6 Reviews

I prepared these for a Hanukkah party, without trying them out first, and it was a huge disappointment. The texture was excellent (it isn't even close to the texture of a sufgania, but it's nice and airy), and the overall look was nice (had to bake it for 20 minutes to get a light brown color), but they were utterly tasteless. Note that I did not add any filling - a jam filling might have upgraded it - but on its own it's tasteless. I couldn't use it with anything savory because it's slightly sweet, and I couldn't use it as a sweet because it's hardly sweet enough. To be served as a sufganiya, it would require a lot more sugar or something else that would elevate it. Alternatively, one could use this recipe to make a sort of muffin (not for Hanukkah), by adding chocolate chips to the dough. Or, conversely, omit any sugar and turn it into a savory roll by adding herbs (such as sage) and/or onion to the mix. In short, this recipe has potential, but don't expect it to be anything like a sufgania.

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zaranoff December 15, 2015

They're a bit sticky to work with but at the end you get fluffy soft oil free sufganiot it worth the try

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Okichobii December 19, 2011

I gave this recipe to a friend looking to make low fat sufganiyot, and she and her family were extremely happy with the results! They said it was very delicious and tasted just wonderfully! I made them and thought the dough was a bit hard to work with but expected as I'm not the best baker, and also because your instructions were so good, I was expecting the stickiness. I did add some dulce de leche sauce in the center and it turned out moister and sweeter, which I liked very much. Definitely recommend to those watching their calory intake and still looking to enjoy the flavor of Hanukkah. Toda v'chag sameach!

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AniSarit December 17, 2008

I made these a few different ways to take to my inlaws. I made some in a donut shape, and I made some as "donut holes" (nice bite sized treats). But the best were the ones that I made in the muffin tins. After cooking them in the tins and letting them cool, I injected some applesauce into them. They were a huge hit, and I am going to be making more very soon! Great instructions.

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GottaBeKD December 08, 2007

Delicious and easier than I thought going into it. The dough is tough to handle but once you coat it with the flour, you're much better off! Thanks for being reassuring with the stickiness of the dough! AMAZING!

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sskeeto620 May 16, 2007

The muffin pan is an interesting alternative to frying and it sounds like a good idea - I'll have to try it!

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Mom of 10 December 27, 2005
Delicious Sane Baked Sufganiot (Doughnuts) for Hanukkah