Quick Sufganiyot

  • Yield 30 pieces

These puffy gems, essentially beignets, are an Israeli Hanukkah tradition.


2 eggs, beaten
4 tablespoons sugar
2 teaspoons vanilla
1 cup plus 1 tablespoon plain low-fat yogurt
2 1/2 to 3 cups self-rising flour
2 cups canola oil, for frying
Confectioners' sugar, for dusting


  1. Combine the eggs, sugar, vanilla and yogurt in a nonreactive bowl. Slowly whisk in enough of the flour to form a thick batter. Allow batter to rest about 20 minutes.
  2. Place oil in a 1 1/2-quart saucepan (you want about 2 inches of oil in the pan) and heat to 325F. With a teaspoon, drop small mounds of batter into the hot oil and cook 3 to 4 minutes, turning the donuts with the spoon or a slotted spatula, until golden brown and cooked through. Drain on a plate covered with a clean towel.
  3. While still warm, place on a platter and sprinkle with confectioners’ sugar. Serve warm.

Adapted from Racheli Smilovits. 



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