Veena Azmanov

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How to make Jam Doughnuts – Sufganiyot

*Updated* By 46 Comments

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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!

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

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.!!

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 Saufganiyot, Israeli Jam Doughnuts, Hanukah Donuts, Jam Donuts

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

Tools

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 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.
  • 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.

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

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
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
$10
Adjust 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. 

Equipment /Tools

Ingredients

For the Dough

  • 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

For Deep-Frying

  • 1 litre Cooking oil

Filling and Dusting

Metric - US customary
ADJUST SERVINGS HERE - 16 Doughnuts

Conversions - Switch between Metric & US for other measurement options

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

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Nutrition Information
Serving: 37g | Calories: 93kcal | Carbohydrates: 16.6g | Protein: 2.5g | Fat: 1.7g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 18mg | Sodium: 26mg | Potassium: 0mg | Fiber: 0.5g | Sugar: 5.3g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 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

Keywords - donuts, Doughnuts, Jam, Jewish, sufganiyot
Did you make this recipe? I'd love to hear how it was.Mention @veenaazmanov or tag me on Instagram #veenaazmanov

Love doughnuts?

Well, check out some of my other doughnuts aka donut recipes here. From simple cinnamon sugar donuts to traditional jam doughnuts as well as glazed chocolate doughnuts. Fall inspired pumpkin doughnuts, mini- baked 

Find a collection of doughnut aka donut recipes here on my blog from simple cinnamon sugar donuts to deep fried glazed chocolate donuts.

Jam Doughnuts, Chocolate Doughnuts, Cinnamon Sugar Donuts, Pumpkin Donuts, Baked mini donuts.

Do you love baking homemade bread? I do enjoy it very much too!

Feel free to check out my – Slice of Bread – Homemade Bread Collections
or see my Recipe Index for a collection of all recipes on this blog

A collection of bread recipes by Veena Azmanov - best recipe collection from white or brown sandwich bread, pullman bread, pizza dough as well as best burger buns and flat bread recipes such as tortilla, chapati or pita breads

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Author – Veena Azmanov

About Veena Azmanov

I’ve always loved cooking, baking, and cake decorating but couldn’t afford to attend culinary schools. So, I had to learn my way through trials and errors.
Here you can find my delicious, often healthy, and practical recipes, along with instructional videos and tutorials. In addition, I provide cake decorating recipes, tutorials, and tips on how to start your own cake decorating business.
I am also a contributor to two other websites – Cake Decorating Tutorials and East Indian Recipes.

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Comments

  1. 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!

    Reply

    • Veena Azmanov

      Thanks, Michelle. Me too love these.

      Reply

  2. 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!

    Reply

    • 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.

      Reply

  3. 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.

    Reply

    • Veena Azmanov

      Thank you, Marisa. You must try these.

      Reply

  4. 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!

    Reply

    • Veena Azmanov

      Thanks, Dan. I hope you try.

      Reply

  5. 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.

    Reply

    • Veena Azmanov

      Thanks Mahy. Yes, they will love it for sure.

      Reply

  6. Jen

    You make this look so easy! I might give it a try- very clear instructions I might not even mess it up!

    Reply

    • Veena Azmanov

      Thank you, Jen. So happy you find my instructions useful.

      Reply

  7. Hannah Healy

    I love sufganiyot for Hanukkah! I’ve never made them myself though!

    Reply

    • Veena Azmanov

      Thanks, Hannah. These are such an addiction

      Reply

  8. 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!

    Reply

    • Veena Azmanov

      Thanks, Lauren. My kids too. Love the chocolate and jelly donuts.

      Reply

  9. 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

    Reply

    • Veena Azmanov

      I know right? Karly. Deep-fried treats are always the best.

      Reply

  10. 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

    Reply

    • Veena Azmanov

      Thanks, Claudia. You are welcome.

      Reply

  11. April

    My husband would devour these doughnuts! They would be great for breakfast or on a dessert platter for brunch!

    Reply

    • Veena Azmanov

      Thank you April. My Aadi is a big fan of doughnuts. My hubby does not touch them!!

      Reply

  12. Karyl

    These look really delicious and easy to make! I love filled doughnuts

    Reply

    • Veena Azmanov

      Thank you Karyl

      Reply

  13. Ashley

    Homemade doughnuts are so tasty! These look fantastic – love all the tips you’ve provided.

    Reply

    • Veena Azmanov

      Thank you Ashley. Hope you find them helpful.

      Reply

  14. prasanna hede

    OMG love love love doughnuts! can have these anytime.

    Reply

    • Veena Azmanov

      Thank you Prasanna

      Reply

  15. 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!

    Reply

    • 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.

      Reply

  16. Rachelle @ Beer Girl Cooks

    Those donuts are so pretty and fluffy! I love your tips and your son is adorable!

    Reply

    • Veena Azmanov

      Thank you Rachelle.

      Reply

  17. Claire @ The Simple, Sweet Life

    It’s hard to pass up a good doughnut! And these look extra good!

    Reply

    • Veena Azmanov

      Thank you Claire.

      Reply

  18. Nicoletta @sugarlovespices

    Yes! These are going to happen soon! 🙂 Thanks for all the tips!

    Reply

    • Veena Azmanov

      Thank you Nicoletta – I hope you try them.

      Reply

  19. 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!

    Reply

    • Veena Azmanov

      Thank you Analida – I do hope you try them.

      Reply

  20. 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.

    Reply

    • Veena Azmanov

      So true…! I hope you do try them. Thanks

      Reply

  21. Dominique | Perchance to Cook

    Thanks for sharing your donut tricks!It’s hard for me to turn down a donut. These look really great!

    Reply

    • Veena Azmanov

      You are very welcome Dominique. I hope you try these tricks

      Reply

  22. 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

    Reply

    • Veena Azmanov

      Thank you Ashima. Do give these a try.

      Reply

  23. 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

    Reply

    • Veena Azmanov

      Thank you Maria. SO happy to hear that. Do let me know how it turned out . Thanks

      Reply

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