sufganiyot

Simple doughnuts made with less than 5 ingredients in less than 5 minutes with pantry staples.

Chocolate Covered Strawberry and Banana Doughnuts

strawberries

skewers

chocolate chips

Bob's Red Mill Buttermilk Pancake Mix

water

canola oil, for deep frying

banana

popsicle sticks

canola oil, for frying

This sufganiyot recipe works perfectly every time thanks to our amazing June oven and its air-fry settings!

3-Way Air Fried Sufganiyot

flour

sugar

yeast

salt

Milk chocolate, melted

Pretzels, chopped

White chocolate, melted

Rainbow sprinkles

Strawberry jam

Learn all the secrets for how to make scrumptious jelly-filled yeast donuts for Hanukkah, a holiday tradition from Israel.

Sufganiyot

active dry yeast

white granulated sugar (divided)

canola oil

eggs (room temperature)

tsp vanilla extract

tbsp vodka, (brandy, ouzo,

fruit jelly or jam

Pour active dry yeast into a small mixing bowl with 1/4 cup of the lukewarm water or milk and 1 tbsp of the sugar, whisk together to dissolve the yeast and sugar. Wait 10 minutes. The yeast should activate during this time, making it look expanded and foamy. If it doesn’t, your yeast may have expired — make sure you work with fresh yeast before proceeding, or the dough won’t rise.

If yeast is foamy, whisk in the remaining 1/2 cup of lukewarm water or milk, remaining 3 tbsp granulated sugar, 1/4 cup canola oil, 2 large eggs, and 3/4 tsp vanilla extract. Set aside.

Fit your stand mixer with the dough attachment.

In your mixer bowl, sift together 18 ounces of flour and 1 tsp salt so they are well mixed.

Pour in the wet ingredients (yeast mixture). Set stand mixer to low speed and mix the wet ingredients together with the dry for 10 full minutes, until a very sticky dough forms. The dough will come together, but will stick to the bottom of the mixing bowl. If the dough seems dry, add a little more water, a tablespoon at a time, until the texture becomes sticky. Alternatively, if the dough seems too wet, add a little more flour.

Add 1 tbsp of liquor (vodka, brandy, ouzo or arak) and continue to process on low for 2-3 additional minutes until the dough comes together again (it should look sticky but not overly wet). At first, after adding the liquor, it may seem very wet - don&#x27;t worry, it should continue to come together after 2-3 minutes and return to a more sticky, doughy texture.

Grease a large mixing bowl with a little of the cooking oil, then scoop the sticky dough into the bowl.

Cover with a clean slightly damp tea towel and let the dough rise for roughly 2 hours until it doubles in size. It may take even longer than 2 hours - go by the size. It should really double in size and look big and poofy.Lightly flour a baking sheet and set to the side.

Flour a solid flat surface like a cutting board large enough for rolling out the dough. Take the dough out of the bowl, place it on the floured surface, and flour the top of the dough as well. Use a rolling pin to gently roll the dough out into a rough circle about 1/2 inch thick. Proceed carefully, as you can easily roll it too thin. It should be gently stretched. Make sure you use plenty of flour on top and bottom, loosening the dough as you roll to keep it from sticking.

Dip your circular cookie cutter in flour lightly, then starting at the outer edge of the dough, cut a circle by pushing down firmly and twisting slightly.

As each circle is cut, remove it from the larger dough circle, scoop it up with a small spatula, and place it gently on the prepared floured baking sheet. When the dough has no room for circles left, re-roll it to 1/2 inch thickness and cut circles again, repeating the process until you’ve cut as many circles as you can from the dough.

Lightly dust the tops of the circles with flour. Cover the circles gently with a clean dry tea towel and let them rise for about 45 minutes longer.

While sufganiyot are rising, add roughly 1 1/4 cups of strawberry jam to a squeeze bottle. If your jam has chunks of fruit or seeds in it, you will want to run it through a strainer before adding it to the bottle to ensure it squeezes smoothly into the sufganiyot.

If straining the jam, you&#x27;ll need roughly double the amount (2 1/2 cups) to end up with the proper amount of strained jam.

In a 5 quart sauté pan or 6 quart pot, heat frying oil to 325 degrees F, using a candy thermometer to measure the heat. Be careful not to let the oil get hotter than this or you run the risk of cooking the outside of the sufganiyot while the inside remains raw. The oil should be bubbling very lightly when the sufganiyot are added.Using a small spatula or flat knife, transfer the circles one at a time into the hot oil, flipping them gently as you place them in the oil so that the puffy top side is facing downward into the oil. Transfer up to 4 circles at a time into the oil.

Let them fry for about 90 seconds, or until golden brown on the bottom. Gently flip them to continue frying on the other side for another 90 seconds (roughly 3 minutes total), until the sufganiyot are nicely browned on both sides. If your oil cools a bit it may take slightly longer.Transfer cooked sufganiyot to a wire rack or a parchment-lined baking sheet to drain of oil. Continue frying in batches of 4 until all of the sufganiyot are cooked.

