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Hanukkah Donuts (Sufganiyot)

  • Author: Trina
  • Total Time: 2.5 hours
  • Yield: 40 donuts 1x


No fail recipe for traditional filled donuts for Hanukkah


Units Scale

1 3/4 c. hot water (105-115 degrees)

1/2 c. sugar

2 Tbsp. yeast

68 c. flour

4 egg yolks

1 whole egg

1 tsp. salt

1 stick softened butter

1/4 tsp. nutmeg (optional)

coconut oil for frying (enough so that your oil is at least 3 inches deep in a heavy pot)

1/2 tsp. vanilla (optional)


  1. Mix yeast and sugar in hot water in a two cup measuring cup or small bowl (see video for how to get the perfect temp water without a thermometer!). stir gently then let sit for 5 minutes till yeast is dissolved and starting to expand.
  2. Pour yeast and sugar mixture into mixer and add 4 cups flour. Mix until combined.
  3. Add the egg yolks and then the whole egg one at a time to the dough, mixing completely before adding the next one.
  4. Add the salt and optional flavorings to the dough.
  5. Turn mixer on medium and add flour, one cup at a time, until dough forms a ball and cleans the sides of the bowl. Touch test the dough and make sure it’s not too sticky. It should not come off on your finger when you poke it.
  6. Add the butter and mix until it is fully incorporated into the dough.
  7. Let dough rise in a warm place for 30-60 minutes, or until double in size.
  8. Divide the dough into 40 pieces. Using the counter top and a cupped hand, firmly roll the pieces into smooth, round balls.
  9. Place on greased cookie sheets and cover with plastic wrap you have greased as well so it doesn’t stick to the rising dough.
  10. Next get your oil heating. Goal temp is 350 degrees. You know it’s close to ready when a wooden spoon inserted in the hot oil releases bubbles.
  11. When your donuts have risen slightly – you do not want them to double, just start to poof – test one in the hot oil.
  12. Cook one one side till it’s deep, gold brown, then flip it by pushing it with a spoon or chopstick to make it roll over. Cook for another minute or two till it’s the same color as the other side, then lift to a cooling rack to drain.
  13. Once it’s cool enough to touch, break the donut open to test for doneness. If your donut is fluffy all the way through, you are ready to fry up the rest. If it is still gooey in the middle after having fried it to a dark golden brown, then lower your oil temperature by 25 degree increments and keep testing till you find the temp that works for your donuts – cooking them through without making the outside too dark.
  14. Once your oil temp is correct, fry 4-5 donuts at a time (don’t overcrowd) until all donuts are done. Work quickly or the last of your donuts will be over risen by the time you get them in the hot oil and this results in lumpy shapes.
  15. Let cool completely and then fill with your filling of choice.
  • Prep Time: 2
  • Cook Time: 30 minutes
  • Category: dessert
  • Method: deep frying
  • Cuisine: Yiddish

Keywords: donuts doughnuts sufganiyot Hanukkah