Grammy's Kitchen · Donuts · Sufganiyot (Israeli Donuts)
One of 65 donuts recipes we measured
65 cooks on www.onceuponachef.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 65.
| this recipe | typical | |
|---|---|---|
| dairy | 0% | 54% |
| egg | 28% | 26% |
| liquid | 66% | 62% |
| leavener | 3% | 2% |
| salt | 1% | 1% |
| sweetener | 14% | 104% |
| fat | 8% | 24% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 237 g | 1 cup warm water, (heated to about 110°F/43°C (see note)) |
| 9 g | 1 tablespoon instant/rapid-rise or active dry yeast ((note that this is more than 1 packet)) |
| 360 g | 3 cups all-purpose flour, (spooned into measuring cup and leveled-off) |
| 50 g | 1/4 cup confectioners' sugar, (plus more for coating) |
| 4 g | 3/4 teaspoon salt |
| 1 g | 1/2 teaspoon ground nutmeg |
| 100 g | 2 large egg yolks |
| 27 g | 2 tablespoons vegetable oil, (plus about 2 qt (2L) more for frying) |
| 4 g | 1 teaspoon vanilla extract |
| About 1 cup jam or jelly ((or custard, Nutella, pudding, pumpkin butter, apple butter, dulce de leche, etc.), optional) |
Method: 8 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Just made these for the first time and they turned out amazing! Sharing the recipe with others. We live in Israel, BTW and I think these turned out better than what the cafes serve here! Happy Hanukkah!” — a cook, 5.0★
“Wonderful recipe! Easy to follow, and the sufganiyot were awesome. It was my first time making donuts of any kind, and I had no trouble. Thank you!! I will definitely be making these again.” — a cook, 5.0★