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Sufganiyot (Israeli Jelly Donuts)
Sufganiyot (Israeli Jelly Donuts)
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
140 minutes
Homemade fluffy Israeli jelly donuts, a Hanukkah must-have. Easy-to-follow recipe for jam-filled, sugar-dusted delights.
Ingredients:
  • Ingredients:
  • 1 package instant yeast (2 1/4 teaspoons)
  • 2 tablespoons sugar
  • 1/2 cup lukewarm water, 105°F to 115°F
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil, plus more for greasing the bowl
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (380g) all-purpose flour, plus more as needed
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon, optional
  • 2 quarts vegetable or canola oil, for frying, or as needed
  • 1 1/2 cups seedless strawberry jam, raspberry jam, or grape jelly
  • 1/2 cup powdered sugar
Instructions:
  • Activate the yeast: Mix yeast, sugar, and lukewarm water in a stand mixer bowl. Rest for 5 minutes until yeast dissolves and bubbles form on the surface, indicating activation. Note: If no bubbles form, start over with fresh ingredients.
  • Prepare the dough: Combine orange juice, vegetable oil, eggs, and vanilla, whisk until mixed. Using a stand mixer with a dough hook, mix in flour, salt, and cinnamon (if using) until a smooth dough forms, about 7 to 9 minutes. If needed, add flour gradually until slightly sticky but not sticking to the bowl. Transfer to a greased bowl, cover, and allow to double in size in a warm spot for about 1 hour.
  • Prepare the dough and filling: Dust a work surface with flour. Roll the dough to 1/4-inch thickness and cut into rounds using a 2 1/2-inch cutter. Re-roll scraps, cut out more rounds, and transfer them to a parchment-lined baking sheet. Cover with a damp towel and allow to rise for 20 to 30 minutes. Using a pastry bag, zip-top bag, injector, squeeze bottle, or baster, add the jam or jelly.
  • To fry the sufganiyot, heat 2 to 3 inches of oil in a large pot to 370°F. Use a thermometer to check the temperature. Carefully fry 3 or 4 donuts at a time until deep golden on both sides, approximately 90 seconds per side. Transfer to a wire rack lined with paper towels. Repeat with remaining donuts, adjusting oil levels as needed between batches.
  • Fill the sufganiyot: Once the sufganiyot have cooled slightly, poke a hole in the top center with a straw. Fill each with 1 tablespoon of jam, ensuring no seepage. Dust with powdered sugar before serving. Enjoy fresh or warm up day-old sufganiyot in foil at 350°F for 3-4 minutes. Remember, the filling will be hot!

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