Fluffy & Authentic Sufganiyot Recipe: Your Guide to Perfect Hanukkah Jelly Donuts
There’s nothing quite like the warm, comforting taste of homemade donuts, especially when they’re traditional Sufganiyot. These delightful jelly-filled pastries, known in Hebrew as Sufganiyot (סופגניות), are an absolute highlight of the Chanukah (or Hanukkah) holiday. Imagine pillowy-soft fried balls of sweet dough, generously stuffed with vibrant raspberry filling, and elegantly dusted with a delicate cloud of confectioners’ sugar. While they may look impressive, creating these iconic Hanukkah jelly donuts from scratch is surprisingly accessible and profoundly rewarding. This comprehensive guide will walk you through every step, ensuring you achieve that perfect fluffy texture and unforgettable flavor.
Chanukah is truly a joyous occasion, often hailed as the ultimate “treat yourself” Jewish holiday. It’s a time filled with meaningful traditions, the warmth of family and friends, the excitement of presents, and, of course, an abundance of delicious fried foods. This emphasis on fried delicacies is not merely for indulgence; it serves as a powerful culinary commemoration of the miracle of the oil. During Chanukah, we celebrate the ancient miracle where a small cruse of oil, enough to last for only one day, miraculously kept the menorah lit for eight full days. Eating foods like Sufganiyot, which are deep-fried in oil, allows us to physically connect with and remember this incredible event, making every bite a taste of history and celebration. It’s no wonder it’s my favorite holiday!
My journey with Sufganiyot began long before I launched my custom dessert shop. After graduating from pastry school, I found myself entrusted with the delightful task of baking over 300 of these very jelly donuts for various events. From bustling commercial kitchen fundraisers to a quiet Saturday night when a craving for that perfect, fluffy bite struck, I’ve made countless batches. This recipe, honed over years and hundreds of donuts, is designed to be straightforward yet yields consistently professional results, bringing the festive spirit of Hanukkah right into your home kitchen.
Essential Ingredients for Your Sufganiyot Journey
Crafting these delectable Hanukkah jelly donuts requires a selection of common baking ingredients, most of which you likely already have in your pantry. Each component plays a vital role in achieving that signature light, airy texture and rich flavor. Here’s a detailed look at what you’ll need:
- Warm Water: Crucial for activating the yeast. Ensure it’s warm to the touch (around 105-115°F or 40-46°C), but never boiling hot, as boiling water will kill the yeast and prevent your dough from rising.
- Active Dry Yeast or Rapid Rise Yeast (2 packets): The leavening agent that gives the donuts their airy structure. Rapid rise yeast is a bit faster, but active dry works just as well with proper activation.
- White Granulated Sugar: Provides sweetness to the dough and also feeds the yeast, aiding in its activation and rise.
- Orange Zest: Don’t skip this! This is a secret ingredient that elevates the flavor profile dramatically. The bright, citrusy notes of orange zest cut through the richness of the fried dough and complement the jam filling beautifully, adding an authentic touch that makes these Sufganiyot truly special.
- Vanilla Extract: Enhances the overall sweetness and aroma of the donuts, adding a classic warmth.
- Eggs: Contribute to the richness, color, and structure of the dough, making it more tender and flavorful. Large eggs are recommended for consistent results.
- Vegetable Oil (approximately a 48oz bottle needed): You’ll use 1/3 cup of this oil directly in the dough recipe, which adds moisture and tenderness. The remaining oil (around 32-36 ounces) is essential for deep-frying the donuts to a golden perfection. Opt for a neutral-flavored oil with a high smoke point.
- All-Purpose Flour: The primary structural component of the dough. It provides the necessary gluten development for a chewy yet tender donut.
- Baking Powder: Yes, there is baking powder in this recipe, which might seem unusual for a yeast-leavened dough. However, I’ve found that this small addition of baking powder works synergistically with the yeast, providing an extra boost of lift and resulting in an exceptionally fluffy, almost cloud-like texture that truly sets these Sufganiyot apart. It’s a subtle but impactful difference.
- Kosher Salt: Balances the sweetness, enhances other flavors, and controls yeast activity, preventing the dough from becoming overly yeasty.
- Raspberry or Strawberry Jam: The traditional and most beloved filling. Choose a good quality jam for the best flavor. Seedless varieties are often preferred for a smoother experience.
