Sufganiyot (Doughnuts)

Plate featuring donuts with jam inside them.


  • 2 1/2 Cups self-rising flour
  • 2 (8-ounce) Cartons vanilla low-fat yogurt
  • 2 Tablespoons vanilla sugar
  • 2 Eggs
  • 6 Cups canola oil
  • 3/4 Cups confectioners’ sugar
  • 1 Cup seedless strawberry jelly


In a large bowl, place flour, yogurt, vanilla sugar and eggs. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15-20 minutes. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat. When dough is ready, uncover oil and raise heat to high. Drop batter in oil, one tablespoon at a time, frying up to seven doughnuts at the same time. Using a slotted spoon, turn doughnuts over when halfway browned, about 30 seconds to 1 minute. Fry for another 2-3 minutes or until entire doughnut is deep golden brown and cooked through. Remove doughnuts and let cool on paper towel-lined plates.  Repeat with remaining batter.  Fill a squeeze bottle with jelly and inject a little into each.  Roll each doughnut in confectioner’s sugar and serve. Serves 14

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