Traditional recipes

Sufganiyot (Jelly Doughnuts)

Sufganiyot (Jelly Doughnuts)


tablespoons active dry yeast


cup lukewarm water (100°-115°F)


cup plus 1 teaspoon granulated sugar

2 1/2

cups Gold Medal™ unbleached all-purpose flour


tablespoons unsalted butter, room temperature

Seedless jam for filling (about 1 cup)

Powdered sugar for topping

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  • 1

    In a small bowl, whisk together yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 10 minutes until foamy.

  • 2

    In a large bowl or bowl of a stand mixer, add flour and make a well in the center. Add eggs, yeast mixture, butter and salt. Stir to combine.

  • 3

    Knead dough, adding more flour 1 tablespoon at a time until dough is smooth and elastic and only slightly sticky (about 10 minutes by hand and 5-6 minutes in a stand mixer). Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours.

  • 4

    Punch down dough and roll out to 1/4-inch thickness on a lightly floured surface. Using a biscuit or cookie cutter or the rim of a glass, cut dough into 2 1/2-inch circles. Re-roll out dough as necessary. Cover circles with a tea towel and let rest 15 minutes.

  • 5

    Meanwhile, heat oil in a saucepan over medium heat to 370°F. Add doughnuts to oil 3-4 at a time, flipping over with a slotted spoon until both sides are deep golden brown, about 30 seconds. Remove doughnuts with slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining doughnuts.

  • 6

    Poke a skewer in the side of each doughnut.

  • 7

    Using a pastry bag with a narrow piping tip attached, pipe about 1-2 teaspoons seedless jam into each hole.

  • 8

    Sprinkle doughnuts with powdered sugar. Serve warm.

No nutrition information available for this recipe

More About This Recipe

  • I’ll be honest – I don’t know all that much about Hanukkah.I know there’s a sweet song about dreidels made out of clay that we sang every year in elementary school, and I know that I was super jealous of all my friends who celebrated the holiday because they had EIGHT days of presents instead of my one… aaaaaand that’s about it.But now I know that many people celebrate Hanukkah by making these super tasty treats called Sufganiyot and I’m even more jealous. Santa’s not getting cookies this year; he’s getting jelly doughnuts!All you need to make these delicious deep-fried delicacies are a few easy-to-find ingredients, a little patience and a lot of excitement for homemade jelly doughnuts (which shouldn’t be too hard to conjure up) and in one afternoon, you’ve got a sweet holiday treat.Time to make the doughnuts!

Sufganiyot Jelly Doughnuts

Uber-easy jelly-filled sufganiot (doughnuts) are ideal for Chanukah or anytime you get a craving. My sister-in-law Carly and I attempted this recipe one Chanukah night when the whole family came over for candle-lighting. Everyone got involved. Some of us were on deep-fry duty, some of us powdered and the rest "quality control" tasted. We all had a blast. There was flour and confectioners&apos sugar everywhere.

  • 30min Duration
  • 20min Cook Time
  • 10min Prep Time
  • 14 doughnuts Servings


  • 2½ cups self-rising flour
  • 2 (8-ounce) cartons vanilla low-fat yogurt
  • 2 tablespoons vanilla sugar
  • 2 eggs
  • 6 cups canola oil
  • ¾ cup confectioners' sugar
  • 1 cup seedless strawberry jelly


  1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
  2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let rest for 15 to 20 minutes.
  3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
  4. When dough is ready, uncover oil and raise heat to high.
  5. Scoop out a tablespoonful of batter and drop in oil. Don't make the doughnuts too big, so they can cook through.
  6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, after 30 seconds to 1 minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
  7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous 2 steps with remaining batter.
  8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
  9. Roll each doughnut in confectioners' sugar. Or, shake 3 doughnuts at a time in a paper bag filled with confectioners' sugar.

Recipe Courtesy of QUICK & KOSHER Recipes From The Bride Who Knew Nothing by Jamie Geller (Feldheim 2007) - BUY NOW!

Sufganiyot (Israeli Jelly Donuts)

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While latkes are the snack most commonly associated with Hanukkah, sufganiyot are more commonly consumed in Israel. We can see why, because they are addictive and don’t leave the house as smelly.

Special equipment: You will need a 2-inch round cutter. If you don’t have one, you can use a drinking glass of the same size.

You will also need a candy/fat thermometer, as well as a 12- to 18-inch pastry bag fitted with a 1/4-inch round tip to fill the donuts with jam or jelly.

Game plan: When deep-frying, make sure the oil stays at a constant temperature, adjusting your stove’s heat as necessary.

To begin, combine the warm water and yeast in a small bowl and let sit until foamy, about 5 minutes.

