jelly donuts

Baked or fried sufganiyot (soufganiyot) are the perfect Hanukkah dessert. And like the oil that lasted for 8 days, this dough is a miracle because it will work in the fryer or oven!

Sufganiyot - Baked or Fried Jam-filled Donuts for Hanukkah

(281 grams) all-purpose flour,

sugar

7 grams/1 packet active dry or instant yeast

salt

(161 grams) warm milk (105°F to 115°F)

(27 grams) vegetable oil

vanilla extract

lemon zest

unsalted butter, melted (if baking)

Vegetable oil (if frying)

(240 grams) seedless jam

Mix: In a medium bowl, whisk the flour, sugar, yeast, and salt. Add the milk, oil, egg, vanilla, and zest if using, and mix with a wooden spoon until a rough, wet dough forms.

Knead

Knead: Place the dough on a well-floured surface, dust the top of the dough with flour, and knead for about 2 minutes. If it remains sticky while kneading, add more flour 1 tablespoon at a time. It should be tacky but not too sticky to knead.

Rise

Rise: Oil the bowl you just used and place the dough back inside. Cover with a towel and let it rise until doubled in size, about 1 hour.

Roll

Roll dough: Line a baking sheet with parchment paper. On a floured surface, roll out the dough to 1/2 inch thick.

Cut donuts: Using a 2 1/2-inch round cookie cutter or the rim of a glass, cut out as many rounds as you can and place them on the baking sheet. Re-roll the remaining scraps and repeat. You should have 14 to 16 rounds total.

Second Rise

Second rise: Cover the baking sheet and let the donuts rise until they puff up slightly, about 30 minutes, depending on the temperature of the kitchen.

Dough:

Prep for Baking

Prep for baking: While the donuts rise, preheat the oven to 375°F.

Bake

Bake: After the donuts have risen, bake them for 10 minutes, until golden.

Prep for Coating

While the donuts bake, melt the butter. When the donuts come out of the oven, brush each of the donuts with the melted butter. Proceed to COAT step.

If Baking:

Prep for Frying

Prep for frying: Add vegetable oil to a medium pot, at least 2 inches deep. Heat the oil to 350°F. Line a baking sheet with paper towels to drain excess oil.

Deep-fry

Deep-fry: Place a few donuts at a time in the hot oil, avoiding overcrowding. Fry for a minute on one side; then flip and fry on the second side for another minute, until golden brown. This is a fast process, so watch carefully. Once fried, transfer the donuts to the prepared baking sheet. Proceed to COAT step.

If frying:

Coat

Coat donuts: Place the sugar in a gallon-sized resealable plastic bag. Working one at a time, place each donut in the bag of sugar, seal shut,and shake it around to coat the donut. Return the donut to the baking sheet. Repeat with all donuts.

Coat:

Fill

Fill donuts: Fit a piping bag (or a plastic bag) with a decorating tip with a 1/4-inch-wide opening or use a plastic squeeze bottle. Fill the bag or bottle with the jam of your choice. Using a paring knife, cut a 1-inch horizontal slit in the side of each donut, slicing through to the center. Place the decorating tip in the hole and squeeze until the jam starts to ooze out of the donut (some spillage is okay). Repeat with the remaining donuts. The donuts taste best if served immediately, but they will maintain their freshness for several hours.

Fill:

Homemade Jelly Donuts (also called Sufganiyot) are perfect for weekends, holidays and special occasions! Soft, pillowy donuts, with golden exteriors, rolled in sugar and filled with sweet jelly - like the donut shop, but better!

Jelly Donuts

milk (whole milk preferred, 90°F to 100°F)

instant yeast (or active dry yeast)

flour flour

eggs (room temperature)

unsalted butter (room temperature)

vegetable oil (enough to fry the donuts (2 quarts is good))

granulated sugar (for tossing the donuts in)

raspberry jam (or strawberry jam)

In a large mixing bowl or the bowl of a stand mixer, whisk together the warm milk, yeast and granulated sugar. Let sit for 5 minutes or until the mixture is foamy. (If the mixture doesn&#39;t foam, you will need to start over with fresh yeast.)

