Baked Sufganiyot w/ Yemen N.10

Why fry when you can bake? Not everyone has a nice range hood and the patience to deal with a big pot of hot oil. These puffy little donuts are a great way to start the holiday, and are very easy to make.

Yemen N.10 – Recipe by Lior Lev Sercarz, inspired by Julia Moskin

Makes 1 dozen


¼ cup lukewarm milk
2 teaspoons dry yeast
3 tablespoons sugar
2 whole eggs plus 1 egg yolk
3 tablespoons sour cream or olive oil
¼ teaspoon salt
¼ teaspoon vanilla extract
1 tablespoon Yemen N.10 or baking spice blend of your choice
2 cups flour, more as needed
Powdered sugar for dusting

Fillings and toppings. Ideas include but are not limited to: fruit jam, chocolate spread, halva cream, shredded halva, sesame seeds.


Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.

In a mixer fitted with paddle attachment, cream the remaining sugar with one egg and one egg yolk. Add sour cream or olive oil, salt, vanilla extract, spice and the yeast mixture, and mix well. With mixer running, gradually add the flour. Mix until dough is soft, smooth and elastic, 3 to 5 minutes. If the dough seems very wet you can add another couple tablespoons of flour. The dough is supposed to be a bit sticky so make sure not to add too much additional flour. Place in a greased covered bowl for 2 hours on the counter, or overnight in the fridge.

On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds and place them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place for 1 hour.

Preheat your oven to 350 degrees °F. Brush the tops with beaten egg and bake for 10 minutes or until puffy and golden brown. Allow to cool for 5 minutes.

To fill: use either a pastry bag with tip, or cut the side and use a small spoon to insert the filling. Dust with powdered sugar and top with a bit more of the filling.