Jelly Donuts (Sufganiyot)
I’m super excited to bring you this recipe for warm, fresh, light and yeasty Jelly Donuts. Also called sufganiyot, these perfectly plump, fluffy donuts are filled with sweet raspberry jam and then fried until golden and delicious. Dust them with powdered sugar or roll them in granulated sugar and they’re just like your favorite bakery donut, but way better!
Donuts truly make the most wonderful homemade brunch accompaniment with a pot of coffee and a giant pitcher of mimosa. Such a treat! Be sure to also try my very popular baked blueberry donuts and chocolate donuts, both healthier donut recipes.
These perfectly sweet jelly donuts are made-from-scratch, but I promise the end result looks just like they’re from your favorite bakery! Finish off just one of these wonderful pillowy donuts and you’ll quickly realize the taste is also bakery-level!
The first time I had a jelly donut was from a local donut shop and they were phenomenal. But I figured they would be way too hard to make at home – I was wrong!
I’ve broken this recipe down with step-by-step photos to show you just how easy it is to make homemade fried jelly donuts.
I know that making donuts at home can seem a bit intimidating because yeast and hot oil are involved but, I promise, it really is simple. Totally worth it too!
what is sufganiyot?
Sufganiyot (pronounced soof-gahn-eeyot) are round jelly donuts commonly enjoyed in Israel and other places to celebrate Hanukkah. Since they are fried in oil, it is a symbol of the miracle of the menorah oil that lasted for eight days instead of one. These donuts are typically filled with jam or custard, and then topped with powdered sugar.
First things first, if you’ve never made homemade jelly donuts, you might be wondering what are in these magical powdered sugar-coated treats. Let’s get to all of the details!
ingredients for this jelly donuts recipe
This jelly donuts recipe keeps it simple using pantry staple ingredients to create a delicious morning treat or afternoon dinner dessert!
Grab milk, yeast, water, granulated sugar, salt, nutmeg, flour, eggs, and oil to get the batter started.
Once the dough has risen, you’ll cut out circles of dough and fill them with sweet raspberry jam. You can actually use any flavor of jam that you like.
These jelly donuts aren’t complete until they’re dusted generously with powdered sugar! Or you can roll them in granulated sugar, if you’d prefer. Yum!
how to make jelly donuts
The donut dough is a very easy pastry dough that can either be made in an electric mixer or by hand. It’s one of the easiest doughs I’ve worked with because it’s not sticky at all! Instead, it’s smooth and elastic and incredibly easy to work with. You’ll see.
making the dough
- To start this recipe, heat milk in a small saucepan. Once bubbles appear around the sides of the pan, remove it from the heat and let it cool until it’s lukewarm. While the milk is cooling, mix yeast with warm water and a pinch of sugar. Let this mixture sit for about 5 minutes and until it appears creamy.
- Now, add the yeast/water mixture, warm milk, sugar, salt, nutmeg, flour, eggs and 2 tbsp oil in a large bowl of a stand mixer. Beat with the paddle attachment until dough forms and then switch to the dough attachment and continue mixing on high speed for five minutes and until the dough pulls away from the sides. Alternatively, you can knead by hand for about 8-10 minutes until a smooth dough forms.
- Place dough in an oiled bowl, cover with a cloth and let rise in a warm spot for 1 hour to 1 1/2 hours or until doubled in size.
cutting the dough
- After the dough has risen, punch the dough down and transfer it to a lightly floured work surface. Roll the dough until it’s about 1/4 to 1/2-inch thick. Cut circles of dough using the bottom of a glass jar or a biscuit cutter (about 3-inches round).
to assemble
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Place the circles of dough evenly onto a sheet pan lined with parchment paper. Dollop about two teaspoons of jam in the center of one circle of dough. Place another circle of dough on top and FIRMLY seal edges together! If you don’t crimp the edges to seal well enough, they will open up while frying.
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Cover donuts loosely with plastic wrap or a kitchen towel and let rise for about 30 minutes while you are heating the oil.
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While donuts rise, heat up the rest of the vegetable oil in a large heavy pot over medium/high heat. Use a candy thermometer to check the temperature of the oil — it should register at about 375 degrees F when ready for frying. If it’s too hot it will burn the donuts and if it’s too cool, the dough will absorb extra oil and take a longer time to fry.
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When the oil is ready, carefully and gently drop in two donuts at a time. They should sizzle and little bubbles should instantly appear all around the edges of the donut. Fry for about five minutes per side. Flip donuts carefully in the oil using tongs, a spatula or big spoon.
Mmmmm watching a homemade donut puff up and turn perfectly golden brown in a huge vat of oil has to be one of life’s greatest pleasures.