Add the flour, eggs and salt to the bowl and mix with the dough hook for one minute on low speed, until the ingredients are incorporated.

Scrape down the sides and bottom of the bowl and continue mixing at medium speed, for 2 minutes. The dough should be pulling away from the sides of the bowl.

Scrape down the sides and bottom of the bowl. With the mixer on medium speed, begin adding the butter one tablespoon at a time. After the butter has been added, the dough will look very sticky and wet.

Continue mixing with the dough hook for another 5 minutes until the dough looks smooth and elastic. It should feel almost dry (not sticky) to the touch. If it is still sticky, continue mixing until it reaches the point where it feels soft and dry to the touch. (If you are using a hand mixer, you might need to finish the dough off by kneading by hand on a lightly floured surface.)

Lightly grease a large bowl and transfer the dough to the bowl. Cover the bowl with lightly greased plastic wrap and let rest in a warm place until doubled in size, about 60 to 90 minutes.

Line two large baking sheets with parchment paper and lightly grease the parchment. Set aside. Lightly flour a work surface.

Punch the dough down several times to release the air bubbles and then transfer to the floured surface.

Shape the dough into a ball then use a sharp knife or kitchen scissors to cut the ball into quarters. Cut each quarter into quarters again. You will be left with 16 pieces of dough.

Use your hands to roll and shape each piece of dough into a tight ball.

Transfer the donuts to the prepared baking sheets leaving space in between to allow the donuts to rise. Loosely cover the baking sheet with greased plastic wrap and let rest until they have puffed up and are nearly double in size, about 30 minutes.

Donuts

Pour the two cups of granulated sugar into a large bowl. Set aside.

Pour the oil into a large, heavy duty dutch oven or deep pot. Heat the oil to 330°F to 350°F. Use a thermometer to check the temperature. (If you do not have a thermometer, add a small piece of the dough to the pot and if it floats and sizzles, the oil is ready.)

Carefully pick up the donuts, being extra careful not to deflate them, and place them gently into the hot oil. I prefer to use my hands but you can use a stiff metal spatula if you prefer. Fry the donuts, 3 to 4 at a time, depending on the size of your pot. Fry for 2 minutes on each side or until they are golden brown. Use a spider to lift the donuts out of the hot oil and place on a metal cooling rack.

Immediately toss in sugar then set on a wire rack.

Continue working until all the donuts have been fried and tossed in sugar. Make sure to monitor the temperature of the oil as you go.

Transfer the jam to a piping bag and snip the end off with a pair of scissors.

To fill the donuts: use a pair of scissors or sharp knife to make a hole in the side of each donut. Pipe the filling into each donut. You will know when they are full because they will feel plump and heavy in your hand.

Enjoy the donuts while they’re still warm and fresh!  

Fry Donuts

These Blueberry Jelly Donut Holes are a fun and easy recipe to make at home.  The hidden jelly center and cinnamon sugar coating will make them disappear in a hurry.

Blueberry Jelly Donut Holes

all-purpose flour

baking powder

baking soda

sour cream

blueberry preserves

butter,

Cinnamon Sugar

Preheat the oven to 400°F. Spray 2 –...

Preheat the oven to 400°F. Spray 2 – 12 count mini muffin tins with nonstick spray.

Stir together the flour, 1/2 cup sugar, baking...

Stir together the flour, 1/2 cup sugar, baking powder, baking soda, and salt.

Create a well in the center and add...

Create a well in the center and add the egg, oil, sour cream, and vanilla. Mix together gently.

Spoon one teaspoon batter into the bottom of...

Spoon one teaspoon batter into the bottom of the prepared muffin tins.

Place a small spoonful of the blueberry preserves...

Place a small spoonful of the blueberry preserves in the center of the batter.

Use the remaining batter to cover the preserves.Bake...

Use the remaining batter to cover the preserves.Bake for 10 minutes.

