Homemade Sufganiyot for Hanukkah
Whether you call them dam doughnuts, jelly donuts, sufganiyot, sufganiyah, Hanukkah bread these are delicious deep-fried treats. Traditionally filled with sweet jam and dusted with powder sugar. This simple, easy and effortless recipe for jam doughnuts will have your kids asking for them all year round. Strawberry jam is traditional but raspberry or apricot is quite a treat as well
Jam Doughnuts are huge in our family!! I mean my Aadi! Rhea loves them but not as obsessed as Aadi is. If he had a way he’d be eating doughnuts every day of the year. Now, I will be honest and say. I never use to enjoy making doughnuts at home a long time ago. I’m not a big fan of the smell of oil in the house when it comes to deep-frying. But these fried treats are so irresistible, they will have you addicted in no time.
These deep-fried Israeli treats are called sufganiyot. These are traditionally filled with jam and dusted with powdered sugar. Made during the festival of Hanukah which celebrated the miracle of the burning lamp in the ancient holy temple of Jerusalem. Hence the deep-fried not baked. Hanukah comes very close to Christmas and so we usually have an overlap of Christmas and Hanukah treats in our home. So while I have the gingerbread, marzipan, and fruitcakes. I also make sufganiyot and latkes.
The best part? this recipe for jam donuts is easier than the ring donuts. There is no rolling or cutting the donut shapes. Yup, Just make the dough, ball them up, fry them and fill them.
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.
Nothing beats the kid’s excitement. This is my Aadi a few years back when he was only 5. He’d claim all the doughnuts – mama made 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.
How to make Jam Doughnuts aka Sufganiyot (Save/Pin)
Prepare Yeast Mix
- In a cup or bowl – add warm milk, yeast, and one tablespoon sugar.
- Stir well and set aside for five mins to foam.
- When formed up (about 3 to 5 mins) – add the egg, remaining sugar and vanilla.
- Mix to combine well.
Prepare Dough
- In a larger bowl or mixer with a dough 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 2 minutes on medium-low speed (or with your hands for 5 minutes).
- This is a soft dough so do not be tempted to add more flour.
- Then add the soft butter.
- Knead for 3 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 14 to 16 portions – (roll into a log then cut the log in half, then half again until you have 14 to 16 portions).
- 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 325 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 in them.
- 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 for making Donuts every single time
- 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.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
How to make Jam Doughnuts – Sufganiyot
Print Pin RatePrep Time: 10 mins
Cook Time: 20 mins
Resting Time: 1 hr 30 mins
Total Time: 2 hrs
Calories: 93kcal
$10Adjust Servings Here: 16 Doughnuts
Description
Whether you call them dam doughnuts, jelly donuts, sufganiyot, sufganiyah, Hanukkah bread these are delicious deep fried treats. Traditionally filled with sweet jam and dusted with powder sugar. This simple, easy and effortless recipe for jam doughnuts will have your kids asking for them all year round. Strawberry jam is traditional but raspberry or apricot is quite a treat as well.
Ingredients
For the Dough
- 190 ml (0.78 cups) Warm milk 110 F
- 500 grams (4 cups) All-purpose flour
- 50 grams (0.4 cups) All-purpose flour extra for kneading
- 1 (1 ) Egg large
- 2 1/4 tsp (2.25 tsp) Instant dry yeast (1 envelope)
- 50 grams (0.25 cups) Sugar
- 60 grams (0.26 cups) Butter
- 1/2 tsp (0.5 tsp) Salt
- 1 tsp (0.25 tsp) Vanilla extract
For Deep-Frying
- 1 litre (4.46 cups) Cooking oil
Filling and Dusting
- 1/4 cup (0.25 cup) Strawberry jam
- 1/4 cup (0.25 cup) Powdered sugar
ADJUST SERVINGS HERE – 16 Doughnuts
Instructions
Prepare Yeast Mix
- In a cup or bowl – add warm milk, yeast, and one tablespoon sugar.
- Stir well and set aside for five mins to foam.
- When formed up (about 3 to 5 mins) – add the egg, remaining sugar and vanilla.
- Mix to combine well.
Prepare Dough
- 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 2 minutes on medium-low speed (or with your hands for 5 minutes).
- This is a soft dough so do not be tempted to add more flour.
- Then add the soft butter.
- Knead for 3 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 14 to 16 portions – (roll into a log then cut the log in half, then half again until you have 14 to 16 portions).
- 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 325 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 in them.
- 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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Equipment
Nutrition Information
Nutrition Facts
How to make Jam Doughnuts – Sufganiyot
Amount Per Serving (37 g)
Calories 93 Calories from Fat 15
% Daily Value*
Fat 1.7g3%
Saturated Fat 0.9g5%
Trans Fat 0g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 0g
Cholesterol 18mg6%
Sodium 26mg1%
Potassium 0mg0%
Carbohydrates 16.6g6%
Fiber 0.5g2%
Sugar 5.3g6%
Protein 2.5g5%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* 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, Jam, Jewish, sufganiyot
Did you make this recipe? I’d love to hear about itMention @veenaazmanov or #tag on Instagram #veenaazmanov
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Dulce De Leche Donuts
Give your next batch of donuts a caramel flavored treat with these rich, creamy dulce de leche donuts. The dough is my no-fail recipe for yeast-raised donuts, deep-fried before frosting with a dulce de leche glaze. A little hint of chocolate drizzle makes them irresistible.
