Sufganiyot Tower Sufganiyot Tower

Sufganiyot Tower | Food styling by Claire Stancer | Prop styling by Laura Branson Image by: Joe Kim

These doughnuts, traditionally enjoyed at Hanukkah, taste best when eaten the day they are made, but it won't be difficult to find volunteers to help finish off this impressive tower of jam-filled treats. To protect the rim of the plate from being covered in icing sugar, place 3-inch (8 cm) long strips of waxed paper along the edge of the plate before building the tower; remove them before serving.

  • Prep time 45 minutes
  • Total time 4 hours
  • Portion size 18 servings


  • 1/2 cup granulated sugar
  • 1 1/4 cup warm water
  • 2 pkg active dry yeast (or 4-1/2 tsp)
  • 4 egg yolks
  • 1/4 cup butter melted and cooled
  • 1/4 cup hard pareve margarin melted and cooled
  • 2 teaspoons vanilla
  • 4 cups all-purpose flour (approx)
  • 1/2 teaspoon salt
  • vegetabIe oil for deep-frying
  • 1 cup raspberry jam
  • 1/2 cup icing sugar


In large bowl, dissolve 1 tbsp of the sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes.

Beat in egg yolks, butter, vanilla and remaining sugar. With wooden spoon, beat in flour and salt, adding more flour if necessary to make soft sticky dough.

Turn out onto lightly floured surface; knead until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Punch down dough. Turn out onto lightly floured surface; roll out to 1/2-inch (1 cm) thickness. Using 3-inch (8 cm) round cookie cutter, cut out 18 circles. Transfer to lightly floured rimless baking sheet. Cover loosely and let rise in warm draft-free place until doubled in bulk and rounded, about 1 hour.

In deep-fryer, wok or deep saucepan, heat about 2 inches (5 cm) oil until deep-fryer thermometer registers 350?F (180?C). Deep-fry doughnuts, 3 at a time and turning once, until golden brown, 3 to 4 minutes. With slotted spoon, transfer to paper towels to drain.

Cut small slit in side of each doughnut. Using pastry bag fitted with small plain tip, pipe heaping 2 tsp jam into centre of each.

To assemble tower, place 8 doughnuts in circle on large platter; dust with some of the icing sugar. Repeat with remaining doughnuts and icing sugar, building second layer with 6 doughnuts, third layer with 3 doughnuts and final layer with 1 doughnut.

Test Kitchen Tip: To protect the rim of the plate from getting covered in icing sugar, place three-inch strips of waxed paper along the edge of the plate before building the tower. Remove the waxed paper before serving.

Makes 18 pieces.

Nutritional facts Per piece: about

  • Fibre 1 g
  • Sodium 62 mg
  • Sugars 12 g
  • Protein 3 g
  • Calories 214.0
  • Total fat 10 g
  • Potassium 43 mg
  • Cholesterol 36 mg
  • Saturated fat 2 g
  • Total carbohydrate 28 g


  • Iron 8.0
  • Folate 27.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 2.0
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Baking & Desserts

Sufganiyot Tower