Sufganiyot

Sufganiyot

10
Mel Levy 0

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

Ingredients 1 h {{adjustedServings}} servings 788 cals

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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

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  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.
Tips & Tricks
Churros

See how to make a simple Mexican pastry.

Beignets

Light, airy and crispy fried dough dusted in confectioners' sugar.

Footnotes

  • 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.
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Reviews 10

  1. 14 Ratings

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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
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
11/1/2003

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