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Sufganiyot Recipe

Source: realsimple.com

The ubiquitous “donut” has had a number of names throughout the centuries. The most popular was probably Sufganiyot, or donuts in Hebrew. These deep fried dough balls are topped with jelly and sugar and typically eaten on Purim, one day before Rosh Hashanah (Jewish New Year).

They’re also sold internationally under different names such as: pampushky, vatrushki , Ameri-kutschkeks ,sablis de Belsunce among many others. But whatever they may be called – these delightful treats bring joy to all who indulge!

The sufganiyot is a jelly doughnut with a fried-coated, crispy outside and soft inside. Sufganiyots are made from flour, yeast, sugar and eggs; the doughnuts can be often flavored with cocoa powder or other flavors such as cinnamon. The doughnut has been eaten in Israel since at least 1848 when they were sold by peddlers on their way to Jerusalem.,

The “sufganiyot recipe without yeast” is a delicious and traditional Jewish dessert that is traditionally made with yeast. It has been around for hundreds of years, and it’s still as popular as ever.

Sufganiyot (pronounced soof-gahn-eeyot) are deep-fried Israeli doughnuts filled with jam or jelly and eaten during Hanukkah. Because of its exquisite taste and intriguing history, these spongy treats are a jelly doughnut and beignet combination that is not only beloved in Israel, but also across the globe. Sufganiyot are offered during Hanukkah because, like other fried delicacies, they commemorate the Jewish festival when oil performed a miracle by allowing the candle to burn for eight days instead of one.

Sufganiyot (plural: sufganiyah) are very soft on the inside, somewhat crunchy on the exterior, and flavorful with creamy strawberry jam, but you may also try Nutella, custard, or caramel as a filling. Although it seems to be a tough recipe, making Sufganiyot like the ones at the bakery requires just a little patience.

Origins of Sufganiyot

Sufganiyah is said to have been invented around 1485, when the recipe was published in a German cookbook. The dish grew so popular that it was exported to Denmark and Russia, and it was given the name Bismarck by 19th-century Germans in honor of German Chancellor Otto von Bismarck.

Traditionally, this doughnut was cooked in lard, but Polish Jews discovered a kosher alternative by frying it in oil. According to the Talmud, the recipe was brought to Poland as pochik and then to Palestine through Polish Jewish immigration, where it became connected with Hanukkah festivities and eventually changed its name to sufganiyah, which means “spongy dough.”

Sufganiyot Ingredients (Homemade)

To create great sufganiyot, you don’t need any special ingredients. Use cupboard essentials like flour, sugar, egg, water, and salt, then leaven with quick yeast and flavor with nutmeg and lemon zest. Finally, for the filling, you’ll need strawberry jam and confectioner’s sugar.

Sufganiyot preparation

Sufganiyot is simpler to make than you may imagine; all you need is a little patience. To make the dough, dissolve the yeast in a small basin of warm water with sugar, then add the dry ingredients and eggs and mix them together. Knead in the butter until it is completely incorporated. Form a ball, set it in a clean dish, cover with plastic wrap, and let it rest for at least an hour.

After the dough has risen, swiftly knead it for a few minutes, then divide it into sections using a round pastry cutter and set aside for half an hour to rest. Pour frying oil into a skillet and fry two dough balls at a time for 2 minutes each side, turning halfway through. When they’re done, drain and remove any residual oil by placing the doughnuts on a dish lined with paper towels. Finally, using a squeeze bottle, puncture a hole in the side of each doughnut and fill with strawberry jam. Sprinkle with confectioner’s sugar just before serving.

Sufganiyot Sufganiyot Sufganiyot Sufganiyo

To get the best results, be sure to weigh all of the components carefully.

It’s critical to activate the yeast with warm water.

You may also use fresh yeast for active dried yeast, but don’t forget to leave out the salt.

If you don’t have yeast, 2 tablespoons baking powder will enough.

If your yeast combination isn’t frothy, it’s possible that it’s over its expiry date; otherwise, your dough will not rise.

Sufganiyot may also be made in an Air Fryer. Brush the tops of 3 to 5 pieces of dough with canola oil and place them in the basket. Fry for up to 6 minutes at 350°F, flipping halfway through.

You may use milk instead of warm water.

You may fill your sufganiyot with jelly, Nutella, custard, pudding, pumpkin butter, apple butter, caramel, or even dulce de leche if you don’t like strawberry jam. Sufganiyot are also good plain.

What is the best way to store Sufganiyot?

Sufganiyot may be wrapped in plastic wrap and stored at room temperature for up to two days or in the refrigerated for up to a week.

They may also be frozen before being dusted with confectioner’s sugar. Sufganiyot may be frozen for up to three months.



Combine 1/3 cup warm water, 1 tablespoon sugar, and yeast in a small basin, and let aside for up to 10 minutes, or until frothy.


Sift together the flour, remaining warm water, sugar, salt, egg yolks, nutmeg, and yeast mixture. Add the butter after kneading the dough until it forms a ball. Knead the dough once more until all of the butter has been absorbed.


In a large mixing basin, place the dough ball. Cover with cling film and let aside for at least an hour and a half, or until the dough has doubled in size.


Roll out the dough until it is 1/4-inch thick on a lightly floured board. Using a circular pastry cutter, cut the dough into many pieces.


Allow the dough pieces to rest for approximately 30 minutes after lightly dusting the tops with flour. In the meanwhile, drain the strawberry jam and fill a squeeze bottle with it.


Heat a deep frying pan with enough vegetable oil when the time has passed for it to rise. Fry the dough two at a time until golden brown, approximately 2 minutes each side, turning halfway through. Keep an eye on the dough since it may easily burn.


Drain the fried sufganiyot on paper towels until they are cold. Poke a hole in the top of each sufganiyot with a straw, then use the squeeze bottle to fill the Israeli doughnut center with strawberry jam. A teaspoon may also be used.


Confectioner’s sugar should be sprinkled over the sufganiyot. Serve and have fun!

The “sufganiyot recipe uk” is a traditional Israeli doughnut that is traditionally filled with jelly or cream. The sufganiyot are fried in oil, then dipped into powdered sugar.

Frequently Asked Questions

What is the difference between sufganiyot and donuts?

A: Donuts are usually baked with cinnamon and sufganiyot (or sometimes called jelly donuts) are fried.

What sufganiyot means?

A: A sufganiyot is a donut or jelly doughnut, specifically one made from deep fried batter of wheat flour. They are usually coated in powdered sugar and filled with raspberry jam or other fruit preserves.

How do you say sufganiyot?

A: The word “Sufganiyot” is pronounced sof-ga-nee yo.

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