Sufganiot Hanukkah Jelly Doughnuts
Delight in the festive charm of Sufganiot, traditional Hanukkah jelly-filled doughnuts that are as irresistible as they are symbolic. Made from a rich, yeasted dough, these pillowy treats are deep-fried to golden perfection, filled with sweet strawberry or raspberry jelly, and lovingly dusted with a snowy layer of powdered sugar. Perfect for celebrating the Festival of Lights, this recipe ensures luxuriously soft and airy doughnuts with just the right amount of sweetness in every bite. With a straightforward preparation process and tips for achieving that flawless, fluffy texture, these homemade Sufganiot are a must-try for anyone looking to bring holiday joy to their kitchen. Perfectly fried and delightfully stuffed, they’re a timeless treat that will light up your Hanukkah table!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cups granulated sugar
- 2.25 teaspoons instant yeast
- 0.75 cups warm milk (about 110°F)
- 4 tablespoons unsalted butter (softened)
- 2 large eggs
- 0.5 teaspoons salt
- 4 cups vegetable oil (for frying)
- 1 cups strawberry or raspberry jelly
- 0.5 cups powdered sugar
Instructions
In a large mixing bowl, combine 3 1/2 cups of all-purpose flour, 1/4 cup of granulated sugar, and 2 1/4 teaspoons of instant yeast.
Gradually mix in 3/4 cup of warm milk, 4 tablespoons of softened butter, 2 large eggs, and 1/2 teaspoon of salt. Mix until a sticky dough forms.
Knead the dough on a lightly floured surface for about 8-10 minutes, or until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 1/2 hours or until doubled in size.
Once the dough has risen, punch it down and roll it out on a floured surface to about 1/2-inch thickness.
Cut out circles using a 2 1/2-inch round cutter. Place the circles on a parchment-lined baking sheet, cover loosely with a kitchen towel, and let rise for another 30 minutes.
In a deep pot or fryer, heat 4 cups of vegetable oil to 350°F (177°C). Carefully slide 2-3 dough circles into the hot oil, frying them in batches.
Fry each side for about 1-2 minutes, or until golden brown. Remove the doughnuts using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
Using a piping bag fitted with a small tip or a squeeze bottle, fill each doughnut with about 1 tablespoon of strawberry or raspberry jelly.
Dust the finished doughnuts with powdered sugar generously before serving.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.4 g | 81% | |
| Saturated Fat | 10.7 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 79 mg | 3% | |
| Total Carbohydrate | 38.1 g | 14% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 15.0 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.2 mg | 6% | |
| Potassium | 59 mg | 1% | |
*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.
