Sufganiyot Jelly Doughnuts
Indulge in the sweet delight of sufganiyot, traditional jelly-filled doughnuts that are a beloved Hanukkah treat. These pillowy confections are made with a rich, yeast-leavened dough that's perfectly golden and fried to airy perfection. A warm and slightly sweet dough is infused with hints of vanilla, then carefully filled with luscious fruit jelly—typically strawberry or raspberry—for a burst of fruity flavor in every bite. Topped with a delicate dusting of powdered sugar, these homemade sufganiyot are a festive showstopper that will fill your kitchen with the irresistible aroma of frying dough and melting sugar. With simple pantry staples and easy-to-follow steps, this recipe is perfect for creating an unforgettable holiday dessert or a decadent indulgence any time of year.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3.25 cups All-purpose flour
- 0.25 cups Granulated sugar
- 2.25 teaspoons Active dry yeast
- 0.75 cups Warm milk (110°F/43°C)
- 4 large Egg yolks
- 4 tablespoons Unsalted butter (softened)
- 1 teaspoons Vanilla extract
- 0.5 teaspoons Salt
- 4 cups Vegetable oil (for frying)
- 0.75 cups Seedless fruit jelly (strawberry or raspberry)
- 0.5 cups Powdered sugar (for dusting)
Instructions
In a large mixing bowl, combine 2 cups of all-purpose flour, granulated sugar, and active dry yeast.
Warm the milk to approximately 110°F (43°C) and pour it over the dry ingredients. Stir until just combined, then let the mixture rest for 5-10 minutes to allow the yeast to activate.
In a separate bowl, whisk together the egg yolks, softened butter, vanilla extract, and salt.
Add the egg mixture to the yeast mixture, stirring well to combine. Gradually add the remaining 1.25 cups of flour, mixing until the dough comes together and is slightly sticky but manageable.
Turn the dough out onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Alternatively, you can knead using the dough hook attachment of a stand mixer for 4-5 minutes.
Place the dough into a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until doubled in size.
Once risen, punch down the dough and transfer it to a lightly floured surface. Roll out the dough to about 1/4 inch thickness.
Using a 3-inch round cutter, cut out circles of dough, re-rolling scraps as needed. Place the dough circles on a parchment-lined baking sheet, cover them loosely, and let them rise for another 30-40 minutes until puffy.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot to 350°F (175°C). Carefully fry 2-3 doughnuts at a time until golden brown, about 1-2 minutes per side. Use a slotted spoon to transfer the doughnuts to a paper towel-lined plate to drain.
Once slightly cooled, use a piping bag fitted with a round tip to inject about 1-2 teaspoons of jelly into the center of each doughnut.
Dust the finished sufganiyot generously with powdered sugar before serving.
Nutrition Facts
Calories |
10304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 999.7 g | 1282% | |
| Saturated Fat | 167.2 g | 836% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 92 mg | 4% | |
| Total Carbohydrate | 372.4 g | 135% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 72.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 296 mg | 23% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 856 mg | 18% | |
*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.
