Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.

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  • Form the dough into balls with a 2-inch diameter.

  • Heat the vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. It is best to use a basket or slotted spoon for deep frying the sufganiyot, as the oil will be extremely hot. Deep fry the dough in the oil. Let the sufganiyot cool and drain on paper towels.

Editor's Note

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

787.5 calories; 14.3 g protein; 75.6 g carbohydrates; 66.5 mg cholesterol; 1134.7 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/12/2010
Amazing! I lived in Israel until I was 12. I was skeptical at first but the first bite send me back to my childhood. I used to get these at our local store during Hannukah. Traditionaly these are injected with some strawberry jam in the center and rolled in powder sugar. If you dont have self-rising flour: For 1 cup self-rising flour use: 1 cup all-purpose flour 1 1/4 teaspoon baking powder a pinch of salt. Read More
(78)

Most helpful critical review

Rating: 3 stars
12/03/2018
No changes to the recipes. It s possible that this tasted exactly the way it was supposed to but for us it wasn t sweet enough to make it worth calorie splurge. It was just fried bread which isn t a bad thing but not what we were hoping for. We ll try another recipe next year. Read More
17 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/12/2010
Amazing! I lived in Israel until I was 12. I was skeptical at first but the first bite send me back to my childhood. I used to get these at our local store during Hannukah. Traditionaly these are injected with some strawberry jam in the center and rolled in powder sugar. If you dont have self-rising flour: For 1 cup self-rising flour use: 1 cup all-purpose flour 1 1/4 teaspoon baking powder a pinch of salt. Read More
(78)
Rating: 5 stars
10/12/2010
Amazing! I lived in Israel until I was 12. I was skeptical at first but the first bite send me back to my childhood. I used to get these at our local store during Hannukah. Traditionaly these are injected with some strawberry jam in the center and rolled in powder sugar. If you dont have self-rising flour: For 1 cup self-rising flour use: 1 cup all-purpose flour 1 1/4 teaspoon baking powder a pinch of salt. Read More
(78)
Rating: 5 stars
04/22/2010
These were very tasty and an excellent way to use up sour yogurt (yogurt way past the expiration date that hasn't gone moldy yet). I didn't want to deep fry them so I dipped them in oil and then rolled them in cinnamon sugar (1/2 c white sugar plus 1 T cinnamon) and baked them at 375F for 12 - 15 minutes. They came out very airy and weren't dense at all. Plus not deep frying them made them pretty low fat. Read More
(52)
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Rating: 5 stars
11/01/2003
oy vey.. these are just like my bubbe used to make. Wonderful slightly warm with extra sugar sprinkled on them. Read More
(18)
Rating: 4 stars
12/17/2003
These were great especially warm. I can't make them to take anywhere yet though until I learn how to pronounce it. Thanks.:-))) Read More
(15)
Rating: 5 stars
12/06/2010
Excellent! I used 4T white sugar instead of 2T white and 2T vanilla sugar and vanilla yogurt instead of plain because that's what I had on hand. I filled them with strawberry jelly and rolled in powdered sugar--so good! Read More
(13)
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Rating: 5 stars
02/14/2011
I love real french beignets (not the NOreleans style) and Jewish doughnuts are the only thing that tastes closest! My Israeli friend made them for me for Christmas/Hannukah-she swore I would love them and she was right they were fabulous! Oh I love them! Thanks Aviv for the self-rising sub. and Jesusistheway for the lowerfat version and M. Levy for the recipe! (It is a good way to not throw that not too old yogurt away..)! Read More
(13)
Rating: 5 stars
10/19/2010
This recipe is a good one. The only thing I would do is make them smaller and put more sugar in. Some of them came out a little doghy in the middle. Read More
(8)
Rating: 5 stars
12/16/2009
Once out of the oil I rolled these in a bowl of powdered sugar....yummy! Read More
(8)
Rating: 4 stars
12/17/2012
Yummy. I love jelly donuts and these were awesome. My local jewish bakery makes them sooooo good and this came close. Read More
(4)
Rating: 3 stars
12/03/2018
No changes to the recipes. It s possible that this tasted exactly the way it was supposed to but for us it wasn t sweet enough to make it worth calorie splurge. It was just fried bread which isn t a bad thing but not what we were hoping for. We ll try another recipe next year. Read More