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Tahini Coffee Sufganiyot

Tahini Coffee Sufganiyot

Amy Kritzer
Tahini Coffee Sufganiyot are the Hanukkah doughnuts you didn't know you needed!!!
5 from 2 votes
Prep Time 1 hr
Cook Time 15 mins
Total Time 1 hr 15 mins
Course Dessert
Cuisine Jewish
Servings 12 -15



  • Let's make doughnuts! Combine yeast, warm milk, and 2 teaspoons sugar in a large bowl of a stand mixer and stir to dissolve. Wait 10 minutes, the mixture should get foamy. If it doesn’t the milk was probably too hot, too cold or the yeast is dead. Try again!
  • To the yeast mixture, add coffee, 3¼ cups flour, remaining sugar and cinnamon and stir to combine. Add eggs, one at a time, and mix with the dough hook until the dough starts to come together. Then add salt and combine.
  • With the mixer on low, add butter, a little at a time, until it’s incorporated into the dough. Then, mix on medium speed for about 5 to 10 minutes until dough is completely smooth and shiny. Make sure to scrape down the sides as you mix so everything gets incorporated.
  • Knead dough for about 5 minutes on a floured surface until slightly tacky but no longer sticky, adding more flour if needed, careful not to add too much. Coat a large bowl with oil and place dough inside. Let rise in a warm place until doubled in size, about 2 hours. You can also slow rise in the refrigerator for 12-24 hours.
  • When the dough is ready, punch it down and transfer to a lightly floured surface. (Bring to room temperature if doing the slow rise. Roll dough out to ¾-inch thick and cut out doughnuts using a 3-inch round cutter. Roll out scraps to make more doughnuts.
  • Place doughnuts on parchment paper–lined baking sheets about 1 inch apart. Cover loosely with plastic wrap or a towel and let rise in a warm place until they puff up, about 1 hour. At this point, you can refrigerate them for up to 2 hours if you’re not ready to fry them. Bring to room temperature before frying.
  • Time to make the filling!
  • In a medium bowl, beat the butter and cream cheese and with an electric beater until light and fluffy. Then add tahini and beat until smooth. Add in just enough powdered sugar (stir carefully at first so you don't get powdered sugar everywhere like I did) so it's thick but pourable. If you add too much, add a little water or milk to help thin it out. Place in a piping bag.
  • When ready to fry, heat 2 inches of oil in a heavy-bottomed pot until it reaches 350 degrees. Working in batches and being careful not to overcrowd the pan, fry the doughnuts. Flip them halfway through until both sides are golden brown, about 1–2 minutes per side. Let cool on cooling rack.
  • When doughnuts are cool enough to touch, poke a hole in the top using the tip of the pastry bag. Fill with tahini filling until doughnut has some heft to it and drizzle with drizzle with more and garnish with sesame seeds and sprinkles. Eat!
  • Tip: Doughnuts require deep-frying. Don’t freak out! Invest in a deep-fry thermometer to keep track of the temperature and make sure you oil isn’t getting too hot. Keep your frying station clean and dry—you don’t want any rogue kitchen tools or ingredients falling in the oil.


You will also need time for the dough to rise.
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