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Sufganiyot · Jelly-Filled

Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

16

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for powdered sugar

    Instead of powdered sugar

    • Homemade powdered sugar: 1 cup granulated sugar + 1 tbsp cornstarch, blended. Slightly grainier in uncooked frosting; fine in glazes and for dusting.

    More for powdered sugar

Step 1 of 18

In the bowl of a stand mixer,
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
the flour, sugar, yeast and salt.

Step 2 of 18

Add the warm milk, eggs and vanilla and mix with the dough hook on low until a shaggy dough forms.

Step 3 of 18

With the mixer on medium-low, add the soft butter a tablespoon at a time, then
knead (how to knead) Knead Work bread dough by pressing, folding and turning it to build the gluten that gives bread its chew. 1. Turn the dough onto a lightly floured counter.2. Push it away from you with the heel of your hand.3. Fold it back over itself toward you.4. Turn it a quarter turn and repeat, in a steady rhythm.5. Add flour only a little at a time, if it really sticks.6. In a stand mixer, use the dough hook on medium-low. Done when: The dough is smooth and springs back when poked; a small piece stretches thin enough to see light through (8 to 10 minutes by hand). How to knead bread dough: mistakes to avoid
until the dough is smooth, stretchy and pulls away from the bowl.

Step 4 of 18

Cover the bowl and let the dough
rise (how to proof (let rise)) Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid
in a warm spot until doubled.

Step 5 of 18

Cut 16 squares of parchment about 4 inches across and lay them on a sheet pan.

Step 6 of 18

On a lightly floured counter, roll the dough 1/2 inch thick and cut 2 1/2-inch rounds. Press the scraps together, let them
rest (how to rest) Rest Leave cooked meat, baked goods or dough alone for a while before you cut, slice or shape it. 1. Move meat to a board or plate as soon as it is done (a few degrees shy of target for big roasts; it keeps rising).2. Tent it loosely with foil if the kitchen is cool.3. Rest steaks and chops 5 minutes, roasts 15 to 20, a turkey 30.4. For dough, cover it so it doesn't dry out while it relaxes. Done when: Meat juices stay in when you slice; dough rolls out without springing back. Safety: Rest at room temperature for under an hour, then refrigerate leftovers within 2 hours of cooking.How to rest meat and dough: mistakes to avoid
a few minutes and cut again.

Step 7 of 18

Set each round on a parchment square, cover loosely with a towel and let
rise (how to proof (let rise)) Proof (let rise) Let yeast dough sit somewhere warm while the yeast makes gas and the dough grows. 1. Put the dough in a lightly oiled bowl and cover it with plastic wrap or a damp towel.2. Leave it somewhere warm and draft-free, about 75 to 80°F (an oven with only the light on works).3. For a second rise, shape the dough, put it in its pan and cover it again.4. Check it by size and feel, not just the clock. Done when: First rise: doubled in size. Second rise: puffy, and a fingertip poke springs back slowly and leaves a small dent. How to proof bread dough (let it rise): mistakes to avoid
until puffy and light.

Step 8 of 18

Set up to fry safely: pour the oil into a heavy, deep pot so it's at least 3 inches deep but no more than halfway up the sides. Clip on a
deep-fry (how to deep-fry) Deep-fry Cook food fully under hot oil so it turns crisp all over. 1. Use a heavy, deep pot and fill it no more than halfway with a neutral oil.2. Clip on a thermometer and heat the oil to the recipe's temperature, usually 350 to 375°F.3. Pat the food dry, then lower a few pieces in with a spider or slotted spoon, away from you.4. Fry in small batches, letting the oil come back to temperature between them.5. Lift out and drain on a rack set over a sheet pan. Done when: The food floats, the bubbles slow down and it is deep golden and crisp. Check meat with a thermometer. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Never leave hot oil alone, keep it below its smoke point, and let it cool completely before you move or strain it.How to deep-fry safely: mistakes to avoid
thermometer, use a back burner, and keep the pot's lid and a sheet pan within reach. Keep children and pets away from the stove.

Step 9 of 18

Heat the oil in the pot over medium heat to 350°F (175°C). Never leave hot oil alone, and if it starts to smoke, turn off the heat.

350°F

Step 10 of 18

Lift 3 or 4 doughnuts by their paper and gently turn each into the oil, paper side up, lowering it close to the surface so it doesn't splash. Pull the paper off with tongs once it lets go. Don't crowd the pot.

350°F

Step 11 of 18

Deep-fry (how to deep-fry) Deep-fry Cook food fully under hot oil so it turns crisp all over. 1. Use a heavy, deep pot and fill it no more than halfway with a neutral oil.2. Clip on a thermometer and heat the oil to the recipe's temperature, usually 350 to 375°F.3. Pat the food dry, then lower a few pieces in with a spider or slotted spoon, away from you.4. Fry in small batches, letting the oil come back to temperature between them.5. Lift out and drain on a rack set over a sheet pan. Done when: The food floats, the bubbles slow down and it is deep golden and crisp. Check meat with a thermometer. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Never leave hot oil alone, keep it below its smoke point, and let it cool completely before you move or strain it.How to deep-fry safely: mistakes to avoid
until deep golden on the bottom.

