To scale sufganiyot, work in baker's percentages off flour weight and scale each doughnut at 50 g of dough. A production formula of 100% high-gluten flour, 50% milk, 12% sugar, 15% egg, 12% butter, 1.5% osmotolerant instant yeast and 1.8% salt gives roughly 192% total dough. So 100 doughnuts needs about 5 kg of dough, 2.6 kg of flour, 39 g of gold-label yeast and 1.5 kg of filling. Fry at 350°F and fill after cooling.
A dozen sufganiyot is a recipe. Four hundred is a schedule. The dough barely changes between the two; what changes is how you weigh, how you proof, how you keep oil temperature steady through fifteen consecutive batches, and how you fill and dust without making the last tray look like a different product from the first.
This is the version used on a production line, with the math done for you. Everything referenced is in our Hanukkah collection.
| Ingredient | Baker's % | Why this number |
|---|---|---|
| High-gluten flour | 100% | Structure to survive injection without collapsing |
| Milk or water | 50% | Firm enough to sheet and cut cleanly |
| Sugar | 12% | Sweet dough range — this is why yeast choice matters |
| Whole egg | 15% | Color, richness, tender crumb |
| Butter | 12% | Added after gluten develops |
| Osmotolerant instant yeast | 1.5% | Gold-label, for high-sugar dough |
| Salt | 1.8% | Flavor and fermentation control |
| Total dough | 192.3% | Divide dough weight by 1.923 to get flour weight |
The 1.5% yeast figure is not arbitrary. BAKERpedia gives osmotolerant yeast a working range of "sugar content above 5% and as high as 25%" at a usage level "between 1 – 3% in baker's percentage." At 12% sugar this dough sits squarely in that band, which is why SAF Gold instant yeast proofs it on schedule and red-label yeast drags.
| Doughnuts | Dough | Flour | Yeast | Sugar | Filling |
|---|---|---|---|---|---|
| 50 | 2.5 kg | 1.3 kg (2.9 lb) | 20 g | 156 g | 750 g (1 pouch) |
| 100 | 5.0 kg | 2.6 kg (5.7 lb) | 39 g | 312 g | 1.5 kg (2 pouches) |
| 250 | 12.5 kg | 6.5 kg (14.3 lb) | 98 g | 780 g | 3.75 kg (4 pouches) |
| 500 | 25 kg | 13 kg (28.7 lb) | 195 g | 1.56 kg | 7.5 kg (8 pouches) |
Assumptions: 50 g of dough per 2.5-inch doughnut, 15 g of filling each, and 2.2 lb (1 kg) Andros fruit filling pouches. Add about 4 g of powdered sugar per doughnut for dusting — roughly 200 g per fifty. Round filling up: a half-used pouch keeps, a short one stops the line.
This is the part that separates a good first tray from a good fifteenth tray. Deep oil in a heavy pot resists temperature swing; shallow oil in a thin pot does not. King Arthur sets the floor at "at least a quart of neutral oil in a heavy, deep pot," warning that too little oil produces greasy doughnuts that absorb excess fat. On a commercial line that scales to a full fryer charge and a second jug on standby.
Use a refined neutral oil. Clear fry canola sits between 400 and 475°F on the smoke point scale and soybean oil at 450°F, both with comfortable headroom above a 350°F fry. Strain the oil between sessions and run it in flavor order — doughnuts before savory items, never after.
A house preserve can taste better in a spoon and still be the wrong product in a doughnut. Bake-stable pouch fillings are formulated to a fixed viscosity, so a depositor or a filling tip delivers the same weight every time, and they hold shape rather than weeping into the crumb by morning. That matters most when the doughnut is sold the next day.
Three flavors read as an assortment. Six is a prep problem with no extra sales in it. For pastry chefs building a custard or chocolate version instead, our couverture chocolate range covers the ganache side.
Powdered sugar is the default and the one people expect. For a bakery case that needs to read as a holiday case from across the room, a rim or a top dusting of blue sanding sugar does more visual work per dollar than anything else on the list, and the crystal does not dissolve the way confectioners' sugar does.
Sufganiyot are at their best the day they are fried. If you need to spread the work, retard the dough overnight rather than frying ahead — cut, panned and proofed rounds hold far better in a cooler than finished doughnuts hold on a rack. For the rest of the December order list, see our wholesale Hanukkah sourcing guide.
Frying for a crowd this Hanukkah?
Send us your doughnut count and we'll size the flour, yeast, filling and oil order to match.
Shop Hanukkah suppliesApply for wholesaleAbout 5 kg, working at 50 g of dough per 2.5-inch doughnut. At 192.3% total formula that is roughly 2.6 kg of high-gluten flour, 39 g of osmotolerant instant yeast and 1.5 kg of filling.
350°F. Use enough oil that the temperature does not crash when the doughnuts go in, fry in a single layer with clearance on all sides, and let the oil recover before the next batch.
Sugar draws water away from yeast cells and slows fermentation. Osmotolerant strains work in the 5% to 25% sugar range at 1% to 3% of flour weight, which covers a 12% sugar doughnut dough comfortably.
Cold, or at least fully cooled. Filling a hot doughnut steams the crumb around the injection point and the powdered sugar dusting dissolves into a wet film.
Yes, and it is the better plan at volume. Retard the bulk dough overnight in the cooler — it firms up for sheeting, gains flavor, and moves your fry window to the morning.
About 15 g, or half an ounce. A 2.2 lb pouch fills roughly 65 doughnuts, so round up when you order rather than stopping the line to open a new flavor.
{"one"=>"Select 2 or 3 items to compare", "other"=>"{{ count }} of 3 items selected"}
