Roladin's Basic Sufganiyot. Photography: shutterstock
Roladin's Basic Sufganiyot. Photography: shutterstock

Roladin’s Sufganiyot – Basic Recipe

The Israeli bakery responsible for the sufganiyah as we know and love it today, now invites you to try your hand at home. A miracle indeed!

The Roladin bakery in Israel can trace its humble beginnings to 1987, when two brothers, Kobi and Avi, began selling their homemade cakes and pastries door to door. They opened their first brick and mortar bakery in Ramat Hasharon in 1989, added their big brother, Dudi, to the business, and the rest is history. Now the largest bakery chain in Israel, Roladin boasts 99 locations across Israel, with 6 more in the making.

Roladin is responsible for the revival of the sufganiyah as an art form, and they are so simple yet so delicious! These sufganiyot (donuts) have become a household name during Hanukkah thanks to their plethora of fillings, toppings and never ending creative presentation, but it all starts with this dough. This is the recipe for Roladin’s sufganiyah dough – enriched with eggs and butter and with the addition of alcohol that reduces the absorption of oil.

Ingredients for Roladin's Sufganioyt

For the dough:

  • 2.2 lbs (1 kilogram) flour
  • 1⅓ cup (330 ml) water cold
  • scant ½ cup (100 ml) milk
  • 4.25 oz (120 grams) Sugar
  • 2 eggs
  • 1 egg yolks
  • 2.1 oz (60 grams) fresh yeast
  • 3.17 oz (90 grams) butter softened
  • 2 teaspoons (10 grams) Salt
  • 1 teaspoon vanilla extract
  • 1 teaspoon brandy
  • oil for frying

For the filling:

  • jam (not chunky) or dulce de leche or Nutella or chocolate ganache


  • 1. Put the flour, sugar and yeast in the bowl of a stand mixer, and mix for one minute.

  • 2. Add cold water, eggs, milk, extracts and brandy, and continue mixing for 3 minutes at low speed.

  • 3. Increase to high speed and mix for 3 minutes.

  • 4. Add salt and butter and mix for another 4 minutes at high speed until the dough is homogenous.

  • 5. Portion out balls weighing about 1.75 oz (50 grams) each and place on a lightly tray greased baking sheet, at intervals of 1.5-2" (4-5 cm) from each other. Cover with a towel, and leave to rise for two hours at a temperature of 77-86F (25-30C) degrees.

  • 6. Heat canola oil for deep frying to a temperature of 340F (170C) degrees (if you don't have a thermometer, wait until bubbles form around the handle of a wooden spoon dipped in the oil). Fry for 2-3 minutes on each side of the donut (starting with the risen side) until golden brown.

  • 7. Fill with your filling of choice and decorate.

*שמנו לב שחסרים כמה פרטים קטנים להשלמת הפרופיל שלך ב־FOODISH, אפשר להוסיף אותם בקלות בעמוד המשתמש שלך.