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)

Directions

Make the Doughnuts

1. 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.

2. 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.

3. 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.

4. 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.

5. Decorate with confectioners’ sugar or ﬁll with custard, jelly, or caramel.

Tips:

The oil must be hot enough for the sufganiyot to fry properly. To test the oil, put a tiny piece of dough into the pot. If the dough rises up to the top, then the oil is sufﬁ ciently hot to fry the doughnuts

Credits

Styling and Photography by Chavi Feldman

Recipe tags

Chanukah Deep-fried Deep-fry Donuts Doughnuts Fried food Hanukkah Sufganiot Sufganiyot Sweet snacks

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Chani Halpern

1 year ago

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)

D. Schiff

1 year ago

Reply to Chani Halpern

Totally makes sense that you got 6 donuts. When I make the full recipe I usually get about 12 nice size donuts.

D. Schiff

1 year ago

Reply to D. Schiff

I never use lemon rind in this recipe (or other recipes).

Chani Halpern

1 year ago

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.

gitty normile

3 years ago

Easy and delicious! I made these with spelt flour and left out the grated lemon and they were fluffy and a big hit!

Yael

4 years ago

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?

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Cnooymow{shman

4 years ago

Reply to Yael

I would say American.

Goonymowner

4 years ago

Reply to Cnooymow{shman

1 stick is 113 grams

Stacey Silverman

4 years ago

Fresh yeast a must? What happens if we use the yeast granules instead?

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Cnonymoupern

1 year ago

Reply to Stacey Silverman

I used 10g dry yeast and came out great.

D. Schiff

4 years ago

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!