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Hanukkah Jelly Doughnuts (Sufganiyot)
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Hanukkah Jelly Doughnuts (Sufganiyot)

Traditional sweet yeasted doughnuts, topped with a lemon vanilla glaze, and filled with jelly or jam

Course Dessert
Cuisine Israeli, Jewish
Keyword doughnuts, jelly, sufganiyot
Servings 15 doughnuts

Ingredients

Dough

  • 1 1/3 cups 340g whole milk, room temperature
  • 3 ¼ teaspoons instant dry yeast or active dry yeast
  • 1 cup 132g unbleached all-purpose flour
  • 2 ¾ cups 400g bread flour, plus more if needed
  • 1/4 cup 52g Domino® Golden Sugar
  • 1 ¼ teaspoons kosher salt
  • 1 large egg
  • 1 ¼ teaspoons vanilla extract
  • 6 tablespoons 85g unsalted butter, room temperature
  • ¼ teaspoon ground nutmeg optional

Glaze

  • 3 cups 346g
  • Domino® powdered sugar sifted
  • Pinch
  • Kosher salt
  • ¼ cup 65g
  • Whole milk
  • 1 tablespoon
  • Heavy cream
  • 1 teaspoon
  • pure vanilla extract
  • 1 ½ cups
  • strawberry jam or raspberry jelly

Instructions

  1. Pour the room temperature milk into the bowl of a stand mixer fitted with the dough hook attachment, and sprinkle in the yeast; whisk lightly to combine.
  2. In a separate large bowl, combine the flours, salt, and sugar. Add the flour mixture to the milk. Then add the egg, vanilla, and butter. Mix the dough on low-speed until combined. Increase the speed to medium and continue to mix the dough for another 6-8 minutes. Scrape down the sides and bottom of the bowl as needed. The dough will be very soft and slightly tacky. If the dough seems too wet and sticky, add an extra 1 tablespoon of flour at a time to the dough until the sides of the dough begin to slightly pull away from the sides of the bowl. Cover with a clean kitchen towel, and let the dough rise for 45-60 minutes at room temperature, until the dough is puffy and almost doubled in size.
  3. Meanwhile, fill a large heavy-bottomed pot with at least 2-inches of oil and attach a deep fry thermometer to the inside. Heat the oil to 350 degrees F (the ideal temperature for deep frying). Place a baking rack in a rimmed baking sheet to drain the hot doughnuts when they’re done frying. Set aside.
  4. Transfer the dough onto a well-floured work surface and sprinkle the top of the dough with more flour. Flour a rolling pin and roll out dough to about 1/2-inch thickness. Use a 3-inch round cutter, cut out 9 dough rounds. Cover the dough rounds with a clean kitchen towel.
  5. Make the glaze: In a medium size mixing bowl, combine the powdered sugar, salt, vanilla extract, milk, and cream. Whisk to combine thoroughly until the glaze is smooth and thin enough to dip the warm doughnuts in. Set aside.
  6. Fry the doughnuts two at a time, for about 2 minutes on each side, until deeply golden brown. Transfer doughnuts to the prepared cooling rack and let cool. Keep the temperature at a steady 350 degrees between batches.
  7. Insert a long skewer halfway into the doughnuts. Rotate the skewer in a circle to make an opening for the jelly. Place the jelly in a piping bag fitted with a small round tip. Pipe the jam into the centers of the doughnuts until it begins to come out the edge.
  8. Gently dip the filled doughnuts into the glaze on one side, and let them drain on the baking rack, letting the glaze drip down. Enjoy!

  9. Alternatively, sprinkle with powdered sugar or coat in granulated sugar instead of the glaze.

Recipe Notes

The most important technique in making these sufganiyot is maintaining the consistent temperature of the frying oil. It should stay at 350°F for the entire time. If the temperature drops after frying, then wait until the oil comes back up to temperature before adding the next batch of doughnuts.

Sufganiyot are best eaten fresh, right after they’ve been fried. Any leftovers should be stored at room temperature in an airtight container for 1 to 2 days.