Let cool in the pans for 2 minutes...

Let cool in the pans for 2 minutes before gently removing them and placing them on a wire rack to cool completely.

Dip the donut holes in the melted butter...

Dip the donut holes in the melted butter and roll in cinnamon sugar. Let set.

These jelly filled donuts are called Sufganiyot in Hebrew and are traditional to eat during Chanukah. They are pillowy fried balls of dough, that are stuffed with raspberry filling and dusted with confectioners sugar.

Super Fluffy Hanukkah Jelly Donuts

water (not boiling)

tsp yeast

tbsp orange zest

tbsp vanilla extract

eggs (large)

vegetable oil

all purpose flour

tsp baking powder

tsp kosher salt

oz vegetable oil

Raspberry

Confectioners sugar

In a large mixing bowl, mix the warm water with the yeast and leave to sit until it froths, about 10 minutes.

Add sugar, zest, vanilla, eggs, and oil to the bowl and mix until well combined.

Add flour, baking powder, and salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky, but you should be fine with just 5 1/2 cups.

Leave the dough in the bowl to rise for 1 hour I a warm place with a clean kitchen towel over the bowl.

When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.

Using a 3 inch round cookie cutter cut out circles, and set aside on  parchment paper lined cookie sheets. Gather scraps and repeat.

You can alternatively take pieces of dough and roll them into balls and let them rise instead of rolling out the dough and cutting shapes. If you have a kitchen scale its best to measure out the dough at about 60-65 grams (about the size of a golf ball).

Let the circles or balls rise for another 45 mins to an hour.

Using a deep fryer or a large stock pot, heat your oil to 350 degrees F. When the oil is ready, fry the donuts for 30 seconds on each side or until golden brown.

Remove donuts from oil, and drain on a cookie sheet or paper towel to remove excess oil.

Once cooled, fill the donuts with jelly- the easiest way to do this is with a squeeze bottle. Fill the bottle with jelly, stick the tip into the donut and squeeze.

Top donuts with confectioners sugar. Serve immediately.

Make donuts

My granddaughters love making donuts every year and I needed to find a new recipe and this sounds great. 
I have not made this recipe yet and plan on it this week. 
Can this dough have a cold rise so I can make it the night before?
Thank you 
Joanne

It cane out absolutely delicious, thank you for the recipe!!! I was out of rasb jam and filled mine with lemon pastry cream. It was an absolute deliciousness. The dough is very easy to work with, I had to add another 1/2 cup of flour so. Thank you for sharing and spreading the holiday spirit. Happy Hanukkah!!

Thanks for posting this recipe, although I haven’t given this recipe a try yet, it does look wonderful. From what I’ve read, raspberry is traditionally and I do love it. I make homemade jams and unfortunately couldn’t get my hands on any local Oregon raspberries this year. Do have blackberry and cherry on hand ,but might hit up the local farmers market in search of some raspberry jam. Will let you know how they turn out.

After a sufganiyot fail last year, I was determined to get it right this time. This recipe delivered! I did need to add more flour (although I also halved the recipe and might not have been 100% accurate with my measuring, so my batch could have been wetter than it was meant to be) but they came out delicious and perfectly fluffy. Will definitely make again!

Don&#039;t wait until Paczki Day (aka Fat Tuesday or Mardis Gras) to enjoy one of these soft traditional Polish donuts filled with jelly, custard, or other delicious fillings! Paczki are homemade jelly donuts are even better than the ones you can get at your favorite local bakery.

Paczki (Jelly Donuts)

water

dry yeast

sugar (divided (100 grams))

milk

butter

Canola oil (for frying (or vegetable or peanut oil))

granulated sugar (for coating the outside of the donuts)

Raspberry jam, Nutella, apple pie filling, lemon curd, pastry cream, etc., (for filling)

Combine the yeast, warm water, and 1 tablespoon of the sugar in a bowl. Let it sit for 5-10 minute until foamy to proof.

