Classic Jelly Donuts - Mini-Jam Donuts
These deep-fried Hanukkah treats are special and addictive for kids and grown-up alike. Jelly donuts are traditionally filled with simple strawberry jam and dusted with powdered sugar. This recipe is so simple and easy you will never need to go to the bakery for Jelly donuts again. These are a little smaller in size making them cute and irresistible.
It's almost the end of the year. Soon, it will be Thanksgiving and then Christmas. I really feel this year has gone by so quickly. With Christmas also comes Hanukkah. Here is Israel, Hanukkah is a huge celebration and the very first things you see are the bakeries start making sufganiyot, which are these deep-fried Israeli doughnuts filled with strawberry jam and dusted with powdered sugar.
About these jelly doughnuts
I shared the jam doughnut recipe with you many years ago. And, it's been one of the popular recipes on this blog. Recently, I made these slightly smaller versions and oh they were so cute I just had to share. I also took a video, so you can see just how simple and easy these are to make.
It's just like making dinner rolls, only sweeter and deep-fried. Definitely much easier than making ring-shaped doughnuts. You do not need to roll and cut them into shapes, just divide the dough and roll them into balls. Prove them and deep fry them. Fill them with your favorite jam or jelly, and then, dust them with powdered sugar. That's really how simple these are to make.
Once you make these on your own, you will never go buy jelly donuts from the bakery again. The fresh doughnuts are so irresistible and melt in your mouth delicious you will be making a few batches of these. My Aadi loves doughnuts so much that every year we have to make a few batches of these. He gets to invite his friends over too. Usually, I use homemade strawberry jam, but I have tried these with many different jams and jellies. My personal favorite is the apricot jam, but that's because I love apricot jam very much.
Ingredients and substitutes and a few tips (Save/Pin)
- Liquid - I always use milk I think it adds so much more flavor. Having said that originally water is used for two reasons. It's more kosher so the presence of milk does not conflict with food. Second, the milk solids when cooked in hot oil tend to make them darker; so you have to be extra careful when frying them. I still have always used milk.
- Oil - You can use peanut oil, sunflower oil or canola oil. I always use canola oil. Do not use olive oil as it has a strong flavor. You want to use any oil that is good for deep frying and has no flavor.
- Instant dry yeast - I always use instant dry yeast, but you are welcome to use fresh yeast as well. For this recipe, you will need 30 grams of fresh yeast.
- All-purpose flour - You can use bread flour and the doughnuts will be lighter. I have always used all-purpose flour and that works perfectly for me.
Useful tips and tools
- I prefer to make a small batch of doughnuts in a mixing bowl, and yet you can certainly use a stand mixer to make things easy on you.
- And, a whisk helps to mix things up easily like flour and salt as well as the yeast and water.
- I also prefer a good silicon spatula so I can bring things together in the center.
- Also, a rolling pin works for this recipe.
- I fry my doughnut in a skillet with oil. And yet, you can certainly use a deep fryer if you have one.
Quick video - Long video below
How to make Jam Doughnuts aka Sufganiyot (Save/Pin)
Combine wet ingredients
- In a cup or bowl - add warm milk, sugar, and yeast,
- Stir well and set aside for 3 mins to foam.
- Add the egg and vanilla.
- Mix to combine well
Prepare Dough (video shows method by hand)
- In a larger bowl or mixer with a hook attachment.
- Add flour and salt - mix to combine.
- Pour in the yeast mixture.
- Mix on medium speed scraping the sides of the bowl as needed.
- Once all the flour is mixed in - knead for a minute on medium-low speed (or with your hands for 25 minutes).
- This is a soft dough so do not be tempted to add more flour.
- Then add the soft butter.
- Knead for 2 minutes more on medium speed.
- By this time the dough will still be soft and elastic but less sticky and shinier.
- Place the dough in an oiled bowl, cover and let rise until double in volume for about 45 minutes.
