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Sufganiyot (Jelly Doughnuts)

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Girl vs Dough
Updated Mar 9, 2017
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Deep-fried jelly doughnuts topped with sweet powdered sugar. Recipe inspired by le Martha Stewart.

More About This Recipe

  • I’ll be honest – I don’t know all that much about Hanukkah. I know there’s a sweet song about dreidels made out of clay that we sang every year in elementary school, and I know that I was super jealous of all my friends who celebrated the holiday because they had EIGHT days of presents instead of my one… aaaaaand that’s about it. But now I know that many people celebrate Hanukkah by making these super tasty treats called Sufganiyot and I’m even more jealous. Santa’s not getting cookies this year; he’s getting jelly doughnuts! All you need to make these delicious deep-fried delicacies are a few easy-to-find ingredients, a little patience and a lot of excitement for homemade jelly doughnuts (which shouldn’t be too hard to conjure up) and in one afternoon, you’ve got a sweet holiday treat. Time to make the doughnuts!

Sufganiyot (Jelly Doughnuts)

  • Prep Time 60 min
  • Total 1 hr 30 min
  • Servings 20
  • Ingredients 10
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Ingredients

  • 2 tablespoons active dry yeast
  • 1/2 cup lukewarm water (100°-115°F)
  • 1/4 cup plus 1 teaspoon granulated sugar
  • 2 1/2 cups Gold Medal™ unbleached all-purpose flour
  • 2 eggs
  • 2 tablespoons unsalted butter, room temperature
  • 2 teaspoons salt
  • 4 cups vegetable oil
  • Seedless jam for filling (about 1 cup)
  • Powdered sugar for topping

Instructions

  • Step 
    1
    In a small bowl, whisk together yeast, water and 1 teaspoon sugar until yeast is dissolved. Let stand 10 minutes until foamy.
  • Step 
    2
    In a large bowl or bowl of a stand mixer, add flour and make a well in the center. Add eggs, yeast mixture, butter and salt. Stir to combine.
  • Step 
    3
    Knead dough, adding more flour 1 tablespoon at a time until dough is smooth and elastic and only slightly sticky (about 10 minutes by hand and 5-6 minutes in a stand mixer). Shape dough into a ball and place in a lightly greased bowl. Cover and let rise until doubled, about 1 to 1 1/2 hours.
  • Step 
    4
    Punch down dough and roll out to 1/4-inch thickness on a lightly floured surface. Using a biscuit or cookie cutter or the rim of a glass, cut dough into 2 1/2-inch circles. Re-roll out dough as necessary. Cover circles with a tea towel and let rest 15 minutes.
  • Step 
    5
    Meanwhile, heat oil in a saucepan over medium heat to 370°F. Add doughnuts to oil 3-4 at a time, flipping over with a slotted spoon until both sides are deep golden brown, about 30 seconds. Remove doughnuts with slotted spoon and place on a paper towel-lined plate to drain. Repeat with remaining doughnuts.
  • Step 
    6
    Poke a skewer in the side of each doughnut.
  • Step 
    7
    Using a pastry bag with a narrow piping tip attached, pipe about 1-2 teaspoons seedless jam into each hole.
  • Step 
    8
    Sprinkle doughnuts with powdered sugar. Serve warm.

Nutrition

No nutrition information available for this recipe
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