Classic Jelly Donuts (Hanukkah Donuts)
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.
Jam donuts, also known as jelly donuts, are soft, pillowy treats filled with luscious fruit preserves and dusted with powdered sugar. These delightful confections are a favorite worldwide, cherished for their irresistible combination of fluffy dough and sweet filling.
Jam donuts, or sufganiyot in Hebrew, are special in Hanukkah celebrations. Fried in oil symbolizes the miracle of the oil that burned for eight days in the Temple menorah. These donuts are a delicious way to honor tradition while bringing joy to family gatherings during the Festival of Lights.
For years, I have made jam donuts multiple times during Hanukkah, turning it into a cherished family tradition. My kids adore donuts, so I’ve taken the time to perfect the recipe, ensuring they are always fluffy, flavorful, and filled to perfection. Over the years, I’ve learned all the tricks to making them like a pro, and today, I’m excited to share my failproof recipe with you. Follow along, and I’ll show you how to make jam donuts that turn out perfectly every single time
Why is this the best recipe?
- Perfectly Soft and Fluffy Texture – The dough has just the right balance of ingredients, making donuts that are light, airy, and melt in your mouth every time.
- Rich and Flavorful Jam Filling – This recipe ensures the jam filling is evenly distributed without leaking or making the donut soggy, giving you that delightful burst of flavor in every bite.
- Foolproof Techniques for Beginners and Pros – From kneading the dough to frying at the perfect temperature, this recipe includes step-by-step instructions and tips to ensure success, even if it’s your first time making donuts.
- A Recipe Tested and Perfected Over the Years – Having made these donuts for years, I’ve refined this recipe to eliminate common issues, making it failproof and ideal for any Hanukkah celebration or special occasion.
Ingredients and substitutes
- Yeast – I like to use instant dry yeast because I’ve always had great success with it. 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 1/4 tsp (one packet) of dry yeast.
- 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.
- 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.
Step-by-step: How to Make a Jelly Doughnuts
Dough
- Dough – In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, eggs, butter, and vanilla extract. Add the flour, salt and spice.
- Knead – 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 at medium speed.
Rise & Shape
- Rise – 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 6 portions making 12 donuts
- 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. 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.
Proof and Deep Fry
- Proof – Cover the donuts on the counter for 30 to 45 minutes until they almost double in volume.
- Oil – Heat vegetable oil in a large pot or deep fryer to about 350℉ 160℃.
- Deep fry – Deep fry the donuts on each side for 3 to 4 minutes until lightly golden. Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
Fill and Dust
- Fill – Using a knife, make a hold on the side of each donut to help with the filling. Add your jam or jelly filling in a piping bag with a bismark piping tip. Fill about one to two tablespoons of jam in each doughnut.½ cup Strawberry jam
- Dust with powdered sugar and place a dap of jam on each donut. Enjoy!
Tips for Success
- Use Warm Ingredients: Ensure your milk, eggs, and butter are at room temperature to help the dough rise beautifully. Cold ingredients can slow down the yeast activity.
- Don’t Overfill the Donuts: When adding the jam, use just enough to fill the center without overloading. Too much filling can cause the donuts to burst or leak while frying.
- Monitor Oil Temperature: Keep the frying oil at 350°F (175°C). Too hot, and the donuts will burn on the outside while staying raw inside. Too cool, and they’ll absorb too much oil and turn greasy.
- Let the Dough Rest Properly: Give the dough plenty of time to rise until it doubles in size. This ensures the donuts are light and fluffy rather than dense.
- Dust or Glaze After Cooling: For powdered sugar or glaze, let the donuts cool slightly to avoid melting the coating or making it sticky.
- Practice Makes Perfect: Donuts improve with practice. Don’t be afraid to try a few test donuts first to get a feel for frying and filling them perfectly!
Troubleshooting Jam Donuts
- Donuts Are Dense: This happens if the dough didn’t rise properly. Make sure your yeast is fresh and your dough has had enough time to double in size in a warm environment.
- Jam Leaks Out: If the jam leaks, you might be overfilling or not sealing the dough properly before frying. Use a piping bag with a small nozzle and inject jam carefully after frying to avoid this.
- Donuts Absorb Too Much Oil: If your oil is too cool, the donuts will soak up excess oil. Keep the oil between 350°F and 160°C, and avoid overcrowding the pan, as this can lower the temperature.
- Burnt on the Outside, Raw Inside: This is caused by oil that’s too hot. Use a thermometer to monitor the oil temperature and adjust the heat as needed during frying.
