Presenting the easiest made-from-scratch Hanukkah doughnuts ever—no special equipment needed, no yeast and you don’t even have to deep fry! Suspicious? Let me explain.
I love the process of making sufganiyot (doughnuts)—activating the yeast, kneading, waiting, shaping, frying, filling. It’s a process, but the result is always worth it. But sometimes, we want doughnuts now—quick and easy but, of course, still delicious. These are those doughnuts. This is a cake doughnut, so no yeast is needed. And they are mini, so you can fry them on each side in an inch of oil instead of deep-frying, which uses less oil and makes less of a mess (and, frankly, is less scary). And then instead of filling these doughnuts, you can dip them in your favorite sauces, like a warm jelly sauce or melted chocolate. In 30 minutes, you, too, can be noshing on these easy sufganiyot dippers!
Easy Sufganiyot Dippers
Prep time: 15 minutes. Cook time: 15 minutes. Makes: 16-18 mini doughnuts.
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 1 large egg
- 1 cup whole milk
- Oil for frying (such as grapeseed or canola)
- Powdered sugar for garnish
- ½ cup jelly (or other dips of your choice)
- In a large bowl, whisk the flour, baking powder, sugar, cinnamon and salt.
- Then add vanilla, egg and milk and mix until thick and uniform. You should have a thick but runny pancake-esque batter.
- Heat one inch of oil in a heavy-bottomed pan to 350 degrees. Spoon heaping tablespoons of batter into the oil, careful not to overcrowd the pan.
- Fry on each side for 2-3 minutes until golden. Repeat with remaining batter, adding oil and adjusting the temperature as needed.
- Cool doughnuts slightly on cooling rack and dust with powdered sugar.
- To make the jelly dipping sauce, heat ½ cup jelly in a small saucepan while whisking until smooth. Serve warm.