Sufganiyot are a cross between a beignet and a jelly doughnut traditionally served at Hanukkah.
The splash ofbourbonswirled 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.
Credit:Victor Protasio; Food Stylist: Chelsea Zimmer; Prop Stylist: Christina Brockman
Learn how to make sufganiyot, and enjoy a batch at your next holiday gathering.
Miraculously, somehow the oil kept the lamp lit for eight days.
Ingredients for Sufganiyot
Standard baking staples come together to create these light and flavorful fried treats.
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.
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.
Fold buttermilk mixture into flour mixture just until nearly combined.
(Batter will be thick; do not overmix.)
Fill a large, heavy-bottomed pot with oil to a depth of 2 1/2 to 3 inches.
Heat over medium-high until a deep-fry thermometer in oil registers 350F to 360F.
Gently fold whipped whites into flour batter in 2 additions.
Repeat process with remaining batter.
Prepare the Glaze:
Stir together marmalade and bourbon in a small bowl until combined.
Drizzle warm Sufganiyot with Glaze and garnish with powdered sugar.
Frequently Asked Questions
Sufganiyot is pronounced “Soof-gah-nee-yoht”.
Sufganiyot can be served plain, but traditional versions are often filled with jelly or jam after frying.
Keep your oil temperature steady by using a thermometer and adjusting the heat as needed.
If the temperature drops, the doughnuts will absorb more oil as they fry.
