Doughnuts for Hanukkah

Doughnuts for Hanukkah


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

Mel Levy

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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