Breakfast

Hanukkah Jelly Donut (Sufganiyah)

4.67 from 45 votes
My Hanukkah Jelly Donut recipe (Sufganiyah) makes powdered sugar-covered, homemade jelly donuts that are delicious any time of the year, but classically made and eaten during Hanukkah!
A rack full of jelly donuts for Hannukkah.

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Hi Bold Bakers!

Eating a sufganiyah (or, more likely, eating sufganiyot, the plural form!) is a Hanukkah tradition that is now shared throughout the world, but these powdered sugar-covered, homemade jelly donuts are delicious any time of the year! 

Also known as “Hanukkah Jelly Donuts,” these delicious, pillowy donuts are deep-fried in oil as a symbol of the miracle of the oil that burned for eight days instead of one. A recipe for jelly donuts has been around since the 1500s, but eating fried foods on Hanukkah has been around since ancient times!

[ Want to make donuts without yeast? Try my No-Yeast Homemade Donuts! ]

This dough does need to be proofed twice, but taking the time to make this recipe is well worth it. And if you’re not a fan of jelly, still give these donuts a go! You can fill them with Nutella, chocolate ganache, or other fillings (be sure to check out my pro chef tips below!). Maybe it will become a holiday tradition of your own! Plus, this recipe is a part of my Bold Baking Holidays Worldwide series — where I’m sharing lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!

Hannukkah Jelly Donuts dusted with powdered sugar.

What Are Hanukkah Jelly Donuts?

What is a Sufganiyah? I’ll tell you! Sufganiyot are round donuts, sometimes called Hanukkah Jelly Donuts or Israeli Jelly Donuts, filled with jelly (or other fillings, now), that are eaten during Hanukkah. Oily foods commemorate the miracle of Hanukkah, and it’s common for other foods, like potato latkes, to be eaten around this holiday. 

These delicious little donuts are covered with powdered sugar and, thanks to their proof time, are perfectly chewy on the inside, so you get all kinds of delicious, flavorful, diverse textures in one bite.

What You Need To Make Hanukkah Jelly Donuts

  • Measuring Cups and Spoons
  • Stand mixer fitted with a dough hook (or large mixing bowl. You can also knead by hand!)
  • Mixing bowls
  • Baking sheet
  • Parchment paper
  • Plastic wrap
  • 2 ½ inch (6cm) round cookie cutter
  • Deep, sturdy pot
  • Candy thermometer (if you have one)
  • Wire rack
  • Piping bag (or Ziploc bag)

How To Make Hanukkah Jelly Donuts

These take a little time, but there is nothing better than eating a fresh, warm, jelly donut! Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):

  1. Combine the water, yeast, sugar, flour, vegetable oil, eggs, vanilla extract, and salt in the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl) and mix on low for 15 minutes. You can also knead by hand, but the dough will be very sticky.
  2. Once the dough is kneaded, place it in a large, oiled bowl. Cover it with plastic wrap and a tea towel and leave in a warm place to rise. You want it to double in size, which should take around 2 hours. 
  3. When the dough has doubled in size, line a baking sheet with parchment paper and dust the parchment, and your work surface, with flour.
  4. Turn the dough onto the floured surface. Gently pat the dough to a 1/2 (13mm) thickness. Dip a 2 1/2 inch (6cm) round cookie cutter in flour and cut as many circles as you can from the dough, placing them on the prepared baking sheet. Re-roll and cut any scraps.
  5. Dust the circles of dough with a bit more flour and cover with a dry tea towel (or plastic wrap), and let it rise again for about an hour.
  6. Once the donuts have risen, heat 2-3 inches (5-8cm) of oil in a sturdy pot. Fit the pot with a candy thermometer if you have one.
  7. Line a baking sheet with paper towels and set a wire rack on top. Place this near the stove. This is where you will drain and rest your fried donuts.
  8. Heat the oil over medium heat. If you have a thermometer, you want it to reach 325°F/165°C. Fry 3-4 donuts at a time for about 2-3 minutes, or until they are golden in color. Flip the donuts carefully and fry the other side for a minute or two, until golden.
  9. Lift the donuts out of the oil and place them on your wire rack to drain. Repeat with remaining donuts. 
  10. Once the donuts have cooled, use a straw or skewer to poke a hole in the donut’s side or top.
  11. Place the strained jam (or filling of choice) in a piping bag fitted with a small plain tip. If you don’t have a piping bag, fill a Ziploc bag, and snip one corner off. Squeeze a small amount of filling into each donut, then dust with powdered sugar.

The inside of a powdered jelly donut eaten around Hannukkah.

Gemma’s Pro Chef Tips For Making Hanukkah Jelly Donuts

  • If your kitchen is cold and the dough isn’t rising, turn on your oven for 3 minutes, turn off the heat and then let your dough rise in there.
  • Always use a candy thermometer to check the temperature of the oil. If the oil is too hot, the doughnuts won’t cook properly; if it is too cool, the doughnut may turn out heavy and greasy.
  • Jam is the traditional filling, but if you want to break away from tradition, try filling these donuts with homemade ganachehomemade Nutella, or even homemade dulce de leche
  • Oil is VERY HOT when frying! Never walk away from a pot of heating oil (if it gets too hot, it can catch on fire.). If you are a child, get a grown-up’s help with the frying!

