Super Fluffy Hanukkah Jelly Donuts (2024)

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by Sam Adleron Nov 27, 2021 (updated Apr 5, 2024) 10 comments

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4.89 stars (9 ratings)

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This post might have affiliate links, please check out my full disclosure policy.

These jelly filled donuts are called Sufganiyot in Hebrew and are traditional to eat during Chanukah. They are pillowy fried balls of dough, that are stuffed with raspberry filling and dusted with confectioners sugar.

Chanukah or Hanukkah, is the ultimate treat y’oself Jewish holiday. There’s presents, fried foods, lots of family and friends time, and therefore, it is my favorite.

We eat jelly donuts on Chanukah because they are fried in oil which commemorates the miracle that the oil to light the menorah lasted 8 days instead of 1.

After I graduated pastry school, I ran a custom dessert shop from my house and was hired to make over 300 of these jelly donuts. I’ve also made them for fundraisers in commercial kitchens, and late on a Saturday night when I just *needed* one.

It’s safe to say this recipe is tried and true and loved by all! We also love making these potato latkes from my friend Laney. They are baked in the oven and not fried so they are super easy to make!

Ingredients needed:

warm water- not boiling
2 packets active dry yeast or rapid rise
white sugar
orange zest- dont skip!
vanilla extract
eggs
vegetable oil- you will need a 48oz bottle. 1/3 cup goes into the recipe, the rest is used for frying.
All purpose flour
baking powder- see note below
kosher salt
Raspberry or strawberry jam
powdered sugar

Yes, there is baking powder in the recipe. I know most recipes that call for yeast don’t call for baking powder as well, but I’ve found that it gives the donuts just that little extra fluffy texture that I’m looking for.

How to make Sufganiyot

You can make this recipe by hand or in the bowl of a stand mixer fitted with the dough hook.

In a the bowl of a stand mixer, add the water and yeast and give it a quick stir. Let it sit for 10 minutes until frothy and bubbly.
Add the sugar, zest, vanilla, eggs, and oil. Mix well until combined. Add the flour, baking powder, and salt and mix for 5 minutes on medium speed. You’ll know the dough is ready when it separates easily from the bowl and is not sticky.
Leave the bowl in a warm place to rise for 1 hour. Line 2 sheet trays which parchment paper and set aside.
When the dough has doubled in size, pour it out onto a lightly floured surface. Roll out the dough 3/4 inch thick.
Cut out circles using a 3″ round cookie cutter and place the circles on the parchment paper.
Repeat with scraps until all the dough is used. Let the dough rise another 45 minutes.
Meanwhile heat a dutch oven or a large pot of oil to 350° F.
Fry donuts 3-4 at a time for 30 seconds on each side until they are puffy and golden brown.
Drain on paper towels or on a cookie rack. Once cooled fill the donuts with jelly and dust with confectioners sugar.

How to tell when the oil is ready if you don’t have a thermometer

There are a couple ways to do this:

Use the handle of a wooden spoon– dip the end of the handle into the oil, if it starts to bubble up, it’s ready. If not, it needs a few more minutes.
Do a test run– take a small piece of dough and add it to the oil. If it bubbles up and turns golden brown, it’s ready. If not, you need more time

How to fill Hanukkah Jelly donuts

If you don’t have a filling tip and piping bag (which makes it super easy) you can use a skewer or even a pairing knife to make a small whole.

The skewer is easier because then it will stay in a round shape, just make sure to wiggle the skewer around a bit to make the hole inside the donut a little bigger.

Add jelly to a zip top bag and cut off the corner. Squeeze the bag into the donut to fill. Careful not to squeeze too hard!

You can also use a squirt bottle the fill the donuts easily! Then you don’t need the skewer or knife. Just poke it into the donut and squeeze!

What oil is best for frying jelly donuts?

Vegetable oil or canola oil is best for frying because they both have high smoke points and no real flavor.

Can I cut this recipe in half?

Yes! This recipe makes about 25-30 donuts but you can definitely cut the recipe in half.

Storing

These donuts are best served right away and will not taste the same the next day. To store them, place them in a cake dome or in a 9×13 tin covered with parchment paper and tin foil.

I don’t recommend making ahead or freezing.

Recipe FAQ

How do I know when the dough is ready? The dough is ready when you see it easily pull away from the mixer while mixing. It should not be sticky. If your dough is sticky, you can add 1/4 cup flour at a time until no longer sticky.
Why is my yeast not bubbling? If you dont see the yeast and water frothing, then chances are the yeast is dead. You cannot continue with the recipe and will need to get more yeast.
How do you pronounce sufganiyot? Like this: Soof-gah-nee-yote.
Do I fill from the top or side? Either one! I usually fill from the side!

Recipe tips

A great place for the dough to rise is on top of a heated oven.
If you don’t want to mess with filling, you can skip it and serve the jelly on the side as a dip!
Make the donuts into minis! Roll them into the size of golf balls instead of cutting them, then rise and fry for 30 seconds.
Use a turned over glass to cut the dough if you don’t have a cookie cutter.
Fill the donuts with other things like custard or chocolate buttercream and dip them into chocolate for a fun variation.