- Powdered Sugar (Confectioners’ Sugar): For dusting the cooled donuts, adding a delicate sweetness and a classic finish.
Gathering these ingredients beforehand will ensure a smooth and enjoyable baking process, bringing you closer to enjoying your homemade Sufganiyot.
How to Master Sufganiyot: A Step-by-Step Guide
Making Sufganiyot is a delightful process that yields incredibly satisfying results. Whether you prefer the ease of a stand mixer or the hands-on satisfaction of kneading by hand, this recipe is adaptable to your preferred method. Follow these steps for perfect Hanukkah jelly donuts:
- Activate the Yeast: In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the warm water and yeast. Give it a quick stir. Let this mixture sit undisturbed for about 10 minutes. You’ll know it’s ready when the surface becomes visibly frothy and bubbly, indicating the yeast is active and alive.
- Combine Wet Ingredients: To the activated yeast mixture, add the granulated sugar, orange zest (remember, don’t skip this for incredible flavor!), vanilla extract, eggs, and the 1/3 cup of vegetable oil. Mix these ingredients thoroughly until they are well combined and smooth.
- Form the Dough: Gradually add the all-purpose flour, baking powder, and kosher salt to the wet mixture. If using a stand mixer, attach the dough hook and mix on medium speed for 5 minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for about 8-10 minutes. The dough is ready when it pulls away cleanly from the sides of the bowl (or your hands) and is no longer sticky, forming a soft, elastic ball. If it remains too sticky, add a tablespoon of flour at a time until the desired consistency is achieved.
- First Rise: Cover the bowl with a clean kitchen towel or plastic wrap. Place the bowl in a warm spot in your kitchen (a slightly warmed oven, turned off, or a sunny spot on the counter works well) and let the dough rise for 1 hour, or until it has visibly doubled in size. While it rises, line 2 large sheet trays with parchment paper and set them aside.
- Roll and Cut: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough evenly to a thickness of about 3/4 inch.
- Shape the Donuts: Use a 3-inch round cookie cutter to cut out circles from the rolled dough. Carefully transfer these circles to your prepared parchment-lined sheet trays, leaving some space between each donut for a second rise. Gather any dough scraps, gently re-roll them, and cut out more circles until all the dough is used.
- Second Rise: Cover the cut donut circles loosely with a clean kitchen towel and let them rise again for another 45 minutes to 1 hour. This second rise is crucial for light and airy donuts.
- Prepare for Frying: Meanwhile, heat your frying oil. In a Dutch oven or a large, heavy-bottomed pot, pour enough vegetable or canola oil to come up at least 3-4 inches. Heat the oil to 350°F (175°C). Using a deep-fry thermometer is highly recommended for accuracy.
- Fry the Donuts: Once the oil is at temperature, carefully lower 3-4 donuts into the hot oil at a time, being careful not to overcrowd the pot. Fry for about 30 seconds on each side, or until they are puffed up and turn a beautiful golden brown.
- Drain and Cool: Using a slotted spoon or spider, remove the fried donuts from the oil. Place them on a wire rack set over paper towels to drain any excess oil. Allow them to cool completely before filling.
- Fill and Finish: Once cooled, it’s time to fill your Sufganiyot with delicious jam and dust them with confectioners’ sugar. (See detailed filling instructions below). Serve immediately for the best experience!
Following these steps will ensure you create stunning, light, and delicious Sufganiyot that will be the star of your Hanukkah celebration.
Ensuring Perfect Frying Temperature: No Thermometer, No Problem!
Maintaining the correct oil temperature is paramount for perfect Sufganiyot. Too cool, and your donuts will absorb too much oil, becoming greasy. Too hot, and they’ll brown too quickly on the outside, remaining raw in the center. While a deep-fry thermometer is ideal, don’t worry if you don’t have one. Here are a couple of reliable ways to gauge when your oil is ready:
- The Wooden Spoon Handle Test: This is a classic method. Dip the end of a wooden spoon handle into the hot oil. If the oil immediately starts to bubble vigorously around the wood, it’s ready. If there are no bubbles, the oil needs more time to heat up. If it bubbles too violently and instantly, it might be too hot – remove it from the heat for a minute or two to cool slightly before testing again.
