- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Dairy
Easy
1 Hour, 30 Minutes
Diets 
Bring that extra special taste of Israeli doughnuts into your kitchen.
Get all the recipes you need this season from our Chanukah recipe collection.
1 tablespoon Gefen Dry Yeast
2 tablespoons + 1/4 cup sugar
1 and 1/2 cups warm milk or water
4-5 cups flour
1 egg + 1 yolk
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons butter, room temperature
1/4 cup powdered sugar such as Gefen, for sprinkling on top
1 cup jam, custard, caramel, chocolate, Haddar Baracke Halva, marshmallow – any filling of preference!
In stand mixer, or large bowl, proof yeast by mixing with two tablespoons sugar and warm milk or water as preferred. Let sit for 10 minutes until frothy.
Add three cups of flour, baking powder, egg and yolk, and rest of sugar and mix well. Add one cup of flour, salt, then add one tablespoon of butter at a time until incorporated.
Knead for five to seven minutes, adding extra flour as needed for a smooth consistency. Set in warm place to rise for 45-60 minutes.
Gently pull off handfuls of the dough and lightly form into balls (whatever size your family prefers). Rest on a baking sheet for a second rise – they will double during rising. Heat oil in wide pot on medium high for 10 minutes. Test with a small pinch of dough: if it is the right temp, you should immediately have bubbles forming around the dough. Fry two or three doughnuts at a time. Be sure not to crowd in the pot or they will not cook right and will be oily on the inside.
Rest on paper towel-lined wire rack to cool for 10-15 minutes.
Pipe your filling into the doughnut using a piping bag, or a nozzled bottle with tip big enough for filling to squeeze through.
Sprinkle the tops with powdered sugar and enjoy!
Serves 15–20
How Would You
Rate this recipe?
Please log in to rate
Can I make this parev, sub the butter for marg?
For sure!
I was looking for an easy recipe for donut holes when I found this. It was easy to make and made about a gazillion holes but they were great! Soft, fluffy, sweet, awesome!
The donuts were absolutely delicious, they were not oily, they were still soft and fresh the next 2 days. I substituted white spelt flour for regular flour,(liquid measurements are a little less) and used oil instead of margarine nobody knew the difference! Thank you so much for this recipe, and thanks to my friend who sent it to me!
So good!!!!
We followed the recipe pretty much exactly. We used Bakers Secret Caramel filling, and the Kosher Cooks donut filling utensil. So, so good. Milchig donuts are one of my favorite foods; I wait for them all year. I thought these were better than bought. The instructions were great. I’ve never made sufganiyot before and they really provided all necessary information.