Sufganiyot or 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
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. Read more about - why Jews eat Sufganiyot for Hankah
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.
About these donuts
It's just like making dinner rolls, only sweeter and deep-fried. Definitely much easier than making ring-shaped doughnuts.
The process is very simple and easy
- Prepare the dough - 8 minutes
- Let the dough rise - 60 mins
- Shape the donuts - 10 mins
- Proof the donuts - 30 minutes
- Deep fry - 10 mins
- Cool - 10 mins
- Fill and dust - 10 mins
Once you make these on your own, you will never go buy donuts from the bakery again. The fresh doughnuts are so irresistible 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 and we make a few different variations too.
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 tsp (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.
Tip - Check for 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 excellent 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 - I always use all-purpose flour for most of my yeast recipes. Because it's the most readily available. And yet, you can use bread flour as well for a softer texture.
- Nutmeg - I just love the flavor of nutmeg in my doughnuts but you are free to omit it.
Step by step instructions (pin)
Dough
- Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
- Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
- Add the flour to the yeast mixture and combine well until all the flour is incorporated. Add the butter and combine well again. Then knead for 3 minutes on the stand mixer or 5 minutes by hand.
Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough - Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.
Shaping
- 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.
- Roll each portion into a ball and place it on a parchment-line baking tray dusted with flour to prevent sticking.
Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature. - Once all the balls are rolled, flatten it slightly. Cover with a damp kitchen cloth and let rise again for 30 minutes in a warm place.
Tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compare to a ball
Deep Fry
- Heat cooking oil in a large pot or deep fryer to about 350 °F to 360 ° F.
Tip - You don't want the oil too hot. 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. - Add a mini doughnut to test the oil. Once the oil is ready - add two or three doughnuts at a time.
Tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot. - 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.
- Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 2 to 3 minutes for each donut to cook and be beautifully brown.
- Remove onto a paper towel and let cool for 10 minutes before you fill and serve.
Filling and Dusting
- Add your filling in a piping bag with a bismark piping tip or similar
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.
Frequently asked questions
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 them paper bag rather than plastic as plastic makes them soggy. You can freeze cooled donuts for months in the freezer.
Traditional doughnuts are made with yeast-raised dough and are fried. If you bake them they will be just bread. You can make bake donuts, which are cake batter-based like I have done here in my baked pumpkin 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.
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.
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 those recipes.
Yes. If you want to fill the donuts with chocolate I have shared in my recipe for Chocolate glazed Sufganiyot which is very popular.
You may also like
- Glazed ring donuts - Chocolate, Tiramisu, dulce de leche
- Cinnamon sugar donuts or Cinnamon Sugar Pumpkin Donuts
- Classic Jelly Donuts or Jam Doughnuts
- Filled donuts - Chocolate, Dulce De Leche,
- Fruit cream-filled doughnuts - Raspberry, Blackberry, Strawberry
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Recipe
Classic Jelly Donuts
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Video
Ingredients
For the Dough
- ¾ cup (180 ml) Warm milk (110 F)
- 4 cup (500 g) All-purpose flour
- ½ cup (60 g) All-purpose flour for kneading as required
- 1 Egg large
- 2 ¼ tsp (9 g) Instant dry yeast
- 2 tbsp (30 g) Sugar
- 2 tbsp (30 g) Butter
- ½ tsp Salt
- 1 tsp Vanilla extract
- ¼ tsp Nutmeg freshly grated
For Deep-frying
- 4 cups (1 l) Cooking oil for deep frying 4 cups
Filling and Dusting
- ½ cup (120 ml) Strawberry jam or Jelly for filling
- 2 tbsp Powdered sugar for dusting
Instructions
Dough
- Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
- Yeast - In a bowl of a stand mixer with the hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
- Add the flour to the yeast mixture and combine well until all the flour is incorporated. Add the butter and combine well again. Then knead for 3 minutes on the stand mixer or 5 minutes by hand. Tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough
- Place the dough in an oiled bowl and let rise for 60 to 90 minutes or until double in volume.
Shaping
- 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.Tip - Always make one or two mini doughnuts for the purpose of testing oil temperature.
- Roll each portion into a ball and place it on a parchment-line baking tray dusted with flour to prevent sticking.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.
- Once all the balls are rolled, flatten it slightly. Cover the baking tray with a clean kitchen cloth to prevent the donuts from drying.Tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compare to a ball
- Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.Tip -They will rise and be cold but easier to handle when chilled. Alternatively, you can let them rise at room temperature for 30 minutes.
Deep Fry
- Heat cooking oil in a large pot or deep fryer to about 350 °F to 360 ° F.Tip - You don't want the oil too hot. 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.
- Add a mini doughnut to test the oil. Once the oil is ready - add two or three doughnuts at a time.Tip- You need enough oil so the doughnuts will float, and not touch the bottom of the pot.
- 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.
- Cook for 30 seconds on one side then flip and let cook another 30 seconds on the other side. You will need about 2 to 3 minutes for each donut to cook and be beautifully brown.
- Remove onto a paper towel and let cool for 10 minutes before you fill and serve.
Filling and Dusting
- Add your filling in a piping bag with a bismark piping tip or similarTip - 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.
Recipe Notes
- 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.
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
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