If you love traditional fried treats but are looking for a unique twist that bursts with fresh flavors, you’ve got to try this Savory Sufganiyot with Swiss Chard and Raisins Recipe. These pillowy doughnuts are stuffed with a vibrant mix of sautéed rainbow chard, sweet raisins, and salty feta, creating a sensational bite that beautifully balances savory and subtle sweetness. Perfect for sharing with friends or saving as a special snack, this dish turns a classic concept into a delightful savory sensation you won’t soon forget.

Ingredients You’ll Need

The image shows a close-up of four fried dough pastries on a white plate with a purple pattern, placed on a white marbled surface. Three pastries are whole with a golden-brown, crispy texture, and one is broken in half, showing two inside layers: a soft yellow dough outer layer and a green and dark purple vegetable filling with a slightly moist texture. The filling appears finely chopped and packed in the middle of the bread. The soft dough has a light, fluffy look with a little sheen from oil. Photo taken with an iphone --ar 4:5 --v 7

Getting all the right ingredients together is half the fun, and this Savory Sufganiyot with Swiss Chard and Raisins Recipe uses simple pantry and fresh items that bring incredible texture and taste to life. Each element plays its part, from the soft dough base to the flavorful filling, making this dish both approachable and rewarding.

Dry yeast: Essential for that perfect fluffy dough rise that makes sufganiyot so irresistible.

Sugar: Just enough to activate the yeast and soften the dough’s flavor.
Warm water: The key to waking up your yeast and getting the dough started.
Flour: Provides structure and allows the dough to be tender yet sturdy for frying.

Salt: Enhances all the flavors and adds a savory punch to the dough and filling.
Eggs: Adds richness and helps bind the dough beautifully.
Butter: Softened to make the dough tender and give a subtle buttery flavor.
Lemon zest: A bright, fresh note that lifts the entire filling with citrusy aroma.

Rainbow chard or spinach: The star leafy green bringing earthiness and vibrant color.
Red onion: Finely chopped and sautéed for sweet, savory depth.
Raisins: Adds bursts of natural sweetness and a chewy surprise inside each bite.

Feta cheese: Crumbled to bring a tangy, creamy contrast to the sweet raisins.
Vegetable or canola oil: For that golden, crispy frying magic.

How to Make Savory Sufganiyot with Swiss Chard and Raisins Recipe

Savory Sufganiyot with Swiss Chard and Raisins Recipe - Recipe Image

Step 1: Activate the Yeast

Start by mixing the dry yeast, sugar, and warm water in a bowl. Stir gently with a fork until the yeast dissolves, then let it sit for about 15 minutes. When the surface turns bubbly and foamy, you know the yeast is perfectly activated and ready to work its magic in your dough.

Step 2: Prepare the Dough Base

In a separate bowl, sift together the flour and a pinch of salt, then add the eggs and lemon zest. Gently mix to combine everything before transferring this mixture to the yeast bowl. Using a dough hook, start mixing until the dough begins to come together, making sure to scrape down any flour from the sides so everything blends beautifully.

Step 3: Incorporate Butter and Knead

Add softened butter a few tablespoons at a time while mixing; this enriches the dough and makes it tender without losing its structure. If the dough feels too sticky, sprinkle in a little more flour gradually. Once combined, turn the dough onto a lightly floured surface and knead it by hand for a few minutes until smooth and slightly sticky but manageable.

Step 4: Let the Dough Rise

Shape your dough into a ball, place it in a lightly oiled bowl, and cover with a clean towel. Set it in a warm spot to double in size, which usually takes about an hour or so. This rise creates the airy, pillowy texture that makes these sufganiyot so irresistible.

Step 5: Make the Swiss Chard and Raisins Filling

While the dough rises, heat a drizzle of olive oil in a skillet over medium heat. Sauté finely chopped red onion until fragrant and lightly browned. Add the chopped rainbow chard and cook until wilted, then stir in raisins, seasoning everything with salt and pepper. Let it cook a little longer so the raisins plump up, then remove from heat and toss in the crumbled feta for a creamy finish.

