Celebrating Hanukkah - WFSB 3 Connecticut

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Celebrating Hanukkah

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The holiday season is about family, friends, faith and “good” food.  Yehudis Wolvovsky from  Chabad Jewish Center of Glastonbury fries up a doughnut that’s perfect for your holiday breakfast party.  For more tasty recipes like the one below visit  www.chabader.com.

Sufganiyot Recipe


4 1/2 tsp. dry yeast

1/4 cup warm water

1 1/2 cups soy or almond milk

3/4 cup sugar

1 tsp. salt

2 eggs

6 tbsp. butter or margarine, melted

6+ cups flour

Oil for frying

Confectioners' sugar for dusting

3/4 cup jam or jelly


1. Place yeast, warm water and 1 tsp. sugar in bowl. Let sit for 10 minutes until bubbled.

2. Mix yeast mixture, sugar, margarine, eggs, salt, sugar and soy/almond milk with 2 cups of

flour on a low speed.

3. Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like

a bread dough.

4. Knead for 5 minutes, then cover the bowl with a damp cloth, or cover tightly with plastic

wrap, and let rise approximately 1 hour, until dough has doubled in size.

5. Roll out the dough approximately 1/2 inch thick, cut circles (use the mouth of a glass, or a

round cookie cutter) and let rise 30 minutes.

6. Heat oil to medium high in a deep frying pan, pot or deep fryer. Drop in a few doughnuts at a

time. Flip each doughnut so each side can brown.

7. Remove from oil and drain on a paper towel.

8. To assemble the doughnuts, use a sharp knife or pointed spatula to poke a small hole in the

side of each doughnut. Put the jam into a Ziploc bag and cut a small hole at the corner. Stick the

Ziploc corner into the hole and squirt out approximately 12 tsp. jam into each doughnut. Using a

Fine meshstrainer, sprinkle confectioners' sugar over the top of each doughnut. Eat

Yields: 30 small doughnuts


 To help speed up the rising, preheat the oven to 150°F, turn the oven off and put the

bowl of dough inside. Quickly close the oven door so the warm air doesn't escape and

leave the dough inside until it has doubled in size.

 Add a small piece of carrot to the oil you're frying in. When the carrot starts to looks

shriveled and brown, replace it with a fresh piece. The carrot helps absorb the burnt taste from

the oil, and you can keep frying for longer without changing the oil.

 If your yeast doesn't bubble at all, do not ignore it and continue with the recipe. It means your

yeast is old and "dead." Your dough won't rise properly, your doughnuts will be hard and

puck like and you will have spent lots of time, effort and ingredients for poor results. It's worth

waiting until you can buy new yeast.

 Go filling crazy! Try different types of jelly strawberry, apricot, blueberry, cranberry, etc. You can also try custard, lemon curd and chocolate mousse fillings. The possibilities are endless!