RECIPE: These mini sufganiyot will have your family begging for more

These aren't your Bubbie's standard-issue sufganiyot! Thanks to one SHOCKING ingredient, these cloud-like mini miracles are about to revolutionize your Hanukkah game forever!

What if we told you that you could make PERFECT sufganiyot that:

HANUKKAH'S BEST 30-MINUTE SUFGANIYOT

Yield: 30 mini sufganiyot

Preparation Time: 30 minutes*

Kashrut: Dairy

Difficulty: Easy

Ingredients:

For the Dough:

* 3 cups all-purpose flour, sifted

* 1 packet baking powder

* 3 large eggs

* 3 tablespoons vegetable oil

* 3 tablespoons granulated sugar

* 1 container (125g) white yogurt

* 1 tablespoon kosher white wine (or cognac)

* 2 packets vanilla sugar

For Finishing:

* 50g confectioner's sugar for dusting

* Pareve chocolate or dairy dulce de leche for filling (optional)

Method:

1. In a large mixing bowl, combine all dough ingredients until well incorporated.

2. Heat oil in a deep pot over medium heat (ensure the pot is dairy if using dairy fillings).

3. Using a tablespoon, drop portions of dough into the hot oil. The sufganiyot will naturally puff up as they fry.

4. Fry until golden brown, then remove with a slotted spoon and drain briefly.

5. While still warm, dust generously with confectioner's sugar.

6. Optional: Fill with slightly warmed dulce de leche or melted chocolate using a piping bag with a filling tip.

Chef's Tips:

- The addition of wine or cognac creates a barrier that prevents oil absorption, resulting in lighter, less greasy sufganiyot

- For best results, maintain oil temperature between 350-375°F (175-190°C)

- These mini sufganiyot are best enjoyed fresh and warm

- If preparing in advance, reheat briefly before serving

This recipe puts a modern spin on traditional sufganiyot while honoring the miracle of Hanukkah. The reduced oil absorption makes them a lighter alternative to classic recipes, perfect for serving throughout the eight nights of celebration.