4.5 from 2 ratings
There are plenty of fried foods that go beyond latkes during Hanukkah and sufganiyot is one of them. You can make the treat with custard, lemon curd and more, but in this classic recipe the fried doughnuts are filled with jam. Recipe courtesy of Emily Paster, West of the Loop
Prep Time
Cook Time
Total time: 40 minutes
  • 2 1/4 teaspoon instant yeast
  • 1/2 cup milk, warmed
  • 1/4 cup sugar, plus a pinch
  • 2 1/2 cup flour
  • pinch salt
  • 1/4 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 2 eggs at room temperature
  • 2 tablespoon butter, softened and cut into small pieces
  • 64 ounce (1.8 l) neutral oil for frying such as vegetable or canola
  • 12 ounce jam (preferably a smooth variety, not chunky)
  • powdered sugar, for sprinkling
  1. Mix yeast, warm milk and a pinch of sugar together in a small bowl and allow to rest until foamy, about ten minutes.
  2. In a large mixing bowl, whisk together the flour, 1/4 cup sugar, salt and cinnamon.
  3. Add yeast mixture and start to mix with a wooden spoon.
  4. Add vanilla, then the eggs one at a time followed by the butter in small pieces.
  5. Continue to mix until the dough comes together.
  6. Turn out onto well-floured board and knead by hand until dough is smooth and elastic, roughly five minutes.
  7. Place bowl in oiled bowl and allow to rise in a warm place until doubled in size, about one hour.
  8. Punch down dough and turn out onto a well-floured board.
  9. Roll out until 1/4 thick. (Dough may spring back. If so, allow it to rest for a few minutes and try again.)
  10. Using a round cookie cutter 3 inches in diameter, cut out as many circles of dough as you can.
  11. Gather the scraps and roll out again.
  12. Cut out more circles until you have used all the dough.
  13. Place circles on a baking sheet lined with parchment paper.
  14. Cover with a clean towel and allow to proof for 30 minutes.
  15. Meanwhile, heat oil to between 360 and 365 degrees in deep fat fryer OR large deep Dutch oven.
  16. Add doughnuts in batches of no more than four so as not to reduce the temperature of the oil.
  17. Turn after 1 minute.
  18. Cook until both sides are golden brown, about 2 minutes total.
  19. Drain on paper towels.
  20. Repeat with remaining doughnuts.
  21. When doughnuts are cool enough to handle, poke a hole in one end with a skewer and move the skewer around inside the doughnut to create space.
  22. Fill a piping bag fitted with a small tip with your favorite jam.
  23. Pipe jam into hole in sufganiyot just until it starts to spill out.
  24. Repeat with remaining doughnuts.
  25. Dust with powdered sugar and serve!