RECIPE: The Kosher Baker’s Sufganiyot

Paula Shoyer, author of the Kosher Baker and the Holiday Kosher Baker has one of the most delicious sufganiyot recipes and we are lucky for her to share it here!


Makes twenty-five 3-inch doughnuts Homemade doughnuts are really special – you just cannot compare them to store-bought ones. They are best eaten the day they are made, but can be warmed in the oven the second day. It takes time to fill them, but in a pinch you can serve the jam in a bowl next to the doughnuts and everyone can dip them in the jam,

¼ ounce (1 envelope) active dry yeast

¼ cup warm water

3/4 cup plus 1 teaspoon sugar, divided

3/4 cup milk or soy milk

4 tablespoons butter or margarine

2 large eggs

1 teaspoon salt

1 teaspoon pure vanilla extract

3 1/2 to 4 cups all-purpose flour, plus extra for dusting pans and work surface

4 to 5 cups canola or vegetable oil, for deep-frying

1/2 to 1 cup raspberry or strawberry jam

In a large bowl, place the yeast, 1/4 cup warm water, and 1 teaspoon of the sugar and stir. Let sit 10 minutes.

Add ½ cup of the sugar, the milk, butter or margarine, eggs, salt, vanilla and 3 cups of the flour to the bowl with the yeast mixture and mix either with a wooden spoon or with a dough hook in a stand mixer. Add between 1/2 cup and 1 cup more flour, a little at a time, and mix into the dough until the dough is smooth and not sticky, scraping down the sides of the bowl and mixing in before you add more flour. Cover with a clean dish towel and let rise for 1 hour in a warm place. I use a warming drawer on a low setting, or you can turn your oven on to its lowest setting, place the bowl in the oven, and then turn off the oven after 5 minutes.

Punch down the dough and shape back into a ball and let rest, covered with the towel, for 10 minutes. Take 2 cookie sheets and sprinkle some flour on them.

Sprinkle some flour on the counter and roll the dough out to about 1/3-inch thick. Using a 3-inch-round cookie cutter or drinking glass, cut out circles and place them on the prepared cookie sheets. Re-roll and cut out any scraps. Place the cookie sheets back in the warm place. Let rise another 45 minutes.

Heat about 2 inches of oil in a medium saucepan to 360ºF. Use a candy thermometer to see when the oil stays at 360ºF for a few minutes and adjust the flame to keep the oil at that temperature.

Take out another cookie sheet and line it with foil. Place a wire rack on top of the cookie sheet and set near the stovetop. Add the doughnuts top-side down in the oil and cook 1 ½ minutes. Use tongs or chopsticks to turn the doughnut over and cook another 1 1/2 minutes. Lift with a slotted spoon and place on the wire rack to cool. Repeat with all the doughnuts.

Use a knife or skewer to puncture a hole in the side of each doughnut, moving the knife or skewer around inside to make a space for the jam. Place 1/2 cup of the jam in a pastry bag fitted with a small, round tip (about 1/4-inch) and squeeze some jam into the hole; you will feel the doughnut get heavier. Add more jam into the pastry bag as needed. Roll each filled doughnut in the remaining ¼ cup of sugar and serve.

Store covered at room temperature for up to one day.

Reprinted with permission from The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis 2010). Photo by Michael Bennett Kress

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About the Author
Originally from Washington, D.C., Penina Graubart is the New Media Associate for Times of Israel. She also attends IDC Herzliya, studying at the Sammy Ofer School of Communications
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