These glorious jelly donuts, otherwise known as Sufganiyot, are traditionally eaten on Hanukkah. They're also great any time of year! Crisp on the outside, light and airy on the inside, and filled with the perfect amount of jelly, these sugar-covered treats will be gobbled up in a flash.
If you're more a fan of cream-filled donuts, you must try these Brioche Donuts with Vanilla Cream Filling! And if you're interested in baked donuts instead of fried, give these varieties a try: Baked Cake Donuts (no yeast), Blueberry Cake Donuts, and Chocolate Mini Donuts.
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Why you'll love this recipe for jelly doughnuts
Fried food, such as donuts and potato latkes, or potato pancakes, is traditionally served by jews at Hanukkah as a reminder of the miracle of the oil that kept a lamp burning in a Jerusalem temple for 8 eight days instead of the one day it was thought to last. Doughnuts are such a fun way to celebrate this holiday.
Here are a few reasons why:
- these donuts are a bit crispy on the outside and soft and fluffy on the inside
- that jelly filling is the perfect compliment to the fried donut. If you don't like jelly, substitute with Nutella or eat them plain, without filling. Or, try these super popular donuts with vanilla cream filling
- there's nothing quite like a fresh donut straight from the fryer! This recipe makes it easy to have fresh donuts at home anytime
Ingredients & substitutions for this sufganiyot recipe
- Warm water: be sure to use lukewarm water that's approximately 95º-105ºF. You can go as warm as 110ºF but anything hotter will kill the yeast, preventing your donuts from rising
- Active dry yeast: check your yeast to make sure it is not expired. Expired yeast will likely not allow your donuts to rise. Instant yeast may be substituted in equal amounts. If substituting for instant yeast, there is no need to let the yeast bubble for 10 minutes in step 1. Add the yeast to the water, stir then immediately continue on to step 2
- Granulated sugar: you'll need sugar for the donut dough and the topping
- Eggs: use large eggs that have been brought to room temperature. For this recipe, you'll need whole eggs, not just egg yolks
- Butter: use unsalted butter that has been softened to room temperature. You should be able to press your finger into the butter and it'll make a dent. Do not use melted butter or butter that squishes completely when pressed
- All-purpose flour: use the spoon and level technique to measure your flour. Spoon the flour from its container/bag into your measuring cup without packing it down with the spoon or your fingers. Level off the top using a knife or the back of the spoon. Measuring the flour correctly will produce light and airy donuts that rise beautifully, rather than overly dense, dry ones
- Vanilla extract
- Salt
- Vegetable oil: This will be used for frying. You'll need about a ½ gallon of oil
- Strawberry jelly: This will be used for filling the donuts. It may be substituted for strawberry jam or another flavor of jam.You can also substitute with Nutella or leave the donuts plain
How to make donuts filled with jam
Step 1
Add sugar and yeast to the lukewarm water in a large bowl. Allow it to sit for about 10 minutes or until the yeast starts to bubble. PRO TIP: Water temperature should not be above 110°F, or it will kill the yeast. Aim for 95º-105ºF, measuring with a thermometer for accuracy
Step 2
Meanwhile, in a small bowl, beat the eggs. Cut the butter into small cubes and set aside.
Step 3
After 10 minutes, add flour, eggs, and vanilla to the yeast mixture in the bowl of a stand mixer. Using a stand mixer with the dough hook attachment, knead well for about 5 minutes. Alternatively, knead by hand on a clean counter.
Step 4
After about 5 minutes, add the salt and knead until incorporated. Slowly incorporate the butter cubes, one cube at a time, and continue kneading. This step takes a little while. It is tempting to add the butter faster or add it all at once.
Resist the urge and continue adding the cubes one at a time. If the butter seems like it's not incorporating well with the stand mixer and dough hook, remove the dough and place it on a clean surface.
Knead it by hand, using a dough scraper to pick up and add make in any pieces of dough that stick to the counter. This may seem wet and sticky and messy for some time, but be patient. It all comes together.
Step 5
After all the butter has been incorporated, the dough will be glossy and smooth. Place the dough in a clean oiled large bowl and cover the bowl with plastic wrap. Allow the dough to proof at room temperature for about 2 hours, or until doubled in size.
