Best Jelly Filled Donuts - Sufganiyot Recipe

Welcome, fellow food lovers! Get ready to dive into the delightful world of Sufganiyot—those incredibly fluffy, jelly filled donuts that are an absolute must-have during Hanukkah. If you've ever dreamt of sinking your teeth into a warm, sugary donut bursting with sweet jam, you're in the right place. These aren't just any fried bread recipe; they’re a taste of tradition, a symbol of light, and pure joy in every bite.
Sufganiyot (pronounced soof-gah-nee-YOT) are a beloved Israeli Hanukkah treat, traditionally fried in oil to commemorate the miracle of the oil that lasted eight days. It's a beautiful way to celebrate, and trust us, the frying process is much less intimidating than it sounds! This recipe is crafted especially for first-timers, designed to be authentic and not stressful. We’ll guide you through every step, ensuring you get those light, airy, perfect jelly filled donuts without the fuss. Whether you're a seasoned baker or just starting your Hanukkah culinary journey, you're about to create something truly magical. Let's get frying!

Ingredients

• For the Dough:
• 1 packet (2 ¼ teaspoons) active dry yeast
• ¼ cup warm water (105-115°F / 40-46°C)
• ¼ cup granulated sugar, plus 1 teaspoon
• 2 ½ cups all-purpose flour, plus more for dusting
• ½ teaspoon salt
• 2 large eggs, at room temperature
• ¼ cup unsalted butter, melted and cooled (or neutral oil for parve option)
• 1 teaspoon vanilla extract
• For Frying: 6-8 cups neutral oil (such as vegetable, canola, or grapeseed), or enough to fill your pot 2-3 inches deep
• For Filling & Finishing:
• ½ cup seedless jam (raspberry or strawberry are traditional)
• ½ cup powdered sugar, for dusting

Directions

1. Activate the Yeast:In a small bowl, combine the warm water, 1 teaspoon of granulated sugar, and the active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’re looking for a foamy, bubbly layer to form on top – that means your yeast is alive and happy! If it doesn’t foam, your yeast might be old, or the water wasn't the right temperature. Start fresh with new yeast and check your water temp.
2. Mix and Knead the Dough:In a large bowl (or the bowl of a stand mixer fitted with a dough hook), whisk together the 2 ½ cups flour, remaining ¼ cup granulated sugar, and salt. Once your yeast mixture is foamy, add it to the dry ingredients along with the eggs, melted butter (or oil), and vanilla extract.
   1. Mixer Option: Knead on low speed for 5-7 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. It might still be a little sticky, and that’s okay!
   2. Hand Option: Mix with a wooden spoon until a shaggy dough forms. Turn it out onto a lightly floured surface and knead for 8-10 minutes. Push, fold, and turn until you have a smooth, workable dough. The texture should be soft and slightly tacky, but not overly sticky.
3. First Rise:Lightly grease a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1-1.5 hours, or until it has doubled in size and looks puffy. To check if it's ready, gently poke two fingers into the dough; if the indentations remain, it's good to go!
4. Shape the Donuts:Once risen, gently punch down the dough to release the air. Turn it out onto a lightly floured surface. Using a rolling pin, roll the dough to about ½ inch thickness. Using your 2.5-3 inch round cutter, cut out as many circles as you can. Gather the dough scraps, gently knead them together, and re-roll once to cut out more donuts (just be mindful not to overwork the dough, which can make them tough). Place the cut dough rounds on a lightly floured baking sheet.
5. Second Rise:Loosely cover the shaped donuts with plastic wrap or a clean kitchen towel. Let them rise again in a warm, draft-free place for another 30-45 minutes. They should look noticeably puffy and lighter. To check if they’re ready to fry, gently press one with your finger; if it holds a gentle indentation and springs back slowly, they’re perfect.
6. Fry (The Signature Technique Section):In your heavy-bottomed pot or Dutch oven, pour in enough neutral oil to reach a depth of 2-3 inches. Attach your deep-fry thermometer to the side of the pot. Heat the oil over medium heat to a target temperature of 350°F (175°C). An acceptable range is 340-360°F (170-180°C).
   1. Safety First: Never leave hot oil unattended. Keep a lid nearby to smother any flames if needed.
   2. Batch Size: Don't overcrowd the pot! Fry 3-4 donuts at a time to maintain the oil temperature. Overcrowding will drop the temperature and result in greasy donuts.
   3. Flip Timing: Once the oil is at temperature, carefully slide the donuts into the hot oil. Fry for 1-2 minutes per side, or until they're golden brown and puffy. They should develop a light ring around the middle.
   4. Drain Correctly: Use a spider or slotted spoon to remove the fried donuts. Place them immediately on a wire rack set over a sheet tray lined with paper towels to drain excess oil. This is crucial for preventing them from becoming greasy.
7. Fill with Jam (Cleanly):Let the donuts cool for a few minutes until they're just warm enough to handle.
   1. Best Method: Transfer your seedless jam to a squeeze bottle or a piping bag fitted with a small, round tip (or a Ziploc bag with a snipped corner).
   2. How Deep to Go: Gently insert the tip of the bottle/bag into the side of each donut, aiming for the center.
   3. How Much Jam: Squeeze in about 1-2 tablespoons of jam per donut, or until you feel the donut slightly plump up.
   4. Avoid Blowouts: Don't overfill! A gentle squeeze is all you need to avoid the jam bursting out.
8. Finish and Serve:While the donuts are still warm, generously dust them with powdered sugar. You can use a fine-mesh sieve for an even coating. Sufganiyot are absolutely best served immediately, when they're fresh, warm, and their fluffiness is at its peak!