Sufganiyot Jelly Doughnuts

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Sufganiyot are pillowy, deep-fried yeasted doughnuts traditionally enjoyed during Hanukkah in Israel, symbolizing the miracle of the oil. Each golden sphere is injected with sweet jam and dusted with powdered sugar for a festive, indulgent treat.

Nutrition Facts

Per serving (estimated)

• 860 kcalCalories
• 42 gFat
• 11 gSaturated Fat
• 108 gCarbs
• 3 gFiber
• 42 gSugar
• 13 gProtein
• 260 mgSodium
• 180 mgPotassium
• 90 mgCalcium
• 3.8 mgIron
• 5 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the dough

• 1 cup (240 ml) warm whole milk, about 110°F
• 2 1/4 tsp (7 g) active dry yeast
• 1/3 cup (65 g) granulated sugar
• 2 large eggs plus 1 egg yolk, room temperature
• 1 tsp vanilla extract
• 1/2 tsp fine sea salt
• 4 cups (500 g) all-purpose flour, plus more for dusting
• 1/3 cup (75 g) unsalted butter, softened
• 1 tsp orange zest (optional, traditional)

For filling and frying

• 1 cup (260 g) seedless raspberry or strawberry jam
• 4 cups (960 ml) neutral oil, such as canola or sunflower
• 1 cup (120 g) powdered sugar, for dusting

Directions

1. In a large bowl, whisk the warm milk, yeast, and 1 tablespoon of the sugar; let stand 5–10 minutes until foamy.
2. Add the eggs, egg yolk, vanilla, salt, orange zest, and remaining sugar; whisk to combine. Stir in the flour and softened butter to form a soft, slightly sticky dough.
3. Knead the dough by hand or with a stand mixer fitted with a dough hook for 8–10 minutes until smooth and elastic. Cover and let rise in a warm spot until doubled, about 1 1/2 hours.
4. Turn the dough onto a lightly floured surface and roll to 1/2-inch thickness. Cut out 2 1/2-inch rounds, gather scraps, re-roll, and cut more. Place rounds on parchment-lined trays, cover, and proof 30–45 minutes until puffy.
5. Heat 2 inches of oil in a heavy pot to 350°F (175°C). Fry 3–4 doughnuts at a time, flipping once, 2–3 minutes per side until deep golden. Drain on a wire rack.
6. Transfer jam to a piping bag fitted with a long round tip. While doughnuts are still slightly warm, poke the tip into the side of each and squeeze 1–2 tablespoons of jam inside until gently heavy.
7. Dust generously with powdered sugar and serve immediately, or hold warm in a 200°F oven for up to 30 minutes.
8. Heat oil back to 350°F between batches and avoid overcrowding the pot to keep oil temperature stable.

Cook’s Notes

• Maintain oil temperature at 350°F; too cool and doughnuts absorb oil, too hot and they brown before cooking through.
• Use seedless jam or warm thick preserves so the filling pipes smoothly without clogging the tip.
• A piping bag with a Bismarck or long round tip makes filling clean and easy; a squeeze bottle also works.
• Traditional fillings include strawberry, raspberry, or apricot jam, but pastry cream and chocolate spread are popular modern variations.
• Fry only a few doughnuts at a time so the oil recovers temperature quickly between batches.

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