Wait until the sufganiyot have cooled slightly before starting the filling process - they can still be somewhat warm, but should not be hot. Use a straw to tunnel into each sufganiyot, creating a narrow hollow hole in the top center of the pastry.

Use the squeeze bottle to squeeze jam into the center of each sufganiyot, just until the jam slightly overflows the hole in the center.

Dust with sugar just prior to serving. Pour powdered sugar into a mesh strainer. Gently dust each sufganiyot with powdered sugar, coating with a nice layer of white sugar. The jam dots in the center will soak up the sugar, leaving you with a pretty dollop of red jam in a couple of minutes.

Serve. Sufganiyot are best served fresh; the powdered sugar will soak into the doughnut over time, and it will appear soggy. You can also freeze the sufganiyot; if you do, freeze them after the frying step (before filling). When ready to serve, defrost completely, fill with jelly and dust with powdered sugar before serving.

Here is what they look like inside, in case you&#x27;re curious... one reader was. :)

https://content.jwplatform.com/videos/DOblqaz9.mp4

How to make fluffy delicious Sufganiyot - yeast-risen jelly doughnuts for Hanukkah. Learn all the tips for perfect sufganiyot in this step-by-step video and recipe.

Prepare warm and fresh Strawberry Jelly and Vanilla Custard Stuffed Doughnuts at home!

Sufganiyot Stuffed Donuts

dry active yeast

milk

orange zest

orange juice

brandy (, optional)

vanilla extract

unsalted butter

Vegetable oil

vanilla custard jelly

The first step is really to plan for enough time to make these fluffy clouds carrying fabulous fillings and then, if it is decided you will fill all or half with vanilla custard, you make the custard, which requires a few hours of refrigeration to come to the right consistency.

Next, make the dough by combining yeast, 1 tablespoon flour, 1 tablespoon sugar, and 2 tablespoons warm water in the bowl of a stand mixer fitted with the bread hook attachment*. Allow to stand until yeast starts to foam and become fragrant, approximately 10 minutes 5 minutes.

Add egg yolks, whole egg, warm whole milk, orange zest, orange juice, brandy, salt, vanilla extract, 2 cups flour, and remaining 1/4 cup sugar. Combine on low speed with dough hook until combined, about 2 minutes.

Add 6 tablespoons of unsalted butter, 1 piece at a time, mixing well between additions. Small lumps are fine and expected. Gradually add remaining flour until dough is soft, smooth, and shiny and starts to pull away from the sides of the bowl and climb the dough hook. You may not need all 2 cups of flour, so work slowly and make sure not to add too much.

Turn dough out onto a lightly floured work surface and knead, adding more flour if needed to prevent sticking, until no longer sticky, approximately 5 minutes. Using a stick of butter, lightly butter a bowl. Place your round of sufganiyot dough into the bowl and roll to cover fully in butter. Cover loosely with a breathable towel. Place in a warm and draft-free place in your kitchen and allow to rise for 1-2 hours, or until doubled in size.

Turn dough back to your floured surface. Roll to 3/4" thick, this part is important to ensure you have enough dough to puff up and be thick enough for filling. Using a floured 2- 2 1/2 inch, cut dough and then turn the cutter to strengthen the sides. I never knew about this technique of strengthening the sides until making Sufganiyat, learn something new every day. I also used a pint glass because I realized my round cookie cutter was too large for this purpose. I don't suggest it, while some of my doughnuts were gorgeous, others resembles animals, for instance the "turtle". A sharp edge is needed to make nice, clean cuts.

Re-roll scraps once. and cut dough again. Discard extra dough.

Transfer rounds of sufganiyot dough to a parchment-lined baking sheet and cover loosely with a breathable towel towel. Allow to rise again for 45 minutes. Dough will rise, but not double.

While I am known for free styling my frying, being the rebel that I am and not using a thermometer, I decided this time it was necessary. I didn't want to mess up what I had worked so hard on! You can use a deep frying thermometer or a candy thermometer. Oil should measure 4 inches up the side of a large, high sided pot, I used a dutch oven. Heat oil to exactly 350 degrees.

Working in batches of 3-4 doughnuts, fry until golden, only about 1 minute per side. Transfer to a paper towel–lined baking sheet and let cool slightly before filling.

If you plan to toss in cinnamon and sugar, this is the time to do it!

Fill a pastry bag fitted with a large round attachment with desired filling. Placing the bag in a large cup or glass will assist you in filling the bag. Pierce the center of each sufganiyah and fill until filling starts to overflow from the original hole.

Dust sufganiyot with powdered sugar, if desired. Serve warm and enjoy your Strawberry Jelly and Vanilla Custard Stuffed Doughnuts (Sufganiyot)!

If you've tried this recipe, come back and let us know how it was!&nbsp;

vodka, (brandy, ouzo,

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According to Kosher Law, meat must not be eaten in combination with dairy. However, fish and/or eggs with dairy are permitted.  Some Sephardic traditions do not mix fish and dairy, but there is no Torah law forbidding the practice.  Kosher Jews will wait 3-6 hours between a meat meal and a dairy meal, in order to fully cleanse the system. Dishes and utensils used for meat must not be used for dairy, and vice versa.

