Sufganiyot Israel’s cupcake

Sufganiyot at the Roladin bakery near my apartment …don’t they look deadly? And they are delicious too… even without the frosting

Israelis celebrate Hanukkah in style with these beautiful doughnuts called sufganiyot.

These colorful filled donuts are popping up everywhere in every flavor in anticipation of the 8 night winter holiday

I am making my own version for fall with an Ahhh, pumpkin vanilla buttercream.

Here’s a recipe for an easy version


2 large eggs

3/4 cup sugar
1/4 cup whipping cream
1 tablespoon fresh lemon juice
1 tablespoon vanilla extract
1 1/2 teaspoons grated lemon peel
2 1/4 cups all purpose flour
2 tablespoons chilled unsalted butter, diced
1 tablespoon baking powder
3/4 teaspoon salt

Vegetable oil (for frying)

Powdered sugar

Whisk first 6 ingredients in large bowl to blend. Blend flour, butter, baking powder and salt in processor until mixture resembles coarse meal. Stir flour mixture into egg mixture to form soft dough.

Pour oil to depth of 1 1/2 inches in large saucepan. Heat oil to 340°F. Working in batches, drop dough by rounded teaspoonfuls into hot oil. Cook until golden brown, turning occasionally, about 3 minutes. Using slotted spoon, transfer doughnuts to baking sheet lined with paper towels and drain. Reheat oil to 340°F between batches. Roll doughnuts in powdered sugar.

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