Little bundles of joy: sweeten your Hanukkah with baby-sized sufganiyot

These miniature treats not only make a delicious addition to your holiday spread but also offer a fun, bite-sized way to introduce the joys of Hanukkah to the littlest celebrants


Baby-sized sufganiyot

By Michal Waxman
Ingredients (for 50-60 small sufganiyot):
  • 1 kg regular flour
  • 120 g (1/2 cup + 1 tbsp) sugar
  • 1 container of sour cream
  • 350 g (1.5 cups) water
  • 100 g very soft butter
  • 11 g (1 tbsp) dry yeast
  • 1/2 tsp salt
  • Olive oil + vegetable oil for frying
  • Powdered sugar or regular sugar for coating the finished sufganiyot
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(Photo: Michal Waxman)
  1. In a large bowl, mix flour, sugar, salt, and yeast.
  2. Add butter, cream, and water, and mix with your hands until the mixture forms a dough ball that can be kneaded.
  3. Knead the dough by hand or with a dough hook for 15-20 minutes until it becomes smooth, uniform, soft, flexible, and aromatic. Don't shorten the kneading time; it's crucial for a well-invested and patiently worked dough.
  4. Form the dough into a ball. Place it in a large bowl and cover with plastic wrap. Let it rise in a warm corner until it doubles in size, about 45 minutes.
  5. Punch down the dough with your hands. Form it into a ball again. Return it to the bowl, cover with plastic wrap, and wait again for it to double in size, about another 45 minutes.
  6. Line a large, flat baking tray with parchment paper and lightly oil it. Tear small pieces from the dough and form them into small balls, about the size of matzah balls.
  7. Place the balls on the tray, spacing them out to allow for expansion. Cover with a damp kitchen towel and wait for the balls to double in size, about 20 minutes to half an hour.
  8. Meanwhile, heat olive oil mixed with another vegetable oil of your choice in a deep pan or wide pot. 3-4 cm of oil will suffice, no need for fully filled pots. When the oil is very hot (if you have a kitchen thermometer, the desired temperature is 180 degrees Celsius) but not smoking, fry the sufganiyot until they are golden on both sides but not burnt.
  9. Remove the golden sufganiyot from the oil, place them on absorbent paper, roll them in sugar on all sides or dust with powdered sugar. Serve with a dollop of cream and strawberry jam for dipping, or as they are.
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