Deep fried pillowy Sufganiyot Jelly Donuts are a real Hanukkah treat! Dusted in regular sugar or powdered sugar, they are completely irresistible!
More Hanukkah desserts to enjoy include our Rugelach, Mandelbrot, and Honey Cake.
Sufganiyot Recipe – Jelly Filled Donuts
Sufganiyot (pronounced soof-gah-nee-oht) is a quintessential Israeli Hanukkah dish, right up there with Potato Latkes, since they are both fried in oil to symbolize the miracle of the oil that lasted eight days instead of one. They’re similar to the Polish Paczki and the French Beignet.
Long before Krispy Kreme fanatics, people all over the world have been creating and enjoying donuts (or “doughnuts” for the traditionalists!) to celebrate their culture and holidays. In Israel, Sufganiyot is practically a national treasure. One bakery in Israel claims to produce more than 250,000 every day during peak season!
Also popular in the states, of course, because who can resist one? Even when you’ve started your diet and sworn off dessert, if someone offers you a donut, you cave. A breakroom at work without donuts is sad. Because they’re amazing!
How to Make Jelly Donuts
I know making homemade donuts can seem intimidating – because yeast dough and hot oil – but if I can do it, anyone can! It really is quite easy and certainly faster than a lot of other dough recipes, since there’s no kneading involved and the second rise is short. So, let’s do this! Here’s a summary:
(Scroll down to the printable recipe card for details and measurements, and don’t miss the video below.)
- Make the Sufganiyot dough. You’ll need warm water, yeast, all-purpose flour, powdered sugar, salt, nutmeg, egg yolks, and vegetable oil.
- Let dough rise. Once you’ve mixed your ingredients, place it in a bowl, cover, and let rise until doubled in size (1-2 hours.)
- For the dough. Then you’ll form the dough into a 1/4-in-thick rectangle, and using a sharp 2-inch cookie cutter, cut the dough into circles. Cover with plastic wrap and let rise again for 10-15 minutes.
- Heat the oil. Add enough oil to a large Dutch oven or heavy pot to measure about 2-inches deep and heat over medium to 350 degrees F.
- Deep fry. Fry the donuts (about 1 & 1/2 minutes per side) in batches and when they’re cool enough to handle, make a slit in the sides with a pairing knife to create a pocket, and fill them with jam.
- Enjoy. Now rejoice because you just made jelly donuts!
Recipe Variatons
Hanukkah Sufganiyot are typically filled with jam, but if that’s not your jam (get it?), there are many other choices!
- Try a different filling. If you’re not a fan of jam, fill them with Dulce de Leche, custard, Nutella, pudding, or apple butter.
- Change up the sugar coating. You can roll them with granulated sugar, dust with powder sugar, or leave them plain.
- Want them square shaped, instead of round? No problem. Instead of a cookie cutter, use a pizza wheel or very sharp knife and cut the dough into 24 two-inch squares.
Sufganiyot Tips for Success
- Make sure your yeast is still good. If it foams, you’re good to go. If not, toss it and get a new batch.
- Regulate the oil temperature. When deep-frying, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.
- To fill the donuts, use a squeeze bottle or pastry bag fitted with a 1/4-inch round tip.
- Don’t overfill them. 1 to 2 teaspoons of filling is plenty for these small sized donuts.
Video: How to Make Sufganiyot
Proper Storage
- Storing leftovers. Homemade jelly donuts are best enjoyed right away while warm, but leftovers can be kept at room temperature, covered, for several hours or in the refrigerator for up to a week. Keep in mind, the longer you have them in the fridge, the drier the dough will become. If you’re planning on freezing them, don’t chill them first.
- Can Sufganiyot jelly donuts be Frozen? Yes, you can freeze jelly donuts. After frying, allow them to cool completely. Lay flat in a single layer on wax-paper lined baking sheets (or stack with layers of wax paper in between.) Chill in the freezer for 2 hours (but not longer) – this will allow them to set a bit without affecting the texture of the dough, and allowing the jam inside to begin solidifying. Transfer donuts to a freezer safe plastic container and stack with wax paper in between the layers, and secure with the lid (you can also use a freezer ziploc bag, but your donuts are more likely to stick together.) Freeze for up to 2 months.
- Thaw and rewarm. To thaw, place your donut(s) on a plate on the counter, uncovered. They should be ready in about 20 minutes. If you prefer your jelly donuts warm, place in the microwave in 15-second intervals and check them until your desired temperature is reached.
More Jewish Recipes:
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Sufganiyot (Jelly Donuts)
Ingredients
- 1 cup warm water , between 100-110F
- 1 tablespoon instant or rapid-rise yeast (note that this is more than 1 packet)
- 3 cups all-purpose flour , spooned and leveled-off
- 1/4 cup powdered sugar
- 3/4 teaspoon salt
- 1/2 teaspoon nutmeg
- 2 large egg yolks
- 2 tablespoons vegetable oil , plus about 2 quarts for frying
- 1 teaspoon vanilla extract
- 1/2 cup jam (of your choice) , divided
- Granulated sugar, for coating
- Powdered sugar, for coating
Instructions
- In a small bowl, combine the water and yeast; let sit until foamy, about 5 minutes.
- In the meantime, whisk together the flour, powdered sugar, salt, and nutmeg in a large bowl until combined. Set aside.
- Add the egg yolks, 2 tablespoons of the oil, and vanilla to the proofed yeast mixture; whisk with a fork until combined.
- Add the wet mixture to the flour mixture and stir with a rubber spatula until the dough comes together. (It will be a bit sticky.) Cover the bowl with plastic wrap and let the dough rise on the countertop until doubled in size, 1-2 hours.
- Line a baking sheet with a couple layers of paper towels. Line another baking sheet with parchment paper and dust heavily with flour. Generously dust a clean countertop and your hands with flour.
- Scrape the dough out of the bowl onto the counter and dust the dough with flour. Pat the dough into 1/4-in-thick rectangle, making sure the bottom doesn't stick and adding more flour to the counter and your hands as needed.
- Using a sharp two-inch cookie cutter, stamp out as many circles as possible (I always get 24) and transfer to the floured baking sheet, leaving about a 1-inch space between them. Sprinkle the rounds lightly with flour, cover with plastic wrap and let rise 10-15 minutes.
- Add enough oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium to 350 degrees F.
- Using a flat spatula (don’t use your hands—this will deflate the donuts), carefully transfer 6 dough rounds, one at a time, into the oil. Fry until golden brown, about 1 & 1/2 minutes per side. (Adjust the heat, if necessary, to maintain the oil temperature between 325-350 degrees F.)
- Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.
- When the donuts are cool enough to handle, make a slit in the sides with a pairing knife to create a pocket. Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam inside (careful not to overfill.)
- Dust half the donuts generously with powdered sugar and dredge the other half of the donuts in granulated sugar.
- Serve warm and enjoy!For Recipe Tips, Variations, and Storage, please refer to the full article.
Nothing like a fresh homemade doughnut, for sure. These are amazing.
First time making these and it was easier than I thought it would be With great results.