Nicky Blackburn
November 30, 2018, Updated December 6, 2020

Welcome to our new video food series, Tayim.

Since ISRAEL21c was founded in 2001, we’ve made an effort to show you the best of Israel through our thousands of articles, photographs and videos. Now we want you to be able to taste the best of Israel too!

Israel’s reputation for unique and creative cuisine is growing worldwide, as people start to discover the secrets that Israelis have been enjoying for years. Israeli chefs are winning international acclaim, and an increasing number of them are opening restaurants in cities all over the world.

What makes Israeli food so special is the combination of fresh ingredients, spices, and a huge range of traditional dishes from all over the world that have been blended and merged to create something innovative and new.

Our new series is called Tayim, after the Hebrew word for tasty, and in just one minute we teach you how to make some classic Israeli dishes.

We kick off the series with a perfect seasonal recipe for traditional Hanukkah jelly donuts to help you celebrate the eight nights of festivities.

Watch the video above and you’ll soon discover how to make tasty donuts. For the full recipe, see below. And if you want to see just how imaginative you can get with your sufganiyot, check out our story on the wildest donuts in Israel.

Watch for our new videos, coming out over the next few weeks.

Perfect Israeli Sufganiyot

Makes approximately 33 small donuts

560g (4.5 cups) flour
1 tablespoon yeast
2 teaspoons salt
70g (1/4 cup + 2 teaspoons) sugar
50g (1/4 cup) butter
2 eggs
1 teaspoon vanilla
Up to one cup of milk

Directions for making dough:
1. Mix flour with yeast, salt and sugar, mixing after each addition.
2. Add softened butter in chunks, and work into the flour mixture with your fingers.
3. Add eggs and vanilla, and work into the mixture.
4. Add most of the milk, but not all, and mix into a workable dough.
5. Turn out onto your work surface and knead until smooth and elastic.
6. Form a ball, place in the bowl, and cover with plastic wrap. Let rise 1 ½-2 hours.

Directions with ready dough:
1. Flour surface, roll out dough to 1 cm thick.
2. Cut circles with a cookie cutter.
3. Set on tray to rise for 20 minutes.
4. Heat oil on a low flame until it reaches 165-170 degrees C (330-335 degrees F).
5. Fry in batches of 4-5, cooking 2-2.5 minutes on each side.
6. Take out of oil and let cool in a large bowl lined with paper towels.
7. Fill with jam (blend or whisk jam before putting in the squeeze jar), and garnish with powdered sugar. Squeeze a drop of jam on top for garnish.

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Jason Harris

Jason Harris

Executive Director

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