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Irresistible Sufganiyot Recipe Easy Fluffy Jelly Filled Donuts Guide

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A traditional Jewish donut recipe perfect for Hanukkah or any time, featuring fluffy, jelly-filled sufganiyot with a golden, lightly crisp exterior dusted in powdered sugar.

Ingredients

Scale
  • 4 cups (480 g) all-purpose flour
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (100 g) granulated sugar
  • 1 teaspoon salt
  • 1 cup (240 ml) whole milk, warmed
  • 4 tablespoons (56 g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract (optional)
  • Vegetable oil for frying
  • About 1 cup jelly or jam (raspberry, strawberry, apricot, or preferred flavor)
  • Powdered sugar for dusting

Instructions

  1. Activate the yeast: In a small bowl, combine 1 cup warmed milk (110°F/43°C) with 2 1/4 teaspoons active dry yeast and 1 tablespoon sugar from the total. Stir gently and let sit 5-10 minutes until foamy and bubbly.
  2. Mix the dough: In a large bowl or stand mixer, whisk together 4 cups all-purpose flour, remaining sugar, and 1 teaspoon salt. Add in the yeast mixture, 2 large eggs, 4 tablespoons melted unsalted butter, and 1 teaspoon vanilla extract. Stir until a sticky dough forms.
  3. Knead the dough: Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead with dough hook for 6-7 minutes. Add small flour amounts if too wet.
  4. First rise: Place dough in a greased bowl, cover, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
  5. Shape the donuts: Punch down the dough and roll out on a floured surface to 1/2 inch thickness. Cut out 3-inch circles and place on parchment-lined trays. Cover loosely and let rest 30 minutes to puff up.
  6. Heat the oil: Pour vegetable oil into a deep pan to 3 inches depth. Heat to 350°F (175°C).
  7. Fry the donuts: Fry 3-4 donuts at a time for 1-2 minutes per side until golden brown. Remove with slotted spoon and drain on paper towels or cooling rack.
  8. Fill with jelly: Once slightly cooled but still warm, inject about 1 tablespoon jelly into each donut using a piping bag or squeeze bottle.
  9. Final touch: Dust sufganiyot generously with powdered sugar and serve warm or at room temperature.

Notes

Keep oil temperature steady at 350°F to prevent greasy or undercooked donuts. Fry in small batches to maintain temperature. Inject jelly after frying to avoid leaks. If dough is sticky during shaping, chill for 10-15 minutes. Use neutral oil like vegetable or canola for frying.

Nutrition

Keywords: sufganiyot, jelly donuts, Hanukkah, fried donuts, fluffy donuts, homemade sufganiyot, jelly filled donuts

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