Homemade Sufganiyot ( Jelly doughnut )
Sufganiyot are more than just doughnuts; they are a cherished symbol of Hanukkah, the Jewish Festival of Lights. These delightful, pillowy treats are deep-fried to a perfect golden-brown, filled with sweet jam, and finished with a generous dusting of powdered sugar. The tradition of eating fried foods like these Hanukkah jelly doughnuts commemorates the miracle of the oil that lasted for eight days. This celebration of light and sustenance is perfectly captured in each delicious bite.
This definitive Sufganiyot Recipe is designed to bring the authentic taste of the festival right into your kitchen. It demystifies the process, proving that creating spectacular homemade sufganiyot does not require professional equipment—just a bit of patience and a love for sweet traditions. The result is a light, airy doughnut with a slightly crisp exterior, ready to be filled with your favorite sweet surprise. Following these steps ensures a festive treat that will become a new family favorite for years to come.
Key Information Box
Prep Time: 25 minutes
Rise Time: 1 hour 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 15 minutes
Servings: 20 doughnuts
Difficulty: Easy
Ingredients:
For the Dough
500g (about 3 2/1 cups) all-purpose flour
10g (about 1 tablespoon) active dry yeast
100g granulated sugar
1 cup whole milk, warmed to about 110°F (43°C)
60g (4/1 cup) unsalted butter, softened
2 large eggs, at room temperature
5g (about 1 teaspoon) salt
For Frying, Filling, and Topping
4−6 cups canola oil, or other neutral oil for frying
1 4/1 cups (about 20 tablespoons) strawberry jam, or other filling of choice
2/1 cup powdered sugar, for dusting
Notes on Key Ingredients
Yeast: Active dry yeast is used here. Ensure your milk is warm, not hot, to activate the yeast without harming it. Instant yeast can also be used; simply mix it in with the dry ingredients.
Flour: All-purpose flour provides the perfect structure and tenderness. For the most accurate results, weighing the flour with a kitchen scale is recommended.
Oil: Use a neutral oil with a high smoke point, such as canola, vegetable, or sunflower oil. This ensures the doughnuts fry evenly without absorbing a greasy flavor.
Step-by-Step Instructions
Activate the yeast by gently stirring it into the warm milk with a pinch of the sugar. Let it stand for 5-10 minutes until it becomes foamy.
Combine the flour, remaining sugar, and salt in the bowl of a stand mixer. Add the yeast mixture, softened butter, and eggs.
Knead the dough using the dough hook attachment on low speed for about 8-10 minutes. The dough should become smooth, elastic, and slightly sticky.
Let the dough rise by placing it in a lightly oiled bowl, covering it with plastic wrap, and setting it in a warm, draft-free place for about 1 hour, or until it has doubled in size.
Punch down the risen dough to release the air. Transfer it to a lightly floured surface and divide it into 20 equal pieces, about 50 grams each.
Shape each piece into a smooth, tight ball. Place each dough ball on an individual small square of parchment paper. This makes transferring them to the hot oil much easier.
Complete the second rise by covering the dough balls loosely with plastic wrap. Let them rise again in a warm place for 30-60 minutes, until they look puffy and have increased in size.
Heat the oil in a large, heavy-bottomed pot or Dutch oven to 320°F (160°C). Use a thermometer for accuracy.
Fry the doughnuts in batches. Carefully lower them into the oil, using the parchment paper to avoid deflating them (the paper will detach and can be removed with tongs). Fry for about 2 minutes per side until deep golden brown. Do not overcrowd the pot.
Drain the cooked sufganiyot on a wire rack or paper towels. Let them cool just enough to handle.
Fill the doughnuts by using a piping bag with a long, thin tip to inject about 1 tablespoon of jam into the side of each one.
Finish by generously dusting the warm sufganiyot with powdered sugar before serving.
Tips for Perfect Results
Mind the Oil Temperature: The key to a non-greasy doughnut is maintaining a consistent oil temperature of 320°F (160°C). Too hot, and the outside will burn before the inside cooks. Too cool, and the doughnuts will absorb excess oil.
Don't Overcrowd the Pot: Frying too many doughnuts at once will significantly lower the oil temperature, leading to soggy results. Fry in batches of 3-4 for the best outcome.
Use Parchment Squares: Placing each shaped dough ball on its own square of parchment paper is a professional trick that helps maintain the doughnut's shape and proof when transferring it to the hot oil.
Achieve an Airy Texture: A proper rise is essential for light and fluffy homemade sufganiyot. Ensure the dough has truly doubled in size during both rises before proceeding to the next step.
Serving Suggestions
Traditionally, this Sufganiyot Recipe is perfect as is, served warm during Hanukkah celebrations. The classic filling is strawberry or raspberry jam, but feel free to get creative. Other delicious fillings include:
Dulce de leche
Vanilla or chocolate custard
Lemon curd
Nutella
Serve these Hanukkah jelly doughnuts on a platter for guests to enjoy with a cup of coffee or hot tea. Their rich flavor and festive appearance make them the centerpiece of any holiday dessert table.
Storage and Reheating Instructions
Sufganiyot are best enjoyed the day they are made. However, if you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days.
To reheat, place the doughnuts on a baking sheet and warm them in an oven preheated to 350°F (175°C) for 3-5 minutes. This will help restore their texture. Avoid using a microwave, as it can make them tough and soggy.
FAQ
Q: How do you get fluffy, non-greasy doughnuts at home? The secret lies in two things: proper proofing and correct oil temperature. Allowing the dough to fully double in size during both rises creates the light, airy interior. Frying at a consistent 320°F (160°C) ensures the doughnuts cook through quickly, creating a golden crust that prevents them from absorbing too much oil.
Q: Can this sufganiyot recipe be made ahead of time? While the doughnuts are best fried fresh, the dough can be prepared ahead. After the first rise, you can cover the dough tightly and refrigerate it for up to 24 hours. When ready to use, let it sit at room temperature for about 30 minutes before shaping, proofing, and frying.
Q: What is the best oil for frying sufganiyot? The best oil is a neutral-flavored oil with a high smoke point. Canola, vegetable, sunflower, or grapeseed oil are all excellent choices. They won't impart a strong flavor to the doughnuts and can handle the sustained heat required for deep-frying without burning.
Enjoy this festive and delicious Hanukkah tradition!
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