Sufganiyot (Jelly Donuts)

5
(2)
  • Cooking and Prep: 3 h
  • Serves: 25
  • Contains:

There are never enough to last eight days! The sooner you eat these after making them, the better they are, although you will want to give them time to cool first!

 

More donuts recipes for perfect for Chanukah:

Fried Challah Sufganiyot

Perfect Sufganiyot (Jelly Donuts)

Authentic Hungarian Doughnuts

Extra Easy Donuts for Chanukah (Sufganiyot)

Ingredients (10)

Main ingredients

Start Cooking

Make the Doughnuts

  1. Combine flour and 1/3 cup sugar in a large mixing bowl, and make a well in the center. Place 1/4 cup warm water, 1 ounce fresh yeast, and 1 tablespoon sugar into the well. When yeast begins to bubble, add egg and margarine to the bowl.

  2. Begin to mix the dough and when the ingredients are somewhat blended, add the lemon rind. Mix well. Slowly add water, starting with 1/3 cup. Knead the dough, and add more water, if necessary, to create a smooth, soft dough.

  3. Allow the dough to rise for 75 minutes. Roll out the dough on a lightly floured surface, to one inch thickness. Using a cup, cut out circles from the dough. Let rise for 20 minutes.

  4. Heat three to four inches of oil (See tip below) over a medium flame in a four quart saucepan. Drop in dough circles and deep-fry two to three minutes per side. With a slotted spoon, remove doughnuts from oil and drain on paper towels. Cool.

  5. Decorate with confectioners’ sugar or fill with custard, jelly, or caramel.

Tip:

The oil must be hot enough for the sufganiyot to fry properly. To test the oil, put a tiny piece of dough into the pot. If the dough rises up to the top, then the oil is suffi ciently hot to fry the doughnuts

Credits

Styling and Photography by Chavi Feldman

  • gitty normile

    Easy and delicious!

    I made these with spelt flour and left out the grated lemon and they were fluffy and a big hit!
    Posted by [email protected] |2020-01-02 05:23:24
    0
  • Yael

    Margerine: Half a stick of Israeli or American?

    I'm in the middle of making this recipe and realize, I'm not sure what the right amount of margerine is.... in measurement?
    Posted by JerusaleMama |December 3, 2018
    Replies:
    Chaia Frishman
    I would say American.
    Posted by Chaiaadmin|December 3, 2018
    Goldy Bodner
    1 stick is 113 grams
    Posted by Gab_1899|December 4, 2018
    0
  • Stacey Silverman

    Fresh yeast a must?

    What happens if we use the yeast granules instead?
    Posted by Shulamuna |December 2, 2018
    0
  • D. Schiff

    I’ve been using this donut recipe from the original Dining In Cookbook where this is originally taken from for a number of years already. Everybody here & beyond whom I’ve given it to LOVES these donuts!
    Posted by D. Scchiff |2018-11-08 22:35:27
    0
 
Please Log in to post a review How'd it turn out? Write a review. SUBMIT
  • gitty normile

    Easy and delicious!

    I made these with spelt flour and left out the grated lemon and they were fluffy and a big hit!
    Posted by [email protected] |2020-01-02 05:23:24
    0
  • D. Schiff

    I’ve been using this donut recipe from the original Dining In Cookbook where this is originally taken from for a number of years already. Everybody here & beyond whom I’ve given it to LOVES these donuts!
    Posted by D. Scchiff |2018-11-08 22:35:27
    0
Please Log in to ask a question Write your question here POST
  • Yael

    Margerine: Half a stick of Israeli or American?

    I'm in the middle of making this recipe and realize, I'm not sure what the right amount of margerine is.... in measurement?
    Posted by JerusaleMama |December 3, 2018
    Replies:
    Chaia Frishman
    I would say American.
    Posted by Chaiaadmin|December 3, 2018
    Goldy Bodner
    1 stick is 113 grams
    Posted by Gab_1899|December 4, 2018
    0
  • Stacey Silverman

    Fresh yeast a must?

    What happens if we use the yeast granules instead?
    Posted by Shulamuna |December 2, 2018
    0

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