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