Deep fried pillowy Sufganiyot Jelly Donuts are the ultimate Hanukkah treat! Dusted in regular sugar or powdered sugar, I find them completely irresistible! My Hanukkah table is never complete without a batch of these decadent donuts.

Sufganiyot Recipe—Jelly Filled Donuts

Sufganiyot (pronounced soof-gah-nee-oht) is a quintessential Israeli Hanukkah treat, 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.

Long before Krispy Kreme, 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 are practically a national treasure. One bakery 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 if I’ve started a diet and sworn off dessert, if someone offers me a donut, I cave.

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.

Helpful Tips & Variations

• Make sure your yeast is good. If it foams, you’re good to go. If not, toss it.
• Regulate the oil temperature. When deep-frying, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.
• 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 in granulated sugar, dust them with powdered sugar, or leave them plain.
• For square shaped donuts. Instead of a cookie cutter, use a pizza wheel or very sharp knife and cut the dough into 24 two-inch squares.

How to Make Jelly Donuts Step by Step

Activate the yeast: In a small bowl, combine 1 cup of water and 1 tbsp of yeast. Let the mixture sit until foamy. This usually takes me about 5 minutes.

Combine the dry ingredients: In the meantime, whisk 3 cups all-purpose flour, ¼ cup powdered sugar, ¾ tsp salt, and ½ tsp nutmeg in a large bowl until combined and set aside.

Add wet ingredients to yeast: Add 2 egg yolks, 2 tbsp vegetable oil, and 1 tsp vanilla extract to the proofed yeast. Mix to combine.

Combine the wet and dry ingredients: Add the wet ingredients to the flour mixture and stir with a rubber spatula until the dough comes together. Note the dough will be a bit sticky.

Let the dough rise: Cover the bowl with plastic wrap and let the dough rise on the countertop until doubled in size. This usually takes me between 1-2 hours.

Line one baking sheet with a couple of layers of paper towels, and line another baking sheet with parchment paper and dust heavily with flour. Generously flour a clean countertop and coat your hands with flour.

Form the dough: Form the dough into a ¼” thick rectangle.

Cut the dough: Using a sharp 2″ cookie cutter, cut the dough into circles and transfer to the parchment-lined baking sheet. Cover with plastic wrap and let rise again for 10-15 minutes.

Add enough oil to a large Dutch oven or heavy pot to measure about 2″ deep and heat over medium to 350°F.

Deep fry: Fry the donuts (about 1½ minutes per side) in batches and transfer to the paper towel lined baking sheet.

Fill: When the donuts are cool enough to handle, make a slit in the sides with a paring knife to create a pocket, and fill them with 1-2 tsp of jam.

Dust: Dust half the donuts generously with powdered sugar and dredge the other half of the donuts in granulated sugar.

Enjoy: Serve warm and rejoice because you just made jelly donuts!

What to Serve with Sufganiyot

For my Hanukkah celebration, I like to serve the traditional potato latkes, prepare Hanukkah gelt cookies, and make a batch of Hanukkah chocolate bark. For me, this makes the perfect holiday feast!

How to Store

Homemade jelly donuts are best enjoyed right away, 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.

You can also freeze the 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 allow 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.

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

• Potato Knish
• Noodle Kugel
• Matzo Ball Soup
• Challah Bread
• Blintz
• Mandel Bread