- Donuts Don’t Rise Well: If the dough feels tight or doesn’t rise, it might be due to over-kneading or not enough proofing time. Let the dough rest until it doubles in size and is soft and pliable.
- Jam Doesn’t Stay in the Center: Use a stable, thick jam or jelly to prevent it from seeping out. Chill the jam slightly before piping it into the donuts for better control.
- Unevenly Cooked Donuts: Make sure the donuts are all the same size and shape for even cooking. Flip them gently during frying to cook both sides evenly.
- Greek Yogurt Donuts
- Cream-filled donuts – raspberry, strawberry, blackberry
- Dulce De Leche Donuts
- Fried Tiramisu Donuts
Frequently asked questions
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.
Jelly Donuts – Hanukkah Doughnuts
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
Ingredients
Dough
- 240 g (1 cup) Warm milk (110 F)
- 100 g (2 large) Egg
- 7 g (2¼ tsp) Instant dry yeast
- 70 g (⅓ cups) Sugar
- 60 g (4.29 tbsp) Butter Soft, almost melted
- ¼ tsp Nutmeg freshly grated
- ½ tsp Ground cinnamon
- 1 tsp Vanilla extract
- 500 g (4 cups) Bread flour or 50% bread and 50% all-purpose flour
- 7 g (1 tsp) Salt
For Deep-frying
- 4 cups (1 ltr) Vegetable oil for deep frying
Filling and Dusting
- ½ cup (120 ml) Strawberry jam or Jelly for filling
- 2 tbsp Powdered sugar for dusting
Method
- Dough – In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, eggs, butter, and vanilla extract. Add the flour, salt and spice.240 g Warm milk , 100 g Egg, 7 g Instant dry yeast, 70 g Sugar, ¼ tsp Nutmeg, ½ tsp Ground cinnamon , 1 tsp Vanilla extract, 500 g Bread flour , 7 g Salt, 60 g Butter
- Knead – 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 at medium speed.
- Rise – 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 6 portions making 12 donuts
- 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. 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.
- Proof – Cover the donuts on the counter for 30 to 45 minutes until they almost double in volume.
- Oil – Heat vegetable oil in a large pot or deep fryer to about 350℉ (160℃).4 cups Vegetable oil for deep frying
- Deep fry – Deep fry the donuts on each side for 3 to 4 minutes until lightly golden. Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
- Fill – Using a knife, make a hold on the side of each donut to help with the filling. Add your jam or jelly filling in a piping bag with a bismark piping tip. Fill about one to two tablespoons of jam in each doughnut.½ cup Strawberry jam
- Dust with powdered sugar and place a dap of jam on each donut. Enjoy!2 tbsp Powdered sugar
Notes
- Use Warm Ingredients: Ensure your milk, eggs, and butter are at room temperature to help the dough rise beautifully. Cold ingredients can slow down the yeast activity.
- Don’t Overfill the Donuts: When adding the jam, use just enough to fill the center without overloading. Too much filling can cause the donuts to burst or leak while frying.
- Monitor Oil Temperature: Keep the frying oil between 350°F and 160°F. Too hot, and the donuts will burn on the outside while staying raw inside. Too cool, and they’ll absorb too much oil and turn greasy.
- Let the Dough Rest Properly: Give the dough plenty of time to rise until it doubles in size. This ensures the donuts are light and fluffy rather than dense.
- Dust or Glaze After Cooling: For powdered sugar or glaze, let the donuts cool slightly to avoid melting the coating or making it sticky.
- Practice Makes Perfect: Donuts improve with practice. Don’t be afraid to try a few test donuts first to get a feel for frying and filling them perfectly!
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!- Chocolate Glazed Donuts
- Classic Jelly Donuts or Sufganiyot – Hanuka Doughnuts
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- See all donut, doughnut recipes
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.
I hope you try this Marisa. You will LOVE it
I was wondering why it list the flour on 2 separate lines ? do you add all of it ? thnx
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.
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 ?
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
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.
Thanks, Swathi. Yes, I love pastry cream filled donuts
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.
Thank you so much, Catherine. I love jelly the best too.
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!
Thank you, Jolina. These are sure addictive. Glad you find the information helpful
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!
Thanks, Denise. So happy to hear my videos are helpful. I hope you try these.
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!!
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.
Sweeter deep fried dinner rolls, I’m sold!! These sound incredible. And as always, awesome tips on how to make them for us nonbakers.
Thanks, Danielle. So happy you like the tips.
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!
Thanks, Lauren. You must try these. So good.
These look so good! I love donuts, the only problem is once I start eating them, I can’t stop!
Thanks, Bintu. I know exactly what you mean.