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-inspired Hanukkah recipe, ready in about 65 minutes, pairs all-purpose flour, active dry yeast, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. 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 "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
• 1/4 cup granulated sugar
• 1 cup (110°F) warm whole milk
• 4 tbsp, melted unsalted butter
• 2 large eggs
• 1/4 tsp saffron threads
• 1 tsp orange blossom water
• 1/2 tsp kosher salt
• for frying, about 4 cups vegetable oil
• 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.