Sufganiyot (Hanukkah Donuts) – Light, Fluffy, and Filled With Joy
Sufganiyot are the kind of treat that make a celebration feel complete. Golden, airy donuts with a sweet filling and a snowy dusting of sugar—what’s not to love? These classic Hanukkah pastries honor the holiday’s theme of oil, but they’re delicious any time of year.
If you’ve never made donuts at home, don’t worry. With a few simple steps and a little patience, you’ll get bakery-style results in your own kitchen.
Sufganiyot (Hanukkah Donuts) - Light, Fluffy, and Filled With Joy
Ingredients
Method
- Activate the yeast (if using active dry): In a small bowl, mix warm milk with 1 teaspoon of the sugar. Sprinkle in the yeast, stir, and let it sit until foamy, 5–10 minutes.If using instant yeast, skip this step and add it directly to the flour.
- Make the dough: In a large bowl, combine flour, remaining sugar, and salt. Add eggs, vanilla, and milk (with yeast if proofed). Mix with a wooden spoon or stand mixer until a shaggy dough forms.
- Knead and enrich: Knead by hand on a lightly floured surface or with a dough hook for 6–8 minutes, until smooth.Add softened butter, a little at a time, kneading until the dough is elastic and slightly tacky but not sticky. This may take another 4–6 minutes.
- First rise: Shape into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm spot until doubled, about 1–1.5 hours.For a slow rise, refrigerate overnight and continue in the morning.
- Shape the donuts: Turn the dough out onto a lightly floured surface. Gently roll to about 1/2 inch (1.25 cm) thick. Cut rounds using a 2.5–3 inch (6–7.5 cm) cutter.Gather scraps, rest them for 10 minutes, and cut more.
- Second rise: Place rounds on parchment-lined trays, leaving space between them. Lightly cover and let rise until puffy, 30–45 minutes. They should look airy and soft when gently poked.
- Heat the oil: In a heavy pot, heat 2–3 inches (5–7.5 cm) of oil to 350–355°F (175–180°C).Use a thermometer—this matters for light donuts.
- Fry: Fry 3–4 donuts at a time, about 1–2 minutes per side, until golden. Adjust heat to keep oil in range. Transfer to a paper towel–lined rack to drain.
- Fill: Fit a piping bag with a small round tip.Poke a hole in the side of each donut with a skewer, then pipe in jam until you feel the donut slightly swell. Aim for about 1–2 teaspoons per donut depending on size.
- Finish: Dust generously with powdered sugar while still slightly warm. Serve fresh for the best texture.
What Makes This Recipe So Good
- Pillowy texture: Enriched dough made with eggs and milk produces soft, tender donuts that stay light after frying.
- Balanced sweetness: The dough itself isn’t overly sweet, so the jam or custard filling really shines.
- Reliable rise: The method focuses on proper proofing for a consistent, fluffy crumb.
- Classic yet flexible: Strawberry jam is traditional, but you can fill them with anything from pastry cream to chocolate.
- Make-ahead friendly: You can prepare the dough the night before and fry in the morning.
Ingredients
- 3 1/2 cups (420 g) all-purpose flour, plus more for dusting
- 1/3 cup (65 g) granulated sugar
- 2 1/4 teaspoons (7 g) instant or active dry yeast
- 3/4 cup (180 ml) warm milk (about 105–110°F / 40–43°C)
- 2 large eggs, room temperature
- 3 tablespoons (45 g) unsalted butter, softened
- 1/2 teaspoon fine salt
- 1 teaspoon vanilla extract (optional but recommended)
- Neutral oil for frying (such as canola, sunflower, or peanut oil)
- 1 cup (320 g) strawberry or raspberry jam (or your preferred filling)
- Powdered sugar, for dusting
How to Make It
- Activate the yeast (if using active dry): In a small bowl, mix warm milk with 1 teaspoon of the sugar. Sprinkle in the yeast, stir, and let it sit until foamy, 5–10 minutes.If using instant yeast, skip this step and add it directly to the flour.
- Make the dough: In a large bowl, combine flour, remaining sugar, and salt. Add eggs, vanilla, and milk (with yeast if proofed). Mix with a wooden spoon or stand mixer until a shaggy dough forms.
- Knead and enrich: Knead by hand on a lightly floured surface or with a dough hook for 6–8 minutes, until smooth.Add softened butter, a little at a time, kneading until the dough is elastic and slightly tacky but not sticky. This may take another 4–6 minutes.
- First rise: Shape into a ball, place in a lightly oiled bowl, and cover. Let rise in a warm spot until doubled, about 1–1.5 hours.For a slow rise, refrigerate overnight and continue in the morning.
- Shape the donuts: Turn the dough out onto a lightly floured surface. Gently roll to about 1/2 inch (1.25 cm) thick. Cut rounds using a 2.5–3 inch (6–7.5 cm) cutter.Gather scraps, rest them for 10 minutes, and cut more.
