Sufganiot are soft, fluffy, deep-fried doughnuts traditionally enjoyed during Hanukkah. Filled with sweet jam and dusted generously with powdered sugar, these golden treats are indulgent, comforting, and festive. Each bite offers a perfect contrast of airy dough and rich filling.
Sufganiot:
Popular in Jewish households and bakeries worldwide, sufganiot symbolize celebration and joy. While classic versions feature strawberry or raspberry jam, modern variations include chocolate, custard, caramel, and even flavored creams, making them endlessly customizable.
History:
Sufganiot originated in Eastern Europe and became closely associated with Hanukkah due to the tradition of eating fried foods to commemorate the miracle of the oil. The name comes from the Hebrew word sponge, reflecting their light, airy texture. Over time, sufganiot replaced other fried desserts like latkes as the most iconic Hanukkah sweet, especially in Israel.
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Sufganiot
Ingredients
For the Dough
- 3½ cups all-purpose flour
- 2¼ tsp active dry yeast
- ¼ cup sugar
- ¾ cup warm milk or water
- 2 eggs
- 2 tbsp unsalted butter or oil
- ½ tsp salt
- 1 tsp vanilla extract
For Frying & Filling
- Vegetable oil, for deep frying
- ¾ cup strawberry or raspberry jam
- Powdered sugar, for dusting
Instructions
- In a bowl, dissolve yeast and sugar in warm liquid; let sit until foamy.
- Add eggs, butter, vanilla, salt, and flour; knead into a soft dough.
- Cover and let rise until doubled, about 1 hour.
- Roll dough to ½-inch thickness and cut rounds.
- Place on a tray, cover, and let rise again for 30 minutes.
- Heat oil to 350°F (175°C).
- Fry doughnuts in batches until golden, turning once.
- Drain on paper towels and cool slightly.
- Fill with jam using a piping bag.
Notes
- Oil temperature is key for even frying.
- Overcrowding lowers oil temperature.
- Dough should be soft, not stiff.
- Fill only after frying and cooling slightly.
- Best enjoyed fresh.
Tips for Sufganiot:
- Use a thermometer for accurate oil temperature.
- Try custard or chocolate for modern fillings.
- Let dough rise fully for a light texture.
- Roll dough evenly for uniform cooking.
- Serve warm for best flavour.
FAQs for Sufganiot:
Q: Can sufganiot be baked instead of fried?
Yes, but frying gives the traditional texture and flavor.
Q: Can I make the dough ahead of time?
Yes, refrigerate overnight after the first rise.
Q: Why are my greasy?
The oil was likely too cool during frying.
Q: Can I use instant yeast?
Yes, skip proofing and mix directly with dry ingredients.
Q: How long do they stay fresh?
Best eaten the same day, but can last 1–2 days airtight.
Conclusion:
Sufganiot are more than just doughnuts—they are a symbol of celebration, tradition, and indulgence. With their soft texture, sweet filling, and festive charm, these Hanukkah treats bring warmth and joy to any gathering.