For a lighter sufganiyot, avoid overmixing the dough. A gentle touch is key. Ensure the oil temperature remains consistent for even frying. Use a thermometer to monitor. Experiment with different fillings! Chocolate ganache, custard, or even savory options can be delightful.
Sufganiyot
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PREP TIME50 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs
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SERVING6 People
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VIEWS60
Indulge in the magic of Hanukkah with these ethereal Sufganiyot – golden, pillowy donuts that melt in your mouth. A time-honored treat, each bite is a celebration, waiting to be filled with your favorite jam and dusted with a cloud of confectioners' sugar.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate76 g
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Cholesterol67 mg
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Fiber2 g
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Protein14 g
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Saturated Fat7 g
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Sodium1093 mg
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Sugar14 g
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Fat40 g
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Unsaturated Fat0 g
Follow The Directions
01
StepGather all ingredients.
02
StepIn a large bowl, harmoniously blend the flour, yogurt, eggs, sugar, vanilla sugar, and a whisper of salt. Mix until just combined, forming a soft dough. (5 minutes)
03
StepAllow the dough to rest, covered, for 30 minutes, allowing the flavors to meld and the dough to relax.
04
StepGently shape the dough into approximately 2-inch spheres, preparing them for their golden plunge.
05
StepIn a large, heavy-bottomed pot or deep fryer, heat the vegetable oil to a shimmering 365 degrees F (190 degrees C) over medium-high heat. (10 minutes)
06
StepCarefully introduce the sufganiyot into the hot oil, frying in batches to avoid overcrowding. Cook until they achieve a radiant golden brown, about 3 minutes per batch, turning halfway through to ensure even coloring.
07
StepWith a slotted spoon, lift the golden orbs from the oil and place them on a plate lined with paper towels, allowing excess oil to drain. Repeat with the remaining dough.
08
StepEmbrace the moment! Fill each sufganiyot with your favorite jam or jelly, dust generously with confectioners' sugar, and savor the delight.
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RECIPE REVIEWS
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Tomasa Rohan
Apr 27, 2025My kids helped me make these, and they had so much fun! It's a new family tradition.
Lambert Turner
Feb 25, 2025Excellent recipe! The dough was easy to work with, and the donuts were delicious.
Norwood Robel
Feb 10, 2025I found that using a lower temperature (350F) and cooking them a little longer helped them cook more evenly inside.
Theo Turner
Feb 9, 2025The recipe was easy to follow, and the sufganiyot turned out perfectly. Thank you!
Hillard Tromp
Jan 14, 2025I used a homemade raspberry jam for the filling, and it was absolutely divine!
Yvette Luettgen
Nov 8, 2024I added a pinch of cardamom to the dough for a warm, aromatic flavor.
Elnora Buckridge
Nov 5, 2024These were a huge hit at our Hanukkah party! Everyone loved the light and airy texture.