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Rosewater Pistachio Sufganiyot (Chanukah Donuts)

Rosewater Pistachio Sufganiyot

There’s nothing that says Mediterranean to me quite like rosewater. I’m a big fan of floral flavored treats like my Lavender Chamomile Cake, so I was excited when Crafted Kosher sent me rosewater. I knew I had to make Rosewater Pistachio Sufganiyot. I decided on a vanilla bean filling, because there’s nothing quite like a powerful combination of subtle flavors.

Well, take it from me. Rosewater has a VERY powerful flavor, and the recipe I used called for way too much of it. My gut said “don’t do it,” but my head said “it’s in the recipe, so it has to be good!” Ummm, no. Too, too much. I adjusted the recipe to what I think is more appropriate. The good thing is, if the flavor isn’t intense enough for you, you can always add more to the glaze for your liking. Just do it in small doses, so you aren’t overwhelmed.

Rosewater Pistachio Sufganiyot

Take a trip to the Middle East this Chanukah, and indulge in these donuts. Saving it for later? Pin the pic below!

Rosewater Pistachio Sufganiyot

Rosewater Pistachio Sufganiyot (Chanukah Donuts)

Rosewater Pistachio Sufganiyot (Chanukah Donuts)


  1. 2 1/2 cups all-purpose flour, plus more for rolling out the dough
  2. 1/2 teaspoon fine salt
  3. Vegetable oil, for coating the bowl
  4. 1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)
  5. 1/4 cup plus 1 tsp granulated sugar
  6. 1/2 cup warm water (105°F to 115°F)
  7. 2 large egg yolks
  8. 1/3 cup whole milk
  9. 1/2 tsp vanilla extract
  10. 2 Tbsp unsalted butter cut into pieces and at room temperature
  11. Vanilla Bean Custard
  12. 1 1/2 cups whole milk, heavy cream, or a mix
  13. 1/2 cup sugar
  14. 1/4 cup flour
  15. 1/4 tsp salt
  16. 4 large egg yolks
  17. 1 tsp vanilla vanilla bean paste (or the seeds of one vanilla bean)
  18. Rosewater Glaze
  19. 1 1/4 cup Powdered Sugar, sifted
  20. 1 tsp Rosewater
  21. 1 Tbsp whole milk
  22. 1/4 cup Pistachios, finely chopped


  1. Place 2 1/2 cups of flour and the salt in a large bowl and whisk to combine; set aside.
  2. Coat a second large bowl with vegetable oil; set aside.
  3. In the bowl of a standing mixer place the yeast and 1 teaspoon of the sugar. Add the water, stir to combine, and let sit for 5 minutes.
  4. Add the remaining 1/4 cup sugar, the egg yolks, milk, and vanilla and mix with the hook attachment in your standing mixer.
  5. Gradually add the reserved flour mixture to the wet mixture while your hook attachment is on low. Once all the flour has been added, change the speed to medium and combine until your dough forms a ball.
  6. Transfer the dough to a lightly floured work surface. Scatter the butter pieces over the dough and knead until the butter is fully incorporated and the dough is smooth, shiny, and elastic.
  7. Form the dough into a ball, place it in the oiled bowl, and turn it to coat it in the oil.
  8. Cover the bowl with plastic wrap or a damp towel and let the dough rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
  9. Punch down the dough, transfer it to a lightly floured work surface, and roll it out until it’s a little more than 1/4 inch thick.
  10. Using a 2-1/2-inch round cutter, stamp out as many dough rounds as possible and place them on the prepared baking sheet about 1/4 inch apart. Gather the dough scraps into a ball and roll out and cut again. Discard any remaining dough scraps.
  11. Cover the dough rounds loosely with plastic wrap or a damp towel. Let them rise in a warm place until about 1/2 inch thick, 30 minutes.
  12. To fry the sufganiyot, I use a deep fryer set at 365°F. If you don't have a deep fryer, pour the oil in a Dutch oven or a large, heavy-bottomed pot and set it over medium heat until the temperature reaches 365°F on a candy/fat thermometer.
  13. When the oil is ready, add 3-4 of the dough rounds and fry until golden brown, flipping halfway through, about 2 minutes total. Using a slotted spoon, remove the donuts to the wire rack.
  14. Repeat for all donut dough rounds.
  15. Vanilla Bean Custard
  16. Warm the milk in the saucepan until you start to see wisps of steam (before it begins to boil).
  17. In a medium bowl, whisk together the sugar, flour, and salt. Add the egg yolks and whisk them into the dry ingredients to form a paste.
  18. Pour a little of the hot milk into the eggs and whisk to combine. Continue pouring the milk slowly into the eggs, whisking continuously.
  19. When all the milk has been added to the eggs, pour everything back into the saucepan. Set a strainer over a bowl and place this near the stove.
  20. Set the pan back over medium heat. Whisk constantly. When it has thickened to a pudding-like consistency, pause whisking every few seconds to see if the cream has come to a boil. If you see large bubbles popping on the surface, whisk for a few more seconds and then remove the pan from heat.
  21. Stir the vanilla into the pastry cream and then pour the cream into the strainer set over the bowl. Stir to push it through the strainer. This will catch any bits of cooked egg that may be in your pastry cream.
  22. Cover the pastry cream with a piece of plastic wrap pressed right up against the surface of the cream and chill completely.
  23. Rosewater Glaze
  24. Whisk sifted powdered sugar, rosewater and milk until combined
  25. Assembly
  26. When sufganiyot are cooled, pierce them on the side with a skewer, and slide the skewer back in forth inside the sufganiyot to make room for the filling.
  27. Fill a piping bag with a large star tip with your filling, and pipe your filling into the sufganiyot.
  28. Dip the tops of the sufganiyot into the glaze, and place on a wire rack, letting the glaze drip down. You can spoon more glaze onto the sufganiyot as desired.
  29. Top with pistachios

I received free product for this blog post. All opinions are my own.

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