How Do I Store Leftover Hanukkah Jelly Donuts?

Donuts always taste the best when eaten the day they are made, but if you have any leftovers, you can store them in an airtight container at room temperature for up to 2 days.

A hand picking up a Hannukkah Jelly Donut.

Make More Donuts At Home!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Hanukkah Jelly Donut Recipe (Sufganiyah)

4.67 from 45 votes
My Hanukkah Jelly Donut recipe (Sufganiyah) makes powdered sugar-covered, homemade jelly donuts that are delicious any time of the year, but classically made and eaten during Hanukkah!
Author: Gemma Stafford
Servings: 12 doughnuts
Prep Time 40 minutes
Cook Time 30 minutes
Rising time 3 hours
My Hanukkah Jelly Donut recipe (Sufganiyah) makes powdered sugar-covered, homemade jelly donuts that are delicious any time of the year, but classically made and eaten during Hanukkah!
Author: Gemma Stafford
Servings: 12 doughnuts

Ingredients

  • ¾ cup (6floz/170ml) lukewarm water
  • 4 tablespoons granulated sugar
  • 2 ¼ teaspoons instant yeast
  • 3 ⅔ cup (18⅓oz/520g) all-purpose flour plus more for dusting
  • ¼ cup (2floz/57ml) neutral-flavored vegetable oil
  • 2 large eggs at room temperature
  • 4 teaspoons vanilla extract
  • 1 teaspoon salt
  • 1 cup (10oz/283g) strained strawberry jam
  • oil for frying
  • ½ cup (2oz/57g) powdered sugar (for dusting)

Instructions

  • In the bowl of a stand mixer fitted with a dough hook (or large mixing bowl), combine water, yeast, sugar, flour, vegetable oil, eggs, vanilla extract, and salt blend with the mixer on low for 15 minutes (or knead by hand but the mixture will be very sticky).
  • Place the kneaded dough in a large, oiled bowl, cover with plastic wrap and a tea towel and leave in a warm place to rise until it has doubled in size, roughly 2 hours.
  • Once the dough has doubled in size, line a baking sheet with parchment, and dust the parchment and a work surface with flour.
  • Turn the dough out on the floured surface, gently pat the dough to a 1/2-inch (13mm) thickness, and using a 2 ½ inch (6cm) round cutter dipped in flour, cut as many circles as you can and place on your prepared baking sheet. You can gather and re-roll any scraps.
  • Dust the cut circles of dough with a little more flour, cover with a dry tea towel or plastic wrap, and let rise again for about an hour.
  • When the doughnuts have risen, heat oil 2-3 inches (5-8cm) deep in a sturdy pot fitted with a candy thermometer if you have one.
  • Line a baking sheet with paper towels, set a wire rack on top of the paper towels, and place all this near the stove.
  • Heat the oil over a medium heat (or has reached 325°F/165°C). Fry 3-4 doughnuts at a time for 2-3 minutes, or until it is golden in color. Carefully flip and fry the other side for another minute or two, until golden.
  • Lift the doughnuts out of the oil and let drain on the prepared wire rack. Repeat with the remaining doughnuts.
  • Once the doughnuts are cool, poke a hole in the side or top of the doughnut with a straw or skewer.
  • Place the strained jam into a piping bag fitted with a small plain tip. Squeeze a small amount of jam into each doughnut and then dust the doughnuts with powdered sugar.
  • These doughnuts are best the day they are made. Store any leftovers in an airtight container at room temperature for up to 2 days.

 

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Lillian
Lillian
1 year ago

Is this easy enough for a 13 year old to make?

Chandra
Chandra
1 year ago

Easy, delicious and light! Much easier than the recipe I had been using. This is a keeper. I thank you and my whole family thanks you!

Jess
Jess
1 year ago

This recipe is fantastic! The dough tastes a lot like a funnel cake and is absolutely delicious. It does take a bit of time, but is not difficult (even for a novice donut maker) and is well worth the time. Someone asked about resting the dough over night. I did this and it turned out well. After following the directions to mix the dough, I covered the oiled bowl with plastic wrap, then wrapped the entire bowl in tea towels. Allowed it to rest on the counter for about an hour, then placed it in the fridge over night. The… Read more »

Meghan
Meghan
3 years ago

This recipe came together very easily using the stand mixer and is really tasty. I used raspberry jam for the filling and a dusting of powdered sugar, but if you like a little more sweet I would recommend rolling them in powdered sugar. Thank you for this recipe!! I will definitely be making these again.

Ariel
Ariel
1 year ago

These turned out delicious!

Ariel
Ariel
1 year ago

Hello, can I use cane sugar in the dough instead of granulated sugar?

Candy
Candy
6 months ago

Can I use granulated sugar for coating instead of powdered sugar. If so should I dip in sugar when still warm or cooled?
Thanks

Vikram
Vikram
1 year ago

Hi, wanted to know how I can sub eggs

Marge
Marge
1 year ago

If i am going to make bigger batches of this, let say 2kgs of APF, how much instant yeast should i put in? Thanks

Pohiva
Pohiva
2 years ago

Hi Gemma

Would I be able to cold proof this dough? or pop the dough in the fridge overnight? and then fry the next morning?

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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