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Classic Homemade Sufganiyot (Hanukkah Jelly Doughnuts)

A single, golden-brown Sufganiyot dusted heavily with powdered sugar, showing a visible layer of bright red jam filling.
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Make soft, yeast-raised sufganiyot at home. These fried doughnuts are filled with jam and dusted with powdered sugar, perfect for celebrating Hanukkah.

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
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 3 1/2 to 4 cups all-purpose flour, plus more for dusting
  • 1/4 cup unsalted butter, softened
  • Vegetable oil, for frying
  • 1 cup strawberry or raspberry jam
  • 1 cup 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 1/4 cup sugar, eggs, vanilla extract, and salt to the yeast mixture. Mix well. Gradually add the flour, mixing until a shaggy dough forms.
  3. Knead: Turn the dough onto a lightly floured surface. Add the softened butter. Knead for 8 to 10 minutes until the dough is smooth and 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 dough. Roll it out to a 1/2-inch thickness on a lightly floured surface. Use a 2.5-inch round cutter to cut out circles.
  6. Second Rise: Place the cutouts on parchment-lined baking sheets, leaving space between them. Cover loosely and let rise for 30 to 45 minutes until puffy.
  7. Fry: Heat 2 to 3 inches of vegetable oil in a deep, heavy-bottomed pot or Dutch oven to 350°F. Carefully drop 3 or 4 doughnuts into the hot oil, ensuring not to overcrowd the pot.
  8. Cook: Fry for 1 to 2 minutes per side until golden brown. Use a slotted spoon to remove them and place them on a wire rack lined with paper towels to drain excess oil.
  9. Fill: Once the doughnuts are cool enough to handle, use a piping tip or a small funnel to inject about 1 tablespoon of jam into the center of each doughnut.
  10. Finish: Place the powdered sugar in a shallow bowl. Roll or dust the filled sufganiyot generously with powdered sugar. Serve fresh.

Notes

  • For best results, use a candy thermometer to monitor the oil temperature; if the oil is too cool, the doughnuts will absorb too much grease.
  • If you are planning your weekly meals, consider how these fit into your schedule; this recipe works well when paired with a simple meal plan.
  • If you want to try other cooking methods, this recipe is not suitable for sous-vide precision cooker techniques.

Nutrition

Find it online: https://blissbatter.com/sufganiyot-recipe-hanukkah-jelly-doughnuts/