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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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Discussion (34)
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
Chef Levy, msk [masgiah-shomer-kashrut]
December 13, 2015
really amazing
made them for my channukah party everyone loved them
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!
North Pole, Alaska
December 13, 2012
The recipe yields 4 dozen. Mine rose but were not that great. Tasted ok. but not the results I was looking for.
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.
ruth alfasi
Tiberias, Israel
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
Riva Lange
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!!!
December 4, 2012
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.
Essex, UK
December 20, 2011
Where to Buy?
Where can one purchase sufgaiyots in San Francisco?
San Francisco, CA
December 6, 2010
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