Classic Sufganiyot (Hanukkah Jelly Doughnuts)
Pillowy, sugar-dusted doughnuts piped full of raspberry jam — the Hanukkah treat worth every minute of frying.
In a nutshell: This authentic jewish classic sufganiyot (hanukkah jelly doughnuts) comes together in just 2 hrs 15 mins using simple whole ingredients. The chef's secret: too hot and the outsides burn before the centres cook; too cool and the doughnuts drink. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
Classic sufganiyot: pillowy Hanukkah jelly doughnuts, fried golden and filled with raspberry jam. A festive, joyful bake — well, fry.
Key Equipment
- Stand mixer or large bowl
- Heavy pot or Dutch oven
- Candy thermometer
- Piping bag with narrow tip
Chef's Pro-Tips
- Hold the oil at 350°F: too hot and the outsides burn before the centres cook; too cool and the doughnuts drink oil and turn greasy.
- Do not overfill on the first try: stop at the first feeling of resistance, or the jam bursts out the side and the doughnut deflates.
- Sugar while warm, fill while warm: sugar clings to warm doughnuts, and warm doughnuts take jam more easily than cold, set ones.
Ingredients
8
servings
-
3 ½ cups all-purpose flour, plus more for dusting
-
2.25 tsp instant yeast, 1 packet
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¾ cup whole milk, warm
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¼ cup granulated sugar, plus more for coating
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2 eggs, large, room temperature
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4 tbsp butter, softened
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1 tsp vanilla extract
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½ tsp kosher salt
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½ tsp lemon zest
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4 cups vegetable oil, for frying
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1 cup raspberry jam, seedless
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½ cup granulated sugar, for coating
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Step-by-Step Instructions
Mix and Knead
Whisk the warm milk, sugar and yeast and let stand 5 minutes until foamy. Mix in the eggs, butter, vanilla, salt and lemon zest, then knead in the flour until a soft, slightly tacky dough forms, about 7-8 minutes.
First Rise
Place the dough in a greased bowl, cover, and let rise in a warm spot for 1-1.5 hours until doubled.
Shape and Second Rise
Roll the dough to 1/2 inch thick and cut 16 rounds with a 3-inch cutter. Place on a floured baking sheet, cover loosely, and rise for 30-40 minutes until puffy.
Fry Golden
Heat the oil to 350°F (175°C). Fry 3-4 doughnuts at a time for 1.5-2 minutes per side until deeply golden. Drain on a wire rack and toss in granulated sugar while still warm.
Fill with Jam
Fill a piping bag fitted with a narrow tip with jam. Poke into the side of each doughnut and pipe until you feel slight resistance — about 1 tablespoon each. Serve warm.
Chef Clara's Kitchen Picks
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View on AmazonFrequently Asked Questions
You can bake them at 375°F for 12-14 minutes, but the texture is closer to a sweet roll than a doughnut — frying is what makes a sufganiyah.
Raspberry or strawberry jam is the classic filling in Israel, where sufganiyot are a Hanukkah staple. Any smooth, seedless jam works.
They are best the day they are fried, but you can prepare the dough the night before and let it rise slowly in the fridge overnight.
Usually the oil was too hot, browning the outside before the inside cooked. Keep a thermometer in the oil and fry at a steady 350°F.
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