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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
