Doughnuts for Hanukkah

    These are traditional doughnuts, more commonly known as suphganiot, that are served during the Hanukkah season.

    14 people made this

    Serves: 6 

    • 500g self-raising flour
    • 2 eggs
    • 500g natural yogurt
    • 4 tablespoons caster sugar
    • 1 pinch salt
    • 1 drop vanilla extract
    • 3 litres vegetable oil for frying

    Prep:10min  ›  Cook:20min  ›  Extra time:30min rising  ›  Ready in:1hr 

    1. Combine flour, eggs, yogurt, sugar, salt and vanilla in a large mixing bowl. Let the dough sit for 30 minutes, it will rise.
    2. Form the dough into balls with 5cm diameters.
    3. Heat the oil to 190 degrees C in a large pot (or deep fat fryer) over high heat. It is best to use a basket or slotted spoon for deep frying the suphganiot as the oil will be extremely hot. Fry the dough in the oil until they start to crisp up,about 5 minutes. Let the suphganiot cool and drain on kitchen paper.


    You can fill with jam and sprinkle with icing sugar once they have cooled.

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