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A well-known bakery in Jerusalem produces over 200,000 of these each day during the month leading up to Chanukah.

  • 2 packages yeast
  • 1/3 cup sugar
  • 3/4 cup water
  • 1/4 cup orange juice
  • 1/3 cup margarine
  • 1/2 teaspoon salt
  • 4 or 5 cups. flour
  • 3 egg yolks
  • Jelly of your choice for filling
  • Powdered Sugar

Mix water, sugar, juice, and yeast. Let stand 10 minutes. Melt margarine and add to yeast mixture. Beat in eggs and salt. Add flour, mixing and kneading by hand to form a soft dough. Let rise 1-1/2 hours. Roll dough 1/4 inch thick and cut circles (approximately 2 inches). Let circles rise 1/2 hour.

Deep fry at 400° F about 3 minutes, turning once. Pipe in jelly and roll in powdered sugar.

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Chef Levy, msk [masgiah-shomer-kashrut] Hanukah-land! December 28, 2016

for fluffier sufganiyot... Secrets from a Chef - *Salt, added to early to a yeast mixture will retard and/or kill the yeast - just as having too much heat during the rising-process... If you wait and add the salt with the flour, the yeast will have had sufficient time to bloom, and the result should be a better-crumb (or interior texture) to your sufganiyot. Using what is called the creaming-method, beat together the eggs, with half the amount of sugar, and margarine (softened not melted), until it has a creamy-foamy-like quality, then add the yeast-juice/water-rest-of-the-sugar mixture, which has had time to bloom; gently mix, and then fold-in the flour with small amount of salt... This process should form a more cake-like texture to your sufganiyot when fried. The staging of when to mix things together is the key to getting the result... Also there is nothing wrong with mixing it all together as per the recipe above, it is just a different method - each method has unique results in quality. !בתאבון Reply

Rina December 13, 2015

really amazing made them for my channukah party everyone loved them Reply

Alaskallie North Pole, Alaska December 22, 2012

They were great! I made these last night and they were wonderful. I used regular active dry yeast but made sure that everything was warm when added to the yeast. This includes the water and the orange juice. I proofed the dough in the oven warmed to 170 degrees. They were just what I was looking for! Reply

Anonymous nmb December 13, 2012

amount The recipe yields 4 dozen. Mine rose but were not that great. Tasted ok. but not the results I was looking for. Reply

ruth alfasi Tiberias, Israel December 12, 2012

How many and what kind of yeast? Hi, I was hoping to try this recipe, but it doesn't specify how many it makes (I'm thinking a good amount) and which kind of yeast - dry active, dry instant, etc.? It'd be nice if these questions here in the comments section were being answered. thanks. Reply

Riva Lange Johannesburg December 8, 2012

Pipe in jelly To fill the jelly into the doughnut, you can use a syringe, or you can poke a hole with a skewer (do it slowly) and carefully fill the doughnuts Reply

Maren Brussels December 8, 2012

Dough not rising ... and now? Hello Everyone, my dough didn't rise, now what? Any ideas of what went wrong? Thank you!!! Reply

Anonymous December 6, 2017
in response to Maren:

Your yeast could be expired. Reply

Emma Essex, UK December 4, 2012

Yield? How many Sufganiyot does this recipe yield? I am going to try and make Sufganiyot this Chanukah for the first time, I want to ensure I don't waste any ingredients incase my efforts turn into second and third attempts. Answers are appreciated. Happy Chanukah. Reply

Anonymous San Francisco, CA December 20, 2011

Where to Buy? Where can one purchase sufgaiyots in San Francisco? Reply

Venessa December 6, 2010

sufganiot my daughter made these sufganiot ( baked) and they were absolutely outstanding! thanks for sharing such a wonderful recipe with all of us. they were realy easy to make and were devoured in minutes!!1 Reply

Ahuva Gibraltar December 2, 2010

Another way to fill This recipe looks like a good one. And I'll be trying it next time I make sufganiyot. (Always looking to improve!)
Only I would like to suggest another way of filling the doughnuts which I've done using another recipe and which worked very well.
Just roll out two circles for each doughnut, place the jelly (a small tsp) in the middle of one of the circles. Wet the dough all around the jelly using a pastry brush with water and then place the second circle on top, pinching all around so the dough sticks well. Then you let them prove a second time (having placed them greaseproof paper) before frying. The pinching disappears in the frying so don't worry about it not looking nice and pinch them well.
Also the oil should not be too too hot because they brown quickly and you want them to be well cooked through. Reply

Trinity pasadena, CA December 2, 2010

Re: Vanessa I made these last night with two packets of active dry yeast and it worked perfectly. They were delicious. No substitution necessary. Reply

R Baruch Mason, OH December 1, 2010

GreatRecipe I've tried several and this is the best by far. Thank you! Chag Sameach. Reply

Anonymous Encino, Calif December 1, 2010

Pipe in jelly How does one do this? Is there a special tool to buy that facilitates this? Reply

Adar Durham, nc via November 30, 2010

Buying Sufganiyot Does anyone know where I can get sufganiyot in Durham? Real ones with Jelly. תודה Reply

Venessa nambour November 30, 2010

substituting yeast how much active dry yeast do you use instead of the 2 packages of yeast? I don't want to make a mistake. thanks anyone who can help me out. Reply

Rivkah Buffalo, NY December 17, 2009

What a great receipe! Todah for posting this receipe! I just got done frying the donuts and WOW are they great! Not difficult and a tasty recipe. This one is a keeper for next year! Reply

Elizabeth December 16, 2009

Response to anonymous I would use active dry yeast. It is expensive, but you an use it for holidays. I would use half whole wheat flour and healf milled white flour as I did recently my own version of Pizza. It was delicious and filling.

I ate sufganiyot a few days ago at our Menora Lighting Festival and I must sincerely state, I have not eaten anything like this one. I must find the secret and will let you know.

Have a great holiday season! Reply

Chani Benjaminson, December 15, 2009

Yeast You can use either type of yeast. Reply

Anonymous sydney, australia December 13, 2009

yeast you didn't realy answer what yeast to use dry or fresh Reply

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