Quick Mini Sufganiot

by Zehorit Heilicher, Tastemaker in Residence - recipe from Krutit, an Israeli blogger

Here is a quick and easy recipe adapted from Krutit.

Quick Mini Sufganiot



175 grams all purpose flour, (1 Cup +3Tbsp)

5 grams baking powder, (1.5tsp)

20 grams granulated sugar, (2Tbsp)

200 grams plain yogurt, or sour cream (7ounces)

1 jumbo egg

1-tsp vanilla extract

1-Tbsp brandy


¼ cup granulated sugar

1-teaspoon cinnamon


6 cups favorite frying oil, (canola, peanut, safflower, sunflower, soy)


1. Make the batter: In a large bowl whisk together the flour, baking powder and sugar.

  1. Add the wet ingredients: yogurt, egg, vanilla and brandy. Stir to create uniform batter; a few small lumps are ok.

  2. In a separate bowl mix together the coating ingredients and set aside.

2. Fry: In a deep Dutch oven heat your favorite frying oil over medium high heat.

  1. Using a cookie/ice cream scoop, place balls batter in the hot oil and fry on all sides until golden brown.

  2. Place the doughnuts on a plate covered with paper towel.

3. Coat: Roll the balls in the cinnamon sugar and serve while still hot.

4. Options: 

  1. Add ground cardamom to the coating mix - ½ teaspoon should do

  2. Drizzle some ganache over the finished Sufganiot, instead of, or in addition to the cinnamon sugar.

  3. Serve skewers on a wooden skewer on top of a cup of a hot drink: hot chocolate, coffee, cappuccino or tea.