Tiny Hanukkah Sufganiyot (Hanukkah Jelly Doughnuts)

Tiny Kitchen, S6 E18.


These yummy, petite doughnuts basically guarantee a Happy Hanukkah.

Tiny Sufganiyot (Hanukkah Jelly Doughnuts)


  • 1/2 teaspoon active dry yeast
  • 1 tablespoon warm water
  • 1 teaspoon sugar, plus more for rolling
  • 2 tablespoons all-purpose flour, plus more for dusting
  • 1/4 teaspoon quail egg, beaten
  • 2 teaspoons unsalted butter, room temperature
  • Pinch freshly grated nutmeg
  • Vegetable oil for frying
  • 1 tablespoon seedless raspberry jam


  • In a tiny bowl, combine yeast and warm water. Set aside until foamy.
  • Place flour in a small bowl. Add egg, yeast mixture, sugar, butter, nutmeg and salt. Stir until a sticky dough forms. Turn dough out onto a flat surface covered with flour. Use fingers to knead the dough. Form into a ball.
  • Place dough in a small bowl; cover with a towel. Set in a warm place to rise until doubled in size.
  • Heat oil for frying. Roll dough into small balls and fry until golden brown.
  • Using a spoon, transfer to a baking sheet lined with paper towels. Roll in sugar while warm.
  • Fill a tiny pastry bag with jam. Fit the pastry tip into a hole; pipe jam into doughnut. Repeat with remaining doughnuts.