Sufganiyot (Jam-Filled Doughnuts)
Sufganiyot are pillowy yeast doughnuts filled with jam and finished with sugar, and they are one of the best-loved foods of Hanukkah, especially in Israel. Like latkes, they are fried in oil to recall the Hanukkah story. The dough here is soft and easy to handle, and because you divide it into balls instead of cutting rounds, there are no scraps to re-roll.
Published
- Prep Time
- 35 mins
- Cook Time
- 25 mins
- Rise
- 2 hrs
- Total Time
- 3 hrs
- Servings
- 16 doughnuts
How do you make Sufganiyot (Jam-Filled Doughnuts)?
To make sufganiyot, knead a soft dough of flour, yeast, sugar, warm milk, eggs and butter and let it rise until doubled. Shape 16 balls, flatten them slightly and let them puff for 45 minutes. Fry at 170°C (340°F) for about 2 minutes per side until deep golden, cool for 10 minutes, pipe jam into the side of each one and dust with icing sugar.
- Total time
- 3 hrs
- Calories
- 295 per serving
- Protein
- 4.5 g
- Yield
- 16 doughnuts
- Difficulty
- Medium
- Method
- Deep frying
Ingredients
Dough
For frying
Filling and topping
Equipment
Stand mixer with dough hook (optional) · Large heavy pot or Dutch oven · Deep-fry thermometer · Slotted spoon or spider strainer · Wire rack set over a baking sheet · Piping bag with a round tip · Chopstick or skewer
Quick Directions
Make the dough
Stir the warm milk, yeast and 1 tbsp of the sugar together in the bowl of a stand mixer or a large bowl.
Knead in the butter
Knead with the dough hook on medium-low speed for 5 minutes, or by hand for about 8 minutes.
First rise
Shape the dough into a ball, put it in a lightly oiled bowl, cover and leave somewhere warm for 1-1 1/2 hours, until doubled in size.
Shape the doughnuts
Cut 16 squares of parchment, about 10 cm (4 inches) across, and dust them with flour.
Heat the oil
Pour 5 cm (2 inches) of oil into a heavy pot, keeping it no more than half full, and heat to 170°C (340°F) on a deep-fry thermometer.
Fry
Lower 3-4 doughnuts into the oil on their parchment squares and pull the paper out with tongs after a few seconds.
Fill and dust
Let the doughnuts cool for 10 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect sufganiyot (jam-filled doughnuts).
Make the dough
Stir the warm milk, yeast and 1 tbsp of the sugar together in the bowl of a stand mixer or a large bowl. Add the flour, the rest of the sugar, the salt, eggs, vanilla and lemon zest and mix into a shaggy dough.
Knead in the butter
Knead with the dough hook on medium-low speed for 5 minutes, or by hand for about 8 minutes. Add the soft butter a little at a time and knead for 5 minutes more, until the dough is smooth, soft and only slightly tacky.
First rise
Shape the dough into a ball, put it in a lightly oiled bowl, cover and leave somewhere warm for 1-1 1/2 hours, until doubled in size.
Shape the doughnuts
Cut 16 squares of parchment, about 10 cm (4 inches) across, and dust them with flour. Divide the dough into 16 equal pieces, about 60 g each, and roll each into a smooth ball. Set each ball on a parchment square, flatten it to about 2 cm (3/4 inch) thick, cover loosely and leave for 45 minutes, until puffy.
Heat the oil
Pour 5 cm (2 inches) of oil into a heavy pot, keeping it no more than half full, and heat to 170°C (340°F) on a deep-fry thermometer. Keep a lid nearby and never leave hot oil unattended.
Fry
Lower 3-4 doughnuts into the oil on their parchment squares and pull the paper out with tongs after a few seconds. Fry for about 2 minutes per side, until deep golden brown, adjusting the heat to keep the oil between 165°C and 175°C (330-350°F). Drain on the wire rack. Break open the first one to check the centre is cooked; if it is still doughy, lower the heat slightly and fry the rest a little longer.
Fill and dust
Let the doughnuts cool for 10 minutes. Push a chopstick or skewer into the side of each one and wiggle it to make a pocket. Spoon the jam into the piping bag and pipe about 1 tbsp into each doughnut. Dust generously with icing sugar and serve the same day.
Recipe Tips
- Keep a thermometer in the oil. Above 180°C (355°F) the outside browns before the centre cooks; below 160°C (320°F) the doughnuts soak up oil.
- A pale ring around the middle of each doughnut is a good sign. It shows the dough was well risen and floated high in the oil.
- Stir the jam well, or push it through a sieve, so it pipes without clogging the tip.
- Let the oil cool completely, strain it and keep it for one more use, or seal it in a container and put it out with household waste. Never pour it down the drain.
Variations
- Fill with vanilla pastry cream, dulce de leche or chocolate spread instead of jam.
- Roll the warm doughnuts in granulated sugar instead of dusting them with icing sugar.
- For dairy-free sufganiyot, use water or a plant-based milk and replace the butter with 3 tbsp neutral oil.
Nutrition (per serving)
| Calories | 295 |
|---|---|
| Protein | 4.5 g |
| Carbs | 45 g |
| Fat | 10.5 g |
| Saturated fat | 2.5 g |
| Fibre | 1 g |
| Sugar | 17 g |
| Sodium | 170 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Sufganiyot are best within a few hours of frying. Keep leftovers loosely covered at room temperature and eat them within 1 day; the fridge makes them go stale faster.
- Freezer
- Freeze unfilled, undusted doughnuts for up to 1 month. Thaw at room temperature, warm at 150°C (300°F) for 5 minutes, then fill and dust.
Sufganiyot (Jam-Filled Doughnuts) FAQs
What are sufganiyot?
Sufganiyot (singular sufganiyah) are round yeast doughnuts filled with jam and topped with icing sugar or granulated sugar. They are eaten during Hanukkah, especially in Israel, because they are fried in oil.
What temperature should the oil be for sufganiyot?
Heat the oil to 170°C (340°F) and keep it between 165°C and 175°C (330-350°F) while frying. The doughnuts take about 2 minutes per side. Hotter oil browns them before the middle cooks, and cooler oil makes them greasy.
Why are my doughnuts raw in the middle?
The oil was probably too hot, so the outside browned before the centre cooked, or the doughnuts were too thick. Keep the oil at 170°C (340°F) and flatten the balls to about 2 cm (3/4 inch) before the second rise.
Can I make the dough the night before?
Yes. After kneading, cover the dough and refrigerate it overnight. Shape the cold dough into balls, let them rise for about 1 hour until puffy, then fry as usual.
Can I bake sufganiyot instead of frying them?
You can bake the shaped dough at 190°C (375°F) for 12-15 minutes, but the result is closer to a soft jam bun than a doughnut. Brush the baked buns with melted butter before filling and dusting.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
