Sufganiyot Recipe — Pillowy Hanukkah Donuts Filled with Joy

Forget everything you know about donuts. These are sufganiyot — and they carry 2,000 years of miracles in every bite.

Close your eyes and picture this: a pillow of warm, golden dough, impossibly light, yielding under the slightest pressure. You bite in and the center erupts — a bright ribbon of raspberry jam, or a slick of dark chocolate, or a cloud of silky vanilla custard. Powdered sugar drifts down your sleeve like snowfall. The kitchen smells of warm oil and sweetness and something ancient, something that connects this Hanukkah to every Hanukkah that came before.

Sufganiyot are Israel’s gift to the holiday table. While Ashkenazi Jews in the diaspora have long celebrated Hanukkah with crispy potato latkes, Israeli bakeries transformed the season into a national obsession with these filled, fried donuts — each one a reminder of the miracle of oil. The cruse that should have lasted one day burned for eight. We fry in oil to remember. We fill with sweetness to celebrate.

This recipe will give you sufganiyot that rival the best bakeries on Jaffa Road. Pillowy, never greasy. Golden, never pale. Filled to bursting, never hollow. You will never buy store-bought sufganiyot again.

This is the taste of Hanukkah. And this year, it is coming from your kitchen.

What Makes These Sufganiyot Special

Great sufganiyot depend on precision. The dough must be rich enough to stay tender through frying but structured enough to hold a clean round shape. The oil must be exactly the right temperature — too cool and the donuts turn greasy, too hot and the outside burns before the center cooks. Every decision in this recipe has been calibrated for one result: perfection.

• Enriched yeasted dough — eggs, oil (or butter), sugar, and a touch of vanilla and lemon zest create a dough that fries into something impossibly tender, with a fine crumb and a thin golden crust.
• Pareve as written, dairy variation included — the base recipe uses oil and water, making it suitable for any Hanukkah meal. A dairy version with butter and milk is noted for those who want extra richness.
• Deep frying technique, demystified — oil temperature is everything. We walk you through every degree, every visual cue, every timing detail so you can fry with confidence.
• Three filling options — classic jam, pastry cream custard, and chocolate ganache, each with step-by-step instructions.
• Baker’s percentages — for experienced bakers who want to scale precisely.

The Hanukkah Connection: Oil, Miracles, and Pirsumei Nisa

Kosher Observance & Halachic Notes

Ingredients

Sufganiyot Dough — Pareve Version (Base Recipe)

Total hydration (water + eggs + yolks): ~59% — a moderately enriched dough that is soft and supple, perfect for frying.

For Deep Frying

• 2–3 liters (2–3 quarts) neutral, high-smoke-point oil with a hechsher: canola, sunflower, or peanut oil

For Finishing

• Powdered (confectioners’) sugar, for dusting

Filling Option 1: Classic Jam (Pareve)

• 300 g (about 1 cup) high-quality seedless strawberry, raspberry, or apricot jam — must have a hechsher
• If the jam is very thick, warm it gently and stir in 1 Tbsp warm water for easier piping

Filling Option 2: Vanilla Pastry Cream / Custard (Dairy)

• 360 ml (1½ cups) whole milk
• 65 g (⅓ cup) granulated sugar
• 30 g (3 Tbsp) cornstarch
• 3 large egg yolks (checked for blood spots)
• 1 tsp pure vanilla extract
• 15 g (1 Tbsp) unsalted butter, cold
• Pinch of fine salt

Note: Custard filling makes the sufganiyot milchig (dairy) regardless of which dough version you used.

Filling Option 3: Chocolate Ganache (Dairy or Pareve)

• 150 g (5 oz) high-quality dark or semi-sweet chocolate (with hechsher), chopped
• 120 ml (½ cup) heavy cream (dairy) or full-fat coconut cream (pareve)
• Pinch of fine salt

Using coconut cream keeps the ganache pareve. Using dairy cream makes it milchig.

