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Sufganiyot

Sufganiyot

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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 (32)
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!
Alaskallie
North Pole, Alaska
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.
Anonymous
nmb
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
Johannesburg
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!!!
Maren
Brussels
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.
Emma
Essex, UK
December 20, 2011
Where to Buy?
Where can one purchase sufgaiyots in San Francisco?
Anonymous
San Francisco, CA
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
Venessa
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.
Ahuva
Gibraltar
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.
Trinity
pasadena, CA
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