Jelly donuts are traditionally filled with strawberry jam and dusted with powdered sugar to celebrate the Jewish festival of Hanuka. This recipe is so simple and easy you will never want to go to the bakery for doughnuts again.
Table of Content
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. Read more about - why Jews eat Sufganiyot for Hankah
Did you know that making homemade donuts is so easy? Once you make these on your own, you will never go buy donuts from the bakery again.
Why make these donuts
- The dough is just like making dinner rolls, only sweeter and deep-fried.
- The process used here is easier than ring donuts because we don't roll and cut the donuts with cutters. Instead, we shape them into buns.
- Al the ingredients are simple pantry staples or easy to find.
- And, of course, these are so much more affordable so your kids can eat as many as they want.
Timeline and process
- Prepare the dough - 20 minutes
- First rise - 60 to 90 mins
- Shape the donuts - 20 mins
- Proof - 30 to 45 minutes
- Deep fry - 20 mins
- Cool - 20 mins
- Fill and dust - 10 mins
Ingredients and substitutes
- Yeast - I like to use instant dry yeast because I've always had great success with it. And yet, you can certainly use active dry yeast in the same quantity. If you use fresh yeast, you will need about 21 grams for every 2 ¼ teaspoon (one packet) of dry yeast. Also, it's not necessary to activate the yeast, but I like to take the guesswork out and make sure my dough will rise.
- Butter - This adds richness to the dough. Do not add more butter as they will become very dark when frying.
- Milk - I love adding a bit of richness to the dough and milk works great in this recipe. Water will also work well. And if you do use water, you may need a little more flour in this recipe.
Pro tip - Check for the consistency of dough when making yeast dough not the amount of flour. The dough needs to be soft and elastic not sticky. Whether you use milk or water make sure it is warm, about 110 F, not too hot nor too cold. This is the optimum temperature to activate the yeast. - Sugar - White sugar works excellently in this recipe. And yet, you can undoubtedly try brown or any other sugar. I think the amount here is just enough for both the inside and out but feel free to add or reduce if you want.
- Flour -Bread flour makes light and airy donuts with a soft and chewy texture. Of course, you can use all-purpose flour but, if possible, at least use 50% bread and 50% all-purpose.
- Nutmeg - I just love the flavor of nutmeg in my doughnuts but you are free to omit it.
- Jam - of course, the classic is strawberry jelly but you can also use other favorites (mine is fig jam!!), raspberry, blackberry, blueberry, etc, take your pick. Make sure to stir the jam before you put it in a piping bag so you won't have any lumps.
How to Make a Jelly Doughnuts
Dough
- Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
- Yeast - In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
- Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.
Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts. - Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough.
Pro tip - If kneading by hand the dough will take about 15 to 20 minutes to become soft smooth and elastic. You may need about ½ cup of flour for dusting your work surface.
- Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
- Divide - Once double in volume - invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.
Pro tip - Always make one or two mini doughnuts for the purpose of testing the oil temperature.
Shaping
- Shape - Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.
Pro tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked. - Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.
Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball - Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume.
Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
Deep Fry
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.
Pro tip - You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.4 cups Vegetable oil for deep frying - Test oil - Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready - add two or three doughnuts at a time.
Pro tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot. - Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown.
Pro tip - Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff. - Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
Filling and Dusting
- Fill - Add your jam filling in a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of jam in each doughnut.
Pro tip - Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt. - Dust with powdered sugar if desired.
Tips for Success
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide.
To check if the milk is at 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 is 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.
- Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce melt-in-your-mouth donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
- Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up
More donut recipes
How long will these jelly donuts keep?
Donuts are best eaten fresh the day they are made, but you can keep them for a day or two. It is best to keep paper bags rather than plastic as plastic makes them soggy. You can freeze cooled donuts for months in the freezer.
Can I bake these donuts?
Traditional doughnuts are made with yeast-raised dough and are fried. If you bake them they will be just bread. You can make baked donuts, which are cake batter-based like I have done here with my baked pumpkin donuts.
What oil is best for frying donuts?
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.
Can I refrigerate the donut dough and make them tomorrow?
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 shape the doughnuts, so it comes to room temperature. Shape and proof as directed in the recipe below.
