Hanukkah Jelly Donut (Sufganiyah)

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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!

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.

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 ganache, homemade 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.

Make More Donuts At Home!

• Homemade Dunkin Donuts
• Homemade Glazed Pumpkin Donuts
• No-Yeast Homemade Donuts

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

Full (and printable) recipe below!

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