Sufganiyot (Cream Filled Doughnuts) Hanukkah Recipe from Roia Restaurant

Stephanie Webster

The first night of Hanukkah is December 6th. The miracle of Hanukkah is that only one vial of oil was found with just enough oil for one day, and yet it lasted for 8 full days. And so, we celebrate the holiday by paying homage to an ingredient no cook can do without...oil.

Roia Restaraunt in New Haven has shared a wonderful recipe to enhance any true Hanukkah celebration Sufganiyot (Cream Filled Doughnuts). Pay tribute to the oil that lasted 8 days while enjoying one of America's favorite desserts. Happy Hanukkah!

 Sufganiyot (Cream Filled Doughnuts)Recipe

ROIA Restaurant © 2015

  1.  55g fresh yeast
  2.  360g warm milk
  3.  340g flour
  4. 40g fresh yeast
  5. 120g warm milk
  6. 115g sugar
  7. 5g salt
  8. 120g yolks
  9. 450g flour
  10. 170g butter, cubed (small, ¼ inch cubes)
  • Stir together first three ingredients in mixer with dough hook attachment until combined
  • Add next two ingredients, stir until combined
  • Add next two, stir until combined
  • Add yolks, stir until combined
  • Add flour, stir until combined
  • Add butter slowly
  • Knead 5-10 minutes
  • Roll into balls
  • Let rise until double its original size (30-60 minutes)
  • Fry 325° (non GMO canola or peanut oil), five minutes per side
  • Drain well
  • Shake in cinnamon sugar

Pastry cream

  1. 2c milk
  2. 1/2c sugar
  3. 4 yolks
  4. 3T flour
  5. 3T cornstarch
  6. Reduced apple cider to taste (1 cup cider reduced to ¼ cup) 
  • Bring milk to boil
  • Add yolks and sugar; cream them
  • Temper the egg yolks by adding a little milk at a time
  • Once the egg yolks have come up to temperature, add this egg yolks and sugar mixture to the remaining milk
  • Whisk in flour and cornstarch
  • Cook until thick; continue to whisk to prevent burning
  • Reduce one cup of apple cider and reduce to ¼ cup and cool


  • Once pastry cream and cider have cooled, add cider reduction to taste
  • Place pastry cream in piping bag
  • Cut small hole into piping bag
  • Inject piping bag into suf ganyot 
  • Pipe into suf ganyot until cream is visible
  • Serve

[Photo credit: The Boston Globe]