About this recipe: These are traditional doughnuts, more commonly known as suphganiot, that are served during the Hanukkah season.
You can fill with jam and sprinkle with icing sugar once they have cooled.
Amazing! I lived in Israel until I was 12. I was skeptical at first, but the first bite send me back to my childhood. I used to get these at our local store during Hannukah. Traditionaly these are injected with some strawberry jam in the center and rolled in powder sugar. If you dont have self-rising flour: For 1 cup self-rising flour use: 1 cup all-purpose flour 1 1/4 teaspoon baking powder a pinch of salt. - 11 Oct 2010 (Review from Allrecipes US | Canada)
These were very tasty, and an excellent way to use up sour yogurt (yogurt way past the expiration date that hasn't gone moldy yet). I didn't want to deep fry them so I dipped them in oil and then rolled them in cinnamon sugar (1/2 c white sugar plus 1 T cinnamon) and baked them at 375F for 12 - 15 minutes. They came out very airy and weren't dense at all. Plus not deep frying them made them pretty low fat. - 21 Apr 2010 (Review from Allrecipes US | Canada)
oy vey.. these are just like my bubbe used to make. Wonderful slightly warm with extra sugar sprinkled on them. - 24 Sep 2002 (Review from Allrecipes US | Canada)