How to make Jam Doughnuts - Sufganiyot

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Sufganiyot for Hanukkah (Israeli Jam Doughnuts)

Sufganiyot are jam doughnuts made for Hanukkah. Traditionally filled with jam and dusted with powdered sugar. This simple and easy recipe 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 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.

Ingredients and substitutes

• 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, 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 sufganiyot or jam doughnuts (Save/Pin)

Yeast

• 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.

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.

Shape

• 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

• Heat cooking oil in a pot or deep fryer to about 325 F to 350 F (lower than 325 F will make them soak up too much oil and over 350 F will make them too dark brown).
• 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.

Fill and dust

• 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.

How to make Jam Doughnuts - Sufganiyot

Author: Veena Azmanov

4.92 from 24 votes

Print Pin Rate

Prep Time: 10 mins

Cook Time: 20 mins

Resting Time: 1 hr 30 mins

Total Time: 2 hrs

Calories: 93kcal

Adjust Servings Here: 16 Doughnuts

Description

Sufganiyot are jam doughnuts made for Hanukkah. Traditionally filled with jam and dusted with powdered sugar. This simple and easy recipe will have your kids asking for them all year round. Strawberry jam is traditional but raspberry or apricot is quite a treat as well

ADJUST SERVINGS HERE - 16 Doughnuts

Ingredients

For the Dough

• ▢ ¾ cup (180 ml) Warm milk  110 F
• ▢ 4 cups (500 g) All-purpose flour
• ▢ 1 Egg large
• ▢ 2 ¼ tsp (9 g) Instant dry yeast (1 envelope)
• ▢ ¼ cup (50 g) Sugar
• ▢ 4 tbsp (60 g) Butter
• ▢ ½ tsp Salt
• ▢ 1 tsp Vanilla extract
• ▢ ½ cup (60 g) All-purpose flour extra for kneading

For Deep-Frying

• ▢ 4 cups (1 l) Cooking oil

Filling and Dusting

• ▢ ¼ cup Strawberry jam
• ▢ ¼ cup (30 g) Powdered sugar

Instructions

Yeast

• 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.

Dough

• In a larger bowl or mixer with the 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.

Shape

• 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 sufganiyot or 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

• Heat cooking oil in a pot or deep fryer to about 325 F to 350 F (lower than 325 F will make them soak up too much oil and over 350 F will make them too dark brown)
• Tip - ideally,  you want the oil hot but not so it will brown 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.

Fill and dust

• 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 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.

Equipment

Stand Mixer

Mixing Bowl

Meas Cups and Spoons

Skillet

Nutrition Information

Serving: 37gCalories: 93kcalCarbohydrates: 16.6gProtein: 2.5gFat: 1.7gSaturated Fat: 0.9gPolyunsaturated Fat: 0.8gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 18mgSodium: 26mgPotassium: 0mgFiber: 0.5gSugar: 5.3gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg

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

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