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Sufganiyot

Sufganiyot

  • Prep

    50 m
  • Cook

    10 m
  • Ready In

    1 h
Mel Levy

Mel Levy

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

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 788 kcal
  • 39%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 75.6g
  • 24%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1199 mg
  • 48%

Based on a 2,000 calorie diet

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Directions

  1. Combine flour, eggs, yogurt, sugar, salt and vanilla sugar in a large mixing bowl. Mix well. Set the dough aside for 30 minutes.
  2. Form the dough into balls with a 2-inch diameter.
  3. 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.
  4. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

aviv
57

aviv

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.

JesusIsTheWay
36

JesusIsTheWay

4/22/2010

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.

JABERNAT
13

JABERNAT

11/1/2003

oy vey.. these are just like my bubbe used to make. Wonderful slightly warm with extra sugar sprinkled on them.

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