Classic Jewish Jelly Doughnuts (Soft Filled Sufganiyot)
David Cohen
Jelly Doughnuts
Soft, pillowy jelly doughnuts filled with raspberry jam—perfect for Hanukkah or any sweet craving.
Nutrition (per serving)
These classic jelly doughnuts—sufganiyot—are tender, yeasted rounds fried until golden and filled with bright raspberry jam. They’re a joyous treat I love making for holidays or lazy weekend breakfasts; the dough is enriched with eggs and butter for a tender crumb and a lightly sweet crust dusted with powdered sugar.
To keep this recipe kosher, use kosher-certified jelly and oil, and make sure any dairy utensils aren’t used with meat. The process is very rewarding: a relaxed rise, gentle shaping, and quick frying yield doughnuts that are crisp on the outside and impossibly soft inside.
Ingredients
- All-purpose flour:4 cups
- Active dry yeast:2 1/4 tsp
- Warm whole milk:3/4 cup
- Granulated sugar:1/4 cup
- Salt:1 tsp
- Large eggs:2 pieces
- Unsalted butter, softened:4 tbsp
- Vegetable oil (for frying):4 cups
- Raspberry jam (kosher-certified):1 cup
- Powdered sugar:1 cup
- Vanilla extract:1 tsp
Instructions
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Warm the milk until it feels lukewarm (about 105–115°F). Stir in the yeast and a pinch of sugar; let sit 5–10 minutes until foamy.
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In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture, eggs, vanilla, and softened butter.
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Mix with a wooden spoon or dough hook until a soft, slightly sticky dough forms. If using a stand mixer, knead 4–6 minutes; by hand, knead 8–10 minutes until smooth and elastic.
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Place the dough in a lightly oiled bowl, cover with plastic wrap or a clean towel, and let rise in a warm spot until doubled, about 60–90 minutes.
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Turn the risen dough onto a floured surface and gently press out to about 1-inch thickness. Using a 2.5-inch round cutter, stamp out rounds and place them on a floured baking sheet, spaced an inch apart.
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Cover the rounds with a towel and let rise 30–45 minutes until puffy. Meanwhile, heat the oil in a deep pot to 350°F (use a thermometer for accuracy).
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Fry the doughnuts in batches, 1–2 minutes per side, until golden brown. Don’t overcrowd the pot. Transfer to a paper-towel-lined tray to drain briefly.
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While still warm, roll each doughnut in powdered sugar or dust both sides lightly. Let cool slightly before filling.
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Fill a piping bag fitted with a small round tip or use a squeeze bottle. Fill each doughnut by inserting the tip into the side and piping about 1 tablespoon of jam into the center.
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Arrange filled doughnuts on a platter and dust again with powdered sugar if desired. Serve warm or at room temperature.
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Store leftovers in an airtight container for up to 2 days; refresh in a warm oven for a few minutes before serving.
Tips & Notes
- Make sure milk is only lukewarm—too hot will kill the yeast, too cold will slow the rise.
- Use a thermometer to keep oil at a steady 350°F; oil that’s too hot browns the outside before the center cooks.
- If dough sticks when cutting, dip the cutter in flour between cuts to keep neat edges.
- For a smoother fill, warm jam slightly and strain out large fruit pieces so it pipes easily.