Classic Jelly Donuts – Mini-Jam Doughnuts (Video Recipe)
Jelly donuts are deep fried treats that are addictive and cute. With this simple and easy recipe, you will never to go to the bakery to buy Jelly doughnuts again. Traditionally called sufganiyot these are made for the festival of Hanukah, filled with jam and dusted with powdered sugar.
Michelle
I always loved having these during the holiday season in NYC, now that I’m in SF i’ll have to try making my own this year!
Veena Azmanov
Thanks, Michelle. Me too love these.
Jenni LeBaron
I was unaware that milk would make these darker when you fried them, so I am happy to learn a new tip! These donuts look a treat!
Veena Azmanov
Yes, Jenni. The milk solid get darker when fried. This is even when baking. That why dulce de leche is almost brown, not white.
Marisa Franca
The donuts look delicious and I do prefer the fried donuts. Plus they are filled!! So yummy just thinking of them. I’ve made cream puffs but I’ve never made fried donuts. I’ve got to make some — especially for the grandsons.
Veena Azmanov
Thank you, Marisa. You must try these.
Dan Zehr
These doughnuts in combination with this jam sound incredibly delicious. That sounds so flavorful! One of my favs. I can’t WAIT to try this! Thank you for this great recipe! So YUMMY!
Veena Azmanov
Thanks, Dan. I hope you try.
Mahy Elamin
Oh God, my children will be delighted with this. Looks so beautiful and tasty that I can not wait to try this wonderful dessert.
Veena Azmanov
Thanks Mahy. Yes, they will love it for sure.
Jen
You make this look so easy! I might give it a try- very clear instructions I might not even mess it up!
Veena Azmanov
Thank you, Jen. So happy you find my instructions useful.
Hannah Healy
I love sufganiyot for Hanukkah! I’ve never made them myself though!
Veena Azmanov
Thanks, Hannah. These are such an addiction
Lauren Vavala
Chocolate iced and jelly donuts are my 2 favorites! I’ve never made my own before though. I think I thought it was pretty complicated, but I can totally do this – great recipe!
Veena Azmanov
Thanks, Lauren. My kids too. Love the chocolate and jelly donuts.
Karyl Henry
You sold me at “deep fried” 🙂 These look so good, and a perfect little snack. I like that you can use a variety of different fillings, and I think I’d be most partial to raspberry
Veena Azmanov
I know right? Karly. Deep-fried treats are always the best.
Claudia Lamascolo
seriously drooling over here. This looks fantastic! I love that filling and would eat the heck out of these by the dozens! LOL thanks for posting
Veena Azmanov
Thanks, Claudia. You are welcome.
April
My husband would devour these doughnuts! They would be great for breakfast or on a dessert platter for brunch!
Veena Azmanov
Thank you April. My Aadi is a big fan of doughnuts. My hubby does not touch them!!
Karyl
These look really delicious and easy to make! I love filled doughnuts
Veena Azmanov
Thank you Karyl
Ashley
Homemade doughnuts are so tasty! These look fantastic – love all the tips you’ve provided.
Veena Azmanov
Thank you Ashley. Hope you find them helpful.
prasanna hede
OMG love love love doughnuts! can have these anytime.
Veena Azmanov
Thank you Prasanna
Christine
I’ve always been a little intimidated to make homemade doughnuts but I love how you’ve broken down the steps. It seems totally do-able and they look delicious!
Veena Azmanov
I know what you mean Christine. It can be intimidating. So happy my recipe style convinces you. Don’t forget to give me your feedback if you try it.
Rachelle @ Beer Girl Cooks
Those donuts are so pretty and fluffy! I love your tips and your son is adorable!
Veena Azmanov
Thank you Rachelle.
Claire @ The Simple, Sweet Life
It’s hard to pass up a good doughnut! And these look extra good!
Veena Azmanov
Thank you Claire.
Nicoletta @sugarlovespices
Yes! These are going to happen soon! 🙂 Thanks for all the tips!
Veena Azmanov
Thank you Nicoletta – I hope you try them.
Analida Braeger
I’ve never ventured into making donuts at home but I will have to give it a try. Thanks for all the great tips!
Veena Azmanov
Thank you Analida – I do hope you try them.
Recipesandyou
cant resist a donut, and these Jam ones are just a killer. Am making these for my kids next play date. Thanks for sharing.
Veena Azmanov
So true…! I hope you do try them. Thanks
Dominique | Perchance to Cook
Thanks for sharing your donut tricks!It’s hard for me to turn down a donut. These look really great!
Veena Azmanov
You are very welcome Dominique. I hope you try these tricks
Ashima
Love the picture of your Aadi with all the delicious doughnuts! Have to try my own batch sometime soon! 🙂
Thanks for the recipe!
love,
ashima
Veena Azmanov
Thank you Ashima. Do give these a try.
Maria V. Cruz Pagan
mmmm doing this right now! His bright eyes and smile brought me to this recipe !! Hope to see my son smiling too this afternoon! TY
Veena Azmanov
Thank you Maria. SO happy to hear that. Do let me know how it turned out . Thanks