Sufganiyot (Jelly-Filled Doughnuts)

Irresistible sufganiyot are golden and fluffy doughnuts, oozing with fruity goodness. Perfectly sweet to light up your Hanukkah celebration.


  • 2 1/4 tsp active dry yeast
  • 1/4 cup warm water
  • 2 tbsp granulated sugar
  • 3 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup milk
  • 2 tbsp unsalted butter, softened
  • Vegetable oil for frying
  • Fruit jam or jelly


  1. In Ventray Stand Mixer bowl, mix the yeast, warm water, and a pinch of sugar. Let it sit for 5 minutes until it becomes frothy.
  2. Add flour, salt, eggs, milk, and softened butter to the yeast mixture.
  3. Knead the dough for 5-7 minutes until smooth.
  4. Add a bit more flour if it’s too sticky.
  5. Form the dough into a ball and place it in a greased bowl. Cover and let it rise for 1-2 hours until doubled in size.
  6. Roll out the dough on a floured surface to 1/4-inch thickness. Cut rounds with a 3-inch cutter.
  7. Spoon jam onto half the rounds and top with the other half, sealing the edges.
  8. Cover and let doughnuts rise for 30 minutes, until slightly puffy.
  9. Heat oil to 350°F. Fry doughnuts 2-3 minutes per side until golden. Drain on paper towels.
  10. Dust warm sufganiyot with powdered sugar.

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