And then, there you go! Hot raspberry jelly donuts with a sprinkle of powered sugar. Totally what dreams are made of.
tips for recipe success
I want your jelly donuts to turn out just as perfect as mine! Here are some tips so that you can fry up the most delicious jelly donuts:
- After mixing the dough, it should be very smooth and not sticky. If the dough is still sticky, add a bit more flour until the dough is smooth.
- Not a fan of jam? Try a different filling! The filling options are limitless: lemon curd, Nutella, pumpkin butter, apple butter, or apple pie filling are all great options. Sufganiyot are also delicious plain.
- It’s VERY important to seal the two circles of dough around the raspberry jam. If the raspberry jam leaks out, it will burn in the hot oil and ruin your oil.
- Number one tip: use a candy thermometer to gauge the temperature of the oil. Knowing the oil temperature is crucial for the perfect donuts.
- Only fry 2-3 donuts at a time. If the oil is overcrowded with dough, it will lower the oil temperature.
- If rolling in granulated sugar, roll the fried donuts immediately after draining off excess oil; otherwise the sugar won’t stick. However, if dusting in powdered sugar, make sure they are completely cool first.
how to store jelly donuts
These donuts are best when enjoyed the same day they’re made. Store leftovers in an airtight container or storage bags with the excess air squeezed out. You can store them at room temperature for up to 2 days or in the refrigerator for up to a week.
I have not tried freezing these donuts. With the jelly filling, I don’t think freezing them would be a good option.
more favorite breakfast recipes
When I’m making Breakfast on the weekends I like to make these donuts or another well-loved favorite to enjoy! Check out these other recipes to whip up a new breakfast treat that I’m sure your family will appreciate!
If you try this jelly donuts recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Jelly Donuts
Ingredients
- 1 cup 240 (ml) milk
- 1 (7 grams) package dry active yeast
- 2 tablespoons (30 ml) warm water
- 3 tablespoons (38 grams) sugar
- 1 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 3 1/2 cups (420 grams) all-purpose flour (spoon & leveled)
- 2 eggs
- 2 tablespoons (30 ml) vegetable oil + 10 cups (2.5 quarts) for frying
- raspberry jam for filling (you can use another favorite jam if preferred)
- powdered sugar for dusting or granulated sugar for rolling
Equipment
- candy thermometer, rolling pin, biscuit cutter OR glass jar
Instructions
- Place milk in a small saucepan on the stove and heat until bubbles appear all around the sides of the pan. Remove milk and let cool until it’s lukewarm.
- While the milk is cooling, combine the yeast with the warm water and a pinch of sugar in a small bowl or glass measuring cup. Stir and let sit for five minutes — after five minutes, it should look almost creamy. That’s a sign the yeast works!
- Place the yeast/water, warm milk, sugar, salt, nutmeg, flour, eggs and 2 tbsp oil in a large bowl of a stand mixer. Beat with a paddle attachment until dough forms and then switch to the dough attachment and continue mixing on high speed for five minutes and until the dough pulls away from the sides. If you don’t have a dough attachment, stick with the paddle. If you don’t have a stand mixer, knead by hand for 8-10 minutes until a smooth dough forms.
- The dough should be very smooth and not sticky. If the dough is still sticky, add a bit more flour until the dough is no longer sticky. Place dough in an oiled bowl, cover with a cloth and let rise in a warm spot for 1 hour to 1 1/2 hours or until doubled in size.
- After rising, punch the dough down and transfer to a lightly floured work surface. Roll the dough until it’s about 1/4 to 1/2-inch thick. Cut circles of dough using the bottom of a glass jar or a biscuit cutter (about 3-inches round).
- Place the circles of dough evenly onto a sheet pan lined with parchment paper. Place about two teaspoons of jam in the center of one circle of dough. Place another circle of dough on top and FIRMLY SEAL EDGES TOGETHER! If you don’t crimp the edges to seal well enough, they will open up while frying. Repeat until you have used all of the dough.
- Cover donuts loosely with plastic wrap or a kitchen towel and let rise for about 30 minutes while you are heating the oil.
- While donuts rise, heat up the rest of the vegetable oil in a large heavy pot over medium/high heat. Use a candy thermometer to check the temperature of the oil — it should register at about 375 degrees F when ready for frying. If it’s too hot it will burn the donuts and if it’s too cool, the dough will absorb extra oil and take a longer time to fry.
- When the oil is ready, carefully and gently drop in two donuts at a time. They should sizzle and little bubbles should instantly appear all around the edges of the donut. Fry for about five minutes per side. Flip donuts carefully in the oil using tongs, a spatula or big spoon.
- Donuts are done when they are a deep golden brown color. You want the color to be brown — too light and they won’t be cooked through on the inside. Remove the donuts with a slotted spoon or spatula and place on paper towels to drain.
- Repeat with remaining donuts until all are fried.
- Let them cool briefly, then sift powdered sugar over tops. Or while they are still warm, gently toss in granulated sugar. Enjoy warm!
Notes
Did you make this recipe?
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