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Sufganiyot-Israeli Donuts

Sufganiyot-Israeli Donuts

  • Yield: 24 donuts
  • Prep Time: 30 minutes
  • Cooking Time: 15 minutes
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  • 1 cup Water, warmed to about 110°F
  • 1 tbsp Instant or active yeast
  • 3 cups All-purpose flour
  • 1/4 cup Confectioners' sugar, plus more for dusting
  • 3/4 tsp Salt
  • 1/2 tsp Ground nutmeg
  • 2 Large egg yolks
  • 2 tbsp Vegetable oil, plus about 2 quarts for frying
  • 1 tsp Vanilla extract
  • 1 cup Filling - Jam, custard, Nutella, pumpkin butter, dulce de leche, etc


  1. Combine water and yeast in a bowl and let sit about 5 minutes, until it starts to foam.
  2. Whisk together flour, confectioners’ sugar, salt and nutmeg. Set aside.
  3. Whisk the egg yolks, 2 tbsp oil and vanilla into the yeast mixture until combined.
  4. Stir the liquid mixture into the flour mixture to create a sticky dough. Cover the bowl with plastic wrap and let the dough rise until doubled in size, 1 – 2 hours.
  5. Line a baking sheet with ­parchment paper and dust heavily with flour.
  6. Generously dust a clean surface with flour. Scrape the dough out of the bowl, dust with flour and pat into a 1/4 in-thick rectangle. It will be about 10 x 12″.
  7. Cut the dough into 24 two-inch squares, transfer to the floured baking sheet and sprinkle lightly with flour.
  8. Fill a large pot with 2″ of oil and heat over medium heat to 350F.
  9. Place as many dough squares in the pot as will fit without crowding. Fry until golden brown, about 3 minutes, flipping halfway through. Transfer the cooked donuts to a paper towel-lined baking sheet. Repeat with the remaining dough pieces.
  10. Add desired filling to a piping bag or squeeze bottle.
  11. When the donuts are cool enough to handle, use a paring knife to create a small pocket in the top of the donut. Place the tip of the piping bag into the pocket and squeeze 1 – 2 tsp of filling inside each donut.
  12. Dust the filled donuts generously with confectioners’ sugar and serve warm.


Recipe adapted from