Authentic Sufganiyot Recipe for Chanuka

Published date:

Dec 15, 2025

Chef Shmil Holland is known for his revival of Eastern European Jewish cuisine.
He explores the aromas and flavors of traditional Diaspora foods in his cookbook, “Shmaltz.”
He has kindly given Shemesh Online visitors his recipe for Sufganiyot.

Ingredients:
4 cups flour
40 grams yeast or 1 bag Shimrit less 1 tablespoon
1 cup lukewarm milk / water/ milk alternative
1/3 cup sugar
2 large eggs
100 grams butter
pinch salt
1 teaspoon vanilla extract
1 cup strawberry jelly or filling

sugar powder
2 liters oil (preferably sunflower)

Preparation:
1. Place the yeast in a bowl with two tablespoons of milk, a teaspoon of sugar and a tablespoon of flour. Let the yeast proof for about 10 minutes.
2. Pour all the flour, yeast, lukewarm milk, sugar, eggs, melted butter, salt and vanilla extract into the bowl of the mixer, and mix with a kneading hook for about 15 minutes, until the dough is soft and flexible.
3. Cover the dough with a towel or plastic wrap, and allow it to rise in a warm place for about an hour, it doubles in size.
4. Knead the dough and release the air. Cover the dough and let it rise again until it doubles in size.
5. Roll out the dough an inch-and-a-half inch thick, and cut circles of about 8 cm in diameter (this can be done with a glass).
6. Place a teaspoon of strawberry jelly or filling on each circle, cover with another circle of dough, and tighten both circles well. Place on a baking sheet then cover with a towel and let the sufganiyot rise until they are doubled in size.
7. Heat the oil in a large pot. When the oil is hot, put in the donuts and fry for about 4 minutes on each side, until browned. If the donuts brown too quickly, reduce the flame.
8. Remove with a slotted spoon, place on absorbent paper, sprinkle with powdered sugar and serve immediately.

Parev Version: Substitute the glass of milk for water and the butter for coconut oil.