Sufganiyot (Hanukkah Jelly Doughnuts)

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Vanilla: Extract Medium

A soft enriched dough is cut in rounds, fried until puffed with a pale belt around the middle, then injected with smooth jam and rolled in powdered sugar. Makes 12 doughnuts in about 2 hr 55 min.

Prep 35 min

Cook 20 min

Cooling 2 hr

Total 2 hr 55 min

Yield 12 doughnuts

Ingredients

Adjust yield

doughnuts

4 cups (500 g)all-purpose flour
¾ cup (200 ml)whole milk, lukewarm
¼ oz (7 g)instant yeast
⅓ cup (60 g)sugar
3 (54 g)egg yolks
¼ cup (60 g)unsalted butter, softened
¾ tsp (5 g)fine salt
1 ½ tsp (3 g)lemon zest
1 tsp (5 ml)vanilla extract
6 ⅓ cups (1500 ml)neutral oil
¾ cup (250 g)smooth seedless jam
½ cup (60 g)powdered sugar

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Instructions

Mix the flour, yeast, sugar, salt and zest. Add the milk, yolks and vanilla and knead until combined, then knead in the butter and continue 8 to 10 minutes until smooth and slightly sticky.
Cover and rise in a warm place about 1 hour, until doubled.
Roll out to 1/2 inch (1.25 cm) and cut 12 rounds about 3 inches (7.5 cm) wide. Place on a floured sheet, cover and rise 30 to 40 minutes, until puffy.
Heat the oil to 350 F (175 C). Fry 3 or 4 at a time, about 1 1/2 minutes per side, until deep golden with a pale ring around the middle.
Drain on a rack for 1 minute, then roll in powdered sugar while still warm.
Fill a piping bag with a long tip with the jam, poke a hole in the side of each doughnut and squeeze in about 1 tablespoon.

Tips

Let the rounds rise on the counter, not in a drafty spot; underproofed doughnuts are heavy.
If they brown too quickly, lower the heat; they should cook through.
Sieve the jam if it has lumps so it does not clog the tip.
Hot frying oil can cause serious burns. Use a thermometer, never leave the pot unattended, lower food in gently, and keep water away from the oil.

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Recipe FAQ

How long does it take to make sufganiyot (hanukkah jelly doughnuts)?

Plan on 35 minutes of prep and 20 minutes of cooking, plus 2 hours to chill. The recipe makes 12 doughnuts.

How should I store sufganiyot (hanukkah jelly doughnuts)?

Best the same day. Keep loosely covered at room temperature up to 1 day.

Can I make sufganiyot (hanukkah jelly doughnuts) ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with hot coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

383 Calories / serving

14.3g Fat

57.3g Carbs

5.8g Protein

21.2g Sugar

Whole recipe (12 servings): ~4596 cal · 172g fat · 688g carbs · 70g protein · 254g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.