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!

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