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Hazelnut Spread-Filled Sufganiyot

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  • Prep 10 hr 40 min
  • Total 11 hr 0 min
  • Servings 8
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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.
By Angie McGowan
Updated Sep 26, 2017
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  • 1 package regular active dry yeast (2 1/4 teaspoons)
  • 3/4 cup warm milk (105°F to 115°F)
  • 1/4 cup butter, melted
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon freshly ground nutmeg
  • 1 teaspoon vanilla
  • 2 eggs
  • 4 teaspoons Nutella® hazelnut spread with cocoa
  • 1 egg, beaten
  • Vegetable oil for frying
  • 2 cups powdered sugar
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    To prevent leaks during frying, be sure to use the specified amount of filling.


Nutrition Facts are not available for this recipe
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