- The Test Dough Run: Take a very small piece of your donut dough (about the size of a pea) and drop it into the hot oil. If it immediately sinks and then slowly rises and begins to bubble and turn golden brown within 30-60 seconds, your oil is at the right temperature. If it just sinks and stays there, the oil is too cool. If it browns almost instantly, the oil is too hot.
Always adjust your heat as needed, as the oil temperature can fluctuate when adding cold dough. Consistent temperature ensures evenly cooked and beautifully golden donuts.
Mastering the Art of Filling Hanukkah Jelly Donuts
The sweet, fruity filling is what makes Sufganiyot truly irresistible. While specialty pastry tools can make the job a breeze, you can easily achieve beautifully filled donuts with items you likely already have at home. Here are a few methods:
Using a Skewer or Paring Knife (No Special Tools):
If you don’t have a specific filling tip or a piping bag, a wooden skewer or even a small paring knife can create the entry point for your jam. The skewer method is often easier for maintaining a round hole. Simply take a skewer and gently poke it into the side of a cooled donut. Once inside, carefully wiggle the skewer around a bit to create a larger pocket within the donut’s interior without tearing the outside. This larger internal cavity will allow for a more generous filling.
Once the hole is made, spoon your raspberry or strawberry jam into a zip-top bag. Snip off one corner of the bag to create a small opening. Insert the cut corner into the hole you made in the donut and gently squeeze the bag to fill it with jam. Be careful not to squeeze too hard, as you don’t want the donut to burst!
The Squeeze Bottle Method (Easiest & Cleanest):
For the cleanest and most efficient filling, a simple plastic squeeze bottle (like those used for ketchup or mustard in diners) is a fantastic tool. Fill the squeeze bottle with your jam. No need for a skewer or knife beforehand – the nozzle of the squeeze bottle is usually sturdy enough to simply poke directly into the donut. Insert the tip into the donut and squeeze to fill. This method gives you excellent control over the amount of jam and results in a very neat finish.
No matter which method you choose, ensure your donuts are fully cooled before filling. Warm donuts can cause the jam to melt and leak, making them messy and less enjoyable.
Choosing the Best Oil for Frying Your Jelly Donuts
The type of oil you use for frying can significantly impact the final taste and texture of your Sufganiyot. For achieving perfectly golden-brown, non-greasy jelly donuts, choosing the right oil is key. The best options are those with a high smoke point and a neutral flavor, ensuring they don’t impart unwanted tastes to your delicate fried dough.
Vegetable oil or canola oil are highly recommended for frying Sufganiyot. Here’s why:
- High Smoke Point: Both vegetable and canola oils can withstand high temperatures (typically around 400-450°F or 204-232°C) without breaking down and smoking. This is crucial for deep-frying, as you need to maintain a consistent temperature of 350°F (175°C) without burning the oil or your food.
- Neutral Flavor: These oils have a very mild, almost undetectable flavor. This means they won’t compete with or overpower the sweet dough and fruity jam filling of your Sufganiyot. You want the taste of your delicious donuts to shine through, not the oil they were fried in.
- Accessibility and Cost-Effectiveness: Vegetable and canola oils are widely available in most grocery stores and are generally quite affordable, making them practical choices for home frying.
While other oils like peanut oil also have a high smoke point, some people have peanut allergies, and it can impart a slight nutty flavor. Olive oil, particularly extra virgin, has a lower smoke point and a strong flavor, making it unsuitable for deep-frying donuts.
Always ensure you have enough oil to submerge the donuts adequately during frying, typically 3-4 inches deep in your pot, as indicated in the ingredients list.
Can I Adjust the Recipe Yield?
This recipe is designed to yield a generous batch of about 25-30 delightful Sufganiyot, perfect for a Chanukah gathering or when you simply want to share the joy. However, if you’re baking for a smaller crowd or just want a taste without an abundance of leftovers, you can absolutely cut the recipe in half. Simply halve all the ingredient quantities, and follow the instructions as written. The cooking times and method will remain the same, just with fewer donuts to fry.
Proper Storage and Enjoyment
Sufganiyot are truly a culinary treat best experienced fresh, right out of the fryer and filled. The magic of their pillowy texture and delicate crispness is at its peak immediately after preparation. The longer they sit, the more they tend to lose their fresh-fried charm and can become a bit denser or absorb moisture from the filling.