Forming the Doughnuts
- Once double in volume and chilled - invert on a floured surface.
- Divide the dough into half and each half into 6 for mini sizes (or 4 for medium)
- Roll each portion into a ball and place it on a flour-dusted parchment paper to prevent sticking.
- Once all the balls are rolled - press with your palm on top of each to flatten it slightly. This will make sure it becomes a doughnut shape rather than a ball shape.
- Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Cover with a damp kitchen cloth and let rise again for 30 minutes in a warm place.
Deep Fry the Doughnuts
- Heat cooking oil in a pot or fryer to about 360 °F to 375 ° F.
- Tip - ideally, you want the oil hot but not so it will brow the doughnut instantly. These need to be cooked thru before they brown.
- You need enough oil so the doughnuts will float.
- Add a mini doughnut to test the oil.
- Once the oil is ready - add two or three doughnuts at a time.
- Do not crowd the pan as the temperature of the oil will drop/cool down too fast.
- The doughnuts should rise in 30 secs as they puff.
- Let cook for 30 seconds before you flip so it can continue to puff on the other side.
- Cook for another 30 seconds on the other side and again.
Filling and Dusting
- Place jam in a piping bag with a piping tip for easy use.
- You can let the doughnuts cool completely before you fill with jam.
- I prefer to fill them while they are still warm so the jam melts and spreads inside the doughnut.
- When cooled completely dust with powder sugar.
Tips when working with doughnuts (Save/Pin)
- The temperature of milk - It is very important to make sure the milk is warm, not hot neither cold. You don't need a thermometer to check - that's just a guide.
To check if the milk is the right temperature - just stick your clean little finger in. You should be able to hold it in for a minute if not it's too hot. Best to wait until just warm. - The temperature of the oil - I know I said the oil has to be around 325 ° F but again, you don't necessarily need a thermometer. Here's how to check if the oil is right. Make mini doughnuts - I divide one doughnut into four and make mini doughnuts. This helps me test the hot oil before and in between batches.
- How to test oil - Add a mini doughnut to test the oil. The doughnut should rise in about 30 secs. If it rises too soon means the oil too hot and if it takes too long means the oil is not yet hot. Adjust accordingly. Keep an eye on oil temperature as it rises and cools between donuts batches. Adding doughnuts to the oil will cool the oil. So find a balance on how many doughnuts per batch works with your settings.
Frequently Asked Questions
Well, there are these fried donuts with the hole in the middle, often glazed or dusted with some confection. Then, we have traditionally filled doughnuts like the jam doughnuts often called Sufganiyot. Of course, let's not forget there are also cake-based baked donuts.
You can make bake donuts, which are cake batter-based like I have done here in my baked pumpkin donuts. And yet, traditional doughnuts are fried and have a yeast-raised dough.
I use canola oil. It has a neutral flavor and a high smoke point. Also, it works best when deep-frying bread and sweet treats like churros and doughnuts.
Yes, just let the dough rise in the fridge. It will continue to prove but at a slower pace. Remove it an hour or two before you plan to roll the doughnuts, so it comes to room temperature. And then, roll them and continue with the recipe as usual.
I have a tried and tested a recipe with video for both Cinnamon Sugar Pumpkin Donuts as well as Cinnamon sugar Donuts. I would highly recommend using that recipe.
If you want to fill the donuts with chocolate I have shared in my recipe for Chocolate glazed Sufganiyot which is very popular.
Yes, of course. I have shared so many doughnut recipes with filled doughnuts apart from these jelly donuts or jam doughnuts/Sufganiyot I also have filled doughnuts with strawberry cream, raspberry cream, blackberry cream, dulce de leche cream, and Tiramisu.
