Classic Hanukkah Sufganiyot

Classic Hanukkah Sufganiyot

Sufganiyot is a popular Hanukkah food in the U.S. and  Israel and means “jelly doughnut."  They are believed to have first come from Spain and are similar to the sopaipilla.  Many say, however, that the sopaipilla was actually borrowed from the Jews. Sufganiyot are widely eaten in the U.S., Israel and around the world in the weeks leading up to and including the Hanukkah holiday which commemorates the miracle of the Temple oil that lasted for eight days instead of one.  Enjoy Hanukkah and eat your Sufganiyot!


1 Package Active Dry Yeast

1/4 Cup Sugar

3/4 Cup Lukewarm Milk

2 Large Eggs Separated

2 1/2 Cups Unbleached Flour

1 Teaspoon Kosher Salt

1/2 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Nutmeg

1/4 Teaspoon Ground Cloves

6 Tablespoons Softened Butter

1 Cup Seedless Red Raspberry Jam

4 Cups Canola Oil For Frying

Powdered Sugar For Dusting

In a large size bowl mix together the yeast, 2 tablespoons sugar and the milk.  Let stand for 5 minutes for the mixture to foam.  In a separate large size bowl sift the flour and add the remaining sugar, kosher salt, cinnamon, nutmeg, cloves, egg yolks, softened butter and the yeast mixture.  Combine and then knead the dough into a ball.  Place the ball into a large size bowl, cover with a towel or plastic wrap and place in a warm place for 2 hours.  You will want the dough to double in size and the temperature should be around 80º F.  With floured hands, punch down the dough.  Turn the dough onto a floured surface and let sit for 10 minutes.  Roll out the dough into 24 rounds using either a biscuit cutter or glass.  Place 1/2 teaspoon of the jam in the center of 12 of the rounds.  Place the tops onto each of the round and press the edges and seal with the egg whites.  Let them sit for 30 minutes so that they can rise.  Heat the canola oil so that it is about 375º F.  Carefully drop a few of the doughnuts at a time into the hot oil and turn to make sure that both sides are browned.  Remove from the hot oil and place on paper towels to soak up excess oil.  When ready to serve dust the tops with powdered sugar.  Makes 12 sufganiyot.


**If you are serving these with a milk meal then use butter and milk.  If you are with a meat meal then use water and pareve margarine. 



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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