Making Sufganiyot in Advance
Sufganiyot are best enjoyed fresh, but here’s how to prep them ahead of time:
Unfilled Doughnuts:
- Store at room temperature in an airtight container for up to 1 day
- Reheat briefly in the oven at 300°F (150°C) for 5–7 minutes
Filled Doughnuts:
- Keep refrigerated in a sealed container
- Best if eaten within 24 hours
- Reheat very gently (avoid microwave if possible)
You can also freeze unfilled, fried sufganiyot. Let them cool, then freeze in a single layer before storing in bags. Reheat in the oven and fill fresh.
Can You Bake Sufganiyot Instead of Frying?
Yes—but let’s be real, they won’t taste exactly the same.
Pros of Baking:
- Less mess
- Healthier (lower in fat)
- Easier clean-up
Cons of Baking:
- Less crispy texture
- Slightly drier interior
- More like filled buns than doughnuts
If you want to try it: Bake at 375°F (190°C) for about 12–15 minutes, then brush with melted butter and roll in sugar.
Still delicious, just different!
Sufganiyot for Different Diets
Want to make sufganiyot for everyone? Here’s how to adjust:
Gluten-Free:
- Use a 1:1 gluten-free flour blend
- Add a teaspoon of xanthan gum if your flour doesn’t contain it
- Note: texture may be slightly different
Vegan:
- Replace milk with almond or oat milk
- Use flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg)
- Swap butter for vegan margarine or coconut oil
Dairy-Free:
- Just use non-dairy milk and margarine—easy!
These versions are just as festive and tasty!
Serving Suggestions
Sufganiyot shine on their own, but here’s how to level up your Hanukkah table:
Serve With:
- Hot chocolate or spiced cider
- A warm coffee or espresso
- Fresh fruit platter
- Savory snacks like latkes to balance the sweetness
Set them out as a centerpiece dessert and watch them disappear.
FAQs about Sufganiyot Recipe
1. What’s the best oil to fry sufganiyot?
Canola, sunflower, or peanut oil all work well. Choose a neutral oil with a high smoke point.
2. How do I know when the dough is ready?
After the first rise, it should double in size and feel airy. You can test it by gently poking—if the indentation stays, it’s ready.
3. Can I use store-bought jam?
Absolutely! Just make sure it’s smooth and pipeable. If it’s too thick, warm it slightly or blend it.
4. Why are my donuts oily?
This usually happens if the oil is too cool. Keep it at a steady 350°F and avoid overcrowding the pan.
5. How long do sufganiyot stay fresh?
They’re best eaten the same day, but you can store unfilled ones for up to 1 day and reheat before serving.
Conclusion
Making homemade sufganiyot is one of those magical kitchen experiences where the process is just as sweet as the result. From kneading the soft dough to watching them puff up in oil, and finally sinking your teeth into that jam-filled center—it’s a holiday tradition that brings joy, flavor, and memories.
Whether it’s your first time or your fiftieth, this recipe is designed to make you feel confident and excited in the kitchen. So go ahead, light the menorah, gather your family, and make a batch of sufganiyot that everyone will remember.
