Saffron-Infused Vegetable Sufganiyot Doughnuts

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

Light and fluffy deep-fried doughnuts filled with a fragrant saffron and orange blossom water custard, inspired by festive Hanukkah treats. This Middle Eastern Hanukkah recipe, ready in about 65 minutes, pairs all-purpose flour, active dry yeast, and granulated sugar for a weeknight-friendly dinner. Each serving lands at about 320 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.

Ingredients

• 3 1/2 cups all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1 cup (110°F) warm whole milk
• 4 tbsp unsalted butter, melted
• 2 large eggs
• 1/4 tsp saffron threads
• 1 tsp orange blossom water
• 1/2 tsp kosher salt
• for frying vegetable oil, about 4 cups
• for dusting powdered sugar
• 2 cups (recipe below) pastry cream filling

The stand mixer we’d knead this with → Best Stand Mixers for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a small bowl, steep 1/4 teaspoon saffron threads in 1 tablespoon warm whole milk (from the 1 cup) for 10 minutes to release color and aroma.
2. Step 2: In a large mixing bowl, combine 3 1/2 cups all-purpose flour, 2 1/4 teaspoons active dry yeast, 1/4 cup granulated sugar, and 1/2 teaspoon kosher salt; whisk to blend.
3. Step 3: Add 1 cup warm whole milk (110°F) including the saffron-infused milk, 2 large eggs, 4 tablespoons melted unsalted butter, and 1 teaspoon orange blossom water; stir until a shaggy dough forms.
4. Step 4: Knead dough on a lightly floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes.
5. Step 5: Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 1/2 hours until doubled in size.
6. Step 6: Punch down the dough and roll it out to 1/2-inch thickness; use a 3-inch round cutter to cut 15-16 doughnuts.
7. Step 7: Place cut doughnuts on parchment-lined baking sheets, cover loosely, and let rise for 30 minutes until puffy.
8. Step 8: Heat 4 cups vegetable oil in a deep pot to 350°F; fry 3-4 doughnuts at a time for 2-3 minutes per side until golden and puffed; transfer to paper towels to drain.
9. Step 9: Using a piping bag fitted with a long nozzle, fill each warm doughnut with 2 tablespoons of pastry cream.
10. Step 10: Dust filled doughnuts generously with powdered sugar and serve warm.