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Description
Ingredients
For the Dough
- 1/2 cup (120 ml) Warm milk (110 F)
- 2 cup (250 g) All-purpose flour
- 1/2 cup (60 g) All-purpose flour for kneading as required
- 1 Egg large
- 1 1/2 tsp (5 g) Instant dry yeast
- 2 tbsp Sugar
- 2 tbsp Butter
- 1/2 tsp Salt
- 1 tsp Vanilla extract
- 1/4 tsp Nutmeg freshly grated
For Deep-frying
- 4 cups (1 l) Cooking oil for deep frying 4 cups
Filling and Dusting
- 1/2 cup (120 ml) Strawberry jam or Jelly for filling
- 2 tbsp Powdered sugar for dusting
Instructions
Combine wet ingredients
- In a cup or bowl - add warm milk, sugar and yeast,
- Stir well and set aside for 3 mins to foam.
- Add the egg and vanilla.
- Mix to combine well
Prepare Dough (video shows method by hand)
- In a larger bowl or mixer with hook attachment.
- Add flour and salt - mix to combine.
- Pour in the yeast mixture.
- Mix on medium speed scraping the sides of the bowl as needed.
- Once all the flour is mixed in - knead for a minute on medium-low speed (or with your hands for 25 minutes).
- This is a soft dough so do not be tempted to add more flour.
- Then add the soft butter.
- Knead for 2 minutes more on medium speed.
- By this time the dough will still be soft and elastic but less sticky and shinier.
- Place the dough in an oiled bowl, cover and let rise until double in volume for about 45 minutes.
Forming the Doughnuts
- Once double in volume and chilled - invert on a floured surface.
- Divide the dough into half and each half into 6 for mini sizes (or 4 for medium)
- Roll each portion into a ball and place it on a flour dusted parchment paper to prevent sticking.
- Once all the balls are rolled - press with your palm on top of each to flatten it slightly. This will make sure it becomes a doughnut shape rather than a ball shape.
- Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Cover with a damp kitchen cloth and let rise again for 30 minutes in a warm place.
Deep Fry the Doughnuts
- Heat cooking oil in a pot or fryer to about 360 °F to 375 ° F.
- Tip - ideally, you want the oil hot but not so it will brow the doughnut instantly. These need to be cooked thru before they brown.
- You need enough oil so the doughnuts will float.
- Add a mini doughnut to test the oil.
- Once the oil is ready - add two or three doughnuts at a time.
- Do not crowd the pan as the temperature of the oil will drop/cool down too fast.
- The doughnuts should rise in 30 secs as they puff.
- Let cook for 30 seconds before you flip so it can continue to puff on the other side.
- Cook for another 30 seconds on the other side and again.
Filling and Dusting
- Place jam in a piping bag with a piping tip for easy use.
- You can let the doughnuts cool completely before you fill with jam.
- I prefer to fill them while they are still warm so the jam melts and spreads inside the doughnut.
- When cooled completely dust with powder sugar.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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- Best Jam Doughnuts aka Jam Sufganiyot
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- Filled Tiramisu Doughnuts - Tiramisu Cream Filled Sufganiyot
- Fried Dulce De Leche Donuts
- Dulce De Leche Cream Filled Doughnuts
- Raspberry Cream Filled Doughnuts - Sufganiyot
- Blackberry Cream Filled Doughnuts - Sufganiyot
- Strawberry Cream Filled Doughnuts - Sufganiyot
Marisa Franca
Just wanted to let you know that I've committed myself to making these donuts for a brunch that's coming up. AND I'm going to use the cream filling you suggested. I know they'll be fantastic.
Veena Azmanov
I hope you try this Marisa. You will LOVE it
Mike
I was wondering why it list the flour on 2 separate lines ? do you add all of it ? thnx
Veena Azmanov
Hey Mike, Sorry I didn't make that clear - the second 60 grams is for kneading only. Use only as much as you need to bring the dough together. Thanks for bringing it to my attention.
Swathi
I would love to try this it is my do list for long time. I think I like pastry cream filled one too. I think my two donuts fans going to love this.
