Honey-Glazed Sufganiyot with Orange Zest

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Light, fluffy fried doughnuts (sufganiyot) generously coated in honey syrup and brightened with fresh orange zest — a classic Hanukkah treat. This Middle Eastern-inspired Hanukkah recipe, ready in about 50 minutes, pairs all-purpose flour, active dry yeast, warm milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 cup (110°F) warm milk
• 1/4 cup granulated sugar
• 2 large eggs
• 6 tbsp melted, plus more for frying unsalted butter
• 1 tsp salt
• for frying (about 3 cups) vegetable oil
• 1 cup honey
• 1 tbsp fresh orange zest
• for dusting (optional) powdered sugar

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Instructions

1. Step 1: In a small bowl, dissolve 2 1/4 tsp active dry yeast in 1 cup warm milk (110°F) with 1 tbsp sugar from the 1/4 cup granulated sugar. Let sit for 5-7 minutes until foamy.
2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour, remaining 3 tbsp sugar, and 1 tsp salt. Add 2 large eggs, 6 tbsp melted unsalted butter, and the yeast mixture. Mix and knead for about 8 minutes until a smooth, elastic dough forms.
3. Step 3: Cover the dough with a clean towel and let rise in a warm place for about 1 to 1.5 hours until doubled in size.
4. Step 4: Punch down the dough and roll out on a floured surface to 1/2-inch thickness. Use a 3-inch round cutter to cut out doughnuts. Place on parchment-lined baking sheets, cover, and let rest for 30 minutes.
5. Step 5: Heat about 3 cups vegetable oil in a deep pot to 350°F. Fry the doughnuts in batches for 1-2 minutes per side until golden brown and puffed. Drain on paper towels.
6. Step 6: In a small saucepan, warm 1 cup honey with 1 tbsp fresh orange zest over low heat until honey is runny and infused (about 3 minutes). Dip each warm doughnut in the honey-orange syrup, coating well.
7. Step 7: Optionally dust with powdered sugar before serving warm or at room temperature.