Instead of sharing a supper recipe today, I’m giving you something even better. A behind-the-scenes look at the Hanukkah tradition that eventually grew into a full-blown business. (Watch the full episode here.)

For the last seven years, I’ve hosted a family Hanukkah party centered around one thing everyone looks forward to: a huge display of homemade sufganiyot in every flavor and design I can dream up. Think fillings, glazes, toppings. I’ve tried it all. My family kept telling me I needed to start selling them, and eventually, I did.

That’s how Rena’s Gourmet Donuts was born. Every year, for several days of Hanukkah, I sell my donuts in Israel, and they sell out quickly. So instead of making supper, I’m sharing my donut-making tips so you can get bakery-level results at home (minus the frustration of a flop after all that work).

The Dough: Simple, but Elevated

People often assume the secret ingredient is alcohol, but I skip that entirely. Instead, I load my dough with vanilla (several tablespoons), even for a small batch. It gives the dough a warm, rich flavor that makes every bite taste special.

Once the dough is mixed, I let it sit for a minute or two before giving it another quick mix. That little pause helps everything absorb evenly.

Keep the dough on the slightly sticker side. Be careful not to add too much flour.

Weighing the Dough

If you want perfectly even donuts weigh each dough piece. 65-70 grams for normal sized donuts. About 40-45 grams for smaller ones which is perfect for a Chanukah party with assorted flavors.

Instead of weighing and rolling each piece of dough, roll the dough out into a lightly floured or oiled surface and use a round cup or cookie cutter to cut out circles of dough.

My Parchment Paper Hack

One of the biggest challenges with homemade sufganiyot is getting the delicate, risen dough balls into hot oil without deflating them.

My solution is simple and honestly life-changing. Let them rise on small squares of parchment paper. When it’s time to fry, I pick up the whole square and lower it into the oil, then gently pull the parchment away with tongs. No sticking, no stretching, no smushing.

Why I Always Wear Gloves

I always wear gloves when working with donut dough. Not just for hygiene, but because it keeps the dough from warming too quickly. Warm hands make the dough sticky, which tricks people into adding too much flour. Gloves help keep it cool and workable.

Here’s my rolling technique:

1-Take a piece of dough and gently press it down.

2-Roll it against the counter with firm pressure until it forms a smooth ball.

3-Pinch the bottom closed if needed.

4-Place it on a parchment square.

5-Gently flatten it just a bit—not flat, just slightly lower than a ball.

I work quickly so the dough doesn’t dry out, usually shaping about ten at a time before moving on.

How I Let Them Rise

Cover with parchment paper while rising to prevent the dough from drying out. You can also place a plastic tablecloth over, but it may make the dough rise too quickly. Do not use a towel to cover the dough, it is usually too heavy for the donuts to rise properly.

Let donuts rise about 1 hours or until almost doubled in size and before you see bubbles under the surface. 

Frying

Here are my favorite frying tips:

-Always heat the oil a bit before the donuts are ready to fry that way it is ready in time. It could take some time till the oil reaches the right temperature for frying.

-Precise temperature is everything, which is why I prefer using a deep fryer. It keeps the heat completely consistent.

-Place a piece of raw carrot into the oil. This prevents the dough from burning and helps keep the oil clean. Change out of a new piece of carrot when it starts to look burnt.

-The temperature of the oil should be around 160°c/320°f. If you do not have a thermometer then just be sure when you place the dough into the oil that they are not bubbling a lot. There should just be slight bubbles around the edge of the donut. 

-Place the dough into the oil with the parchment square. Then use a tong carefully to remove the parchment from the oil. 

-Let the dough sit in the oil 1 1/2 minutes or so. Without touching. Check the bottom to see if golden before flipping and allow to fry on the other side.

-Remove with a slotted spoon onto a baking sheet lined with paper towels. Do not fill until they have fully cooled. 

Filling and Decorating

Once fully cooled, create space inside the dough for the filling with a thin knife cut into the side of the donut. See video for clear instructions.

Put all fillings into piping bags for clean, controlled filling.

Lemon Merengue Donut Recipe!

And if those tips weren’t enough, I’m sharing the recipe for my most popular donut flavor! You can find the recipe for my lemon meringue filling and topping HERE!