By Harry Rubenstein
This story originally appeared on The Nosher.
Nothing — and I mean nothing — beats a perfectly fried sufganiya fresh out of hot oil, dusted with powdered sugar, still warm enough to make the jam dangerously hot.
That’s peak Chanukah right there.
But if you’re feeding a crowd or just don’t want to smell your house up with hot oil, here’s a pretty fantastic baked version for you. Fair warning: This is a rich dough that’s going to feel more like a very, very thick cake batter than bread dough when you first mix it.
Between the eggs, butter and milk, you’re working with a seriously wet dough that’s going to test your patience and stick to everything it touches. But don’t panic — this is exactly what you want. All that richness is going to give you tender, pillowy sufganiyot that pull apart like clouds.
Here’s how to deal with the sticky situation: First, resist the urge to add more flour. Instead, embrace the chill — a cold dough is easier to handle. After the first rise, pop it in the fridge for 30 minutes. When shaping, keep your hands lightly oiled rather than floured. The oil prevents sticking without toughening the dough like extra flour would.
The payoff? Gorgeously golden, honeycomb-patterned pull-apart sufganiyot that look like they came from a high-end bakery. They’re tender, rich and perfect for filling with whatever your heart desires. Plus, since they’re baked, you can make a whole batch at once instead of frying in little batches while your family hovers around you like hungry seagulls.
Is it traditional? Maybe not. But neither was adding Nutella as a filling, and we all know how that turned out. Besides, if anyone gives you grief about baking instead of frying, just remind them that the real miracle of Chanukah was about making things last longer than expected — and these beauties will definitely stick around at least a day longer than their fried cousins.
Pull-Apart Sufganiyot Cake
Ingredients
- 4 cups (560 g) all-purpose flour
- 8 g instant yeast (about 2 teaspoons)
- 1/3 cup (60 g) granulated sugar
- 1 teaspoon fine salt
- 1 cup (250 ml) milk, room temperature
- 2 large eggs
- 2 large egg yolks
- 2 teaspoons pure vanilla extract
- Zest of 1 lemon (optional)
- 1/4 teaspoon freshly grated nutmeg (optional)
- 150 g unsalted butter, cubed and softened
For finishing:
- Large egg yolk whisked + 1 Tablespoon water (for egg wash)
- Your favorite jam, for filling
- Powdered sugar, for dusting
Instructions
- Take butter, milk and eggs out of the refrigerator 30 minutes before starting.
- To make the dough: In the bowl of a stand mixer, combine flour, instant yeast, sugar and salt. Add milk, eggs, egg yolks, vanilla and optional flavorings. Mix with dough hook on low speed until combined, about 2 minutes. With the mixer running, gradually add softened butter, piece by piece, waiting for each addition to be incorporated before adding more. Once all butter is added, knead for 8-10 minutes until the dough is smooth and elastic. Dough will be very soft and sticky — this is correct.
- Place dough in a lightly greased bowl and cover with plastic wrap or clean kitchen towel. Let rise in a warm place (75°F) for 1-1.5 hours or until doubled. For easier handling, refrigerate dough for 30 minutes after rising.
- To shape and arrange: First choose your pan setup:12×12- or 13×13-inch square cake pan (ideal), or half sheet pan with foil walls (you’ll need to create a 12×12-inch space by folding heavy-duty foil into 3-inch-high strips to form a square border inside your pan). Line your pan with parchment paper. With lightly oiled hands, divide dough into 16 pieces (74 g each). Roll each piece into a smooth ball. Arrange in a 4×4 grid with even spacing — they should be close enough to touch when fully risen. The foil walls or pan sides will help them rise upward instead of outward, creating perfectly fluffy, pull-apart sufganiyot. Cover loosely and let rise for 45-60 minutes until puffy. The balls should be touching and fill the space completely.
- Preheat the oven to 350°F (180°C).
- Gently brush risen dough with egg wash. Bake 20-25 minutes until golden brown and internal temperature reaches 190°F.
- Let cool slightly for 5 minutes. Cut a small slit on each sufganiya, pipe in about 1 teaspoon of jam. Dust generously with powdered sugar. Best served warm.
Notes
- Total Time: 3 hours
- Yield: Serves 8-12
This story originally appeared on The Nosher. Harry Rubenstein is a pastry chef and culinary guide of Israel’s open-air food markets.
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