How to make Jam Doughnuts – Sufganiyot

Name: How to make Jam Doughnuts - Sufganiyot
Prep time: 10 min
Cook time: 20 min
Total time: 150 min
Yield: 16 Doughnuts
Ingredients: 190 ml Warm milk (110 F); 500 grams All-purpose flour; 50 grams All-purpose flour (extra for kneading); 1 Egg (large); 2 1/4 tsp Instant dry yeast ((1 envelope)); 50 grams Sugar; 60 grams Butter; 1/2 tsp Salt; 1 tsp Vanilla extract; 1 litre Cooking oil; 1/4 cup Strawberry jam; 1/4 cup Powdered sugar

November 11, 2012 By Veena Azmanov 46 Comments

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.

These Jam doughnuts called saufganiyot are made for the Jewish festival fo Hanukah and filled with jam and dusted with powdered sugar.

How to make Jam Doughnuts, Hanukah Sufganiyot, Israeli Jam Doughnuts, Hanukah Donuts, Jam Donuts

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.

I definitely want you to try my other donut recipes but if you are looking for easy donuts? This is it!

How to make Jam Doughnuts, Hanukah Sufganiyot, Israeli Jam Doughnuts, Hanukah Donuts, Jam Donuts

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.!!

How to make Jam Doughnuts, Hanukah Saufganiyot, Israeli Jam Doughnuts, Hanukah Donuts, Jam Donuts

Recipe – How to make Jam Doughnuts aka Sufganiyot (Save/Pin)

Tools

How to make Jam Doughnuts, Hanukah Saufganiyot, Israeli Jam Doughnuts, Hanukah Donuts, Jam Donuts

Ingredients

For the Dough

Warm milk – 190 ml (3/4 cup) – 110 F
All-purpose flour – 500 grams
All-purpose flour – 50 grams for kneading
Egg – 1 large
Instant dry yeast – 2 1/4 tsp (1 envelope)
Sugar – 50 grams (1/4 cup)
Butter – 60 grams (1/4 stick)
Salt – 1/2 tsp
Vanilla extract- 1 tsp (or rose essence)

For Deep-frying

Cooking oil for deep frying and to oil the bowl – 1 liter (4 cups)

Filling and Dusting

Strawberry jam for filling – 1/4 cup
Powdered sugar for dusting – 1/4 cup

Method

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.

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 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, Hanukah Sufganiyot, Israeli Jam Doughnuts, Hanukah Donuts, Jam Donuts

Whether you call them Jam Doughnuts, Sufganiyot, Sufganiyah, Donuts, Hanuka bread these are delicious deep fried treats. Traditionally filled with sweet jam and dusted with powder sugar but can be glazed with chocolate or other flavors too. This simple, easy and effortless recipes with my tips and trick will make sure you have delicious and perfect doughnuts every single time.

How to make Jam Doughnuts - Sufganiyot

Author: Veena Azmanov

5 from 23 votes

Print Pin Rate

Course: Dessert

Cuisine: Israel

Adjust Servings Here: 16 Doughnuts

Calories: 93kcal

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 2 hrs 30 mins