Recipes Breakfast & Brunch Breakfast Breads & Pastries Doughnuts Cinnamon-Cardamom Sufganiyot 5.0 (2) 2 Reviews Eitan Bernath’s fluffy, spiced sufganiyot are fried to golden brown, rolled in cinnamon sugar, and filled with a cardamom-spiced pastry cream. By Eitan Bernath Updated on November 18, 2024 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Cinnamon-Cardamom Sufganiyot. Photo: Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley Active Time: 1 hr 30 mins Total Time: 3 hrs Servings: 12 Jump to recipe No Hanukkah is complete without sufganiyot on the dessert table. Make these cinnamon-dusted beauties for your holiday spread or whenever you want to treat yourself. 6 Ways to Celebrate the Holidays With Doughnuts Frequently Asked Questions What are sufganiyot made of? For Eitan Bernath’s wonderfully spiced cinnamon-cardamom sufganiyot, he begins with a classic yeasted dough fried to golden perfection. A quick roll in cinnamon sugar gives the pillowy doughnut a delightfully crisp exterior. Cardamom pastry cream fills the centers, making them decadent and comforting. What is the difference between sufganiyot and doughnuts? Similar to bismarcks or berliners, sufganiyot are essentially the Jewish version of jelly or cream-filled doughnuts. They are traditionally enjoyed during Hanukkah. Note from the Food & Wine Test Kitchen We recommend making the cardamom cream filling while the dough completes its first rise; the cream is spread in a thin layer on a sheet pan to ensure it chills adequately in the time it takes to finish the dough. If you prefer, you can make the pastry cream earlier in the day and refrigerate it for up to 12 hours before piping it into the doughnuts. Cook Mode (Keep screen awake) Ingredients Sufganiyot 1/2 cup warm water (105° to 110°F) 2 (1/4-ounce) envelopes active dry yeast 1 1/2 cups warm whole milk (105° to 110°F) 5 tablespoons unsalted butter, melted 1/4 cup granulated sugar 2 teaspoons kosher salt 2 large eggs 6 1/2 cups (27 5/8 ounces) all-purpose flour, divided, plus 1 to 2 tablespoons more as needed, plus more for work surface and baking sheets Cardamom Pastry Cream 2/3 cup granulated sugar 2 tablespoons all-purpose flour 2 tablespoons cornstarch 2 1/2 teaspoons ground cardamom 1/8 teaspoon kosher salt 2 large eggs 2 cups heavy whipping cream 1 teaspoon vanilla extract 2 tablespoons unsalted butter, softened Additional Ingredients Vegetable oil 2 teaspoons ground cinnamon 1/2 cup granulated sugar Directions Prepare the Sufganiyot Place warm water in bowl of a stand mixer fitted with a dough hook attachment. Sprinkle yeast over water; let stand until bubbly, about 5 minutes. Add warm milk, melted butter, sugar, salt, eggs, and 3 1/4 cups of the flour to yeast mixture; beat on low speed until ingredients are fully combined, about 1 minute. Increase mixer speed to medium; gradually add remaining 3 1/4 cups flour and beat until dough pulls away from sides of bowl, about 8 minutes, adding 1 to 2 tablespoons additional flour as needed if dough is too wet. Transfer dough to a heavily floured work surface and knead until smooth, about 4 minutes. Place dough in a large greased bowl; cover and let rise in a warm place, free from drafts, until doubled in bulk, about 1 hour. Meanwhile, prepare the Cardamom Pastry Cream Whisk together sugar, flour, cornstarch, cardamom, and salt in a medium saucepan. Gradually whisk in eggs, cream, and vanilla until smooth. Heat over medium, whisking constantly, until mixture just begins to boil and is thickened, about 15 minutes. (Pastry cream should be stiff; when coating the back of a spoon, a line should hold its shape when drawing your finger through cream.) Remove from heat; whisk in butter until smooth. Spoon into a fine mesh strainer over a large, rimmed baking sheet; press mixture through strainer using a rubber spatula. Spread pastry cream in an even layer; cover with plastic wrap, ensuring plastic wrap touches top of pastry cream. Refrigerate until ready to use, at least 1 hour or up to 12 hours. Punch down dough and place on floured work surface; roll to a 3/4- to 1-inch thickness. Using a 4-inch round cookie cutter, cut out 12 rounds, rerolling dough scraps as needed. Place rounds 2 to 3 inches apart on 2 floured baking sheets; cover loosely using towels and let rise in a warm place, free from drafts, until puffed, about 30 minutes. Meanwhile, pour oil into a large Dutch oven to a depth of 1 1/2 inches; heat over medium-high until a deep-fry thermometer registers 350°F, adjusting heat as needed to maintain temperature. Whisk together cinnamon and 1/2 cup sugar in a large bowl; set aside. Working in batches of 3 or 4, gently place dough rounds into oil; cook, flipping once, until golden brown, 1 to 2 minutes per side. Using a slotted spoon or spatula, transfer doughnuts to a wire rack placed inside a large rimmed baking sheet. Let doughnuts cool for 1 minute; place in cinnamon-sugar mixture, tossing to coat. Return to wire rack and let cool slightly, about 5 minutes. Transfer cooled Cardamom Pastry Cream to a pastry bag or gallon-size ziplock plastic bag fitted with an open star tip. Using a chopstick or a wooden skewer, gently press into side of each sufganiyot, pressing three-fourths of the way inside. Gently wiggle chopstick to hollow out center and make space for piping tip. Insert tip of pastry bag into hole and fill with about 3 tablespoons pastry cream until it just begins to poke out the side. Transfer doughnuts to a platter and serve. Rate It Print