For this reason, I strongly recommend serving these donuts right away. If you do happen to have any leftovers that you wish to store for a few hours (though they won’t be quite the same the next day), place them in an airtight container. A cake dome or a 9×13 inch tin covered with parchment paper and then tin foil works well. This helps to protect them from drying out too quickly.
I do not recommend making Sufganiyot ahead of time if you’re aiming for that perfect fresh experience. Similarly, freezing is not advised, as it severely compromises their texture and flavor upon thawing. The joy of Sufganiyot is in their ephemeral freshness, so plan to make and enjoy them on the same day for the ultimate Hanukkah indulgence.
Top Tips for Sufganiyot Success
Beyond the recipe steps, these expert tips will help ensure your Hanukkah jelly donuts are nothing short of spectacular:
- Optimal Dough Rising Spot: Yeast loves warmth! A fantastic place to let your dough rise is on top of a heated oven (while it’s preheating or after it’s been turned off but is still warm). Alternatively, a draft-free spot near a warm window or in a slightly warmed (but turned off) microwave can also encourage a good rise. A well-risen dough is key to fluffy donuts.
- Deconstructed Jelly Donuts: If you’re short on time, don’t want to deal with the filling process, or prefer a less traditional approach, you can skip stuffing the donuts altogether. Instead, serve the fried, sugar-dusted donuts with a small bowl of jam on the side for dipping. This offers a fun, interactive way to enjoy the classic flavors.
- Mini Donut Delight: For bite-sized treats perfect for parties or little hands, turn your Sufganiyot into minis! Instead of rolling out the dough and cutting circles, simply take small pieces of dough (about the size of a golf ball) and roll them into individual balls. Let them rise, then fry them for a shorter period, about 30 seconds per side, until golden brown. They’re adorable and just as delicious!
- No Cookie Cutter? No Problem!: Don’t let a missing cookie cutter deter you. An overturned drinking glass with a 3-inch opening works perfectly to cut out your dough circles. Just make sure the rim is clean and lightly floured to prevent sticking.
- Creative Filling & Topping Variations: While raspberry is traditional, feel free to get adventurous with your fillings! Custard, chocolate buttercream, Nutella, or even dulce de leche can create exciting new flavor profiles. For an extra decadent twist, dip your filled donuts into melted chocolate or a simple glaze instead of just powdered sugar. The possibilities are endless for customizing your Sufganiyot!
Super Fluffy Hanukkah Jelly Donuts
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Ingredients
- 1 1/2 cups warm water, not boiling
- 4 1/2 tsp instant yeast, or 2 envelopes rapid rise or active yeast
- 1/3 cup granulated sugar
- 2 tbsp orange zest
- 1 tbsp vanilla extract
- 2 eggs, large
- 1/3 cup vegetable oil
- 5 1/2 cups all purpose flour
- 1 tsp baking powder
- 2 tsp kosher salt
For Frying
- 32 oz vegetable oil
Filling
- 3/4 cup Raspberry or Strawberry Jam
Garnish
- Confectioners sugar
Instructions
Make donuts
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In a large mixing bowl, mix the warm water with the yeast and leave to sit until it froths, about 10 minutes.
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Add sugar, zest, vanilla, eggs, and oil to the bowl and mix until well combined.
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Add flour, baking powder, and salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky, but you should be fine with just 5 1/2 cups.
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Leave the dough in the bowl to rise for 1 hour I a warm place with a clean kitchen towel over the bowl.
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When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.
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Using a 3 inch round cookie cutter cut out circles, and set aside on parchment paper lined cookie sheets. Gather scraps and repeat.
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You can alternatively take pieces of dough and roll them into balls and let them rise instead of rolling out the dough and cutting shapes. If you have a kitchen scale its best to measure out the dough at about 60-65 grams (about the size of a golf ball).
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Let the circles or balls rise for another 45 mins to an hour.
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Using a deep fryer or a large stock pot, heat your oil to 350 degrees F. When the oil is ready, fry the donuts for 30 seconds on each side or until golden brown.
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Remove donuts from oil, and drain on a cookie sheet or paper towel to remove excess oil.
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Once cooled, fill the donuts with jelly- the easiest way to do this is with a squeeze bottle. Fill the bottle with jelly, stick the tip into the donut and squeeze.
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Top donuts with confectioners sugar. Serve immediately.
Notes
**These can be made into mini donuts using 2 inch cutter and then dipped into jelly instead of stuffed.