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–+ servings
A stack of doughnuts on a cake stand

Sufganiyot - Hanukkah Doughnuts with Modern Filllings

Author: Veena Azmanov
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 1 hour 30 minutes
Total Time: 2 hours 10 minutes
Calories: 5
Adjust Servings Here: 12 Doughnuts

Description

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

Ingredients 

Yeast Dough

For Deep-Frying

  • 4 cups (1 ltr) Vegetable oil

Jam filling

Strawberry cream

Raspberry cream

  • ½ cup Heavy cream whipped to stiff peaks
  • ½ cup Raspberry jam

Blackberry cream

  • ½ cup Heavy cream whipped to stiff peaks
  • ½ cup Blackberry preserve

Blueberry cream

  • ½ cup Heavy cream whipped to stiff peaks
  • ½ cup Blueberry preserve

Cream cheese

  • ½ cup Cream cheese 35% +
  • ½ cup Heavy cream whipped to stiff peaks
  • 1 tsp Vanilla extract
  • 3 tbsp Powdered sugar

Tiramisu

  • ½ cup Mascarpone cream cheese
  • ½ cup Heavy cream
  • 1 tsp Instant coffee
  • 3 tbsp Powdered sugar
  • 1 tsp Vanilla extract
  • 1 tsp Cocao powder for dusting
  • ½ cup Melted chocolate for the glaze

Chocolate cream

Chocolate glaze

  • ½ cup Dark chocolate
  • ½ cup Heavy cream
  • 2 tbsp Light corn syrup or honey
  • 1 tsp Vanilla extract

Dulce de leche cream

Instructions

  • Dry ingredients - In a bowl combine flour, salt, and grated nutmeg.
    500 g Bread flour , ¼ tsp Nutmeg, 7 g Salt
  • Yeast - In a bowl of a stand mixer with the dough hook attachment, combine warm milk, sugar, yeast, egg, and vanilla.
    240 g Warm milk  , 100 g Eggs, 7 g Instant dry yeast , 30 g Sugar, 30 g Butter , 1 tsp Vanilla extract
  • Knead - Add the flour mixture to the yeast mixture and combine on medium-high speed until all the flour is well incorporated making sure to scrape the bottom and sides of the bowl. Then knead for 8 to 10 minutes on medium speed.
  • Butter - Next, add the butter and continue to knead for 8 to 10 minutes more, or until you have a smooth, elastic dough.
  • Bowl - Place the dough in a large greased bowl, cover it with plastic wrap and let rise for 60 to 90 minutes or until double in volume.
  • Divide - Once doubled in volume - invert on a floured surface. Divide the dough into half and each half into 4 or 6 portions - making 12 small or 8 medium donuts.
  • Shape - Roll each portion into a smooth ball and place it on a baking tray lined with parchment paper dusted with flour to prevent sticking. You can also place them on individual pieces of parchment paper for easy handling.
  • Tray - Once all the balls are rolled, flatten them slightly. Cover the baking tray with a clean kitchen cloth or plastic wrap to prevent the donuts from drying.
  • Proof - You can proof the donuts on the counter for 30 to 45 minutes or place them in the fridge for 60 to 90 minutes until they are almost double in volume.
  • Oil - Heat vegetable oil in a large pot or deep fryer to about 350°F to 360° F.
    4 cups Vegetable oil
  • Deep fry - Deep-fry the sufganiyots in oil for about 3 to 5 minutes per donut, turning them as necessary until lightly golden Use a slotted spoon to remove them onto a paper towel and let them cool for 20 minutes before you fill and serve.
  • Jam filling - Add your jam filling in a piping bag with a bismark piping tip or similar. Fill about one to two teaspoons of jam in each doughnut. Dust with powdered sugar
    ½ cup Strawberry jam, 2 tbsp Powdered sugar
  • Fruit cream filling - Whip the heavy cream to stiff peaks then add the strawberry/ raspberry/ blackberry, or blueberry jam. Transfer to the piping bag with a large round piping tip.
    ½ cup Heavy cream, ½ cup Strawberry Jam , ½ cup Heavy cream, ½ cup Raspberry jam, ½ cup Heavy cream, ½ cup Blackberry preserve, ½ cup Heavy cream, ½ cup Blueberry preserve
  • Cream cheese - Whip the cream cheese until smooth then add the heavy cream, powdered sugar, and vanilla extract. Continue to whip to stiff peaks. Transfer to the piping bag with a large round piping tip. Fill into donuts.
    ½ cup Cream cheese, ½ cup Heavy cream, 1 tsp Vanilla extract, 3 tbsp Powdered sugar
  • Tiramisu - Whip the mascarpone cream cheese until smooth then add the heavy cream, powdered sugar, instant coffee, and vanilla extract. Continue to whip to stiff peaks.
    - Transfer to the piping bag with a large round piping tip.
    - Fill donuts when cooled.
    - Dip the top of the donuts with melted chocolate and dust one side with powdered sugar.
    ½ cup Mascarpone cream cheese, ½ cup Heavy cream, 1 tsp Instant coffee, 3 tbsp Powdered sugar, 1 tsp Vanilla extract, 1 tsp Cocao powder for dusting , ½ cup Melted chocolate for the glaze
  • Chocolate cream - In a microwave-safe bowl melt the chocolate, butter, and heavy cream until smooth.
    - Chill in the fridge until set. Transfer to a stand mixer with the paddle attachment and whip until fluffy.
    - Transfer to the piping bag with a large round piping tip. Fill into donuts.
    ½ cup Chocolate, ½ cup Heavy cream, 2 tbsp Unsalted butter, 1 tsp Vanilla extract
  • Chocolate glaze - In a microwave-safe bowl combine the dark chocolate, heavy cream, light corn syrup, and vanilla extract until smooth. Cool until barely warm. Dip the donuts into the glaze and let the excess drip. Let cool until set.
    ½ cup Dark chocolate, ½ cup Heavy cream, 2 tbsp Light corn syrup , 1 tsp Vanilla extract
  • Dulce de leche cream - Whip the heavy cream until stiff peaks then add the dulce de leche and vanilla extract. Transfer to the piping bag with a large round piping tip. Fill into donuts.
    ½ cup Heavy cream, ½ cup Dulce de le che, 1 tsp Vanilla extract

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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