Sufganiyot are among the most recognizable and widely loved foods associated with Hanukkah, the Jewish Festival of Lights. These deep-fried doughnuts, traditionally filled with jam and dusted with powdered sugar, are more than a seasonal indulgence. They are a culinary symbol of memory, ritual, and cultural adaptation, reflecting how Jewish tradition translates historical narrative into everyday practice.
The connection between sufganiyot and Hanukkah rests on oil. Hanukkah commemorates the rededication of the Second Temple in Jerusalem in the second century BCE and the rabbinic tradition that a single cruse of pure oil, sufficient for one day, miraculously burned for eight. As a result, foods fried in oil became customary during the festival, turning eating itself into an act of remembrance. Sufganiyot, immersed completely in hot oil, embody this symbolism in an especially vivid way.
The word “sufganiyah” derives from the Hebrew “sufgan,” meaning a spongy or absorbent substance, and appears in rabbinic literature describing fried dough. However, the modern sufganiyah is not an ancient dish. Its culinary roots lie in European fried pastries, particularly German and Central European jam-filled doughnuts, which were adopted by Jewish communities in the diaspora. These pastries were relatively simple to prepare, festive, and well suited to Hanukkah’s emphasis on frying, making them a natural addition to the holiday table.
Sufganiyot assumed their central role in Jewish life primarily in the twentieth century, especially in the Land of Israel. In the early decades of the Zionist project, the Histadrut, Israel’s labor federation, promoted sufganiyot as the preferred Hanukkah food. One practical motivation was economic: doughnuts required large quantities of oil and skilled bakery labor, supporting local workers and businesses. Over time, this institutional encouragement, combined with popular enthusiasm, transformed sufganiyot into a national symbol of Hanukkah in Israel, eclipsing other traditional fried foods.
Traditionally, sufganiyot are filled with strawberry or raspberry jam, a pairing that balances sweetness with acidity and adds visual contrast when the doughnut is bitten. In recent decades, however, bakeries have expanded the range dramatically, offering fillings such as custard, chocolate, halva, pistachio cream, and liqueur-infused ganache. Decorative glazes and toppings have turned the sufganiyah into a canvas for culinary creativity, reflecting broader trends in contemporary food culture while retaining its ritual core.
Despite their modern variations, sufganiyot remain anchored in tradition. They are eaten during a specific time of year, tied to a specific narrative, and shared in communal and familial settings. In this way, they exemplify how Jewish foodways balance continuity and change. The sufganiyah is both a historical echo and a living practice: a soft, oil-soaked reminder that memory, like dough, expands when given warmth, time, and care.
Yield
Approximately 12–14 doughnuts
Equipment
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Large mixing bowl
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Small bowl
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Measuring cups and spoons
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Stand mixer with dough hook (optional; can be kneaded by hand)
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Wooden spoon or dough scraper
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Clean kitchen towel or plastic wrap
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Rolling pin
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Round cutter (7–8 cm / 3 inches)
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Baking sheet
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Parchment paper
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Heavy-bottomed pot or deep fryer
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Cooking thermometer
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Slotted spoon or spider
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Wire cooling rack
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Pastry bag fitted with a narrow round tip
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Paper towels
Ingredients
Dough
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¾ cup (180 ml) warm milk (about 40–43°C / 105–110°F)
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2¼ teaspoons (7 g) active dry yeast
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¼ cup (50 g) granulated sugar
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2 large eggs, room temperature
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¼ cup (60 g) unsalted butter, melted and slightly cooled
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1 teaspoon vanilla extract
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½ teaspoon fine salt
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3½ cups (440 g) all-purpose flour
Frying and Filling
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Neutral oil for frying (about 1½–2 liters; vegetable or canola)
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¾–1 cup smooth fruit jam (traditionally strawberry)
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Powdered sugar, for dusting
Preparation Time
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Mixing and kneading: 20 minutes
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First rise: 1½ hours
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Shaping and second rise: 30 minutes
Total preparation time: Approximately 2 hours 20 minutes
Cooking Time
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Frying: 10–12 minutes total
Preparation
1. Activate the Yeast
In a small bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let stand for 5–10 minutes, until foamy. If the mixture does not foam, discard and start again.
2. Make the Dough
In a large mixing bowl, combine the remaining sugar, eggs, melted butter, vanilla, and salt. Add the yeast mixture and mix to combine. Gradually add the flour, mixing until a soft, slightly sticky dough forms.
Knead the dough by hand on a lightly floured surface for 8–10 minutes, or in a stand mixer for 5–6 minutes, until smooth and elastic.
3. First Rise
Place the dough in a lightly oiled bowl, turning once to coat. Cover with a towel or plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1½ hours.
4. Shape the Doughnuts
Punch down the dough and roll it out on a lightly floured surface to about 1–1.5 cm (½ inch) thickness. Cut rounds using the cutter and place them on a parchment-lined baking sheet, spacing them slightly apart. Cover loosely and let rise for 30 minutes, until puffy.
5. Heat the Oil
Heat the oil in a heavy pot to 175–180°C (350–360°F). Maintain this temperature throughout frying to ensure even cooking and proper browning.
6. Fry
Carefully lower 2–3 dough rounds at a time into the hot oil. Fry for 2–3 minutes per side, turning once, until deep golden brown. Remove with a slotted spoon and drain on paper towels or a wire rack.
7. Fill the Sufganiyot
Once slightly cooled, use a skewer or the pastry tip to make a small hole in the side of each doughnut. Fill a pastry bag with jam and pipe about 1–2 tablespoons into each doughnut.
8. Finish
Dust generously with powdered sugar just before serving.
Serving Notes
Sufganiyot are best eaten fresh, ideally within a few hours of frying. If necessary, they can be stored unfilled at room temperature for one day and filled just before serving.
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