Sufganiyot Recipe - Allrecipes.com
Sufganiyot Recipe
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Sufganiyot (Donuts)
See how to make traditional Jewish doughnuts. See more
  • READY IN 1 hr

Sufganiyot

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 sufganiyot Change Servings
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  • PREP

    50 mins
  • COOK

    10 mins
  • READY IN

    1 hr

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.
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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 More Reviews

Oct 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.

 
Apr 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.

 

12 Ratings

Nov 01, 2003

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

 
Dec 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!

 
Dec 16, 2003

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

 
Feb 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..)!

 
Oct 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.

 
Dec 16, 2009

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

 

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Nutrition

  • Calories
  • 788 kcal
  • 39%
  • Carbohydrates
  • 75.6 g
  • 24%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 47.6 g
  • 73%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 14.3 g
  • 29%
  • Sodium
  • 1199 mg
  • 48%

* Percent Daily Values are based on a 2,000 calorie diet.

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