Hazelnut Spread-Filled Sufganiyot

 1 Ratings
  • Prep Time 10 hr 40 min
  • Total Time 11 hr 0 min
  • Servings 8

The traditional version of this Hanukkah treat is usually filled with jelly, but using hazelnut spread as the filling updates it into a new holiday classic.

Angie McGowan Angie McGowan
December 30, 2011


package regular active dry yeast (2 1/4 teaspoons)
cup warm milk (105°F to 115°F)
cup butter, melted
2 1/2
cups Gold Medal™ all-purpose flour
cup granulated sugar
teaspoon salt
teaspoon ground cinnamon
teaspoon freshly ground nutmeg
teaspoon vanilla
teaspoons hazelnut spread with cocoa
egg, beaten
Vegetable oil for frying
cups powdered sugar


  • 1 In bowl of electric stand mixer, place yeast, warm milk and melted butter; mix well with spoon until yeast dissolves.
  • 2 Add 1 cup of the flour, the granulated sugar, salt, cinnamon, nutmeg, vanilla, and 2 eggs to yeast mixture. With paddle attachment, mix on low speed until well blended.
  • 3 Replace paddle attachment with dough hook; add remaining flour. Mix on low speed until dough comes together, then on medium speed until dough is smooth, elastic and pulls away cleanly from sides of bowl.
  • 4 Spray large bowl with cooking spray. Form dough into ball; place in bowl. Cover with plastic wrap and refrigerate about 8 hours or overnight.
  • 5 Remove dough from refrigerator and allow to come to room temperature, about 1 hour. On lightly floured work surface, roll dough to 1/4- to 1/2-inch thickness. Using 2-inch round cookie cutter or small juice glass, cut out 16 circles, pressing together and rerolling dough scraps as necessary.
  • 6 Line cookie sheet with cooking parchment paper. On centers of 8 of the circles, spoon 1/2 teaspoon hazelnut spread; lightly brush beaten egg around edge of circles. Top with remaining circles, lightly pressing edges together. Place sufganiots on cookie sheet; cover with plastic wrap and let rest 30 minutes.
  • 7 In deep fryer or 3-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Fry sufganoits, 3 or 4 at a time (do not overcrowd), in hot oil 1 to 2 minutes on each side or until golden brown. Drain on cooling rack placed over cookie sheet or paper towels.
  • 8 In large bowl, place powdered sugar; roll sufganiots in powdered sugar; cool at least 15 minutes. Reroll in powdered sugar before serving.

Expert Tips

It’s best to enjoy these sufganiots the same day they’re made. If you do have leftovers, be sure to store in an airtight container.

To prevent leaks during frying, be sure to use the specified amount of filling.

Nutrition Information

No nutrition information available for this recipe.

Rate and Comment

© 2015 ®/TM General Mills All Rights Reserved

More To Explore
powered by ZergNet