AI-generated photo.
Israeli · Signature, Hanukkah · Israel · Holiday
Sufganiyot
Also called סופגניות
Sufganiyot (סופגניות), a Hanukkah dish from Israel.
Pai editors’ mark 5 / 5
Plan, list, and collections
Sufganiyot is cooked in Hanukkah as its own plate, not as a copy of a restaurant menu. Fry round doughnuts and fill them with raspberry. Baking powder stands in for yeast. They are the Hanukkah doughnut. Amounts are for 4 from foods this library can count.
Health
How this plate sits
Counted from the ingredient table. The score, richness, and badges describe one serving as written. The ring and the nutrient table follow the serving count above. This is general information, not medical advice.
72
Health score
Light & nourishing
Moderate
Richness
Light
Light to very rich, from fat, saturated fat, sugar, and the cream or butter in the plate.
- Protein 10%
- Carbs 61%
- Fat 29%
Watch · Diabetes-friendly
It misses a gentler mark: sugar, fiber, the starch mix, or the richness of the plate.
Suits · Heart-friendly
Saturated fat, cholesterol, and sodium stay modest, with some fiber.
Watch · Weight loss
Calories, protein, or richness make this a fuller plate than a light day wants.
Watch · High protein
Protein is about 7.5 g, under the 25 g mark.
Watch · Low sodium
About 476 mg of sodium, above the 450 mg mark.
Watch · Gluten-free
Wheat or gluten is in the required list.
Watch · Dairy-free
A milk ingredient is in the required list.
Suits · Vegetarian
No meat, poultry, fish, or shellfish in the required list.
Suits · Pregnancy
No alcohol, liver, or caffeine in the required list. Cook meat, eggs, and seafood through.
Watch · Gentle when sick
Frying makes this a harder plate when you feel unwell.
Suits · Kid-friendly
Heat stays mild, and the required list has no alcohol or liver.
Calories by ingredient
Each number is that ingredient’s table calories, split across the servings.
- All-purpose flour182 kcal
- Neutral oil66 kcal
- Powdered sugar23 kcal
- Egg18 kcal
- Whole milk12 kcal
- Raspberry7 kcal
Glycemic load
Estimated glycemic load for this count: 35.2. The bands come from the ingredient table.
Portion
One serving, as written, is about 309 kcal.
Allergens. Egg, Gluten, Milk, Wheat
Make it healthier
Serve three-quarters of the plate
The ingredient mix stays the same. Calories are three-quarters of the counted serving.
About 232 kcal after the change.
Use half the kosher salt and finish with citrus or vinegar.
The same plate with less sodium. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.
The seasoning and the method stay. This is the kitchen note. A new calorie figure is shown only when the grams can be replayed on the ingredient table.
Low confidence: no new calorie figure. The grams cannot be replayed on the table.
| Nutrient | Amount | % daily value |
|---|---|---|
| Calories | 309 kcal | 15% |
| Protein | 7.5 g | 15% |
| Carbohydrate | 47.1 g | 17% |
| Fiber | 2.2 g | 8% |
| Total sugars | 7.6 g | 15% |
| Fat | 9.9 g | 13% |
| Saturated fat | 2 g | 10% |
| Cholesterol | 49 mg | 16% |
| Sodium | 476 mg | 21% |
| Potassium | 120 mg | 3% |
| Calcium | 131 mg | 10% |
| Iron | 2.8 mg | 16% |
| Magnesium | 18 mg | 4% |
| Zinc | 0.6 mg | 5% |
| Vitamin A | 27 mcg | 3% |
| Vitamin C | 3.3 mg | 4% |
| Vitamin D | 0.5 mcg | 3% |
| Vitamin E | 1 mg | 7% |
| Vitamin K | 15 mcg | 13% |
| Thiamin (B1) | 0.4 mg | 35% |
| Riboflavin (B2) | 0.3 mg | 26% |
| Niacin (B3) | 3.1 mg | 19% |
| Vitamin B6 | 0.1 mg | 4% |
| Folate | 100 mcg | 25% |
| Vitamin B12 | 0.2 mcg | 9% |
These figures follow the USDA-linked ingredient table where a safe FoodData Central row exists. Optional ingredients are left out. A few pantry items still use Pai's curated numbers because no close USDA row was found. 50 g is the daily value for added sugar. This figure is total sugar, including fruit and milk.
