Sufganiyot (Israeli Jelly Donuts)

Growing up, my mom would fry fresh sufganiyot on the first night of Hanukkah. We would look forward to it all year round. Our donuts included orange juice and a little cinnamon in the dough and were filled with jams and jellies (or even caramel!) and topped with a generous sprinkle of snow-white powdered sugar. 

The best part? Sufganiyot are best enjoyed right away, so it was a night to indulge in as many fried donuts as we could handle.

What Are Sufganiyot?

Sufganiyot are Israeli jelly donuts that are commonly eaten in celebration of the Jewish holiday, Hanukkah. They are often filled with jam and dusted with powdered sugar. 

It’s customary to eat fried foods during Hanukkah, like latkes and donuts, to commemorate a miracle: a small amount of oil kept the Temple’s light shining for eight days (hence the eight nights of Hanukkah). 

Tips and Tricks

Sufganiyot are yeasted donuts, meaning they use yeast as a leavening agent instead of a chemical agent like baking powder or soda (like cake donuts). The yeast makes these jelly donuts fluffy and airy. 

Making yeasted donuts might seem challenging, but with a few tips and tricks, you’ll get the perfect, fluffy donut of your dreams! 

• Don’t add too much flour: Measure the flour by loosely scooping it into the measuring cup using a spoon and gently sweeping off the excess using the flat side of a knife. Or even better, weigh it! When mixing, your dough should be tacky and a little bit sticky. Don’t forget that you’ll introduce more flour when rolling the dough on your work surface.
• Rest the dough: Like bread, yeasted donuts require gluten for structure. Giving your dough enough time to rest and rise is key to light and fluffy sufganiyot since proofing introduces more air into the dough.
• Fry at the right temperature: Frying in oil that is the correct temperature will yield golden brown, fully cooked dough. If your oil is too hot, you’ll have burnt exteriors and raw middles; too cold, and your donuts will be grease-laden. Use a thermometer to ensure that your oil is at 370°F.
• Three’s a crowd, four’s a party: Adding too many donuts to the oil will lower the temperature. Fry up to 3 or 4 at a time to ensure that your oil temperature stays consistent. Ensure the oil is at the proper temperature before adding another batch of donuts.

Tips for Filling Jelly Donuts

Don’t skip pre-poking the donuts before filling. Poking with a straw or chopstick creates space for jam and is the key to injecting sufganiyot. Without this opening, you won’t be able to get enough filling inside or the donut might rupture. 

If you don’t have a pastry injector, use a squeeze bottle, piping bag with a medium round tip, or even a turkey baster to pipe the filling inside. 

Sufganiyot Variations

While jam is a traditional filling, try adding your own unique spin. Fill the donuts with lemon curd, custard, or caramel for a delicious twist.

I use a biscuit or round cookie cutter for these sufganiyot, but get creative and cut them using a plastic lid, thin drinking glass, or measuring cup to create perfect circles. Or simply use a knife to cut them into squares.

Make This Recipe Ahead

While sufganiyot are best served fresh, you can prepare some things in advance to cut down on time. Make the dough the day before, cover it in plastic wrap, and stick it in the fridge to rise overnight. In the morning, let the dough rest on the counter for 10 minutes, roll it out, and proceed with the recipe.

Hanukkah Favorites

• Jewish Brisket
• Sweet Potato Latkes
• Homemade Applesauce
• Noodle Kugel
• Roast Chicken with Carrots