← Back to the recipe

Print: Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

Press Ctrl+P (⌘P on a Mac) to print.

5 sides on 3×5 cards. In the print dialog pick paper size 5×3 in (landscape) and "two-sided, flip on short edge"; without two-sided printing, print the odd pages, turn the cards over and print the even ones.

Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

Ingredients · Serves 16 · Prep 40 min · Total 3 hr 20 min

  • Dough
  • 3 cups all-purpose flour, spooned and leveled (375 g), plus more for rolling
  • ¼ cup granulated sugar
  • 2 ¼ tsp instant yeast, 1 packet (7 g)
  • ¾ tsp kosher salt
  • ¾ cup whole milk, warmed to 100 to 110°F
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¼ cup unsalted butter, softened
  • Frying
  • 8 cups vegetable oil, for frying (about 2 quarts)
  • Filling
  • 1 cup strawberry jam, or any smooth jam
  • ½ cup powdered sugar, for dusting
simmerbee.com/r/sufganiyot-jelly-filledSimmerbeeCard 1 of 3 · front

Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

Steps

  1. In the bowl of a stand mixer, whisk the flour, sugar, yeast and salt.
  2. Add the warm milk, eggs and vanilla and mix with the dough hook on low until a shaggy dough forms.
  3. With the mixer on medium-low, add the soft butter a tablespoon at a time, then knead until the dough is smooth, stretchy and pulls away from the bowl.
  4. Cover the bowl and let the dough rise in a warm spot until doubled.
  5. Cut 16 squares of parchment about 4 inches across and lay them on a sheet pan.
simmerbee.com/r/sufganiyot-jelly-filledSimmerbeeCard 1 of 3 · back

Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

Steps, continued

  1. 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 a few minutes and cut again.
  2. Set each round on a parchment square, cover loosely with a towel and let rise until puffy and light.
  3. 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 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.
  4. 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.
simmerbee.com/r/sufganiyot-jelly-filledSimmerbeeCard 2 of 3 · front

Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

Steps, continued

  1. 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.
  2. Deep-fry until deep golden on the bottom.
  3. Flip with a spider and deep-fry the second side until deep golden.
  4. 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.
simmerbee.com/r/sufganiyot-jelly-filledSimmerbeeCard 2 of 3 · back

Jelly-Filled Sufganiyot (Hanukkah Doughnuts)

Steps, continued

  1. 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.
  2. Let the doughnuts cool until just warm.
  3. 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.
  4. Pipe about 1 tablespoon of jam into each doughnut, until it feels a little heavier.
  5. Dust generously with powdered sugar through a fine-mesh strainer and serve the same day.