Traditional Sufganiot

December 2019

Every year, a few days after Sukkot is over, local bakeries all around Israel start making our senses crazy with the scrumptious smell of fresh Sufganiot, spread on large trays with their white snowy sugary caps and irresistible aroma. From Sukkot! That is like, two months of practicing self-control. And every year I try to resist and fail consistently.

Every Jewish Community worldwide has developed their own kind of this deep fried sin… They come in many disguises: burmelas de chanuka, lokomedas, sfingh, zingola, zalabiie, tolomba, shabakie, ponchkes, mekitza, banyiee, kaiserschmeren, bonnilos.

And are all as irresistible and sinful – but make us OH SO happy inside!

In our December box we curated a special made in Israel strawberry confiture, 100% fruit, no sugar added for you to maximize your Chanukah experience.

So here is one of the traditional Israeli Sufganiot recipe.S

Photo taken by Dana Friedlander for the Israeli Ministry of Tourism.

Makes 15-20


6 cups all-purpose flower

50 gr fresh fast acting yeast

1 1/2 cups milk

75 gr butter

100 gr sour cream

3 tablespoons caster sugar

3 egg yolks

4 tablespoons brandy

3 tablespoons vanilla extract

250 gr strawberry confiture – for filling

Canola oil – for frying

Powder sugar – for dusting

Photo taken by Dana Friedlander for the Israeli Ministry of Tourism.
  1. In a mixer bowl mix together the flour and the yeast
  2. In a saucepan heat the milk and butter until butter is melted. Cool a little. Add to the milk, the sur cream, the sugar, the egg yolks, the brandy and the vanilla extract and whisk well.
  3. To the flour and yeast mix add the wet ingredients mix, and kneed for 10 minutes. Cover the bowl with a moist towel and set aside for 2 hours, until the dough doubles in size.
  4. Transfer the dough onto a floured work surface, and roll into 2cm thickness. Using a round cutter, cut out 7 cm rounds. Place onto a floured surface, covered with a dry towel for 30 minutes.
  5. In a large dip frying pan (I use a pot – so the stove stays clean) heat the oil, and fry 4 Sufganiot each batch. For the first 2 minutes keep the lid on, than take it off, turn them and fry until golden. Fish them out with a slotted spoon and place on a blotting kitchen paper.  Allow to cool down a little.
  6. You can open a little opening on the side of each sufgania and put in some confiture inside, or serve with the confiture on the side (my kids like them plain in any case)
  7. Once cool down a little –sprinkle with powder sugar and serve fresh.

So be warned – the aroma is addictive – and so is the taste.

ENJOY and Chag Chanukah Sameach! חג חנוכה שמח