Printable Recipe
Jelly Donuts - Hanukkah Doughnuts
Print Pin Rate Share by Email Share on FB Save GrowCalories: 897kcal
Adjust Servings Here: 10 Doughnuts
Description
Jelly donuts are traditionally filled with strawberry jam and dusted with powdered sugar to celebrate the Jewish festival of Hanuka. This recipe is so simple and easy you will never want to go to the bakery for doughnuts again.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Dough
- 500 g (4 cups) Bread flour (or 50% bread and 50% all-purpose flour )
- ¼ teaspoon Nutmeg (freshly grated)
- 7 g (1 teaspoon) Salt
- 240 g (1 cups) Warm milk ((110 F))
- 100 g (2 large) Egg
- 7 g (2¼ teaspoon) Instant dry yeast
- 30 g (2 tablespoon) Sugar
- 30 g (2 tablespoon) Butter
- 1 teaspoon Vanilla extract
For Deep-frying
- 4 cups (1 l) Vegetable oil for deep frying
Filling and Dusting
- ½ cup (120 ml) Strawberry jam ( or Jelly for filling)
- 2 tablespoon Powdered sugar (for dusting)
Instructions
Dough
- Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.500 g Bread flour, ¼ teaspoon Nutmeg, 7 g Salt
- Yeast - In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.240 g Warm milk , 100 g Egg, 7 g Instant dry yeast, 30 g Sugar, 1 teaspoon Vanilla extract
- Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough to make soft and fluffy donuts.30 g Butter
- Butter - Next, add the butter and continue to knead for 8 to 10 minutes more or until you have a smooth elastic dough. Pro tip - If kneading by hand the dough will take about 25 to 25 minutes to become soft smooth and elastic. You may need about ½ cup of flour for dusting your work surface.
- Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
- Divide - Once double in volume - invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.Pro tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Shape - Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.Pro tip - Roll each piece into a smooth ball. Gather the seams and roll between your palms until you have a smooth ball. If the balls are not smooth, your doughnuts will look cracked.
- Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying. Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball
- Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for about 60 to 90 minutes until almost double in volume. Pro tip -The fridge-cold dough is easier to handle but takes longer to proof.
- Oil - Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.Pro tip - You don't want the oil too hot. I like to use a Dutch oven because it keeps the heat even. They need to be cooked inside before they brown on the outside. If the oil is too hot the donuts will get too dark or stay uncooked inside.4 cups Vegetable oil for deep frying
- Test oil - Add a mini doughnut to test the oil. They should rise up in 30 seconds. Once the oil is ready - add two or three doughnuts at a time.Pro tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
- Deep fry - Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 3 to 5 minutes for each donut to cook and be beautifully golden brown. Pro tip - Do not crowd the pan as the temperature of the oil will drop/cool down too fast. The doughnuts should rise in about 30 secs as they puff.
- Remove - Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
- Fill - Add your jam filling in a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of jam in each doughnut. Pro tip - Depending on your filling let the donuts cool for at least 10 minutes before you fill them or the filling will melt.½ cup Strawberry jam
- Dust with powdered sugar if desired.2 tablespoon Powdered sugar
Recipe Notes & Tips
- The temperature of milk - It is very important to make sure the milk is warm, not hot or cold. You don't need a thermometer to check - that's just a guide.
To check if the milk is at 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 is 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.
Nutrition Information
Calories: 897- kcalCarbohydrates: 29- gProtein: 3- gFat: 86- gSaturated Fat: 7- gCholesterol: 19- mgSodium: 126- mgPotassium: 57- mgFiber: 0- gSugar: 7- gVitamin A: 95- IUVitamin C: 0.7- mgCalcium: 18- mgIron: 1.3- mg
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
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
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.
Khen
Hello , I have tried your sandwich bread recipe earlier and it was a hit ..today I wanted to try my hands on these doughnuts …everything was fine but my dough was very dry whereas your recipe says it should be sticky …then I had to add another 20 gms of butter …also I didn’t understand how to roll the dough to make doughnuts …should I add more water ?
Veena Azmanov
Hey Ken, I have put the gram measure now that might help better. Sometimes the eggs are small which can make the dough quite dry. But, yes, please add a bit more milk or water into the dough if necessary. Thanks
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