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Sufganiyot (Jelly Doughnuts)


Bring that extra special taste of Israeli doughnuts into your kitchen.

Get all the recipes you need this season from our Chanukah recipe collection.


Serves 15–20


In stand mixer, or large bowl, proof yeast by mixing with two tablespoons sugar and warm milk or water as preferred. Let sit for 10 minutes until frothy.


Add three cups of flour, baking powder, egg and yolk, and rest of sugar and mix well. Add one cup of flour, salt, then add one tablespoon of butter at a time until incorporated.


Knead for five to seven minutes, adding extra flour as needed for a smooth consistency. Set in warm place to rise for 45-60 minutes.


Gently pull off handfuls of the dough and lightly form into balls (whatever size your family prefers). Rest on a baking sheet for a second rise – they will double during rising. Heat oil in wide pot on medium high for 10 minutes. Test with a small pinch of dough: if it is the right temp, you should immediately have bubbles forming around the dough. Fry two or three doughnuts at a time. Be sure not to crowd in the pot or they will not cook right and will be oily on the inside.


Rest on paper towel-lined wire rack to cool for 10-15 minutes.


Pipe your filling into the doughnut using a piping bag, or a nozzled bottle with tip big enough for filling to squeeze through.


Sprinkle the tops with powdered sugar and enjoy!


Sufganiyot are best eaten same day but do freeze well. Just pop in the microwave when ready to eat! Read more about keeping fried foods fresh.