Sufganiyot with Lemon Essential Oil


  • 2 packages active dry yeast
  • 1/2 cup sugar
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 8 drops lemon essential oil (GRAS)
  • 1/2 cup unsalted butter, melted
  • 1/2 teaspoon salt
  • 5 cups all-purpose flour + more for kneading
  • 3 eggs
  • Jelly of your choice for filling
  • Powdered Sugar


Mix water, sugar, and yeast. Let stand 10 minutes. Melt butter and add to yeast mixture. Beat in eggs and add lemon essential oil. In a large bowl mix together the flour and salt. Pour liquid ingredients into flour mixture and begin to mix; turn out onto a clean surface and knead by hand until a soft dough forms. Let rise 1 1/2 hours. Roll dough 1/4 inch thick and cut circles (approximately 3 inches). Let circles rise 1/2 hour till puffy.

Deep fry at 400° F about 3 minutes, turning once. Pipe in jelly and dust with powdered sugar.