Sufganiyot (Jelly Donuts) Recipe

Introduction

Sufganiyot are light, fluffy jelly-filled donuts traditionally enjoyed during Hanukkah. These sweet treats feature a tender dough with a burst of raspberry preserves inside, finished with a dusting of sugar for the perfect balance of flavors.

Ingredients

• 1 3/4 cups all-purpose flour, divided
• 1/2 cup whole wheat flour
• 1 (0.25-oz.) packet instant yeast
• 1/4 cup honey
• 2 teaspoons canola oil, plus more for frying
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon kosher salt
• Butter, for greasing
• 1 13-oz. jar raspberry preserves
• Granulated or powdered sugar, for dusting

Instructions

1. Step 1: In the bowl of a stand mixer fitted with the dough hook, combine 1 cup all-purpose flour, whole wheat flour, and yeast. In a small bowl, whisk together ½ cup lukewarm water, honey, and 2 teaspoons canola oil. Add this mixture to the stand mixer bowl.
2. Step 2: Mix on low speed until ingredients are thoroughly combined. Then add eggs, vanilla extract, and kosher salt. Continue mixing for 2 more minutes.
3. Step 3: With the mixer running, slowly add the remaining ¾ cup all-purpose flour until a sticky dough forms. Transfer dough to a floured surface and knead for 5 minutes, adding more flour as needed to create a cohesive, less sticky dough.
4. Step 4: Grease a large bowl with butter and place the dough inside. Cover with a kitchen towel or plastic wrap and let the dough proof for 1 hour until it doubles in size.
5. Step 5: After proofing, return dough to a floured surface and roll out into a large ¼-inch thick rectangle. Using a 2-inch cookie cutter or glass, cut out as many circles as possible. Keep the dough covered while frying to prevent drying out.
6. Step 6: Heat about 1½ inches of canola oil in a large heavy-bottomed pot over medium-high heat until it reaches 365ºF (185ºC).
7. Step 7: Place a wire rack over a rimmed baking sheet. Working in batches, gently add donuts to the hot oil. Fry each side for 1½ to 2 minutes, or until golden brown with a light ring around the center. Transfer donuts to the wire rack to drain and cool completely.
8. Step 8: Use a paring knife to make a small slit on the top or side of each donut. Fill a piping bag with raspberry preserves and carefully fill each donut generously. Dust with granulated or powdered sugar before serving.

Tips & Variations

• Use lukewarm water to activate the yeast without killing it, ensuring proper dough rise.
• For a different filling, try apricot jam or custard instead of raspberry preserves.
• Make sure oil temperature stays consistent for even frying; too hot and donuts brown too quickly, too cool and they absorb excess oil.
• Dust with powdered sugar for a lighter finish or granulated sugar for a slight crunch.

Storage

Store leftover sufganiyot in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 5 days or freeze for up to 1 month. To reheat, warm donuts briefly in a microwave or oven to restore softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl and knead on a floured surface for about 10 minutes until smooth and elastic.

What oil is best for frying sufganiyot?

Canola oil is great because it has a high smoke point and neutral flavor, but vegetable or peanut oil also work well for frying.

Sufganiyot (Jelly Donuts) Recipe

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★★★★★

4.5 from 481 reviews

• Author: Mariam
• Total Time: 1 hour 45 minutes
• Yield: Approximately 12 sufganiyot 1x

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Description

Sufganiyot are traditional jelly-filled donuts enjoyed especially during Hanukkah. This recipe features a light and fluffy dough made with a blend of all-purpose and whole wheat flour, sweetened with honey and vanilla, fried to a perfect golden brown, and filled generously with raspberry preserves. Finished with a dusting of powdered sugar, these treats are irresistibly soft and bursting with fruity sweetness.

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Ingredients

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Dough

• 1 3/4 cups all-purpose flour, divided
• 1/2 cup whole wheat flour
• 1 (0.25-oz.) packet instant yeast
• 1/4 cup honey
• 2 teaspoons canola oil, plus more for frying
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 teaspoon kosher salt
• Butter, for greasing the bowl

Filling and Topping

• 1 13-oz. jar raspberry preserves
• Granulated or powdered sugar, for dusting

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Instructions

1. Prepare the dough base: In the bowl of a stand mixer fitted with the dough hook, combine 1 cup of all-purpose flour, the whole wheat flour, and the instant yeast. In a small bowl, whisk together ½ cup lukewarm water, honey, and 2 teaspoons canola oil. Add this liquid mixture to the flour and yeast mixture in the stand mixer. Mix on low speed until thoroughly combined, then add in the eggs, vanilla extract, and kosher salt. Continue mixing for 2 more minutes to integrate all ingredients.
2. Add remaining flour and knead: With the mixer running on low, gradually add the remaining ¾ cup all-purpose flour until a sticky dough forms. Transfer the dough to a lightly floured surface and knead manually for 5 minutes, adding a little more flour if necessary. The dough should become more cohesive and less sticky.
3. First rise (proofing): Lightly grease a large bowl with butter. Place the kneaded dough in the bowl and cover it with a kitchen towel or plastic wrap. Let the dough proof at room temperature for about 1 hour, or until it doubles in size.
4. Shape the donuts: Once the dough has risen, roll it out on a floured surface into a large rectangle about ¼ inch thick. Using a 2-inch round cookie cutter or glass, cut out as many circles as possible. Keep the scraps covered with a kitchen towel or plastic wrap to prevent drying out while frying.
5. Heat the frying oil: Pour canola oil into a large heavy-bottomed pot to a depth of about 1½ inches. Attach a thermometer and heat the oil over medium-high heat until it reaches 365ºF (185ºC), ensuring it is hot enough for frying.
6. Fry the donuts: Working in batches, gently add the cut dough circles into the hot oil. Fry the donuts, flipping halfway through, until they turn golden brown on each side and have a light ring around the center, approximately 1½ to 2 minutes per batch. Use a slotted spoon or tongs to transfer the cooked donuts to a wire rack set over a rimmed sheet tray to drain excess oil. Allow them to cool completely before filling.
7. Fill the donuts: Use a paring knife to make a small slit on the side or top of each cooled donut. Load a piping bag with raspberry preserves and carefully fill each donut generously with the jam.
8. Finish and serve: Dust the filled donuts generously with granulated or powdered sugar before serving for an extra touch of sweetness and a classic presentation.

Notes

• Ensure the water used to activate the yeast is lukewarm, not hot, to avoid killing the yeast.
• Maintain oil temperature between batches to ensure even frying and a light, fluffy texture.
• You can substitute raspberry preserves with other favorite fruit jams like strawberry or apricot.
• Store leftover sufganiyot in an airtight container at room temperature for up to 2 days.
• For a less sweet version, dust with granulated sugar instead of powdered sugar.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Jewish

Keywords: Sufganiyot, jelly donuts, Hanukkah treats, fried donuts, raspberry-filled donuts