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AllSpice Blueberry Sufganiyot (Chanukah Donuts!)

AllSpice Blueberry Sufganiyot

Many Jews would be heart-broken if their standard classic Jewish recipes were toiled with. Don’t you dare change Bubbe’s Classic Matzah Ball Soup recipe, and while you’re at it, don’t touch the brisket either. When it comes to comfort food, creativity is often best left on the back-burner. Sufganiyot (traditional Chanukah Jelly Donuts), on the other hand, is the perfect traditional Jewish dish where your imagination can and should run wild. It’s true, blueberry and allspice are not often spoken in the same sentence, much less the same recipe, but these AllSpice Blueberry Sufganiyot will truly knock your socks off.

Blueberry Sufganiyot

And oozing from the center? The creamiest cinnamon cream cheese filling.

Save this recipe when you’re ready to flex your creative muscle. Pin the pic below!

Blueberry Sufganiyot

AllSpice Blueberry Sufganiyot with Cinnamon Cream Cheese Filing

AllSpice Blueberry Sufganiyot with Cinnamon Cream Cheese Filing


  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. Cinnamon Cream Cheese Filling
  12. 8 oz cream cheese
  13. 3-4 cups powdered sugar, sifted
  14. 1-3 Tbsp heavy cream
  15. 1 Tbsp Cinnamon
  16. 1/4 tsp salt
  17. AllSpice Blueberry Glaze
  18. ½ cup of blueberries
  19. ½ tsp of crushed allspice
  20. 3 Tbsp water
  21. 3 Tbsp sugar
  22. 2 cups of powdered sugar, sifted
  23. Pinch of salt


  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. Cinnamon Cream Cheese Filling
  16. With an electric mixer whip cream cheese until light and fluffy.
  17. Slowly mix in powdered sugar and cinnamon.
  18. If it appears too thick mix in 1 Tbsp of cream a time to thin it out a tad.
  19. AllSpice Blueberry Glaze
  20. Place the blueberries, allspice, sugar and water in a saucepan and heat the mix and bring to a simmer for 5 minutes, covered.
  21. Set it aside to infuse and cool down.
  22. Using a fork, crush the blueberries into the syrup.
  23. Place the sifted powdered sugar in a bowl.
  24. Add about 3 tbsp of the blueberry cardamom syrup and whisk the mix to form a glaze. Add more syrup as needed, to form the consistency desired (thicker is better).
  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.

1 Comment

  1. Pingback: Chanukah Sufganiyot Six Ways - Miri in the Village

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