- Second rise: Place rounds on parchment-lined trays, leaving space between them. Lightly cover and let rise until puffy, 30–45 minutes. They should look airy and soft when gently poked.
- Heat the oil: In a heavy pot, heat 2–3 inches (5–7.5 cm) of oil to 350–355°F (175–180°C).Use a thermometer—this matters for light donuts.
- Fry: Fry 3–4 donuts at a time, about 1–2 minutes per side, until golden. Adjust heat to keep oil in range. Transfer to a paper towel–lined rack to drain.
- Fill: Fit a piping bag with a small round tip.Poke a hole in the side of each donut with a skewer, then pipe in jam until you feel the donut slightly swell. Aim for about 1–2 teaspoons per donut depending on size.
- Finish: Dust generously with powdered sugar while still slightly warm. Serve fresh for the best texture.
Storage Instructions
- Same-day best: Sufganiyot are at their peak within a few hours of frying.
- Short-term: Store at room temperature in an airtight container for up to 24 hours.Rewarm briefly in a 300°F (150°C) oven for 5–7 minutes.
- Refrigeration: If filled with custard or dairy-based creams, refrigerate and eat within 2 days. Jam-filled donuts can stay at room temperature for a day.
- Freezing: Freeze unfilled donuts for up to 1 month. Thaw at room temperature, then rewarm and fill just before serving.
Health Benefits
- Energy boost: The combination of carbohydrates and a bit of fat can provide quick energy, which can be helpful during busy holiday gatherings.
- Portion control: Making them at home lets you control size and filling amounts, cutting back on excess sugar compared to store-bought versions.
- Better ingredients: You choose the oil, the type of jam (low-sugar or all-fruit), and even whole-food alternatives like homemade compotes.
- Mindful celebration: Enjoying traditional foods thoughtfully can support a balanced approach to holiday eating.
What Not to Do
- Don’t rush the rise: Under-proofed dough leads to dense, heavy donuts.Wait for a visible puff and light feel.
- Don’t overheat or underheat the oil: Too hot and they burn outside while staying raw inside; too cool and they absorb oil and turn greasy.
- Don’t overload the pot: Crowding drops the oil temperature and affects browning and texture.
- Don’t skimp on resting scraps: Letting scraps rest before re-rolling prevents tough donuts.
- Don’t fill while piping-hot: Wait a few minutes or the filling may run and the donuts can collapse.
Recipe Variations
- Custard-filled: Pipe in pastry cream or vanilla pudding and top with a thin glaze instead of powdered sugar.
- Chocolate hazelnut: Fill with chocolate-hazelnut spread and sprinkle with cocoa powder and sugar.
- Lemon curd: Bright and tangy, lemon curd pairs beautifully with the sweet dough.
- Sabra (Orange-Chocolate) twist: Mix a little orange zest into the dough and fill with chocolate ganache.
- Mini sufganiyot: Use a smaller cutter for bite-size treats. Reduce frying time slightly.
- Baked version: Not traditional, but you can bake at 375°F (190°C) for 10–12 minutes, then brush with melted butter and roll in sugar. Texture will be different, more like a soft roll.
FAQ
Can I make the dough ahead of time?
Yes.
Let the dough complete the first rise, then cover and refrigerate overnight. The next day, bring it to room temperature, shape, and continue with the second rise and frying.
What oil is best for frying?
Use a neutral, high-smoke-point oil like canola, sunflower, or peanut oil. These keep flavors clean and handle the heat well.
How do I know the donuts are cooked through?
They should be deeply golden on both sides and feel light when lifted.
If unsure, fry one test donut and check the center. Adjust time or temperature as needed.
Why are my donuts greasy?
Greasy donuts usually mean the oil was too cool. Keep the oil at 350–355°F (175–180°C) and avoid overcrowding to maintain temperature.
Can I fill them without a piping bag?
You can use a zip-top bag with a small corner snipped off and a narrow tip inserted.
Alternatively, slice the donut slightly and spoon in filling, then dust with sugar.
What’s the best jam for sufganiyot?
Strawberry or raspberry jam is classic. Choose a smooth jam or jelly so it pipes easily. If it’s thick, warm it slightly and stir until loosened.
How many donuts does this recipe make?
Expect about 14–16 donuts depending on the cutter size and how thinly you roll the dough.
Do I have to add vanilla?
No, but a little vanilla adds warmth and depth to the dough.
You can also use a touch of almond extract or citrus zest.
Can I make them dairy-free?
Yes. Use a plant-based milk and swap the butter for a neutral oil or dairy-free butter. The texture stays soft and fluffy.
How do I keep the powdered sugar from melting?
Let the donuts cool for a few minutes before dusting.
If your kitchen is humid, dust again just before serving for a fresh look.
Wrapping Up
Sufganiyot bring warmth, sweetness, and tradition to the table. With a dependable dough and careful frying, you’ll get light, jam-filled donuts that taste like they came from a bakery. Keep an eye on the oil, give the dough time to rise, and enjoy them fresh with family and friends.
They’re simple, festive, and absolutely worth the effort.
