Food for Thought: Sufganiyot with Rae Trainer


Sophomore Sri Vellakkat and Senior Rae Trainer explore the diverse cultural and culinary world of TJ with Sufganiyot, a Jewish treat made around Hanukkah. Filled with tart jelly within its golden-brown exterior, the delicacy – and the stories it portrays – show a glimpse into Jewish culture and community.


  • 3 cups (360g) all-purpose flour
  • 1/4 cup (50g) sugar
  • 1/2 teaspoon salt
  • 2 teaspoons instant yeast
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1 cup milk
  • 2 tablespoons melted butter
  • 1/2 teaspoon vanilla extract
  • 6 cups of vegetable or canola oil


  1. In a large bowl, combine your flour, sugar, salt, yeast, and nutmeg. Mix to combine.
  2. Whisk together your milk and egg, and add your melted butter and vanilla extract.
  3. Pour the liquid ingredients into the bowl of your dry ingredients.
  4. Either with the dough hook attachment of a stand mixer or by hand (although the former is GREATLY recommended) knead and mix until combined, and then rest for five minutes.
  5. After the rest, continue kneading until the dough becomes transparent once stretched out (known as the windowpane test).
  6. Put the dough into a greased bowl, and let it rise for 1.5 to 2 hours.
  7. Turn onto a floured surface, and roll out to quarter inch thickness.
  8. Use a 2.5 – 3 inch cookie cutter, and cut out small circles. Put on a greased surface with greased plastic wrap, and set it aside for 30 – 45 minutes.
  9. In a frying pan, saucepan, or skillet, heat your oil to 350 F or 175 C. Note that the temperature is important – usage of a thermometer is recommended.
  10. Once the oil has come to temperature, fry your donuts one or two at a time until cooked and golden brown. Set aside onto paper towels to drain excess oil.
  11. Roll the donuts in sugar and fill them with raspberry jam until plump. Happy Hanukkah!

Source of Recipe: King Arthur Baking


Host: Sri Vellakkat

Guest Host: Rae Trainer

Editors: Catherine Tran, Sri Vellakkat

Camera Operators: Dhanbee Suh, Catherine Tran

Produced by TJTV News