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Sufganiyot for Hanukkah (Jelly Doughnuts)

5 from 5 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 26 doughnuts
Calories 93

Ingredients

  • active dry yeast 2 1/4 teaspoon (1/4 ounce or 7 grams)
  • 5 tablespoons sugar
  • 1/4 cup warm water
  • 1/2 cup milk at room temperature (you can use soy milk)
  • 1 egg
  • 1 egg yolk
  • pinch salt
  • 1 teaspoon vanilla
  • zest of one lemon
  • 3 1/2 tablespoons butter or margarine at room temperature
  • 3 1/2 cups flour

Instructions 

Preparing the Dough

  • This dough can be mixed by hand or by electric mixer.
  • Put the yeast and warm water in a mixing bowl, with a sprinkling of the measured out sugar to activate the yeast. When it starts to bubble a bit, then you know the yeast is working.
  • Add the rest of the sugar and the milk, and whisk.
  • Add the egg, egg yolk, pinch of salt and teaspoon of vanilla and continue whisking.
  • Change the whisk attachment to the dough hook.
  • Add the butter or margarine in pieces.
  • Add the flour in three parts to ensure everything gets mixed well.
  • Mix for several minutes.
  • If needed, add a 1/2 teaspoon of milk at a time to gather up any dry flour at the bottom of the bowl.

Making the Doughnuts

  • When the dough is ready, roll it out about 1/2 inch thick.
  • Cut circles with a cookie cutter between 2 1/2 - 3 inches round. (My cutter is actually 2 3/4 inches).
  • Press the cookie cutter straight down into the dough and twist right before you remove it from the dough.
  • Place doughnut circles on a baking sheet lined with parchment paper.
  • Let the doughnuts rise for at least 30 minutes. (When I have the time, I even let them rise 1.5 hours).
  • Fill a large pot, like a pasta pot, with 2 inches (approximately 4 cups) of vegetable oil. (During Hanukkah, I actually use half vegetable oil and half extra virgin olive oil, but all vegetable oil is fine).
  • Heat oil on medium high and then turn down to low.
  • Place three sufganiyot at a time in the oil and cook the first side for 2 minutes. (Tip: They seem to expand better by putting the side that was face down while they were rising, face up in the pot of oil).
  • Flip them over with a slotted spoon and cook for another minute.
  • Cooking time will vary based on the size of your pot and your stove, so do a test run with the first batch. Sometimes, the doughnuts will cook as fast as one minute per side.
  • Remove the sufganiyot with the slotted spoon onto a plate lined with paper towels to soak up any excess oil.
  • When cooled, filled them to your heart's desire and sprinkle with a light dusting of powdered sugar.
Calories: 93kcal
Course: Dessert
Cuisine: Jewish
Keyword: Chanukah, Chanukah donuts, dessert, dessert and treats, Hanukkah, Hanukkah doughnuts, kosher, sufganiyah, suganiyot

Nutrition

Serving: 1g | Calories: 93kcal | Carbohydrates: 15g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 14mg | Sodium: 24mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 94IU | Calcium: 10mg | Iron: 1mg