Soofganiyot(Israeli Doughnuts)
Soft, fluffy Israeli doughnuts filled with sweetness and perfect for festive occasions or breakfast treats, combining rich flavors with a light, airy texture.
Ingredients
Instructions
- Beat the eggs into the sour cream; add the vanilla.
- Mix the flour, 2 tablespoons of sugar, baking powder, and salt into the wet ingredients.
- Knead the dough until smooth, then let it rest for a few minutes.
- Roll out the dough to about 1/2 inch thickness.
- Cut into rounds using a cookie cutter or glass.
- Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Fry the dough rounds in batches until golden brown, about 2-3 minutes per side.
- Drain on paper towels, then dust with powdered sugar before serving.
Tips & Substitutions
For a lighter doughnut, consider using Greek yogurt instead of sour cream. If you want a flavored twist, add zest from an orange or lemon to the dough. To ensure even frying, maintain the oil temperature at 350°F (175°C) and avoid overcrowding the pot. For a fun variation, try filling the doughnuts with jam or chocolate before frying.
Serving Suggestions
Dust the soofganiyot with powdered sugar just before serving for a delightful presentation. They pair beautifully with a hot cup of coffee or tea. For a festive touch, serve alongside a selection of jams or chocolate sauces for dipping. These doughnuts are perfect for holiday gatherings or as a sweet treat any time of the year.
Storage & Reheating
Store leftover soofganiyot in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispiness. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Soofganiyot(Israeli Doughnuts) contains roughly 247 calories, with 2g protein, 17g carbohydrates, and 20g fat. It is an excellent source of vitamin A (35% of the Daily Value), and a good source of vitamin C and calcium. Note that it is relatively high in sodium, at 1361mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the dough in advance?
Yes, you can prepare the dough ahead of time. After kneading, wrap it tightly in plastic wrap and refrigerate for up to 24 hours. Just allow it to come to room temperature before rolling it out and frying.
What can I use instead of vegetable oil for frying?
You can substitute vegetable oil with canola or sunflower oil for frying. These oils have similar smoke points and neutral flavors, ensuring your soofganiyot fry evenly without altering the taste.
How do I know when the oil is ready for frying?
To test if the oil is ready, drop a small piece of dough into the pot. If it bubbles and rises to the surface quickly, the oil is at the right temperature. Alternatively, you can use a thermometer to check that it reaches 350°F (175°C).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).