In a large mixing bowl, combine the remaining sugar, warm milk, butter, egg, egg yolks, vanilla, and salt. Add the proofed yeast and 2 cups of the flour, then beat using the paddle attachment for 1-2 minutes until smooth.

Switch to the dough hook and continue to add the remaining flour, 1 cup at a time, kneading between additions. Once the flour has been added, knead on medium-low speed for about 5 minutes until smooth. The dough will be sticky and soft, but should start to clean off the side of the bowl. You can also knead by hand for 7-9 minutes on a lightly floured surface instead. If the dough is really sticking to the bowl, you can add a little more flour, 1/2 cup at a time, until the dough is workable. But for the lightest paczki, try not to add too much flour.

Transfer the paczki dough to a clean, lightly greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1-2 hours or in the fridge overnight.

Turn out dough onto a lightly floured surface and roll out to about 1/2-inch thick. Use a 3- to 3 1/2-inch round biscuit or donut cutter (or cup or lid about that size) to cut out rounds, then place them on baking sheets lined with parchment paper with space between them to rise. You may need to dip the cutter into flour between each cut so it doesn&#39;t stick to the dough.

Cover the circles of dough loosely with plastic wrap and let them rise for 30-60 minutes until puffy and doubled in size. Or place them in the fridge for a slow proof overnight so they are ready to fry in the morning.

Heat about 3 inches of oil over medium heat in a large cast iron skillet to 325 to 350°F. Fry 3-5 donuts at a time for 2-3 minutes on one side, then flip and fry for another 1-2 minutes on the second side until golden brown with a pale stripe around the middle.

Transfer the fried paczki to a paper towel-lined baking sheet with a wire slotted spoon to drain excess oil. Toss in granulated sugar while still hot. Or let cool completely, then roll or dust in powdered sugar.

Fit a piping bag fitted with an open piping tip and fill with your filling of choice. Stick the piping tip into the side of a donut and squeeze until the filling starts to pool at the top of the donut. If you have a hard time getting your piping bag into the side of your paczki you can make a slit with a knife to get things started.

Serve immediately for best results, or store upright at room temperature for up to 2 days.

Amy, I am beginner this recipe paczki beatiful

Made these exactly like the recipe and they turned out great! Filled them with homemade prune butter and coated in powdered sugar. Very authentic tasting and delicious :)

Not as as difficult as you might think to make. The doughnut had great flavor, very nice and airy texture. I tried Cherry and raspberry fillings (canned), I think next time I’ll make my own fruit filling.

I have been making Paczki for many years and have tried at least a dozen recipes, but this recipe was the best and was outstanding!  The dough rose very well, wasn't too sticky and fried up beautifully!  I dipped them in regular sugar while still very warm and filled them with my homemade cherry jelly when they were completely cool. Excellent recipe, not too sweet and as soft as air.  Will make again and not just on Fat Tuesday.

Good days start with donuts. Specifically these pillowy soft homemade jelly donuts that are bursting with sweet jelly. They're pretty easy to make (we'll break down exactly how to make these classic jelly donuts below!) and go perfectly with a cup of coffee!

Classic Jelly Donuts

instant yeast

¼ cup (½ stick) unsalted butter,

egg yolks,

Vegetable oil,

fruit jam of choice

First, make the donuts

In a stand mixer fitted with the paddle attachment, combine 2 cups of the flour with the granulated sugar, yeast, and salt on low speed until combined.

In a microwave-safe bowl, microwave the milk and butter until the mixture is warm to the touch and the butter is mostly melted, about 45 seconds (you don’t want the mixture to be steaming or too hot, as this can kill the yeast).

 Pour the milk mixture into the flour mixture, along with the egg yolks. Beat everything together on low speed, gradually increasing to medium speed, for 2 minutes. The dough will look more like batter, but this is correct! This step kicks off the gluten development. 

