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"Doughnuts without holes! This is a traditional Jewish holiday recipe; sufganiyot are commonly served during the Hanukkah season."
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1 h servings 788 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 788 kcal
  • 39%
  • Fat:
  • 47.6 g
  • 73%
  • Carbs:
  • 75.6g
  • 24%
  • Protein:
  • 14.3 g
  • 29%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 1135 mg
  • 45%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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.


  • 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.



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 ...

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 th...

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

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 rolle...

These were great, especially warm. I can't make them to take anywhere yet though, until I learn how to pronounce it. Thanks. :-)))

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 lo...

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.

Once out of the oil, I rolled these in a bowl of powdered sugar....yummy!

Yummy. I love jelly donuts and these were awesome. My local jewish bakery makes them sooooo good and this came close.

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