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Classic Homemade Jelly Filled Sufganiyot Donuts

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These classic homemade jelly filled sufganiyot donuts are a traditional Hanukkah treat featuring fluffy fried dough filled with sweet raspberry or strawberry jelly and dusted with powdered sugar.

Ingredients

Scale
  • 3 ½ cups all-purpose flour (440g)
  • 2 ¼ tsp active dry yeast (7g)
  • ¼ cup granulated sugar (50g)
  • 1 cup warm whole milk (110°F / 240ml)
  • 2 large eggs, room temperature
  • 4 tbsp unsalted butter, melted (57g)
  • 1 tsp salt
  • 1 tsp vanilla extract (optional)
  • 1 cup raspberry or strawberry jelly (320g)
  • Vegetable oil for frying (enough to fill pot 2-3 inches deep)
  • Powdered sugar for dusting

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm milk (110°F) with sugar and yeast. Stir lightly and let sit for 5-7 minutes until frothy.
  2. Mix wet ingredients: Add melted butter, eggs, salt, and vanilla extract to the yeast mixture and whisk gently until combined.
  3. Add flour: Gradually stir in about 3 cups flour, mixing until dough pulls away from sides. Add up to ½ cup more flour until dough is soft but not sticky.
  4. Knead the dough: Turn dough onto floured surface and knead 8-10 minutes by hand or 5 minutes with stand mixer until smooth and elastic.
  5. First rise: Place dough in greased bowl, cover, and let rise in warm spot until doubled in size, about 1 to 1 ½ hours.
  6. Shape the donuts: Punch down dough, roll out to ½-inch thickness, cut 3-inch circles, place on parchment-lined sheets, cover, and let rise 30-45 minutes until puffy.
  7. Heat oil: Heat oil in deep pot to 350°F, maintaining temperature with thermometer.
  8. Fry donuts: Fry 3-4 donuts at a time for 1-2 minutes per side until golden brown. Drain on cooling rack lined with paper towels.
  9. Fill with jelly: When donuts are warm but cool enough to handle, use piping bag to inject about 1 tablespoon jelly into each donut.
  10. Dust and serve: Generously dust donuts with powdered sugar before serving.

Notes

Use a thermometer to maintain oil temperature at 350°F to avoid greasy or undercooked donuts. Fill donuts only after frying and cooling slightly to prevent jelly leakage. Avoid overcrowding the frying pot to maintain oil temperature. Knead dough well for a soft, fluffy texture. Use smooth jelly to avoid clogging piping tip. Dough can be prepared ahead and refrigerated after first rise.

Nutrition

Keywords: sufganiyot, jelly filled donuts, Hanukkah recipe, fried donuts, raspberry jelly donuts, traditional Jewish dessert

Find it online: https://lumalunch.com/classic-homemade-jelly-filled-sufganiyot-donuts-easy-hanukkah-recipe-guide/