Step 6: Roll Out and Cut the Dough

Once the dough has doubled, gently punch it down and roll it out on a floured surface to about 1/4 inch thickness. Use a 2-inch round cookie cutter or a glass to cut circles from the dough, getting ready for each sufganiyah’s assembly.

Step 7: Fill and Seal the Sufganiyot

Place about a tablespoon of the prepared filling on one dough circle. Top with another dough circle and seal the edges by crimping or folding firmly, ensuring no filling escapes during frying. A little water on the edges can help create a stronger seal if needed. Arrange the sealed rounds on a baking sheet for frying.

Step 8: Fry Until Golden

Heat vegetable or canola oil to about 360–365 degrees Fahrenheit—the right temperature is crucial for even frying and puffed sufganiyot. Fry 2–3 at a time, cooking each side for about 2 minutes until beautifully golden and puffed up. Drain on paper towels, sprinkle with a pinch of salt, and serve immediately while warm and delicious.

How to Serve Savory Sufganiyot with Swiss Chard and Raisins Recipe

Garnishes

Sprinkling a little flaky sea salt right after frying enhances the crispy exterior and complements the salty feta inside. You can also add a drizzle of olive oil or a dash of freshly cracked black pepper for extra flavor. A sprinkle of fresh herbs like parsley or dill makes a lovely fresh touch that brightens the whole dish.

Side Dishes

This savory treat pairs wonderfully with light salads, such as a crisp cucumber and tomato salad or a tangy tabbouleh, which balance out the richness of the fried dough. A simple yogurt dip with garlic and lemon juice can also complement the flavors and add a cooling contrast to every bite.

Creative Ways to Present

For entertaining, serve these sufganiyot on a beautiful platter with toothpicks for easy grabbing. You might even create mini versions as appetizer bites for a party spread. Alternatively, stack them with layers of fresh greens and toppings creating a playful, savory doughnut sandwich that will wow your guests!

Make Ahead and Storage

Storing Leftovers

If you have any sufganiyot left after the feast, store them in an airtight container at room temperature for up to one day. To keep them from losing their crispiness, place a paper towel under and over them inside the container.

Freezing

These sufganiyot freeze beautifully! Just let them cool completely, then freeze in a single layer on a baking sheet before transferring to a zip-top bag. This prevents sticking and keeps their shape so you can enjoy them later, frozen for up to two months.

Reheating

To bring back the crispy, fresh taste, reheat sufganiyot in a 350-degree oven for about 10 minutes or until warmed through. Avoid microwaving, as this can make them soggy rather than deliciously crisp.

FAQs

Can I use spinach instead of rainbow chard?

Absolutely! Spinach works wonderfully as a substitute and provides a delicate flavor that pairs just as beautifully with the raisins and feta in this recipe.

Is it necessary to use a candy thermometer for frying?

While not absolutely mandatory, a candy thermometer is highly recommended to ensure the oil is at the perfect temperature for frying. This guarantees even cooking and avoids greasy sufganiyot.

Can I bake these instead of frying?

You could try baking them, but frying produces that iconic golden crunch. Baking will result in a different texture, more like a soft bread, but it’s a healthier alternative if you prefer.

How do I know when the dough has risen enough?

The dough should roughly double in size. A good test is to gently press your finger into it—if the indentation remains, it’s ready for the next step.

What’s the best way to seal the sufganiyot to prevent filling leaks?

Make sure to press the edges firmly together and use a bit of water to moisten the edges before sealing. Crimping the edges with your fingers or a fork helps create a sturdy seal.

Final Thoughts

Making this Savory Sufganiyot with Swiss Chard and Raisins Recipe is like inviting a new favorite to your kitchen table. It’s joyful, satisfying, and full of unique flavors that surprise and delight. Whether you’re cooking for family, friends, or just treating yourself, these savory doughnuts bring warmth and an exciting twist to any meal. Give them a try—you might just fall in love with sufganiyot all over again.