350°F

Step 12 of 18

Flip with a spider and
deep-fry (how to deep-fry) Deep-fry Cook food fully under hot oil so it turns crisp all over. 1. Use a heavy, deep pot and fill it no more than halfway with a neutral oil.2. Clip on a thermometer and heat the oil to the recipe's temperature, usually 350 to 375°F.3. Pat the food dry, then lower a few pieces in with a spider or slotted spoon, away from you.4. Fry in small batches, letting the oil come back to temperature between them.5. Lift out and drain on a rack set over a sheet pan. Done when: The food floats, the bubbles slow down and it is deep golden and crisp. Check meat with a thermometer. Safety: Hot oil spatters: dry the food first, lay it in the pan moving away from you, and keep a lid nearby. Never put water on an oil fire; slide the lid over it and turn off the heat. Never leave hot oil alone, keep it below its smoke point, and let it cool completely before you move or strain it.How to deep-fry safely: mistakes to avoid
the second side until deep golden.

350°F

Step 13 of 18

Lift them out onto a rack set over a sheet pan. Let the oil come back to 350°F before the next batch, adjusting the heat to keep it between 340 and 360°F. Break open the first one to check it's cooked through.

350°F

Step 14 of 18

When the last batch is done, turn off the burner and leave the pot where it is until the oil is completely cool. Never move or pour hot oil.

Step 15 of 18

Let the doughnuts cool until just warm.

Step 16 of 18

Spoon the jam into a piping bag with a long, narrow tip (or a zip-top bag with a corner snipped off). Poke a hole in the side of each doughnut with a skewer and wiggle it to make a pocket.

Step 17 of 18

Pipe about 1 tablespoon of jam into each doughnut, until it feels a little heavier.

Step 18 of 18

Dust generously with powdered sugar through a fine-mesh strainer and serve the same day.

All done

Enjoy!

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Ingredients

  • Swaps for all-purpose flour

    Instead of all-purpose flour

    • Gluten-free 1:1 baking flour: The same amount, a blend that includes xanthan gum. A little grittier and more crumbly, browns faster and dries out sooner.
    • Bread flour: The same amount. More gluten: chewier cookies and bread, tougher cakes.
    • Whole wheat flour: Up to half of the flour. Nuttier, darker and denser.

    All 4 swaps for all-purpose flour

    Cooking for an allergy? Check every label.

  • Swaps for granulated sugar

    Instead of sugar

    • Less sugar: Up to ¼ less in cookies, muffins and quick breads. Less browning and spread, a drier, more cake-like texture, and bakes go stale sooner.
    • Brown sugar: The same amount, packed. Moister and chewier, with a caramel flavor and darker color.
    • Coconut sugar: The same amount. Darker and caramel-like, a little less sweet; cookies spread slightly less.

    All 4 swaps for sugar

  • Swaps for instant yeast

    Instead of yeast

    • Active dry yeast: 1¼ tsp active dry for each 1 tsp instant. Rising takes a little longer, often 10 to 15 minutes more per rise.

    More for yeast

  • Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • Swaps for whole milk

    Instead of milk

    • Unsweetened soy milk: The same amount. The closest plant milk for baking: its protein helps things brown and set.
    • Unsweetened oat milk: The same amount. Creamy and mild with a hint of sweetness.
    • Unsweetened almond milk: The same amount. Thinner and less rich, so cakes are a little paler and drier.

    All 5 swaps for milk

    Cooking for an allergy? Check every label.

  • Swaps for eggs

    Instead of eggs

    • Flax egg: 1 tbsp ground flaxseed + 3 tbsp water for each egg. Binds well but gives less lift, so bakes are a little denser and flatter, with a mild nutty taste and brown flecks.
    • Chia egg: 1 tbsp chia seeds + 3 tbsp water for each egg. Works like a flax egg: good binding, little lift, slightly denser crumb.
    • Unsweetened applesauce: ¼ cup for each egg. Moister and denser, with a soft, slightly gummy crumb if you swap more than one egg.

    All 5 swaps for eggs

    Cooking for an allergy? Check every label.

  • Swaps for vanilla extract

    Instead of vanilla extract

    • Vanilla bean paste: The same amount. Stronger, with visible vanilla seeds.
    • Vanilla bean: The seeds of 1 bean for each 1 tbsp extract. A deeper, floral flavor and visible seeds.
    • Alcohol-free vanilla: The same amount. Made with glycerin; a slightly milder taste.

    All 5 swaps for vanilla extract

  • Swaps for unsalted butter

    Instead of butter

    • Salted butter: The same amount, with about ¼ tsp less salt per stick (½ cup) elsewhere in the recipe. Nothing noticeable once you cut the salt.
    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.

    All 4 swaps for butter

    Cooking for an allergy? Check every label.

  • Swaps for vegetable oil

    Instead of vegetable oil

    • Another neutral oil: The same amount. No difference.
    • Melted butter: The same amount. Richer, buttery flavor; cakes are a little less moist and firmer once cool.
    • Light olive oil: The same amount. "Light" olive oil tastes mild.

    All 4 swaps for vegetable oil

  • Swaps for powdered sugar

    Instead of powdered sugar

    • Homemade powdered sugar: 1 cup granulated sugar + 1 tbsp cornstarch, blended. Slightly grainier in uncooked frosting; fine in glazes and for dusting.

    More for powdered sugar