Step 6
Punch down the dough. *If you are making the dough ahead of time and plan to fry the donuts the next day, re-cover the bowl after punching it down and place in the fridge to chill for 12 - 16 hours or overnight
Step 7
Turn the dough out onto a clean counter and cut it into 70g pieces - you should get 14 pieces. If you do not have a kitchen scale, you can eyeball it. Shape each piece into a smooth, tight ball and place on a baking tray lined with parchment paper and dusted lightly with flour. Leave plenty of room between the donuts to allow room for them to rise.
Cover the donuts lightly with plastic wrap and leave to rise for about 2 hours, or until about doubled in size
Step 8
In a large pot (dutch oven or cast iron) filled halfway with vegetable oil (this should be about 3-4 inches of oil, enough to allow the donuts to float and not sit on the bottom of the pot), clip a candy thermometer or deep-fry thermometer to the side and heat over low until the oil reaches 350°F.
Carefully remove the donuts from the baking tray, taking care not to deflate them, and place them gently into the oil using a long-handled spider tool or slotted spoon. Fry for three minutes on one side then carefully flip with the slotted spoon and fry for 2-3 minutes more on the second side until golden brown.
Keep an eye on the temperature of the oil to ensure it doesn't get too hot or too cool - adjust heat as necessary.
Remove donuts from the oil with the spider tool or slotted spoon and place on a paper towel-lined baking sheet to absorb the excess oil; I typically line the baking sheet with at least two layers of paper towels.
Step 9
Once the donuts have cooled slightly (after about 1-2 minutes), place ½ cup granulated sugar in a dish and roll each donut in the sugar. Set aside to cool completely before filling.
If you have a plastic condiment bottle or squeeze bottle, fill it with jam. You may have to cut the tip a bit to allow the thick jam to pass through, especially if it has small pieces of fruit in it. Otherwise, fill a piping bag affixed with a large round piping tip with the jam/jelly.
Using a butter knife or long skewer, cut a small hole in the side of each donut about ¾ of the way into the donut and pipe a generous amount of jelly into the center of the donut. Eat the donuts right away or store in an airtight container for up to three days.
Pro tips
- If you find the dough is not rising in the time it's supposed to or if your kitchen tends to be cold, I recommend placing the dough in a cold oven with just the light turned on. This creates a warm place that is the perfect temperature to see the dough rise
- Be sure to use a candy thermometer when measuring the temperature of the hot oil. If the oil gets too cool, the donuts will absorb a lot of oil rather than frying in it, causing them to be greasy and flat. If the oil gets too hot, the donuts will surely burn
- Use a condiment bottle or squeeze bottle to fill the donuts. I find this to be much easier and neater than using a piping bag or pastry bag. You can purchase condiment bottles at the grocery store, at the dollar store or on Amazon
- I highly recommend coating the donuts in sugar while they're still warm. This will allow the sugar to adhere to the donuts much better. If you'd prefer, coat the donuts instead in confectioners' sugar
- Eat the donuts while they're fresh! This is when they'll taste the best
How to store donuts
These donuts taste the best when consumed the same day they are made. However, if you find yourself with leftover donuts, store them in an airtight container for up to 3 days.
How to reheat donuts
It is not recommended to reheat filled donuts. If you know you will not be consuming all the donuts the day they are made, I recommend storing them plain, unfilled, in an airtight container for up to 3 days.
To reheat donuts, preheat a toaster oven or oven to 350ºF. Wrap each donut loosely in aluminum foil and place in the preheated oven for 5 minutes.
You can also reheat donuts in the air fryer. Preheat the air fryer to 350ºF. Place the plain donuts in the air fryer and warm for 4-5 minutes.
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FAQs
Can you freeze jelly donuts?
Yes, it's ok to freeze jelly donuts! This is best done the day they are made. Allow the donuts to cool completely then place them on a parchment paper lined baking sheet, in a single layer. Place them in the freezer for at least 2 hours then transfer frozen donuts to a freezer-safe container or plastic bag for up to 2 months.
To thaw frozen donuts, remove from the freezer and thaw at room temperature on the counter. Then follow instructions above for reheating donuts in the toaster oven, oven or air fryer.
Can I use this recipe to make Jelly filled powdered donuts?
Yes! Use this recipe to make jelly filled powdered donuts very easily. Simply substitute the granulated sugar the donuts are rolled in after frying with powdered sugar. Roll the donuts then fill them as instructed.
