Sufganiyot (Hannukah Donuts)


This was the first attempt at a Chanukah delicacy and it worked!  Uniquely made with a bread machine, these homemade Israeli style donuts need very close supervision (don’t step away from the pot).


2/3 cup slightly warmed unsweetened vanilla almond milk
¼ cup water at room temperature
¼ cup (1/2 stick) unsalted pareve margarine at room temperature
1 egg, slightly beaten
¼ cup granulated sugar
1 tsp. kosher salt
3 cups bread flour
2 ½ tsp. bread machine yeast
Peanut/canola oil for deep frying
Jam/Nutella for filling
Confectioners’ sugar for dusting


Add to bread machine pan all of the ingredients in the order listed above from milk through yeast.  After 2 hours, remove dough from pan.


Roll out the dough to ½ -inch thickness and cut rounds using a standard drinking glass dipped in flour.  This should make 32-36 rounds.


Place them on a cookie sheet lined with parchment paper and cover with a dish towel for one hour.


Using a thermometer, fill deep pot with approximately 2 inches of oil and bring to 375F over medium heat.


Carefully place 4 donuts in oil for 1 minute until golden brown


Then flip them and fry for another 30 seconds.


Remove from pot and place on cookie sheet lined with paper towels.  Continue to deep fry the donuts while the temperature remains at approximately 375F. Feel free to dust with icing sugar or “inject” with jam/Nutella/filling of your choice.


Science Fact of the Week:

For this recipe we used peanut oil! It has a high smoke point and as such can be heated to a high temperature. These are fried for a short period of time, keeping the oil absorbed to a minimum.


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