Date-Walnut Sufganiyot with Citrus Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Sweet, spiced doughnuts filled with a date and walnut mixture, finished with a bright lemon-cinnamon glaze that complements their rich texture. This Middle Eastern Hanukkah recipe (vegetarian), ready in about 60 minutes, pairs All-purpose flour, Baking powder, and Salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 8, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 45 min Cook: 15 min Serves 8 Middle Eastern cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl.
  2. Step 2: Beat 1/4 cup softened butter and 1/4 cup sugar in a separate bowl until creamy, then beat in 1 large egg until smooth. Mix in 1/4 cup milk.
  3. Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  4. Step 4: Cover the dough and refrigerate for 30 minutes.
  5. Step 5: While dough chills, combine 1/2 cup chopped pitted dates and 1/4 cup chopped walnuts in a bowl for the filling.
  6. Step 6: Roll chilled dough into a 1/4-inch-thick rectangle on a floured surface. Cut into 2-inch circles using a round cutter.
  7. Step 7: Place 1 teaspoon of date-walnut filling in the center of each circle, fold over to form half-moons, and crimp edges with a fork.
  8. Step 8: Heat 1/2 cup vegetable oil in a deep saucepan over medium heat to 350°F.
  9. Step 9: Fry sufganiyot in batches for 2-3 minutes per side until golden brown and puffed, draining on paper towels.
  10. Step 10: Mix 1/2 cup powdered sugar, 1/2 tsp cinnamon, and 1 tbsp lemon juice in a small bowl to make the glaze.
  11. Step 11: Drizzle glaze over warm sufganiyot before serving.

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