Sufganiyot

Sufganiyot are golden donuts that boast a wonderfully crisp exterior, and inside have a cake-like crumb that’s light and airy. The orange zest folded into the batter perfumes each morsel, and is echoed in the sweet marmalade glaze that is drizzled over the sufganiyot before serving. The splash of bourbon swirled into the glaze also provides a bit of boozy interest without being overwhelming.

For the most even browning, use a slotted spoon to stir and turn the donuts often while frying. Although delicious enjoyed at room temperature, the best way to eat these fried treats are hot and fresh out of the oil.

Learn how to make sufganiyot, and enjoy a batch at your next holiday gathering.

The Significance of Sufganiyot During Hanukkah

Hanukkah, also known as the "Festival of Lights," is a holiday that celebrates the triumph of light over darkness. It's said that in ancient times, the Jewish people revolted against their oppressors, who had desecrated a Jewish temple. The "Maccabees," led by Judah Maccabee, reclaimed the temple, but only found enough oil inside to light the traditional candelabra, or menorah, for one day. Miraculously, somehow the oil kept the lamp lit for eight days.

Sufganiyot and other fried items are consumed during Hanukkah to commemorate the story of this miracle of oil in Jerusalem.

Ingredients for Sufganiyot

Standard baking staples come together to create these light and flavorful fried treats. To make Sufganiyot, you'll need:

• All-purpose flour: Gives the batter structure.
• Granulated sugar: Sweetens the batter.
• Baking powder: Gives the Sufganiyot their lift.
• Kosher salt: Enhances the overall flavor.
• Whole buttermilk: Adds moisture and tenderness to the batter.
• Large eggs: Binds the ingredients and gives the Sufganiyot structure.
• Unsalted butter: Adds richness and tenderness.
• Grated orange zest and juice: Infuses the batter with citrusy flavor.
• Vanilla extract: Adds depth of flavor.
• Canola oil: For frying. Can substitute with other neutral oils with a high smoke point.
• Orange marmalade: The base of the glaze, adding a citrusy punch and sweetness to the doughnuts.
• Bourbon: For a boozy kick and to thin the glaze.
• Powdered sugar: For dusting over the Sufganiyot before serving.

How To Make Sufganiyot

Making Sufganiyot at home is well worth the effort. Once the batter is made, the batter is scooped into the fryer for easy doughnuts that don't need to be cut out or set aside to rise before frying. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Prepare the Sufganiyot: Whisk to combine flour, sugar, baking powder, and salt. Whisk to combine buttermilk, egg yolks, butter, orange zest and juice, and vanilla in a separate bowl. Fold wet mixture into dry mixture just until nearly combined. Fill a large, heavy-bottomed pot with 2 1/2 to 3 inches of oil. Heat to 350°F to 360°F. Beat egg whites to medium peaks and gently fold into batter in 2 additions.
• Step 2. Fry the Sufganiyot: Use a 1-tablespoon spring-loaded scoop to carefully drop 4 to 5 portions of batter into hot oil. Turn with a slotted spoon or spider while frying until cooked through. Adjust heat as needed to maintain temperature. Drain on a paper towel-lined plate and repeat with remaining batter.
• Step 3. Prepare the Glaze: Stir together marmalade and bourbon. Drizzle over warm Sufganiyot and garnish with powdered sugar. Serve immediately.

Sufganiyot Variations

To change up these beloved treats, consider these variations:

• Fillings: Fill these doughnuts with jam or jelly, chocolate ganache, pastry cream, lemon curd, Nutella, and more.
• Glazes: Swap the boozy glaze for a drizzle of vanilla, lemon, raspberry, or chocolate glaze, if desired.
• Dipping sauces: If filling the doughnuts seems too messy, serve with dipping sauces, including warmed jam, chocolate sauce, caramel, and more.
• Simple finish: Skip the glaze and simply dust the Sufganiyot with powdered sugar, or coat with cinnamon sugar for a sweet touch.

Our Tips for the Best Sufganiyot

For the best Sufganiyot, keep these simple tips in mind:

• Don't overwork the batter: The batter should be light and airy before being scooped and fried for the best texture.
• Fold in the egg whites gently: Fold gently to avoid deflating the batter.
• Use a portion scoop: For consistent sizes and easy portioning. Dip the scoop in oil as needed to keep the batter from sticking.
• Use a thermometer: Keep the oil temperature steady to keep the doughnuts from browning too quickly or soaking up too much oil.
• Drain: Drain the Sufganiyot on a paper towel-lined plate to eliminate excess oil.
• Serve immediately: Just like all fried foods, Sufganiyot are best served straight out of the fryer.

Can I Make Sufganiyot Ahead?

While making Sufganiyot ahead may not be ideal, it is possible. Prepare the doughnuts as directed, draining on a paper towel-lined plate. Once cool, transfer to an airtight container and store at room temperature for up to two days. Warm in a preheated 350°F oven or air fryer, and drizzle with glaze and dust with powdered sugar fresh before serving.

How To Store Leftover Sufganiyot

Store leftover Sufganiyot in an airtight container at room temperature for up to two days. Freeze for up to two months for longer storage. Bring to room temperature or warm in the microwave, air fryer, or oven before serving.

What To Serve With Sufganiyot

Pair Sufganiyot with coffee and tea. Serve with other favorite Hanukkah desserts, such as toffee matzah, babka, or rugelach, with a fresh fruit salad for a refreshing touch.

More Hanukkah Recipes You'll Love

Make your Hanukkah celebration one to remember with these favorite recipes:

• Mini Sweet Potato Latkes
• Honey-Glazed Spiced Carrots
• Slice-and-Bake Sugar Cookie Bites
• Lemon-Rosemary-Garlic Chicken and Potatoes
• Brisket with Carrots and Horseradish-Parsley Gremolata
• Matzo Ball Soup
• Chocolate Babka

Editorial contributions by Katie Rosenhouse.