Equipment

• Stand mixer with dough hook (preferred) or large bowl for hand kneading
• Deep-fry or candy thermometer — non-negotiable for proper sufganiyot
• Heavy-bottomed pot or Dutch oven, at least 15 cm (6 inches) deep
• Kitchen scale (grams preferred)
• Rolling pin
• 3-inch (7.5 cm) round cutter (or a clean can or glass)
• Spider skimmer or slotted spoon
• Wire rack set over a sheet pan (for draining)
• Piping bag fitted with a bismarck tip (long, narrow tip) or a #230 round tip
• Parchment paper
• Clear glass or small bowl for egg checking
• Instant-read thermometer (for checking internal donut temperature)

Step-by-Step Instructions

Step 1: Prepare the Wet Ingredients

Crack each egg one at a time into a clear glass. Inspect for blood spots against the light. If clear, transfer to a medium bowl. Add the egg yolks, warm water (or warm milk for the dairy version), vanilla extract, and vegetable oil (or reserve butter for later if making the dairy version). Whisk until combined.

Step 2: Combine the Dry Ingredients

In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, sugar, salt, instant yeast, and lemon zest. Keep the salt and yeast on opposite sides of the bowl to prevent direct contact before mixing.

Step 3: Mix to a Smooth, Elastic Dough

Pour the wet ingredients into the dry. Mix on low speed (speed 1–2) for 2–3 minutes until a shaggy, rough dough forms and no dry flour remains.

Increase to medium speed (speed 3–4) and knead for 8–12 minutes. You are looking for:

• A dough that pulls cleanly away from the sides of the bowl
• A surface that looks smooth, slightly glossy, and satiny
• A texture that is soft, supple, and slightly tacky — not sticky
• When you pull a small piece, it stretches into a thin, translucent membrane without tearing (the windowpane test)

For the dairy version: After 7 minutes of kneading on medium speed, begin adding the softened butter in 3–4 small pieces, waiting until each piece is incorporated before adding the next. Continue kneading for 4–5 more minutes until the dough is smooth again.

Hand kneading alternative: Turn the dough onto a very lightly floured surface and knead vigorously for 14–16 minutes using a stretch-and-fold technique. The dough will be soft and slightly sticky at first but will smooth out as gluten develops. Resist adding extra flour.

Step 4: Bulk Fermentation (First Rise)

Lightly oil a large, clean bowl. Shape the dough into a smooth ball and place it in the bowl, turning once to coat. Cover tightly with plastic wrap.

Let rise at room temperature (24–27°C / 75–80°F) for 1 to 1½ hours, or until the dough has doubled in volume.

How to tell it has doubled:

• The dough should be puffy, smooth, and dome above where it started.
• Press two floured fingers about 1 cm into the surface. If the indentations hold their shape and fill back very slowly, the first rise is complete.
• If the dough springs right back, give it 15–20 more minutes.

Step 5: Roll and Cut the Rounds

Turn the dough out onto a lightly floured work surface. Gently deflate by pressing with your palms — do not punch or knock the air out aggressively; you want to preserve some of the open structure.

Using a rolling pin, roll the dough to an even 1 cm (½-inch) thickness. Take your time and keep the dough uniform — uneven thickness means uneven frying.

Using a 3-inch (7.5 cm) round cutter, stamp out rounds as close together as possible to minimize scraps. Press the cutter straight down and lift cleanly — do not twist, which seals the edges and inhibits rising.

Re-rolling scraps: Gently gather the scrap dough, press it together (do not re-knead), and roll it out once more to 1 cm thickness. Cut additional rounds. Do not re-roll a second time — the dough will be overworked and the sufganiyot will be tough.

You should have 16–20 rounds total. Place them on parchment-lined sheet pans, spaced at least 3 cm (1 inch) apart.

Step 6: Second Proof — The Critical Step

Step 7: Heat the Oil — Temperature Is Everything

Step 8: Fry the Sufganiyot

Set up your frying station: pot of hot oil on one side, a wire rack set over a sheet pan on the other (for draining), and a spider skimmer or slotted spoon within reach.

