Classic Sufganiyot
These delightful, pillowy fried doughnuts are a Hanukkah favorite, traditionally filled with jam and dusted with powdered sugar. The dough is light and airy, creating the perfect vessel for a sweet surprise inside. Enjoy them warm for the best experience.
An original recipe by Forkin
- Total time
- 2 hr 50 min
- Serves
- 12
- Difficulty
- Medium
- Per serving
- 414 kcal
Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
dough
- 500 gall-purpose flour
- 50 ggranulated sugar
- 7 ginstant yeast
- 5 gsalt
- 2 pcslarge egg
- 120 mlmilk, lukewarm
- 50 gunsalted butter, melted and cooled
- 5 mlvanilla extract
Ingredients
- 1.5 lvegetable oil, for frying
filling
- 200 gstrawberry jam
topping
- 50 gpowdered sugar, for dusting
Equipment
stand mixer · slotted spoon · dough hook · long thin nozzle · baking sheets · paper towels · rolling pin · plastic wrap · parchment paper · large bowl · wire rack · kitchen towel · whisk · heavy-bottomed pot · candy thermometer · piping bag · round cutter
The method
Step by step
- 1
In a large bowl, whisk together the flour, granulated sugar, instant yeast, and salt for the dough.
About 2 min
- 2
In a separate bowl, lightly beat the eggs, then stir in the lukewarm milk, melted butter, and vanilla extract.
About 2 min
- 3
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or stand mixer fitted with a dough hook until a shaggy dough forms.
About 3 min
- 4
Knead the dough on a lightly floured surface or in the stand mixer for 8-10 minutes until it is smooth and elastic.
About 10 min
Cook’s note: The dough should be slightly tacky but not sticky.
- 5
Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
About 1 hr 30 min
Cook’s note: A warm oven (turned off, with the light on) can create a good environment for rising.
- 6
Gently punch down the risen dough and turn it out onto a lightly floured surface.
About 1 min
- 7
Roll the dough to about 1/2-inch (1.25 cm) thickness. Using a 2.5-3 inch (6-7.5 cm) round cutter, cut out individual doughnuts.
About 5 min
Cook’s note: You can re-roll scraps once to cut more doughnuts, but they may not be as light.
- 8
Place the cut doughnuts on parchment-lined baking sheets, leaving some space between them. Cover loosely with plastic wrap or a kitchen towel and let them rise again for 30-45 minutes, or until noticeably puffy.
About 45 min
- 9
While the doughnuts are rising, heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C). Use a candy thermometer to monitor the temperature.
About 10 min
Cook’s note: Maintaining a consistent oil temperature is key to evenly cooked doughnuts.
- 10
Carefully lower 3-4 doughnuts into the hot oil, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 10 min
Cook’s note: The doughnuts should puff up and develop a light 'white ring' around the middle.
- 11
Remove the fried doughnuts with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
About 2 min
- 12
Once cooled slightly but still warm, use a piping bag fitted with a long, thin nozzle (or a syringe) to inject the strawberry jam into the center of each doughnut.
About 5 min
Cook’s note: Wiggle the nozzle gently as you inject to ensure even distribution of the jam.
- 13
Dust generously with powdered sugar before serving.
About 1 min
Per serving
Nutrition
- Calories
- 413.5kcal
- Protein
- 6g
- Carbs
- 52.6g
- Fat
- 19.9g
- Fibre
- 1.4g
- Sugar
- 19g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover sufganiyot in an airtight container at room temperature.
Sufganiyot are best eaten fresh; reheating is not recommended as they can become soggy.