Classic Jelly Donuts – Mini-Jam Doughnuts (Video Recipe)

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 for me. With Christmas also comes Hanukah. Here is Israel Hanukah 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, just 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 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 invites 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.

Let’s talk 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 but not necessary. I have always used all-purpose flour and that’s works perfectly for me.

Useful Tips and Tools

• I prefer to make a small batch of doughnuts in a mixing bowl, but you can also use a stand mixer to make things easy on you.
• 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.
• And 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

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Classic Jelly Donuts

Author: Veena Azmanov

5 from 20 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 2 hrs 30 mins

Calories: 897kcal

Adjust Servings Here: 12 Doughnuts

Description

These deep-fried Hanukah treats are special and addictive with 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. 

Ingredients

For the Dough

• 120 ml (0.49 cups) Warm milk  (110 F)
• 260 grams (2.08 cups) All-purpose flour
• 60 grams (0.48 cups) All-purpose flour for kneading as required
• 1 (1 ) Egg large
• 1 1/2 tsp (1.5 tsp) Instant dry yeast
• 2 tbsp (4 tbsp) Sugar
• 2 tbsp (2 tbsp) Butter
• 1/2 tsp (0.5 tsp) Salt
• 1 tsp (1 tsp) Vanilla extract
• 1/4 tsp (0.25 tsp) Nutmeg freshly grated

For  Deep-frying

• 1 liter (4.46 cups) Cooking oil for deep frying 4 cups

Filling and Dusting

• 1/4 cup (0.25 cup) Strawberry jam or Jelly for filling
• 2 tbsp (2 tbsp) Powdered sugar for dusting

ADJUST SERVINGS HERE – 12 Doughnuts

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.

Recipe Video

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Nutrition Information

Nutrition Facts

Classic Jelly Donuts

Amount Per Serving

Calories 897 Calories from Fat 774

% Daily Value*

Fat 86g132%

Saturated Fat 7g35%

Cholesterol 19mg6%

Sodium 126mg5%

Potassium 57mg2%

Carbohydrates 29g10%

Fiber 0g0%

Sugar 7g8%

Protein 3g6%

Vitamin A 95IU2%

Vitamin C 0.7mg1%

Calcium 18mg2%

Iron 1.3mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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

Keywords – donuts, Doughnuts, Hanukah, Jam, Jelly, Jewish

Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov

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