Veena Azmanov
Thanks, Swathi. Yes, I love pastry cream filled donuts
Catherine
Veena, I am ready to go into the kitchen now and fry myself up a batch of these beautiful donuts! Yours look better than any donut you could get out. Jelly is a favorite in our house and I know these wouldn't make it through the night if I made them for my family.
Veena Azmanov
Thank you so much, Catherine. I love jelly the best too.
Jolina
These look so addicting! I've only ever made cake donuts so I really appreciate all your tips about the temperature and the frying. Can't wait to make these and fill them with all the delicious things!
Veena Azmanov
Thank you, Jolina. These are sure addictive. Glad you find the information helpful
Denise
I have been craving a good doughnut lately but I would never have thought to make my own. Your videos are really helpful for me since I'm not much of a baker. These look yummy!
Veena Azmanov
Thanks, Denise. So happy to hear my videos are helpful. I hope you try these.
Marisa Franca
I love cream fillings like in eclairs! Do you have a recommendation on which one to make? I'd love to make a batch of these cute donuts and surprise the family. I know they love creamy fillings. I'm sure you'll know of a recipe!!
Veena Azmanov
Hey Marisa. Yes, you must try vanilla pastry cream filled donuts. Use my recipe. You can add 2 tbsp cornstarch to thicken it up a bit and combine some whipped cream in there. My son's absolute favorite. Your family will love it.
Danielle Wolter
Sweeter deep fried dinner rolls, I'm sold!! These sound incredible. And as always, awesome tips on how to make them for us nonbakers.
Veena Azmanov
Thanks, Danielle. So happy you like the tips.
Lauren Vavala
Such a great recipe! Jelly donuts have forever been one of my favorite donut varieties and I know my kids are going to love these too!
Veena Azmanov
Thanks, Lauren. You must try these. So good.
Bintu | Recipes From A Pantry
These look so good! I love donuts, the only problem is once I start eating them, I can't stop!
Veena Azmanov
Thanks, Bintu. I know exactly what you mean.
Katherine Hackworthy
You can't beat fresh homemade donuts, always very tempting. I love the idea of apricot jam inside, such a good choice. Perfect with a coffee mid-morning.
Veena Azmanov
Thanks, Katherine. I love apricot jam too.
Dan Zehr
Oh yum! My whole family would go crazy for these jelly donuts! This is a 100% good dessert for my family. As always incredibly delicious!
Veena Azmanov
Thanks, Dan. Yeah, donuts are very addictive.
Mahy Elamin
These donuts look fantastic! Yummy! This made me drool. I bet those flavors are amazing! Yum Yum Yum! Looks so vibrant and lovely! I can't WAIT to try this!
Veena Azmanov
Thanks, Mahy.
Cliona Keane
These look like perfect doughnuts! I've never been able to make my own so this is ideal for me.
Veena Azmanov
Thanks, Cliona. I hope you try these
Danielle
I have never made a donut before, but these look fairly simple. They wouldn't last long in our house!
Veena Azmanov
They are so easy, you must try, Danielle
Michelle
I can't say no to a jelly doughnut. Yours look so fluffy and tasty!
Veena Azmanov
Thanks Michelle
Noel Lizotte
Who doesn't love fried dough? I mean, every culture has some version. These bite sized jelly doughnuts are perfect for snacking on.
Veena Azmanov
Absolutely, Noel, Every culture has some fried treat.
Claudia Lamascolo
that jelly oozing out of this jelly donut is making my mouth water. I absolutely love that you made these homemade and they are perfect!
Veena Azmanov
Thank you, Claudia. I always make these homemade.
Kylee
These look like little bites of heaven! I can never resist a jelly doughnut!! These look incredible!
Veena Azmanov
Thanks, Kylee. Me too.
Gloria
I don't even remember the last time I had a jelly donut. These remind me of donuts my baba would make. I would enjoy having them as an after school treat. I would love one with my cup of tea right now.
Veena Azmanov
Thank you, Gloria. Me too, these remind me of my mom.