Sufganiyot - Hanukkah Doughnuts

Sufganiyot are jam doughnuts made to celebrate Hanukkah by the Jewish people. This simple and easy recipe will have your kids asking for them all year round. These are filled with strawberry jam, but try chocolate, jelly, or other variety too

Table of Content

• Why make these sufganiyot
• Ingredients and substitutes
• Step by step instructions
• Tips for success
• More donut recipes
• Frequently asked questions
• You may also like
• Printable Recipe
• Join the conversation

---

These doughnuts are 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. Read more about the history of sufganiyot here

Hanukah comes very close to Christmas and we usually have an overlap of festive treats in our home. So while I have the gingerbread, marzipan, and fruitcakes to celebrate Christmas. I also make these sufganiyot and latkes to celebrate Hanukkah.

Why make these sufganiyot

• These are yeast-risen and deep fried in the shape of large buns unlike the donuts with a hole.
• All the ingredients are simple and easy to find or pantry staples.
• These sufganiyot are traditionally filled with strawberry jam and dusted with powdered sugar. But, over the years you will find some fun variations and modern flavors in the bakeries. From classic jam-filled doughnuts to fruit-filled such as strawberry, raspberry, blackberry, as well as exotic ones such as tiramisu, dulce de leche.
• The process of these is very simple and easy.
  • Prepare the dough - 8 minutes
  • Let the dough rise - 60 mins (can be kept overnight in the fridge)
  • Shape the donuts - 10 mins
  • Proof the donuts - 30 minutes
  • Deep fry - 10 mins
  • Cool - 10 mins
  • Fill and dust - 10 mins

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 teaspoon (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.
• Spices- I just love the flavor of nutmeg in my doughnuts but you are free to omit it. You can even add ½ teaspoon of cinnamon.

Step by step instructions

Dough

• Dry ingredients - In a medium bowl combine flour, salt, and grated nutmeg.
• Yeast - In a large bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla. Scrape the sides of the bowl as needed.
• 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.
  Pro tip - Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough

• Place the dough in a large greased bowl and let rise in a warm place for 60 to 90 minutes or until double in volume.
  Pro tip - you can leave the dough in the fridge for 12 up to 18 hours.

Shaping

• Once double in volume - invert on a floured work surface. Divide the dough into 2 sections. Then, divide each section into 6 - making 12 doughnuts
  Pro 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-lined baking sheet dusted with flour to prevent sticking.
  Pro 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 them slightly. Cover the baking sheet with a clean kitchen towel to prevent the donuts from drying.
  Pro tip - Flattening will ensure you have a doughnut shape when it rises and deep-fries as compared to a ball shape.
• Place the donuts in the fridge for about an hour to prove again, or until almost double in volume.
  Pro tip - Chilling them in the fridge helps make them easier to handle. Alternatively, you can let them rise at room temperature for 30 to 45 minutes.

Deep-fry

• Heat vegetable oil in a large pot or deep fryer to about 350 °F to 360 ° F.
  Pro tip - You don't want the oil too hot so I like to use my large Dutch oven because it keeps the heat even. 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.
  Pro 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.

Fill and dust

• Add your filling in a piping bag with a bismark piping tip or similar. Squeeze about 1 to 2 teaspoons of jam into each donut.
  Pro 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.

Tips for success

• 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 at 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 is 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.
• Keep the dough soft, elastic, and slightly sticky. The softness in the mixture (not extra butter) will produce a melt in your mouth donuts when fried. I admit that soft dough is more difficult to handle. So that's why I have a second tip for you.
• Chill the donuts before you fry them. Trust me on this little trick. Chilling the dough makes it more stable. That butter, eggs, sugar, and flour all get a chance to relax. As a result, you can pick the dough, and it won't fall apart even though it is puffed up

More donut recipes

• Greek Yogurt Donuts
• Filled donuts - raspberry, strawberry, blackberry
• Dulce De Leche Donuts or Dulce De Leche Doughnuts Sufganiyot
• Tiramisu Doughnuts Sufganiyot or Fried Tiramisu Donuts
• Chocolate Glazed Donuts
• Classic Jelly Donuts or Sufganiyot - Hanuka Doughnuts
• Best Fried Cinnamon Sugar Donuts or Cinnamon Sugar Pumpkin Donuts
• See all donut, doughnut recipes

Frequently asked questions

You may also like

Did you enjoy this recipe? Please ⭐️⭐️⭐️⭐️⭐️ it.
Save it for later.
You can also find a collection of my recipes and  tutorials here on Pinterest. Follow me on Facebook, Twitter, and Instagram.
And, don't forget to subscribe to my blog to receive new recipes by email.

---

Printable Recipe