After 2 minutes, change to the dough hook attachment. Add in an additional 1 ¼ cups of flour and knead on low speed until combined and a soft dough forms. Use a silicone spatula to scrape down the sides of the bowl. Knead on low speed, stopping the mixer occasionally to re-disperse dough, until the dough starts to pull away from the sides of the bowl and forms a ball around the dough hook, about 3 minutes. Increase to medium-low speed and knead until the dough becomes smooth and supple, about 5 minutes. If the dough feels too wet, add in the additional ½ cup flour and mix for an additional minute or so.

Turn the dough onto a clean, lightly floured surface, cover loosely with a dish towel, and let rest for 10 minutes. 

Use a rolling pin to roll the dough out to a 12-inch circle about ½ inch thickness. Use a 3-inch round cookie cutter to cut out as many donuts as possible. Gather the scraps together into a ball and gently knead them back together. Let the dough rest for 15 minutes, then roll out the scraps and cut the dough again–you should end up with 10 donuts.

Place the donuts 3 inches apart on lightly greased or parchment lined baking sheets. Cover the baking sheets loosely with a dish towel or plastic wrap. Let rise in a warm place until the donuts have doubled in size, about 1 hour.

Heat 4 inches of oil in a large pot over medium-low heat to 350°F. Place a cooling rack on top of a baking sheet and set aside. 

While the oil heats up, prepare your filling and coating

Place 1 cup of granulated sugar in a medium sized bowl and set aside. Place the strawberry jam into a piping bag fitted with a metal tip with a ½-inch tip. Set aside.

Fry 2 to 3 donuts at a time (being careful to not overcrowd the pot) for 2 minutes on each side. You’ll know to flip the donuts over when they float to the top of the oil and are golden brown around the bottom edge right where it meets the oil. Use a slotted metal spatula to transfer them to the prepared cooling rack and repeat with the remaining donuts.

Once the donuts are cool enough to the touch (but still warm), toss in the granulated sugar. Insert the piping bag tip into the side of each donut and firmly squeeze a few tablespoons of jam into the center of the donut. Serve within 4 hours of frying (but they’re best while still warm, obviously).

It came out so fluffy! And the donuts aren’t too sweet which I really love. The whole family enjoyed it. Thank you 😊

These donuts were sooooooo good. I did not know what to expect since I don’t really make yeasted donuts ever. The recipe was so simple to whip together. The donuts were so soft and fluffy and I was able to easily fill them with jelly. Definitely will be making these again!

Did this classic with various jellies, vanilla Bavarian cream, chocolate Bavarian cream, and apple dumpling filling.  The donut recipe works out to about 18 donuts for me with my imported 3" French raised donut cutter (i.e., a/ka/ the plastic KitchenAid jar that came with the immersion blender).  I get a good rise on first and second rises, but they go nuts and I get an off the wall "fryer spring" when they hit the oil.  A machine to do the filling would be way better than me doing the filling with a small pastry bag with a big ol' tip - but here we are.  Really fabulous and consistent.  At a minimum I do them for Sunday service every week and the parishioners just can't get enough.  You really make me look good, Broma.  High fives and bows to the master!

Good recipe and  instructions. I would add a warning to handle the risen donuts very carefully, or, in the alternative, for each donut, cut 10 5-inch squares of parchment, lightly grease (as in spray lightly) and proof the cut dough rounds on them. Once risen, carefully flip each round upside down into the hot oil and immediately remove the parchment. Perfect results every time.

Top 6 jelly donuts recipes from across the web

The most viewed jelly donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sufganiyot - Baked or Fried Jam-fil...

Jelly Donuts

Blueberry Jelly Donut Holes

Super Fluffy Hanukkah Jelly Donuts

Paczki (Jelly Donuts)

Classic Jelly Donuts

Top 6 jelly donuts recipes from across the web

The most viewed jelly donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sufganiyot - Baked or Fried Jam-fil...

Jelly Donuts

Blueberry Jelly Donut Holes

Super Fluffy Hanukkah Jelly Donuts

Paczki (Jelly Donuts)

Classic Jelly Donuts

The most viewed jelly donuts recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine