Easy Quick Sufganiyot Jelly Donuts
Delight your taste buds with these **Easy Quick Sufganiyot Jelly Donuts**, a hassle-free spin on the classic Hanukkah treat! Made with a soft, pillowy dough enriched with warm milk, butter, and a hint of sweetness, these donuts are fried to golden perfection for a light, airy texture. A generous filling of your favorite jelly or jam adds a burst of fruity flavor in every bite, while a dusting of powdered sugar completes their irresistible appeal. With just 20 minutes of prep time, this recipe is perfect for beginners and seasoned bakers alike. Whip up a batch of these indulgent jelly donuts to elevate your holiday celebrations—or satisfy your sweet tooth any time of year! Perfectly sweet, quick to prepare, and utterly delicious, these sufganiyot are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2.25 teaspoons instant yeast
- 1 teaspoon salt
- 0.75 cups warm milk (about 110°F / 43°C)
- 0.25 cups water (room temperature)
- 3 tablespoons unsalted butter, melted
- 1 whole large egg
- 4 cups vegetable oil (for frying)
- 1 cups jelly or jam (your choice of flavor)
- 0.5 cups powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine flour, granulated sugar, instant yeast, and salt. Mix well to evenly distribute the dry ingredients.
Add the warm milk, water, melted butter, and egg to the dry ingredients. Stir together until a soft dough forms.
Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic.
Place the dough in a greased bowl, cover with a kitchen towel or plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
Once the dough has risen, punch it down to release the air. Roll it out onto a lightly floured surface to a thickness of about 1/2 inch.
Using a round cookie cutter or the rim of a glass (approximately 3 inches in diameter), cut out circles of dough. Re-roll scraps to make more circles if needed.
Place the dough circles on a parchment-lined baking sheet and cover with a towel. Let them rest for 15-20 minutes to rise slightly.
Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the doughnuts in batches, about 1-2 minutes per side, until they are golden brown. Remove with a slotted spoon and drain on paper towels.
Using a piping bag fitted with a small round tip, fill each donut with about 1-2 teaspoons of jelly or jam. Alternatively, use a small knife to cut a hole and spoon in the filling.
Dust the filled donuts generously with powdered sugar and serve fresh.
Nutrition Facts
Calories |
10848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 992.7 g | 1273% | |
| Saturated Fat | 161.4 g | 807% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 294 mg | 98% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 530.6 g | 193% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 217.7 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 342 mg | 26% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 937 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