Working in batches of 3–4 sufganiyot at a time (do not crowd the pot — too many will drop the oil temperature), carefully slide each round into the oil using a spatula or your hands. Lower them gently; do not drop from height.

Fry for 2–3 minutes per side, until deep golden brown. Use the skimmer to flip them once, gently. They should puff up visibly in the oil, often developing a pale “belt” around the equator where the dough expanded — this is normal and desirable.

How to know they are done:

• The color is a deep, even golden brown on all sides — not pale gold, not dark brown.
• They feel light when lifted with the skimmer. A heavy sufganiya absorbed too much oil.
• An instant-read thermometer inserted into the center reads 190°F (88°C) or above.

Between batches: Allow the oil to return to 340–350°F (170–175°C) before adding the next batch. Adjust the burner as needed — the temperature will drop each time cold dough enters the pot. Skim out any floating bits of dough between batches to keep the oil clean.

Transfer fried sufganiyot to the wire rack. Do not drain on paper towels — the trapped steam underneath makes the bottoms soggy.

Step 9: Fill the Sufganiyot

Let the sufganiyot cool for 10–15 minutes — warm enough for the powdered sugar to cling, but cool enough to handle and fill without melting the filling.

Fit a piping bag with a bismarck tip (a long, narrow round tip designed for filling donuts — also called a #230 tip). Fill the piping bag with your chosen filling.

To fill:

1. Using a chopstick, skewer, or the tip of a paring knife, poke a hole into the side of each sufganiya, through the pale “belt” at the equator. Push in about 2 cm (1 inch) to create a small cavity.
2. Insert the bismarck tip into the hole.
3. Squeeze gently and steadily until you feel the sufganiya grow slightly heavier in your hand — about 1–2 tablespoons of filling per donut. Do not overfill or the filling will burst out the other side.
4. Withdraw the tip slowly while giving a final small squeeze to ensure the cavity is full.

Step 10: Dust and Serve

Place powdered sugar in a fine-mesh sieve and dust it generously over the filled sufganiyot. Do this while they are still slightly warm — the residual heat helps the sugar adhere.

Serve immediately. Sufganiyot are at their absolute peak within the first 2–3 hours of frying — the crust still faintly crisp, the interior pillowy and warm, the filling bright and luscious. This is the moment. Do not wait.

Gather your family around the table. Light the menorah. Take a bite. Powdered sugar on your chin, jam on your lip. This is Hanukkah.

Filling Recipes

Vanilla Pastry Cream (Dairy — Milchig)

Make this before you start the dough — it needs time to chill.

1. In a medium saucepan, heat 300 ml of the milk over medium heat until steaming (do not boil).
2. In a separate bowl, whisk together the egg yolks, sugar, cornstarch, salt, and remaining 60 ml of cold milk until smooth.
3. Slowly pour the hot milk into the egg mixture in a thin stream, whisking constantly (this is tempering — it prevents the eggs from scrambling).
4. Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly and vigorously, until the custard thickens dramatically and begins to bubble — about 2–3 minutes. It should be very thick, like pudding.
5. Remove from heat. Whisk in the butter and vanilla extract until smooth and glossy.
6. Transfer to a bowl, press plastic wrap directly onto the surface (to prevent a skin from forming), and refrigerate for at least 2 hours, until fully chilled and set.

Chocolate Ganache (Dairy or Pareve)

1. Place the chopped chocolate and salt in a heatproof bowl.
2. Heat the cream (or coconut cream) in a small saucepan until just simmering — small bubbles around the edges.
3. Pour the hot cream over the chocolate. Let stand for 2 minutes without stirring.
4. Stir gently from the center outward until completely smooth and glossy.
5. Let cool to room temperature, then refrigerate for 30–60 minutes until thick enough to pipe but still squeezable. It should have the consistency of thick mayonnaise.

