You are here: Home » Recipes » Quick Sufganiyot Quick Sufganiyot Yield 30 pieces These puffy gems, essentially beignets, are an Israeli Hanukkah tradition. PrintEmail Ingredients 2 eggs, beaten4 tablespoons sugar2 teaspoons vanilla1 cup plus 1 tablespoon plain low-fat yogurt2 1/2 to 3 cups self-rising flour2 cups canola oil, for frying Confectioners' sugar, for dusting Instructions 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. 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. While still warm, place on a platter and sprinkle with confectioners’ sugar. Serve warm. Adapted from Racheli Smilovits.