Perfect Sufganiyot (Israeli Jelly Donuts) – The Only Hanukkah Recipe You’ll Need

By /
Jump to Recipe Print Recipe

I’ll never forget the first time I bit into a proper sufganiyah at a Tel Aviv bakery. The yeast dough was pillowy soft, the jam center warm and fruity, and powdered sugar dusted everything around me like fresh snow. It was completely different from the dense, overly sweet versions I’d tried at home.

Sufganiyot became the traditional Hanukkah treat in Israel during the 1920s, when bakers promoted them as a way to celebrate with oil, honoring the miracle of the Temple’s oil lasting eight nights. The technique isn’t complicated, but getting that perfect texture requires understanding a few key steps. The dough needs to be soft and slightly sticky, almost too wet to handle comfortably. Don’t add extra flour to make it easier to work with. That moisture creates the light, airy crumb that makes these donuts special.

The Secret to Light, Fluffy Sufganiyot

The frying temperature matters more than you might think. Too hot and the outside browns before the inside cooks through. Too cool and they absorb oil like sponges. I keep my thermometer clipped to the pot and adjust the heat constantly. After years of making these, I’ve learned that patience with the oil temperature pays off in donuts that aren’t greasy.

Getting Your Frying Temperature Just Right

These sufganiyot are perfect for Hanukkah parties because you can make the dough a day ahead and fry them just before serving. Kids love helping fill them with jam using a squeeze bottle or piping bag. I usually make a double batch since they disappear faster than latkes at our holiday table.

Perfect Sufganiyot (Israeli Jelly Donuts) - The Only Hanukkah Recipe You'll Need - Israeli recipe
I'll never forget the first time I bit into a proper sufganiyah at a Tel Aviv bakery. The yeast dough was pillowy soft, the jam center warm and fruity, and powdered sugar dusted everything around me like fresh snow. It was completely different from the dense, overly sweet versions I'd tried at home. Sufganiyot became the traditional Hanukkah treat in Israel during the 1920s, when bakers promoted them as a way to celebrate with oil, honoring the miracle of the Temple's oil lasting eight nights. The technique isn't complicated, but getting that perfect texture requires understanding a few key steps. The dough needs to be soft and slightly sticky, almost too wet to handle comfortably. Don't add extra flour to make it easier to work with. That moisture creates the light, airy crumb that makes these donuts special. The frying temperature matters more than you might think. Too hot and the outside browns before the inside cooks through. Too cool and they absorb oil like sponges. I keep my thermometer clipped to the pot and adjust the heat constantly. After years of making these, I've learned that patience with the oil temperature pays off in donuts that aren't greasy. These sufganiyot are perfect for Hanukkah parties because you can make the dough a day ahead and fry them just before serving. Kids love helping fill them with jam using a squeeze bottle or piping bag. I usually make a double batch since they disappear faster than latkes at our holiday table.
Print Recipe Pin Recipe
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Servings: 12 donuts
Course: Dessert
Cuisine: Israeli, Jewish
Calories: 285
Ingredients Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1 teaspoon kosher salt
  • 2/3 cup warm milk 110°F
  • 2 large eggs room temperature
  • 3 tablespoons unsalted butter melted and cooled
  • 1 teaspoon vanilla extract
Assembly and Finishing
  • 6 cups vegetable oil for frying
  • 3/4 cup strawberry jam or your favorite flavor
  • 1/2 cup powdered sugar for dusting

Method
 

Make the Dough
  1. In a large bowl, whisk together flour, sugar, yeast, and salt. Create a well in the center.
  2. In a separate bowl, whisk together warm milk, eggs, melted butter, and vanilla. Pour into the flour well.
  3. Mix with a wooden spoon until a soft, slightly sticky dough forms. The dough should be softer than bread dough.
  4. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough will remain slightly tacky.
  5. Place in a greased bowl, cover with a damp towel, and let rise in a warm place for 1-1.5 hours until doubled.
Shape and Second Rise
  1. Punch down dough and turn onto a lightly floured surface. Roll to 1/2-inch thickness.
  2. Cut into 12 rounds using a 3-inch cookie cutter or glass. Place on parchment-lined baking sheets.
  3. Cover with a clean kitchen towel and let rise for 45 minutes until puffy and almost doubled.
Fry the Sufganiyot
  1. Heat oil in a large, heavy pot to 350°F. Use a candy thermometer and adjust heat to maintain temperature.
  2. Carefully lower 3-4 donuts into the oil using a slotted spoon. Don't overcrowd.
  3. Fry for 2-3 minutes per side until golden brown. The donuts should puff up significantly.
  4. Remove with a slotted spoon and drain on paper towels. Repeat with remaining donuts.
Fill and Finish
  1. Let donuts cool for 10 minutes. Transfer jam to a piping bag fitted with a small round tip.
  2. Insert the tip into the side of each donut and pipe in about 1 tablespoon of jam until you feel slight resistance.
  3. Dust generously with powdered sugar and serve immediately while still warm.

Notes

Store leftover sufganiyot covered at room temperature for up to 2 days. They're best eaten fresh but can be warmed briefly in a 300°F oven. You can make the dough up to 24 hours ahead - let it rise once, then refrigerate overnight. Bring to room temperature before shaping. Other jam flavors that work well include apricot, raspberry, or dulce de leche.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 195mg 8%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 6g 12%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Scroll to Top