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Ingredients
- ¾ cup water lukewarm
- 2 teaspoon active dry yeast*
- ¼ cup granulated sugar
- 3 large eggs room temperature
- ½ cup unsalted butter softened to room temperature
- 4 cups all-purpose flour + 2 tablespoons
- 1 tablespoon vanilla extract
- ½ teaspoon kosher salt
- ½ gallon vegetable oil for frying
- ½ cup granulated sugar for rolling
- ½ cup strawberry jam or jelly for filling
Instructions
- Add sugar and yeast* to the lukewarm water in a large bowl. Allow it to sit for about 10 minutes or until the yeast starts to bubble. Pro tip: Water temperature should not be above 110°F, or it will kill the yeast. Aim for 95º-105ºF, measuring with a thermometer for accuracy
- Meanwhile, in a small bowl, beat the eggs. Cut the butter into small cubes and set aside.
- After 10 minutes, add flour, eggs, and vanilla to the yeast mixture in the bowl of a stand mixer. Using a stand mixer with the dough hook attachment, knead well for about 5 minutes. Alternatively, knead by hand on a clean counter.
- After about 5 minutes, add the salt and knead until incorporated. Slowly incorporate the butter cubes, one cube at a time, and continue kneading. This step takes a little while. It is tempting to add the butter faster or add it all at once. Resist this urge and continue adding the cubes one at a time. If the butter seems like it's not incorporating well with the stand mixer and dough hook, remove the dough and place it on a clean surface. Knead it by hand, using a dough scraper to pick up and add in any pieces of dough that stick to the counter. This may seem wet and sticky and messy for some time, but be patient. It all comes together.
- After all the butter has been incorporated, the dough will be glossy and smooth. Place the dough in a clean oiled large bowl and cover the bowl with plastic wrap. Allow the dough to proof at room temperature for about 2 hours, or until doubled in size.
- Punch down the dough.*If you are making the dough ahead of time and plan to fry the donuts the next day, re-cover the bowl after punching it down and place in the fridge to chill for 12 - 16 hours or overnight
- Turn the dough out onto a clean counter and cut it into 70g pieces - you should get 14 pieces. If you do not have a kitchen scale, you can eyeball it. Shape each piece into a smooth, tight ball and place on a baking tray lined with parchment paper and dusted lightly with flour. Leave plenty of room between the donuts to allow room for them to rise. Cover the donuts lightly with plastic wrap and leave to rise for about 2 hours, or until about doubled in size
- In a large pot (dutch oven or cast iron) filled halfway with vegetable oil (this should be about 3-4 inches of oil, enough to allow the donuts to float and not sit on the bottom of the pot), clip a candy thermometer or deep-fry thermometer to the side and heat over low until the oil reaches 350°F. Carefully remove the donuts from the baking tray, taking care not to deflate them, and place them gently into the oil using a long-handled spider tool or slotted spoon. Fry for three minutes on one side then carefully flip with the slotted spoon and fry for 2-3 minutes more on the second side until golden brown. Keep an eye on the temperature of the oil to ensure it doesn't get too hot or too cool - adjust heat as necessary. Remove donuts from the oil with the spider tool or slotted spoon and place on a paper towel-lined baking sheet to absorb the excess oil; I typically line the baking sheet with at least two layers of paper towels.
- Once the donuts have cooled slightly (after about 1-2 minutes), place ½ cup granulated sugar in a dish and roll each donut in the sugar. Set aside to cool completely before filling
- If you have a plastic condiment bottle or squeeze bottle, fill it with jam. You may have to cut the tip a bit to allow the thick jam to pass through, especially if it has small pieces of fruit in it. Otherwise, fill a piping bag affixed with a large round piping tip with the jam/jelly. Using a butter knife or long skewer, cut a small hole in the side of each donut about ¾ of the way into the donut and pipe a generous amount of jelly into the center of the donut. Eat the donuts right away or store in an airtight container for up to three days
Video
Notes
- *If you only have instant yeast, this may be used instead in equal amounts. In step 1 of making the dough, skip the part where you have to wait 10 minutes for the yeast to get foamy. This is not necessary with instant yeast
- Donuts will keep at room temperature for up to 3 days, however, they are best consumed just after frying and filling
- It is not recommended to reheat filled donuts. If you know you will not be consuming all the donuts the day they are made, I recommend storing them plain, unfilled, in an airtight container for up to 3 days. To reheat donuts, preheat a toaster oven or oven to 350ºF. Wrap each donut loosely in aluminum foil and place in the preheated oven for 5 minutes. You can also reheat donuts in the air fryer. Preheat the air fryer to 350ºF. Place the plain donuts in the air fryer and warm for 4-5 minutes
Nutrition
