Hanukkah Jelly Doughnuts (Sufganiyot)

Hanukkah doughnuts sufganiot recipe

​The Spruce Eats / Diana Chistruga

  • Total: 80 mins
  • Prep: 60 mins
  • Cook: 20 mins
  • Rising Time: 3 hrs
  • Yield: 12 to 14 servings

Sufganiyot are deep-fried jelly doughnuts that are traditionally eaten during the Jewish holiday of Hanukkah. The oil used to fry the doughnuts are reminiscent of the oil that miraculously burned— according to the Hanukkah story—in the ancient Temple in Jerusalem.

Ingredients

  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 3 cups, plus 1 tablespoon all-purpose flour
  • 1/4 cup sugar (divided)
  • 1 1/4 cups water (room temperature)
  • 1/4 cup margarine (melted)
  • Dash of kosher salt
  • 2 large egg yolks
  • Strawberry jelly or jam
  • Canola oil (for frying)
  • Garnish: powdered sugar

Steps to Make It

  1. Gather the ingredients.

    Gather ingredients for Hanukkah doughnuts
    ​The Spruce Eats / Diana Chistruga
  2. In a small bowl, combine the yeast, 1 tablespoon flour, 1 tablespoon sugar, and water. Mix well, cover, and allow to rest until the mixture becomes foamy.

    Combine yeast, flour, sugar
    ​The Spruce Eats / Diana Chistruga
  3. In another large bowl, mix the remaining 3 cups of flour with the melted margarine, salt, remaining sugar, and the egg yolks.

    Mix flour with margarine
    ​The Spruce Eats / Diana Chistruga
  4. Add the yeast mixture to the flour mixture. Slowly pour in the water while stirring.

    Add yeast mixture
    ​The Spruce Eats / Diana Chistruga
  5. When the batter is smooth, cover the bowl with a clean tea towel and set aside in a warm spot to rise until doubled in bulk, about 1 1/2 to 2 hours.

    Cover bowl with tea towel
    ​The Spruce Eats / Diana Chistruga
  6. After the batter has risen, punch it down and transfer it to a lightly floured surface.

    Punch dough
    ​The Spruce Eats / Diana Chistruga
  7. Roll out the dough to a 3/4-inch thickness. Use a round cookie cutter or a glass with a 2 1/2- to 3-inch opening to cut circles out of the dough.

    Roll out dough
    ​The Spruce Eats / Diana Chistruga
  8. Place a drop of jelly or jam in the middle of each circle.

    Place jelly in middle
    ​The Spruce Eats / Diana Chistruga
  9. Cover with another circle of dough. Make sure that 2 circles attach well to form a closed ball with jelly in the middle.

    Cover with another circle of dough
    ​The Spruce Eats / Diana Chistruga
  10. Cover the doughnuts with a clean, slightly damp tea towel and allow to rise until puffed up, about 45 minutes to 1 hour.

    Cover dough
    ​The Spruce Eats / Diana Chistruga
  11. Line a large plate or platter with several layers of paper towels and set aside. 

    Line tray
    ​The Spruce Eats / Diana Chistruga
  12. Pour 2 inches of oil into a deep, heavy-bottomed pot. Heat over medium-high heat until a deep-fry thermometer registers 350 F/180 C.

    Pour oil in pot
    ​The Spruce Eats / Diana Chistruga
  13. Working in batches, carefully slip the doughnuts into the oil, taking care not to crowd the pan. Fry the doughnuts on both sides until puffed and golden brown, about 2 to 3 minutes per side.

    Slip dough into oil
    ​The Spruce Eats / Diana Chistruga
  14. Carefully remove the doughnuts with a slotted spoon and transfer to the towel-lined plates to drain.

    Remove doughnuts
    ​The Spruce Eats / Diana Chistruga
  15. Cool slightly, sprinkle with powdered sugar.

    Cool slightly
    ​The Spruce Eats / Diana Chistruga
  16. Serve immediately and enjoy!

    Serve immediately
    ​The Spruce Eats / Diana Chistruga