Nutella-packed sufganiot


Why not splurge this Chanucah with these extremely indulgent sufganiot. Adults and children alike will love them.

Makes: 15-20 large or 30-35 mini sized
Preparation: 10-15 minutes plus 1½ hours rising
Cooking: 10 minutes frying


● 15g fresh yeast
● 150ml warm milk/water
● 1 tbsp sugar
● 30g butter/margarine
● 2 egg yolks
● 1 tsp vanilla extract
● 300g '00' flour
● 7g salt
● 1l sunflower oil, for frying
● Nutella for the filling
● A mixture of 1 tbsp each of caster sugar, icing sugar and cocoa, to decorate


● Mix the yeast, milk/water and sugar. Add the butter/margarine, egg yolks and vanilla extract and stir, ideally with the dough hook of an electric mixer, over medium speed.

● Add half the flour, work the dough for a minute and slowly add the remaining flour and salt. Continue working the dough in the mixer for about 5 minutes.

● Place the dough into a large, oiled bowl, cover with cling film and leave to rise, preferably in a warm spot or in the oven at 40°C, for 1 hour or until doubled in size.

● Once risen, tip the dough on to a floured surface and roll with a rolling pin until 1cm thick. l Cut the dough into 8cm circles (or 5cm for mini doughnuts) with a cookie cutter or a glass. Place the doughnuts on oven trays lined with baking parchment, leaving space between them.

● Cover and leave them in a warm place to prove for 30 minutes.

● When ready to fry, heat a large frying pan with oil. Once hot - ideally 170°C - gently place a few doughnuts at a time into the oil. They will rise a little and cook very fast. Fry for 20-30 seconds per side, then drain them on kitchen paper.

● Use a pastry syringe if possible, or a regular syringe to fill each doughnut with Nutella.

● Sprinkle with the sugar/cocoa mixture and serve hot or warm.

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