In Israel, sufganiyot are much more than fried dough. Texturally they are tender, light and airy — not like buttery brioche-style donuts or chewy, doughy sfenj. The sufganiyah must be filled and generously dusted with powdered sugar. While you can experiment with many fillings beyond the classic strawberry preserve, tradition calls for the jam to be piped in from the top, leaving a small white ring of sugar around the center. For many, sufganiyot carry family memories: parents handing over money for a donut and a cold bag of chocolate milk, and the affectionate nickname used for anything irresistibly round and cute, like a chubby baby called “a sufganiya baby.”

I grew up in Israel eating sufganiyot, and after many tests and adjustments I’ve arrived at a recipe that closely matches what I remember: donuts that are plump, tender, and light — a little miracle that belongs on every Hanukkah table.

Ingredients

Below is a concise ingredient overview with notes on purpose and simple substitutions where appropriate. The full measurements and the complete recipe appear further down in the recipe card.

• Lukewarm milk — about 1 1/2 cups. Keep it no warmer than roughly 110°F (43°C). Warm milk activates the yeast; too hot and the yeast will die. If the milk feels comfortably warm to the touch, it’s fine.
• Instant yeast — the fastest option. You can substitute active dry yeast, but increase the amount slightly (about 1 tablespoon) and allow a longer proof time if needed.
• Unbleached all-purpose flour — important for structure. Bleached flour behaves differently and may not absorb liquid or trap air as well.
• Sugar — provides sweetness and feeds the yeast so the dough rises well.
• Melted butter and an egg — these enrich the dough, producing a tender, soft crumb rather than a chewy, bready texture.
• Vegetable oil for frying — use a neutral oil such as canola or any mild frying oil. Fry in fresh oil for best flavor.

Making the Donuts — Key Tips and Steps

The method below summarizes the most important steps and practical tips to help you produce perfect sufganiyot. Read through once before you start to avoid surprises.

• Proof the yeast: Combine 1/2 cup lukewarm milk with the yeast and a tablespoon of sugar. Let sit for 10–20 minutes. If it does not get frothy or bubbly, the yeast may be inactive and should be replaced.
• Begin mixing with a paddle attachment until the ingredients come together into a shaggy, hydrated mass. Then switch to a dough hook to knead until the dough is smooth and sticky and it cleans the sides of the bowl. This should take a few minutes on medium speed.
• Do not add excess flour if the dough is sticky — it should be tacky. The flour will absorb moisture during resting and the dough will become easier to handle.
• Divide the dough into 10–12 equal pieces. Shape each piece into a smooth ball by cupping your hand like a claw and rolling the dough. Place each ball on a 4×4-inch square of parchment paper.
• Lightly oil the dough balls (do not tightly cover); allow a long second rise in a warm place for 90–120 minutes until doubled. This second rest is essential for the soft interior and the signature thin line around the middle of the donut. Don’t go below 90 minutes or above 120 minutes for best results.
• Heat oil for frying and maintain a temperature around 320–340°F (160–170°C). Never let the oil exceed 360°F (183°C), which will brown the exterior before the center cooks.
• Fry 3–4 donuts at a time, about three minutes per side, until golden and cooked through. Drain briefly on paper towels, let them cool for 10–15 minutes, then chill for 15–25 minutes before filling and dusting.

Storing

Sufganiyot are best the same day, ideally within the first four hours after frying. To keep them fresh, store them in an airtight container at room temperature for up to two days. For longer storage, freeze the cooled, unfilled donuts in a single layer, then transfer to a freezer bag for up to three weeks. Thaw to room temperature and reheat briefly in a 250°F (120°C) oven for around 15–20 minutes before filling and dusting.