Sufganiyot, also known as Israeli jelly donuts, are a Hanukkah staple.
Make your own fluffy, jam-filled, powder sugar-dusted delights at home with this easy-to-follow recipe.
Growing up, my mom would fry fresh sufganiyot on the first night of Hanukkah.
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We would look forward to it all year round.
and topped with a generous sprinkle of snow-white powdered sugar.
What Are Sufganiyot?
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Sufganiyotare Israeli jelly donuts that are commonly eaten in celebration of the Jewish holiday, Hanukkah.
They are often filled with jam and dusted with powdered sugar.
The yeast makes these jelly donuts fluffy and airy.
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Tips for Filling Jelly Donuts
Dont skip pre-poking the donuts before filling.
Poking with a straw or chopstick creates space for jam and is the key to injecting sufganiyot.
Without this opening, you wont be able to get enough filling inside or the donut might rupture.
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Sufganiyot Variations
While jam is a traditional filling, try adding your own unique spin.
Fill the donuts withlemon curd, custard, or caramel for a delicious twist.
Or simply use a knife to cut them into squares.
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Let stand for 5 minutes.
The yeast should dissolve and small bubbles should form on the surface.
(If not, your yeast has gone bad or your water is too hot or too cold.
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Add the orange juice, vegetable oil, eggs, and vanilla.
Attach the dough hook to the stand mixer.
The dough will be tacky but shouldnt stick to the side of the bowl.
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Transfer the dough to a large, lightly greased bowl.
Lightly flour a work surface.
Roll the dough to 1/4-inch thickness.
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Cut the dough using a 2 1/2-inch round cutter or floured glass.
Collect the scraps, re-roll, and cut out once more.
Place the cut dough on a parchment-lined baking sheet and cover with a clean, damp kitchen towel.
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Let rise until puffed up slightly, an additional 20 to 30 minutes.
Place a large, heavy-bottomed pot with tall sides (like a Dutch oven) on the stove.
Heat the oil over medium heat to 370F, using a thermometer to check the temperature.
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Meanwhile, set up a cooling rack topped with paper towels beside the stove.
Set out tongs or a spider and a spatula.
Fry until deeply golden on the bottom, about 90 seconds.
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Carefully flip and fry until a deep golden color on both sides, about 90 more seconds.
Remove from the oil using tongs or a spider.
Transfer to the wire rack lined with paper towels.
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Let the oil come back up to temperature and repeat with the remaining donuts.
If needed, add more oil to the pot in between batches before reheating.
Squeeze about 1 tablespoon of jam or jelly into the center of each.
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They should feel heavy for their size, but no jam should seep out.
Using a sifter or strainer, dust the donuts with powdered sugar right before serving.
Careful, the filling will get hot!
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