Sufganiyot Recipe

Sufganiyot are traditional Jewish jelly-doughnuts. The word 'Sufganiya', is a modern Hebrew word, which means "puffed and fried." Learn how to make/ prepare Sufganiyot by following this easy recipe.
Sufganiyot Recipe
Difficulty Average
Recipe Type Non Veg.
  • 1 Pack dry yeast
  • 6 tbsp Sugar
  • 3/4 Cup lukewarm milk
  • 2-1/2 Cups all-purpose flour
  • Pinch of salt
  • 1 tsp Ground cinnamon
  • 2 Eggs, separated
  • 2 tbsp butter
  • Apricot or strawberry preserves
  • Vegetable oil for deep-frying
How to make Sufganiyot:
  • Mix together the yeast, 2 tbsp of the sugar, and the milk. Let sit to make sure it bubbles.
  • Sift the flour and mix it with the remaining sugar, salt, cinnamon, egg yolks, and the yeast mixture.
  • Knead the dough until it forms a ball. Add the butter or margarine. Knead some more, until the butter is well absorbed. Cover with a towel and let rise overnight in the refrigerator.
  • Roll out the dough to a thickness of 1/8 inch.
  • Cut out the dough into 24 rounds with a juice glass, or any object about 2 inches in diameter.
  • Take 1/2 tsp of preserves and place in center of 12 rounds. Top with the other 12. Press down at edges, sealing with egg whites.
  • Crimping with the thumb and second finger is best.
  • Heat oil in a frying pan.
  • Drop the doughnuts into the hot oil, about 5 at a time. Turn to brown on both sides. Drain on paper towels.
  • Roll the doughnuts in sugar.