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Close up of Binuelos - moroccan donuts.

How to make Bunuelos

Bunuelos, Binuelos, Sfing, Sufganiyot. Fried dough covered in sugar, wahetevr you call them, Chanukah wouldn't be the same without these!
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Course: Breakfast, Dessert, Snack, Treat
Cuisine: Jewish, Moroccan
Keyword: chanukah, Donuts, hanukkah, holiday, Jewish, treat
Prep Time: 10 minutes
Cook Time: 10 minutes
Rising Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 15 donuts
Calories: 165kcal
Cost: $5


  • Candy thermometer (optional)


  • 2 cups warm water
  • 2 Tablespoons instant yeast
  • 4 cups all purpose flour
  • 2 teaspoons sea salt
  • ½ cup granulated sugar
  • cup canola oil
  • neutral oil (such as canola) for frying


  • In a large mixing bowl mix warm water and yeast. Let sit for 5 minutes.
  • Add flour, salt, sugar and oil and mix with a wooden spoon until a sticky dough forms.
    The dough will be very sticky, don't add flour.
  • Cover and let rise for about 2 hours.
  • Heat oil in a large, deep frying pan or pot. If using a candy thermometer, heat oil to 360°F.
  • Cover hands in oil and seperate a small ball of dough, using your oiled fingers make a hole in the ball to form a donut shape.
  • Drop donut into hot oil and fry on each side for 1-2 minutes until golden brown.
  • Remove from oil to a paper towel, and dip hot donuts into granulated sugar.


The dough is a very sticky dough. Don't worry, it's supposed to be that way! 


Calories: 165kcal | Carbohydrates: 32g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 313mg | Potassium: 41mg | Fiber: 1g | Sugar: 7g | Calcium: 6mg | Iron: 2mg