Donuts (Sufganiyot)

    50 minutes

    This is a traditional Jewish holiday recipe called sufganiyot, normally served during the Hanukkah season. These are really great when stuffed with jam.

    16 people made this

    Serves: 6 

    • 4 cups (500g) self-raising flour
    • 2 eggs
    • 500g yoghurt
    • 2 tablespoons white sugar
    • 1 pinch salt
    • 2 tablespoons vanilla sugar
    • vegetable oil for frying

    Preparation:10min  ›  Cook:10min  ›  Extra time:30min rising  ›  Ready in:50min 

    1. Combine flour, eggs, yoghurt, sugar, salt and vanilla sugar in a large mixing bowl. Let the dough sit for 30 minutes, it will rise.
    2. Form the dough into balls with 5cm diameters.
    3. Heat the vegetable oil to 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 donuts as the oil will be extremely hot. Deep fry the dough in the oil. Drain on paper towels.

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    Reviews in English (13)


    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.  -  11 Oct 2010  (Review from Allrecipes USA and Canada)


    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.  -  21 Apr 2010  (Review from Allrecipes USA and Canada)


    oy vey.. these are just like my bubbe used to make. Wonderful slightly warm with extra sugar sprinkled on them.  -  24 Sep 2002  (Review from Allrecipes USA and Canada)