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Yeast-Raised Sufganiyot (Doughnuts) with Chantilly Cream

This yeast-raised doughnut recipe is a more significant time commitment than our quick sufganiyot recipe, but many agree that yeast-raised doughnuts are worth the extra effort. The chantilly cream is classic and can be used to fill either type of doughnut.


1 cup warm water
1.5 ounces fresh yeast
4 ounces (1/2 cup or 1 stick) butter or margarine
1/2 cup sugar
1 tsp vanilla extract
1 tsp salt
2 eggs
3 1/2 cups bread flour
1/2 cup cake or pastry flour
vegetable oil for frying


1 cup heavy cream or creme fraiche, chilled (pareve substitutions are not recommended)
2 1/2 tbsp confectioner’s sugar
1/2 tsp vanilla extract
(optional variations) 1/2 ounce rum, chocolate or coffee liquor


1. Dissolve the yeast in the water and let sit for 5 minutes until bubbles begin to form on the surface.

2. In a mixer, cream butter or margarine with sugar, vanilla and eggs, and add the yeast-water mixture.

3. Combine remaining ingredients, mix lightly and add to the dough. Keep the mixer on for 4 minutes at medium speed to develop to dough. If mixing by hand, knead dough for 5-8 minutes.

4. Remove dough to an oiled flat surface such as a sheet pan, cover lightly, and let rise for 1 1/2 to 2 hours.

5. Using floured hands, flatten dough gently to 1/2 to 3/4 inches. Using a floured glass, doughnut or cookie cutter, cut rounds in the desired size.

6. Drop doughnuts into 3-5 inches of vegetable oil heated to 375 degrees until golden brown. Drain on paper towels or parchment paper.

7. For ideal chantilly cream, chill bowl and utensils before whipping cream to soft peaks. Add remaining ingredients and whip to stiff peaks. Don’t overwhip or the cream will separate and form butter.

8. Once the doughnuts have cooled completely, use a pastry bag with a pointed tip to pierce a hole in the bottom of the doughnut and fill with a tablespoon of chantilly cream. ¬†Alternately, you can slice the doughnut in half, leaving a hinge at the side, and fill with cream. If desired, dust with confectioner’s sugar or glaze. As with all dairy products, store in refrigerator until ready to serve.

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