Sufganiyot (Jelly Donuts)

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Sufganiyot (Jelly Donuts)

Deep fried pillowy Sufganiyot jelly donuts are a real Hanukkah treat! Dusted in regular sugar or powdered sugar, they are completely irresistible!

Prep Time30

Cook Time12

Rise1 45

Total Time2 27

Course: Dessert

Cuisine: Jewish

Keyword: Hanukkah desserts, Jelly Donuts, Jewish recipes, Sufganiyot

Servings: donuts

Ingredients

1 cup warm water between 100-110°F
1 tbsp instant or rapid-rise yeast (note that this is more than 1 packet)
3 cups all-purpose flour spooned and leveled-off
¼ cup powdered sugar
¾ tsp salt
½ tsp nutmeg
2 large egg yolks
2 tbsp vegetable oil plus about 2 quarts for frying
1 tsp vanilla extract
½ 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 tbsp 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 a ¼" 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 1" 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" deep and heat over medium to 350°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 1½ minutes per side. (Adjust the heat, if necessary, to maintain the oil temperature between 325-350°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 paring knife to create a pocket. Place the tip of a squeeze bottle or piping bag fitted with a ¼" tip into the pocket and squeeze 1 to 2 tsp 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!

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