Sufganiyot (Chanukah Jelly Doughnuts)

Sufganiyot (Chanukah Jelly Doughnuts)

Sufganiyot (Chanukah Jelly Doughnuts)

These fried round jelly doughnuts are one of many fried foods often served on Chanukah to commemorate the miracle of the Temple oil.

  • Yield:

    24 doughnuts


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1 (.25-ounce) packet dry active yeast
3/4 cup warm milk 100°F-110°F
2 1/2 cups + 1 tablespoon unbleached all-purpose flour
1/3 cup + 1/2 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
2 large eggs room temperature
3 tablespoons unsalted butter softened
Vegetable oil for frying
1 cup seedless raspberry jam


  1. Combine the yeast and milk in a bowl and let stand until frothy, about 5 minutes.
  2. Meanwhile, combine the flour, 1/3 cup of the sugar, cinnamon, nutmeg and salt in a bowl.
  3. Whisk the eggs into the milk mixture until well combined. Add the milk mixture and butter to the flour mixture and stir until a rough dough forms. Turn the dough out onto a floured surface and knead until smooth and the butter is incorporated about 5-7 minutes. Place the dough in a oiled bowl, cover with plastic wrap and let rise until doubled in bulk, about 1-1 1/2 hours.
  4. Roll the dough out on a floured surface to a scant 1/4-inch thickness. With a 2 1/4-inch biscuit cutter, cut out 24 circles. Cover the dough circles loosely with plastic wrap and let rise 20 minutes.
  5. Meanwhile, pour enough oil to come 4-inches up the sides of a 5.5-quart casserole fitted with a deep fry thermometer. Heat the oil over medium-high until it reaches 370°F. Place the remaining 1/2 cup sugar in a bowl.
  6. Carefully lower 4 dough circles into the oil and cook until golden and puffed, 40 seconds per side. With a slotted spoon transfer the doughnuts to a baking sheet covered with paper towels; let drain 30 seconds. Toss the warm doughnuts in the bowl with the sugar to coat then transfer to a clean baking sheet. Repeat with the remaining dough circles.
  7. Fill a pastry bag fitted with small tip with the jam. Using a wooden skewer or the tip of a paring knife make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with the remaining doughnuts.