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Sufganiyot

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baked goods•israeli•vegetarian, contains dairy, contains eggs
2 hours 30 minutes•16 doughnuts•

Ingredients

  • 1 cup whole milk – warmed to lukewarm (105–115°F)
  • 2 1/4 teaspoons active dry yeast
  • 4 cups all-purpose flour (480g)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon fine salt
  • 2 large egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter – softened
  • 6 cups vegetable oil – for deep-frying
  • 1 cup strawberry jam
  • powdered sugar – for dusting (for serving)
Sufganiyot

Instructions

  1. 1.

    Warm the milk to 105–115°F (40–46°C) in a small saucepan or microwave; it should feel pleasantly warm, not hot.

  2. 2.

    Sprinkle the yeast over the warm milk and let stand until foamy, 5–10 minutes.

  3. 3.

    In a large bowl (or stand mixer bowl), whisk together the flour, granulated sugar, and salt. Add the eggs and vanilla, then pour in the foamy mixture. Mix with a spoon or dough hook until a shaggy dough forms, 1–2 minutes.

  4. 4.

    Knead until smooth and slightly tacky, 6–8 minutes by mixer or 8–10 minutes by hand. Add the butter a little at a time and continue kneading until fully absorbed and the dough is elastic and smooth, 3–5 minutes more.

  5. 5.

    Shape the dough into a ball, place it back in the bowl, cover, and let rise in a warm spot until doubled in size, 60–90 minutes.

  6. 6.

    Gently deflate the dough and turn it out onto a lightly floured surface. Divide into 16 equal pieces and roll each into a tight ball. Arrange on a parchment-lined baking sheet with space between, cover, and let rise until noticeably puffy, 30–45 minutes.

  7. 7.

    Pour the vegetable oil into a heavy pot to a depth of about 2 inches and heat to 350°F (175°C). Fry 4–5 doughnuts at a time, turning once, until deep golden and cooked through, 2–3 minutes per side; adjust the heat to maintain 340–350°F. Drain on a rack or paper towels.

  8. 8.

    When cool enough to handle, pierce the side of each doughnut with a skewer to make a channel, then pipe strawberry jam into the center until each feels slightly heavy, about 1–2 teaspoons per doughnut.

  9. 9.

    Dust generously with powdered sugar and serve warm the day they are made.

Sufganiyot are pillowy, jam-filled doughnuts with a tender, enriched crumb and a delicate, crackly exterior. Freshly fried and dusted with powdered sugar, they balance a light sweetness with the bright fruit of the filling. The aroma of vanilla and the soft, bready interior make them especially satisfying when eaten warm, minutes after frying.

Traditionally enjoyed during Hanukkah, sufganiyot highlight oil as a symbol of the holiday’s miracle. The modern Israeli doughnut draws from Central and Eastern European jelly doughnuts, adapted to local taste and widely popularized in the 20th century. Over time, they have become an iconic seasonal treat across Israel and Jewish communities worldwide, with countless creative fillings and finishes appearing alongside the classic jam.