Contact Us

Chanukah Doughnuts (Pareve or Dairy)

Chanukah Doughnuts (Pareve or Dairy)

  • 1/4 cup warm water
  • 1 tablespoon sugar
  • 2 packages dry yeast
  • 1/2 cup orange juice
  • 1/4 pound margerine or butter
  • 5 tablespoons sugar
  • dash salt
  • 2 eggs lightly beaten
  • 3 cups all-purpose flour

Dissolve 1 Tablespoon sugar in water and add yeast. To proof mixture, put in a warm, moist place. You can create an ideal place for the yeast to proof by placing a bowl of hot water in your oven or microwave, then placing the yeast mixture inside and shutting the door. You do not need to turn on the oven/microwave

While yeast proofs, heat the orange juice together with the margerine or butter, 5 Tablespoons sugar, and salt in a small pan. When cooled to lukewarm, pour into bowl and add beaten eggs and proofed yeast mixture. Stir to mix. Add flour and make into a pliable dough. Knead on floured board. Place in greased bowl and allow dough to rise in a warm, moist place for about a half hour. Punch down. 

Lightly roll out dough, enough that it can be cut easily but without rolling it out into a thin sheet as you would for cookies. Cut dough in strips or into circles. Place on greased, floured cookie sheet at least one inch apart. Return to warm, moist place to rise. Allow to rise for 20 minutes. or longer. 

In a heavy pot, heat oil to 350 to 375° F. Fry the donuts until nicely browned on both sides. Drain on paper towels. Sprinkle with confectioners sugar or cinnamon and sugar mixture. These may also be served with honey or jam and may be reheated to restore freshness.

Makes 18 - 24, depending on size.

Note: The photo shows these Chanukah doughnuts with the addition of raisins, a variation popular among Dutch Jews.

© 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
Annemieke Vonk the Netherlands December 15, 2017

Another Dutch recipe for apple doughnuts:
Take two apples and remove the inner part (by making a tunnel from top till bottom with a corer). Cut them in about 7 or 8 slices each apple so they'll look like doughnuts. Pour cinnamon over them (if you like).
Take 150 gram of self-raising flour with a pinch of salt, slowly add 1,5 dl milk and mix till it's smooth. Then add one egg (no blood).
Heat a pan with oil, 180 degrees Celsius)
Put a slice of apple through the batter (so it's totally covered by it, let it leak a bit if necessary) and put it in the oil. Add more slices as fit in your pan. Turn them if the underside is honeybrown and let the other side tan also.
Take them out and let them leak at some kitchentowel. They can be served warm or cold, but most of mine never get the chance to get cold...
Happy Chanukah from the Netherlands! Reply

Chavah Kwiatkowska December 18, 2015

This is one of the best sufganiyot recipes! Thank you for posting it! Reply

Related Topics
Cook It Kosher - Food Blog