Warm water helps activate the yeast. The temperature doesn’t need to be exact so no need to use a thermometer just try to get it about the temperature of bath water. (If you place your hand under the stream of water in the faucet, it should feel hot but you should be able to leave your hand there without it stinging.)

Add the egg yolks, 2 tablespoons of oil, and vanilla to the water/yeast mixture and whisk with a fork until combined.

Meanwhile, in a large bowl, combine the flour, confectioners’ sugar, salt, and nutmeg.

Add the liquid mixture to the flour mixture.

Stir with rubber spatula until the dough comes together. It should be a bit sticky.

Cover the bowl with plastic wrap (no need to clean it first).

Let the dough rise on the countertop until doubled in size, 1 to 2 hours.

Line a baking sheet with a few 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.

It should be about 10 to 12 inches in size.

Using a pizza wheel or very sharp knife, cut the dough into 24 two-inch squares. Sufganiyot are traditionally round but I much prefer to make them square — you don’t need to worry about having the right-sized cookie cutter or patching together scraps of dough.

Transfer the dough squares to the floured baking sheet, leaving a little space between the squares. Sprinkle the squares lightly with flour.

Add enough of oil to a large Dutch oven or heavy pot to measure about 2 inches deep and heat over medium heat to 350°F. (If you don’t have a candy/deep-fry thermometer, drop a 1-in cube of bread in the oil if it takes about 1 minute to get golden brown, the oil is at the right temperature.) Place 6 dough pieces in the oil and fry until golden brown, about 3 minutes, flipping halfway through frying.

Adjust the heat, if necessary, to maintain the oil temperature between 325°F and 350°F.

Using a slotted spoon, transfer the donuts to the paper towel-lined baking sheet. Repeat with the remaining donuts.

Use a paring knife to puncture the side of each to form a pocket in the center.

Place the tip of a squeeze bottle or piping bag into the pocket and squeeze 1 to 2 teaspoons of jam or jelly inside. (Alternatively, if you don’t have the right tools or just don’t want to bother, serve the filling on the side.)

Using a fine sieve, dust the donuts generously with confectioners’ sugar. Serve warm.

Hanukkah Jelly Doughnuts (Sufganiyot)

This recipe for sufganiyot, a traditional jelly doughnut served at Hanukkah, comes with an interesting twist. Instead of being made from yeast dough, the doughnuts start with pâte à choux batter: the same batter used for cream puffs and éclairs. The result: light doughnuts with a crisp exterior and wonderfully tender, creamy interior, perfect for a dollop of jelly.


  • 1 cup (227g) water
  • 8 tablespoons (113g) unsalted butter
  • 3/4 teaspoon salt*
  • 1 1/4 cups (149g) King Arthur Unbleached All-Purpose Flour
  • 4 large eggs, at room temperature
  • 4 cups (605g) peanut oil or vegetable oil, for frying
  • jelly, for filling
  • granulated sugar or confectioners' sugar, for coating


Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil.

Remove the pan from the heat, and add the flour all at once, stirring vigorously.

Return the pan to the burner and cook over medium heat, stirring all the while, until the mixture smooths out and follows the spoon around the pan this should take considerably less than a minute.

Remove the pan from the heat, and let the mixture cool for 5 to 10 minutes. It'll still feel hot, but you should be able to hold a finger in it for a few seconds. If you have an instant-read thermometer, the temperature should be below 125°F.

Perfect your technique

Hanukkah Jelly Doughnuts (Sufganiyot)

Transfer the mixture to a mixer, and beat in the eggs one at a time. The batter will look curdled at first, but when you add the last egg it should become smooth. Beat for at least 2 minutes after adding the last egg.

Pour a generous 4 cups vegetable oil (peanut oil preferred) into a 10" electric frying pan or heavy skillet set over a burner the oil should be about 5/8" deep. If you use a smaller or larger pan, add oil to a depth of between 1/2" and 3/4". Heat the oil to 375°F.

Scoop small (1") balls of batter into the hot oil, filling the pan but not crowding the doughnuts. A teaspoon cookie scoop, filled level, works well here.

Fry the doughnuts for about 6 minutes. As they cook they'll turn themselves over, usually multiple times. Use a chopstick or pair of tongs to give a nudge to any that seem to be stuck on one side. After about 6 minutes, the doughnuts should be a deep golden brown.

Transfer them from the frying pan to a paper towel-lined baking sheet to drain and cool. Repeat with the remainder of the batter.

Use a pastry bag equipped with a plain tip to pipe jelly into the interior of the cooled doughnuts. Shake them gently in a bag with granulated or confectioners' sugar. Serve immediately or wrap loosely and store at room temperature. The doughnuts will gradually soften as they sit.