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Classic Hanukkah Sufganiyot (Jelly Doughnuts)

Two fluffy, round Sufganiyot donuts dusted heavily with powdered sugar, one showing a bright red jam filling.
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Make light, pillowy, jam-filled sufganiyot at home for Hanukkah. This recipe guides you through making the enriched yeast dough, frying them golden, and filling them with sweet jelly.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar, plus 1 teaspoon for yeast
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsalted butter, softened
  • Vegetable oil, for frying (about 4-6 cups)
  • 1 cup strawberry or raspberry jam
  • Powdered sugar, for dusting

Instructions

  1. Activate the yeast: In a large bowl, combine the warm milk, 1 teaspoon of sugar, and the yeast. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, eggs, vanilla extract, and salt to the yeast mixture. Whisk briefly. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes until smooth. Add the softened butter and knead for another 5 minutes until fully incorporated and the dough is elastic.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  5. Shape the doughnuts: Gently punch down the risen dough. Roll the dough out to a 1/2-inch thickness on a lightly floured surface. Use a 3-inch round cutter to cut out doughnut shapes. Place the rounds on parchment-lined baking sheets.
  6. Second Rise: Cover the cut dough rounds loosely with plastic wrap or a clean kitchen towel. Let them rest for 30 to 45 minutes until puffy.
  7. Heat the oil: Pour vegetable oil into a deep, heavy-bottomed pot or Dutch oven to a depth of about 2 inches. Heat the oil to 350°F (175°C). Use a thermometer to maintain this temperature.
  8. Fry the sufganiyot: Carefully drop 3 or 4 doughnuts into the hot oil, making sure not to crowd the pot. Fry for 1 to 2 minutes per side until deep golden brown. They should cook through without burning.
  9. Drain: Use a slotted spoon to remove the doughnuts and place them on a wire rack lined with paper towels to drain excess oil.
  10. Fill the doughnuts: Once the doughnuts are cool enough to handle, use a piping bag fitted with a long, thin tip (or a sharp knife to make a small hole) to inject about 1 to 2 tablespoons of jam into the center of each doughnut.
  11. Finish: Dust generously with powdered sugar before serving.

Notes

  • Maintain the oil temperature between 340°F and 360°F for best results. If the oil is too cool, the doughnuts absorb too much oil; if too hot, the outside burns before the inside cooks.
  • For easy filling, heat your jam slightly in the microwave for 15 seconds to make it easier to pipe.
  • If you do not have a round cutter, you can use a drinking glass.

Nutrition

Find it online: https://kitchenslang.com/sufganiyot-fluffy-jam-filled-doughnut-recipe/