Storage Notes

• Same day (best): Sufganiyot are best eaten within 3–4 hours of frying. The crust softens and the dough absorbs oil over time.
• Room temperature: Unfilled sufganiyot can be stored in an airtight container at room temperature for up to 1 day. Re-crisp in a 180°C (350°F) oven for 3–4 minutes before filling and serving.
• Refrigerate filled sufganiyot: If using custard or ganache filling, refrigerate leftovers and consume within 24 hours. Bring to room temperature for 20 minutes before eating.
• Freezing (unfilled only): Cool completely, then freeze on a parchment-lined tray until solid. Transfer to a freezer bag. Freeze for up to 2 weeks. Thaw at room temperature, re-crisp in the oven, then fill fresh.
• Do not freeze filled sufganiyot — the filling will make the dough soggy upon thawing.

Troubleshooting Guide

Frequently Asked Questions

What are sufganiyot?

Sufganiyot (singular: sufganiya) are traditional Israeli Hanukkah donuts — rounds of rich, yeasted dough that are deep-fried in oil and filled with jam, custard, chocolate, or other fillings, then dusted with powdered sugar. The name comes from the Greek word sfog, meaning “sponge,” referring to the dough’s soft, absorbent texture. While they resemble jelly donuts, sufganiyot are distinguished by their enriched dough, their cultural significance, and the specific reason they are fried: to commemorate the miracle of the oil in the Holy Temple during Hanukkah. They have become the single most iconic Hanukkah food in Israel, where millions are consumed each year during the eight-day holiday.

Why do we eat fried food on Hanukkah?

Fried foods on Hanukkah commemorate the miracle of the oil. When the Maccabees liberated and rededicated the Holy Temple in Jerusalem (circa 165 BCE), they found only one small cruse of ritually pure olive oil — enough to keep the Temple’s menorah burning for a single day. Miraculously, the oil lasted for eight days, until new oil could be prepared. Eating foods fried in oil is an act of pirsumei nisa — publicizing the miracle — which is a central theme of Hanukkah observance. This is why both sufganiyot (fried donuts, common in Israel) and latkes (fried potato pancakes, common in Ashkenazi diaspora communities) are traditional Hanukkah foods. The oil is not incidental; it is the entire point.

What is the best oil for frying sufganiyot?

The best oil for frying sufganiyot is a neutral-flavored oil with a high smoke point and a reliable hechsher (kosher certification). The top three choices are peanut oil (produces the crispest exterior and the cleanest flavor, smoke point 450°F / 232°C), sunflower oil (excellent all-around choice, smoke point 440°F / 227°C), and canola oil (widely available and affordable, smoke point 400°F / 204°C). Avoid olive oil (too low a smoke point for deep frying, and its flavor is too assertive), coconut oil (solidifies on the donut surface as it cools), and any oil that lacks kosher certification. Whichever oil you choose, maintain it at 340–350°F (170–175°C) throughout frying.

Can I bake sufganiyot instead of frying them?

Technically, you can bake rounds of this dough at 190°C (375°F) for 12–15 minutes until golden, and you will get a pleasant, soft roll. But let us be honest: they will not be sufganiyot. The entire purpose of sufganiyot is the frying. The oil is the connection to the Hanukkah miracle. A baked sufganiya is missing its neshamah (soul). The thin, crisp crust that forms during frying, the pillowy interior that steams inside that crust, the way the powdered sugar clings to the fried surface — none of these can be replicated in an oven. If you are going to make sufganiyot, commit to the frying. It is easier than you think, and the result is incomparably better.

How far ahead can I make sufganiyot?

Sufganiyot are at their absolute best within 2–3 hours of frying — that is the window where the crust still has a faint crispness and the interior is at peak tenderness. For planning purposes: you can make the dough the morning of your Hanukkah party, let it rise over 1–1.5 hours, cut and proof the rounds, and fry 1–2 hours before guests arrive. Fill and dust just before serving. If you must fry further ahead, store unfilled sufganiyot at room temperature for up to 8 hours and re-crisp them in a 180°C (350°F) oven for 3–4 minutes before filling. The dough itself can be made the night before and cold-proofed in the refrigerator — remove it 30–40 minutes before rolling and cutting to allow it to come to room temperature. Never fill sufganiyot until you are ready to serve.