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

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Dairy (Milchig)

Sufganiyot are Israeli jelly donuts, fried in oil for Chanukah to remember the miracle of the Temple oil. Soft, pillowy yeast dough is fried until golden, filled with jam and dusted with powdered sugar.

Getting the Texture Right

The dough should be soft and slightly sticky; resist adding too much flour, which makes heavy donuts. Let it rise fully, roll and cut rounds, and let them puff again before frying. Keep the oil at a steady temperature, around 350°F, and fry a few at a time. Fill with a piping bag once they’re cool enough to handle.

Kosher Notes

Made with milk and butter, these sufganiyot are dairy. For pareve donuts that can follow a meat Chanukah meal, use a non-dairy milk and pareve margarine or oil. Check each egg for blood spots.

Make-Ahead

Make the dough a day ahead, refrigerate after the first rise, and bring to room temperature before shaping. They’re best fresh.

Perfect Sufganiyot (Israeli Jelly Donuts) – The Only Hanukkah Recipe You’ll Need
These traditional Israeli jelly donuts are surprisingly easy to make at home, with a pillowy soft yeast dough and your favorite jam filling.
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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

What I use for this recipe

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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.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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