Contact Us

Traditional Doughnuts

Traditional Doughnuts


Doughnuts, an old-fashioned treat, are never quite as good when store-bought. Try them homemade!


1 ¾ ounces fresh yeast
1 ½ cups warm water
1 Tbsp. sugar
3 eggs
½ cup oil
½ cup sugar
½ cup non dairy creamer
1 tsp. Vanilla extract
1 tsp. Grated lemon peel
6 to 7 cups of flour
Oil for frying
Confectioners' sugar

Use: 2-quart pot
Yields: 5 to 6 dozen doughnuts

In a large mixer bowl: place eggs, oil, sugar, nondairy creamer, vanilla, and grated lemon peel. Add yeast mixture; add flour until soft dough is formed. (Dough need not be dry; it should be softer than challah dough.) Knead for a few minutes. Cover and allow to rise until doubled in bulk, about 1 to 1-½ hours.

Roll out dough ½-inch thick on floured surface. Cut out circles with a doughnut cutter.

Place 2 or 3 inches oil in a 2-quart saucepan and heat over a medium flame until hot. Place four doughnuts at a time in the oil. Brown on one side and then on the other. Remove with slotted spoon. Drain and cool on paper towels. Dust with confectioners' sugar.

Note: To test if dough is ready for rolling, place a small piece in a glass of water-if the dough floats to the top, it is ready.

Excerpted from Spice and Spirit, The Complete Kosher Jewish Cookbook, published by Lubavitch Women's Cookbook Publications
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with's copyright policy.
Join the Discussion
Sort By:
1000 characters remaining
Blondie December 6, 2015

You need to add to your ingredients of mixing together the water I kmow its a duhh but when you're nervous and making this for the first time it is a little confusing Reply

Anonymous Melbourne, Australia December 27, 2011

yum! Just looking at the recipe makes me super hungry!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Reply

Mrs. Chana Benjaminson via November 29, 2011

Fresh Yeast Any supermarket should have fresh yeast in the fridge, if your local shops don't have this product you can use dry yeast instead. Reply

Dan Grand Island, NY/Erie November 29, 2011

Where do you buy fresh yeast? I can't find it in Buffalo NY area. Reply

Traci (Cohen) Zuehlsdorff Rock Springs, WY December 5, 2010

Israeli Fried Donuts I use a recipe that was in Better Homes and Gardens Dec. 1989. It is 1 c.water, 1 tbsp. margarine, 1 tbsp. grated lemon peel, 1 c.flour and 4 eggs. Bring water, margarine, and lemon peel to a boil. Stir in the flour to make a large ball. Cool ten minutes. Add in 4 eggs, 1 at a time, beating until smooth after each one. I use my mixer for this. Fry in deep fat until golden, about 3 to 4 minutes. Sprinkle with powdered sugar. They are light, like fried cream puff shells. Everyone always enjoys them greatly! Reply

Sagalle Bayside, Wisconsin/ USA via December 29, 2008

Latkas I TRIED THIS ONE AND IT WAS DELIISH!!!!! Thank you so much for putting on the website!!!!!! Reply

Chani Benjaminson, November 5, 2008

Non Dairy Creamer Non dairy creamer is a product usually found in the freezer section, it is a non dairy product which can easily be subsituted with water, soy or rice milk or even fruit juice for this recipe. Reply

Anonymous November 5, 2008

doughnuts I am English and would like to know what "non dairy creamer" is please? We probably know it as something else over here. I would like to have a go at making the doughnuts for a presentation I am giving on Hannukah. Reply

Sheldon San Ramon, CA/USA December 9, 2007

Metric, schmetric... To Uschi:

Try using a quick conversion chart like this one:

tinyurl DOT com/6f7f7

Replace the DOT with a period, and delete the spaces, of course. : ) Reply

Chaya Mushka Gurary Buffalo, New York via December 5, 2007

Doughnuts This Chanukah i used the recipes for doughnuts, latkes, and chocalote coins from this website. They were so delicious and easy to make with clear instructions. They all came out delicious and were eaten up in a flash! thank you so much for this wondorful website and scrumptious recipes!
(Traditional doughnuts 13/4 fresh yeast=6 tsp. dry)

Thank You!!
Happy Chanukah! Reply

Uschi December 5, 2007

recepies please use also a metric system

it is only in the USA where non metric systems are used....'

otherwise one has a problem following the recepy Reply

shaina s.f., c.f. November 25, 2007

hi oooo it is so yummmmmmmmmmmmmmmmy Reply

mendy tallahassee, fl via February 26, 2007

It is sooooo yummy!! It is sooooo yummy!! Reply

Anonymous Kansas, USA December 14, 2006

OMG! Without latkes there is no life. And life without latkes is nothing. Reply

David Weinberg Sctanton, PA December 14, 2006

Making doughnuts Our Seniors, in our senior Highrise, with the help of the local Chabad, made doughnuts. We had a very enjoyable time baking.
David Weinberg Reply

Anita Louise Ann Leiling Keller Somers Point, NJ/USA via December 12, 2006

Traditional Doughnuts I must try this recipe--it is the same as my Mother used to make. I can't wait to taste them...... Thank you so much.
Respectfully Yours,
Anita Reply

Sophie December 10, 2006

traditional do-nuts It is sooooo yummy!! Reply

Mark Jaime Leyva Cerdenia Manila, Philippines February 3, 2006

DONUTS This must be the best doughnut recipe ever, it's so old-fashioned, and O my, i can't wait to try it with some nice, nice coffee brew!

Bless you with Heaven's Light, and thanks, too! Reply

Ita Hoffman Houston, Texas December 17, 2005

Your Chanukah info recipes and web-site to send cards via e-mail is excellently set up. Reply

Related Topics
Cook It Kosher - Food Blog