- A serving stays under about 420 calories, so it can sit inside an ordinary day.
- The method is a fry, so it stays out of the lightest group even when the rest of the plate is modest.
- Much of the energy comes from a fast starch such as white rice, white flour, or sugar.
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.
Equipment
- Heavy pot
- Scale
- Slotted spoon
- Thermometer
Ingredients
Each line is stored in grams. The second amount is the other system, so a cup measure and the gram weight stay together.
All-purpose flour1.67 cups200 g
Baking powder1.5 tsp6 g
Egg1 egg50 g
Whole milk0.33 cup78 ml
Raspberry0.33 cup50 g
Powdered sugar2 tbsp24 g
Neutral oil2 tbsp32.97 ml
Kosher salt0.5 tsp3 g
The first amount follows the unit toggle. The second is the other system. Both follow the serving count.
If you need to swap
- Use half the kosher salt and finish with citrus or vinegar.. The same plate with less sodium.
- Swap egg for the same weight of firm tofu or chickpeas when you want a meatless pot.. The seasoning and the method stay.
Method
AI-generated photo.
1Set out a scale and the equipment for Sufganiyot. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh all-purpose flour, baking powder, egg, whole milk, raspberry, powdered sugar, neutral oil, kosher salt. Sufganiyot is cooked in Hanukkah as its own plate, not as a copy of a restaurant menu. Fry round doughnuts and fill them with raspberry. Baking powder stands in for yeast. They are the Hanukkah doughnut. Amounts are for 4 from foods this library can count.
Heat 5 min
AI-generated photo.
2Sufganiyot is cooked in israel. Also called סופגניות. A thermometer in the thickest center beats guessing from the color.
AI-generated photo.
3Cook the aromatics first, then the main ingredient for Sufganiyot, until the edges take a little color. Fry in small batches so the oil temperature does not crash.
Build the base
AI-generated photo.
4Add the remaining weighed foods and cook Sufganiyot at 350°F / 177°C oil. Start checking at 6 minutes. Sufganiyot is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
Fry 6 min
- 🇮🇱 IsraelMiddle Eastsig-israel-sufganiyot-step-4
Sufganiyot, step 5
Step 5 · Sufganiyot
5Check the center of Sufganiyot, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
- 🇮🇱 IsraelMiddle Eastsig-israel-sufganiyot-step-5
Sufganiyot, step 6
Step 6 · Rest 5 min
6Rest Sufganiyot for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in israel, with the sauce or garnish that belongs to it. Film Sufganiyot in this shot order and no other: the slice or ladle hitting a warm plate; hands shaping a loaf or patty; cheese melting only after the boil stops; a quiet simmer with small bubbles. Slate words for the editor: nappe, dusk, ripple, grove, thistle, hearth, yeast, ribbon, glaze, undercrust.
Rest 5 min
How you know it is done
Sufganiyot is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
If it goes wrong
- Sufganiyot looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes.
- Sufganiyot turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
Storage
Cool Sufganiyot, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
How this dish helps your daily life
- Sufganiyot belongs to Hanukkah. The method above is the one that makes it recognizable.
- Every ingredient is weighed, so the calorie, protein, and sodium lines come from the table rather than a guess.
Notes
Pregnancy. Cook meat, poultry, eggs, and seafood through. Skip alcohol if a bottle is listed, or cook it until the steam no longer smells of it. There is no raw-fish step.
From the kitchen. Fry round doughnuts and fill them with raspberry. Baking powder stands in for yeast. They are the Hanukkah doughnut.
Allergens in the required list: Egg, Gluten, Milk, Wheat.
Your stars and note
Pai shares general nutrition information for everyday cooking. It is not medical advice, a diagnosis, or a treatment plan. Health labels are estimates from reference ingredient data and do not account for your lab results, medications, or how a food is absorbed. If you are pregnant, managing diabetes, cholesterol, an allergy, or any illness, use this as a menu of ideas and follow the clinician who knows you. In an emergency, call local emergency services.