Sufganiyot (Fried Hanukkah Doughnuts)

sufganiyot
Photo by Emily Kinni
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  • Makes 3 to 4 dozen
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    Nutritional Information

    Per Serving

    • Calories 100 calories
    • Fat 8 g
    • Sat Fat 1 g
    • Cholesterol 10 mg
    • Sodium 75 mg
    • Protein 1 g
    • Carbohydrate 6 g
    • Sugar 1 g
    • Fiber 0 g
    • Iron 0 mg
    • Calcium 33 mg

Whisk together flour, sugar, baking powder, and salt in a medium bowl. In another small bowl, whisk together milk, 3 tablespoons oil, eggs, and lemon zest. Stir the wet ingredients into the dry until just combined. (The batter will be slightly lumpy, like a thick pancake batter.)

Heat the remaining oil in a large, straight-sided skillet over medium-high heat until it reaches 350 degrees on a thermometer. Line a baking sheet pan with paper towels. Working in batches, carefully drop tablespoonfuls of batter into the oil using a 1¼-inch cookie scoop or a tablespoon measure. Cook until deep golden brown and puffed, turning occasionally, about 3 minutes. Transfer with a slotted spoon to the paper-towel-lined baking sheet pan. Dust with powdered sugar, if desired, and serve with raspberry jam, caramel sauce, or hot fudge sauce. 

Ingredients

  1. Check 2 cups all-purpose flour
  2. Check 1 tablespoon sugar
  3. Check 1 tablespoon baking powder
  4. Check ½ teaspoon kosher salt
  5. Check 1 cup whole milk
  6. Check 3 tablespoons vegetable oil, plus 4 to 6 cups for frying
  7. Check 2 large eggs
  8. Check 2 teaspoons fresh lemon zest
  9. Check powdered sugar, for serving (optional)
  10. Check raspberry jam, caramel sauce, or hot fudge, for serving (optional)

Directions

  1. Whisk together flour, sugar, baking powder, and salt in a medium bowl. In another small bowl, whisk together milk, 3 tablespoons oil, eggs, and lemon zest. Stir the wet ingredients into the dry until just combined. (The batter will be slightly lumpy, like a thick pancake batter.)
  2. Heat the remaining oil in a large, straight-sided skillet over medium-high heat until it reaches 350 degrees on a thermometer. Line a baking sheet pan with paper towels. Working in batches, carefully drop tablespoonfuls of batter into the oil using a 1¼-inch cookie scoop or a tablespoon measure. Cook until deep golden brown and puffed, turning occasionally, about 3 minutes. Transfer with a slotted spoon to the paper-towel-lined baking sheet pan. Dust with powdered sugar, if desired, and serve with raspberry jam, caramel sauce, or hot fudge sauce.