Black and White Doughnuts (Sufganiyot)

Micah Siva

Easy

Difficulty

Growing up, Hanukkah meant one thing in my home: homemade sufganiyot. These traditional treats are Hanukkah doughnuts, and usually eaten while still hot and around the stove. This year, I’m combining my husband’s favorite deli treat with my beloved sufganiyot to make black and white doughnuts. Made with a yeasted dough, this vanilla and lemon-flavored doughnut is filled (or not!) with your favorite jelly, and topped with a white vanilla and chocolatey black icing for a to-die-for treat. 

black and white sufganiyot

Ingredients for 16-18 small sufganiyot, or 8-10 large ones

Doughnuts 

  • 3/4 cup warm water 
  • 1 package instant yeast 
  • 1 Tbsp. white sugar
  • 2 large eggs 
  • 2 Tbsp. vegetable oil 
  • 2 tsp. lemon zest 
  • 1 Tbsp. vanilla extract 
  • 3 1/2 cups flour, plus more for dusting 
  • 1/4 tsp. sea salt 
  • Optional: 1 cup jelly 
  • Vegetable oil, for frying

Vanilla glaze 

  • 2 cups powdered sugar 
  • 2 tsp. vanilla extract 
  • 2 Tbsp. milk 
  • Pinch sea salt 

Chocolate glaze 

  • 2 cups powdered sugar 
  • 1/4 cup cocoa powder 
  • 2-3 Tbsp. milk 
  • Pinch sea salt 

Directions

  1. Combine water, yeast and sugar in the bowl of a stand mixer. Let sit for 5-10 minutes, until foamy. 
  1. Add the eggs, oil, lemon zest and vanilla. Mix to combine. 
  1. Add the flour and salt to the bowl. Use the dough hook to mix until a stick dough forms, about 6-8 minutes. 
  1. Grease a large mixing bowl with oil. Transfer the sticky down into the grease bowl. Cover with a damp cloth and let sit in a warm area, and let rise for one hour, or until doubled in size. 
  1. Generously flour a work surface, tip the dough onto the floured surface and sprinkle with flour. Roll to 1/2 inch thickness. 
  1. Using a small circular, 2-3 inch cookie cutter, cut out circles and transfer to a floured baking sheet. (It is easier to cut if you dip the cookie cutter in flour between each cut). 
  1. Lightly dust the tops of the circles with flour, cover and let rise for anther 30 minutes.  The dough will expand slightly. 
  1. Meanwhile, heat oil to 325°F in a large pot. Use a candy thermometer to check the temperature. Oil that is too hot will burn the dough, and oil that is too cold will result in an oily, soggy dough.  
  1. Fry the doughnuts for 2-3 minutes per side, or until golden, in 4-5 batches. 
  1. Transfer to baking tray lined with paper towel. Let cool slightly. 
  1. While cooling, make the glaze. In two separate bowls, combine the ingredients using a whisk. Set aside. 
  1. Once cooled, pipe jelly into the side of each doughnut using a piping bag fitted with a long tip. 
  1. Dip one side into the vanilla glaze, making a half circle, using a spatula or butter knife spread, if necessary. 
  1. Dip the opposite side into the chocolate glaze. 
  1. Set aside to dry. 
  1. Enjoy! 

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Micah Siva

Micah Siva is a trained chef, Registered Dietitian, recipe writer, food photographer, and Jewish cook. Her love for food began in her grandmother’s kitchen, where she learned about the importance of food in celebrating holidays, bringing family together, and keeping traditions alive. She strives to modernize the foods she grew up on, adding her own unique spin on everything from matzah balls to latkes. Through her personal blog, NutritionxKitchen ( www.nutritionxkitchen.com), she shares delicious, plant-forward recipes that are chef-created , dietitian approved, and guaranteed delicious.