Ask Holly: 15 Minute Sufganiyot

If you’re celebrating Hanukkah, you’re frying. A sufganiyah (Hebrew: סופגנייה‎; plural, sufganiyot: סופגניות) is a ball-shaped doughnut that is first deep-fried, then pierced and injected with jelly or custard, and then topped with confectioner’s sugar. I used lemon curd instead of jam or jelly because they are already fried, why not make them a bit more decadent? This version is quick, simple and  ridiculously good. I should know–I ate enough of them while writing this. How much does the post office charge to register your tush for it’s own area code? Is 07042.5 taken?

Here is what you will need:
(Yields about 10 sufganiyot)

  • One tube of buttermilk biscuits
  • Canola oil enough to fill your pot  to a depth of 3″
  • 1 cup of sugar
  • 1 tablespoon of ground cinnamon
  • A jar of lemon curd or any kind of jam or jelly if you prefer ( for egg allergies do not use lemon curd)
  • A meat/candy thermometer ( not necessary but helpful)

This recipe is peanut  and tree nut free. If making these for a child with nut allergies PLEASE use jam or jelly that has not been exposed to any peanut butter.  For an egg free version replace the lemon curd with jam or jelly. Of course check all labels of everything you use.

Take the rolls out of the can. Heat your oil to 360 degrees. If you do not have a thermometer, heat the oil on  high heat for about ten minutes then turn down to medium low (if your oil gets too hot it will brown the sufganiyot too quickly and leave the centers raw and gooey). Cook them about 1 minute on each side. Take them out and set them on a plate lined with a paper towel to drain them.

When the biscuits are cool to the touch cut a one inch hole in the side. Take a teaspoon and insert it into the sufganiyot and kinda make some room for the lemon curd inside. Take about half of the jar of lemon curd and put it into a small microwave proof bowl. Heat until just warm .  I won’t tell you how long, as all microwaves are so different these days. I would  try 20 seconds on high and then check it and maybe go for 15 seconds more. Then fill each sufganiyah with about a teaspoon full of lemon curd. It feels and looks like you are stuffing a little Audrey 2 from Little Shop of Horrors!

Mix your sugar and cinnamon together in a bowl and roll the sufganiyot in the mix and enjoy! You can use powdered sugar as well. I liked the flavor and texture of the granulated sugar far better than the powdered sugar.

Happy Hanukkah!

Questions? Just Ask Holly in the comment section.

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  1. While my waistline and soon-to-be-too-tight pants may have some choice words for you, I thank you for this latest offering. Looking forward to trying these with a good cup of hot coffee.

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