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A collection of Vegetarian recipes made without meat. These recipes feature in-season fruits and vegetables at the height of their flavor and nutrition. You’ll also find dishes made with eggs, dairy products, and honey. Whenever cheese is listed as an ingredient, vegetarian cheese is recommended (cheese made with vegetarian rennet).

A vegetarian diet benefits from cooking with produce that is ripe and in season, when flavor and nutrition are at their peak. Most of these recipes include fresh fruit and vegetables that are currently in season. Kale, broccoli, and cruciferous vegetables are popular in winter. So are citrus dishes with orange, lemon, lime, and grapefruit. Likewise, berries, asparagus, and spinach take center stage in spring. In summer, tomatoes, peppers, cucumbers, and stone fruit are prevalent. Fall brings pomegranates, dates, and apples. 

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vegetarian

Fit your stand mixer with the dough hook attachment.

In the bowl of your stand mixer, sift together 18 ounces of flour and 1 tsp salt so they are well mixed.

Cover with a clean slightly damp tea towel and let the dough rise in a warm place for roughly 2 hours until it doubles in size. It may take even longer than 2 hours - go by the size. It should really double in size and look big and poofy.Lightly flour a baking sheet and set to the side.

Flour a flat surface like a cutting board large enough for rolling out the dough. Take the dough out of the bowl, place it on the lightly floured surface, and flour the top of the dough as well. Use a rolling pin to gently roll the dough out into a rough circle about 1/2 inch thick. Proceed carefully, as you can easily roll it too thin. It should be gently stretched. Make sure you use plenty of flour on top and bottom, loosening the dough as you roll to keep it from sticking.

In a 5 quart sauté pan or 6 quart pot, heat frying oil to 325 degrees F, using a candy or deep-fry thermometer to measure the heat. Be careful not to let the oil get hotter than this or you run the risk of cooking the outside of the sufganiyot while the inside remains raw. The oil should be bubbling very lightly when the sufganiyot are added.Using a small spatula or flat knife, transfer the circles one at a time into the hot oil, flipping them gently as you place them in the oil so that the puffy top side is facing downward into the oil. Transfer up to 4 circles at a time into the oil.

Let them fry for about 90 seconds, or until golden brown on the bottom. Gently flip them to continue frying on the other side for another 90 seconds (roughly 3 minutes total), until the sufganiyot are nicely browned on both sides. If your oil cools a bit it may take slightly longer.Using a slotted spoon, transfer cooked sufganiyot to a wire rack or a parchment-lined baking sheet to drain of oil. Continue frying in batches of 4 until all of the sufganiyot are cooked.

Instructions

These jelly filled doughnuts are served during Hanukkah. The pillowy fried dough can be filled to your liking, and jelly is the classic option. Dip them in ganache or glaze for a little extra sweetness and a picturesque look.

Sufganiyot (Jelly Filled Doughnuts)

milk (warm (use water

(425 grams) all-purpose flour

lemon

sugar sugar

To make the dough: Pour the milk into the bowl of a stand mixer. Stir in the yeast. Add the eggs, sugar and salt, stir to combine. Dump in the flour and using the dough hook attachment, mix the dough on low speed until it comes together in a shaggy ball. While the dough is mixing, drop in the room temperature butter a bit at a time.

Once the butter is added, turn the mixer up to medium high and mix the dough for 3 minutes, more if you can still see chunks of butter.

Scrape down the bowl, cover with plastic and allow the dough to double in size, about 2 hours.

To make the doughnuts: Mix together the brown sugar, sugar and cinnamon in a small bowl. Set aside.

Pour the dough out onto a well floured surface. Shape the dough into a round and divide the dough into 12 pieces, cutting it like a pizza with a bench scraper.

Form each piece into a ball. Cover with plastic and let rest until doubled in size, about 2 hours.

In a heavy-bottomed medium pot, heat about 3 inches of oil over medium heat until it reaches 360°F on a thermometer. Line a plate with paper towel. Once the oil it hot, carefully slide the dough into the oil. Only put a couple in at a time, so they have plenty of room to float. Allow to fry for about 2 minutes, then flip them over to cook the other side. See my video for tips on frying. Drain the doughnuts on the paper towel for a minute, then dredge the doughnut in the vanilla sugar. Repeat with the rest of the dough.

Fill with whatever filling you like. Once the doughnuts have cooled slightly, pierce the doughnut with a paring knife, creating a pocket for the filling. Use a pastry bag with a Bismarck tip (make sure it is big enough for any fruit to fit through). Fill each doughnut.

You can dip the doughnuts in ganache if you need a little something extra or drizzle with glaze instead of the cinnamon sugar. You can even let people fill and top their sufganiyot however they please! 

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The most viewed sufganiyot recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine