Sufganiyot: the sweet Hanukkah cloud

Sufganiyot: the sweet Hanukkah cloud (and how to make yours dangerously good)

If latkes are Hanukkah’s crunchy hero, sufganiyot (סופגניות) are the sugary celebration—pillowy donuts with a jammy heart and a talent for disappearing the second they hit the table.

They’re festive, messy, and 100% worth the powdered sugar on your shirt. 🕎🍩

What are sufganiyot, exactly?

Sufganiyot are deep-fried jelly donuts, traditionally filled with strawberry or raspberry jam and topped with powdered sugar. Like many Hanukkah foods, they’re all about the oil—because this holiday loves a delicious reminder of the miracle.

In Israel, sufganiyot season basically becomes a national sport. Bakeries go wild, people argue about the best filling, and suddenly everyone has opinions about pistachio cream.

A bite of history (quick + sweet)

The word “sufganiya” is linked to a Hebrew/Aramaic root connected to something spongy/soaked, which is pretty much the perfect description of a donut that’s been lovingly introduced to hot oil.

Fried dough treats have existed forever across many cultures, but the modern jelly-filled sufganiya became especially popular in Jewish communities and later in Israel, where it turned into the iconic Hanukkah dessert—classic, nostalgic, and endlessly remixable.

Sufganiya variations (because jam is only the beginning)

Classic is great, but Hanukkah is 8 nights—so you’ve got room for creativity:

• Classic jam + powdered sugar (the OG)

• Dulce de leche (sticky, caramel goodness)

• Chocolate ganache (for the serious sweet tooth)

• Vanilla pastry cream (aka “fancy bakery energy”)

• Halva cream (Israeli vibes)

• Pistachio cream (green, rich, unstoppable)

• Raspberry jam + lemon zest (bright + tart)

• Mini sufganiyot (cute + dangerously snackable)

Topping ideas:

• Powdered sugar (classic)

• Cinnamon sugar

• Chocolate drizzle

• Crushed pistachios

• Sprinkles (because joy)

Fun, fluffy sufganiyot recipe (classic jelly donuts)

Makes: ~10–12 donuts
Time: ~2–2.5 hours (most of it is rising—not suffering)

Ingredients

Dough

• 2¼ tsp (1 packet) instant yeast

• ¾ cup (180 ml) warm milk (not hot)

• ¼ cup (50 g) sugar

• 2 eggs

• ¼ cup (60 g) butter, melted (or neutral oil)

• 1 tsp vanilla

• 3 to 3½ cups (375–440 g) all-purpose flour

• ½ tsp salt

For frying + filling

• Neutral oil for frying

• Jam (strawberry/raspberry)

• Powdered sugar for dusting

Steps

1. Mix the dough: In a bowl, combine warm milk, sugar, yeast, eggs, butter, and vanilla. Add flour and salt, mix until a soft dough forms.

2. Knead: 8–10 minutes by hand (or 5–6 with a mixer) until smooth and slightly elastic.

3. First rise: Cover and let rise 60–90 minutes, until doubled.

4. Shape: Roll dough to ~1.5 cm (½ inch). Cut circles with a cup/cutter.

5. Second rise: Place on parchment, cover, and rise 30–45 minutes (puffy = good).

6. Fry: Heat oil to about 175°C / 350°F. Fry 1–2 minutes per side until golden. Don’t overcrowd.

7. Drain: Move to a rack or paper towel.

8. Fill: Once warm (not blazing hot), poke a hole and pipe in jam.

9. Finish: Dust generously with powdered sugar. Like, “it’s snowing in the kitchen” generously.

Fluffy success tips

• Keep oil steady around 175°C / 350°F (too hot = burnt outside, raw inside).

• Let them rise properly—donuts hate being rushed.

• Fill after frying so the jam stays happy.