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Parve
Medium
3 Hours
Diets 
There are never enough to last eight days! The sooner you eat these after making them, the better they are, although you will want to give them time to cool first! More donuts recipes for perfect for Chanukah: Fried Challah Sufganiyot Perfect Sufganiyot (Jelly Donuts) Authentic Hungarian Doughnuts Extra Easy Donuts for Chanukah (Sufganiyot)
3 cups flour
1/4 cup water
1 ounce fresh yeast
1 tablespoon sugar
1/3 cup sugar
1 egg
1/2 stick margarine, softened
1/3 – 1/2 cup water
rind of 1 lemon, grated
oil, for frying
Combine flour and 1/3 cup sugar in a large mixing bowl, and make a well in the center. Place 1/4 cup warm water, 1 ounce fresh yeast, and 1 tablespoon sugar into the well. When yeast begins to bubble, add egg and margarine to the bowl.
Begin to mix the dough and when the ingredients are somewhat blended, add the lemon rind. Mix well. Slowly add water, starting with 1/3 cup. Knead the dough, and add more water, if necessary, to create a smooth, soft dough.
Allow the dough to rise for 75 minutes. Roll out the dough on a lightly floured surface, to one inch thickness. Using a cup, cut out circles from the dough. Let rise for 20 minutes.
Heat three to four inches of oil (See tip below) over a medium flame in a four quart saucepan. Drop in dough circles and deep-fry two to three minutes per side. With a slotted spoon, remove doughnuts from oil and drain on paper towels. Cool.
Decorate with confectioners’ sugar or fill with custard, jelly, or caramel.
Styling and Photography by Chavi Feldman
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Margerine: Half a stick of Israeli or American? I’m in the middle of making this recipe and realize, I’m not sure what the right amount of margerine is…. in measurement?
I would say American.
1 stick is 113 grams
Fresh yeast a must? What happens if we use the yeast granules instead?
I used 10g dry yeast and came out great.
They were delicious, I made half a recipe as didn’t need so many, but it only made 6 donuts (maybe large but 6 never the less) . Next time would do a full recipe.
(Didn’t add lemon rind as didn’t have at hand)
Totally makes sense that you got 6 donuts. When I make the full recipe I usually get about 12 nice size donuts.
I never use lemon rind in this recipe (or other recipes).
They were delicious, I made half a recipe as didn’t need so many, but it only made 6 donuts (maybe large but 6 never the less) . Next time would do a full recipe.
Easy and delicious! I made these with spelt flour and left out the grated lemon and they were fluffy and a big hit!
I’ve been using this donut recipe from the original Dining In Cookbook where this is originally taken from for a number of years already. Everybody here & beyond whom I’ve given it to LOVES these donuts!
I love them too!!!