Hanukkah Donuts Recipe - Sufganiot

Posted on November 15, 2013 by Katrin Rezvani

The Jewish holiday, Hanukkah, is almost here!  The most familiar and beloved Hanukkah food is the Sufgania. Warm, sweet and delicious, the Sufgania comes with many filling - from the simple strawberry jam through chocolate or dulce de leche.

Making Hanukkah donuts with your kids can be a special holiday custom, you will have quality time with them.  So start to think which filling you choose for your Sufgania…

Here is our version to the classic Jewish Hanukkah donut:

Ingredients (for 30 Sufganiot):

1 Kg flour
50 Gram yeast
330 Ml (1+1/3 cups) milk in room temperature
1/2 cup of sugar
3 eggs
85 Gram butter in room temperature
30 Ml (2 teaspoons) of brandy
Lemon zest from half a lemon (optional) 
Powdered sugar
Your favorite jam (strawberry is our favorite)
Vegetable oil (canola is recommended)


Place half kg flour, yeast, milk, sugar, eggs, butter, brandy and lemon zest in the mixer bowl and mix it with hook attachment until you get integral liquid mixture. Slowly add the rest of the flour while kneading the dough in the mixer for 5 more minutes to smooth and shiny dough. Cover the bowl with plastic wrap and let it rise until it double its size. Powder your working surface with a lot of flour and take your dough there, cut it to small balls size of an egg, round them and place them on oiled surface. Brash the balls with oil so they wouldn’t dry and let them rise, again, until they double their size.  Warm oil in a big pot for deep frying and carefully place the balls in the boiling oil. Fry the donut for 2 minutes on each side, take it out and place it on a paper towel for a minute or two.

Fill the donuts:

 To fill the donut put jam in a pastry bag, with a knife make a small hole in each donut. Using the pastry bag fill the hole with jam. Dust some powdered sugar on top.

Bon appetite!