These sufganiyot are soft, pillowy Hanukkah jelly donuts stuffed with sweet strawberry jam and dusted generously with powdered sugar.
If you want a traditional, bakery-style holiday treat inspired by classic Hanukkah traditions, this is the recipe for you.
A soft, enriched yeast dough fries up golden brown with an airy interior and the signature white ring around the center.
Sweet strawberry jam is piped into each donut while a heavy dusting of powdered sugar adds the perfect finishing touch.
Because these donuts rely on simple pantry ingredients, real vanilla, and a gentle double proof, they turn out impossibly light, fluffy, and delicious every single time.
One reader, Annie, commented: “This is my new favorite sufganiyot recipe. They came out amazing — fluffy, puffy, and tasty! ★★★★★”
For more delicious donut recipes, check out my strawberry glazed donuts, Bavarian cream donuts, and mini donuts.
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Why this recipe works
- Pillowy Soft Texture: A double proof cycle and dedicated kneading yield an ultra-airy crumb with a crisp exterior.
- Classic Holiday Flavor: Real vanilla extract and an optional splash of brandy elevate the sweet dough while balancing the fruit center.
- Simple Pantry Staples: Uses everyday ingredients like all purpose flour, active dry yeast, sugar, eggs, and oil.
- Customizable Fillings: Easily swap traditional strawberry jam for dulce de leche, Nutella, or pastry cream.
- No Special Equipment: Simple to make with a standard stand mixer and a deep skillet or Dutch oven.
Ingredients
Before starting, measure and prepare your ingredients so the baking and frying process goes smoothly. You can find the exact measurements in the recipe card at the bottom of this post.
The yeast dough
All Purpose Flour: Provides structure while keeping the dough tender and light. Bread flour works well for extra chew.
Active Dry Yeast: Gives the dough its dramatic rise and signature fluffy interior.
Granulated Sugar: Feeds the yeast and adds subtle sweetness to the dough base.
Kosher Salt: Balances the sweetness and strengthens gluten development.
Water: Room temperature water brings the dough together. Swap with whole milk for a richer crumb.
Vegetable Oil: Adds moisture so the fried donuts stay soft for days.
Eggs: Large and at room temperature to add rich flavor, color, and structure.
Vanilla Extract: Adds warm aromatic flavor throughout the dough.
Brandy or Vodka (Optional): Helps prevent excess oil absorption during frying while adding subtle flavor depth.
For frying & assembling
Canola or Vegetable Oil: Neutral high smoke point oil for deep frying.
Strawberry Jam: Smooth, seedless jam or jelly for effortless piping.
Powdered Sugar: Dusted heavily over the warm donuts for a classic finish.
Instructions
Make the dough
1. Combine Dry: In the bowl of a stand mixer fitted with the dough hook, combine flour, dry yeast, and granulated sugar. Mix briefly, then stir in the kosher salt.
2. Add Wet & Knead: Add room-temperature water, vegetable oil, vanilla extract, brandy (if using), and eggs.
Mix on low until a shaggy dough forms, then increase to medium speed and knead for 8 to 10 minutes until smooth and elastic.
3. First Proof: Cover the bowl with plastic wrap. Let the dough rise at room temperature for 1 to 2 hours, until doubled in size.
Shape & proof
1. Roll: Punch down the risen dough and turn it out onto a clean, floured surface. Roll out to a ½ inch thick rectangle.
2. Stamp: Using a 2-inch round cookie cutter, cut out dough rounds. Reroll scraps to stamp out remaining rounds.
3. Second Proof: Transfer dough rounds to a parchment-lined baking sheet, cover loosely with a clean towel, and let rise for 30 minutes until puffy and doubled in size.
Fry & assemble
1. Fry: Heat 2 inches of oil in a Dutch oven or deep skillet to 180°C (350°F). Gently lower 3 to 4 dough rounds into the hot oil. Fry for 1.5 to 2 minutes per side, until golden brown with a pale white line in the middle.
2. Drain: Remove with a slotted spoon and place on paper towels to drain excess oil. Let cool for 5 minutes.
3. Fill & Dust: Make a hole in the side of each donut with a small knife. Pipe strawberry jam into the center using a piping bag, then dust heavily with powdered sugar before serving.
Expert Tips
- Weigh the Flour: Use a digital scale for precise measurements. Excess flour makes yeast dough heavy and dense.
- Check Yeast Freshness: Ensure your yeast foams when mixed with warm liquid before starting to guarantee a proper rise.
- Maintain Oil Temperature: Keep oil steady at 180°C (350°F). If too hot, the exterior burns before the inside cooks; if too low, the donuts absorb excess oil.
- Use Smooth Jam: Strain or warm your jam slightly so seeds or lumps don't clog your piping tip.
- Add Alcohol to Dough: A tablespoon of brandy or vodka lowers the dough's frying temp threshold, reducing oil absorption for a lighter bite.
Troubleshooting
Why are my donuts raw in the middle?
This happens when frying oil is too hot, causing the outside to brown before the inside cooks through. Use a candy thermometer to keep oil strictly at 180°C (350°F).
Why didn't my dough rise?
Expired yeast or cold ambient room temperatures delay rising. Ensure yeast is fresh and let dough rise in a warm, draft-free spot.
Why did my donuts turn greasy?
Greasy donuts occur when frying oil drops below 170°C (340°F) or if dough rounds are overcrowded in the pan. Fry in small batches to maintain heat.
Frequently Asked Questions
Yes. Bake dough rounds on a lined baking sheet at 180°C (350°F) for 10 to 12 minutes, until light golden. Brush with melted butter and roll in sugar while warm.
Yes. Place dough rounds in a greased air fryer basket, brush with melted oil or butter, and air-fry at 180°C (350°F) for 6 to 8 minutes, flipping halfway through.
Nutella, dulce de leche, vanilla pastry cream, chocolate ganache, or lemon curd all make fantastic alternative fillings.
Storing
Sufganiyot are best enjoyed fresh on the day they are fried. Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the microwave for 10 to 15 seconds to soften.
Freezing
Freeze completely cooled, unfilled donuts in an airtight freezer container for up to 2 months. Thaw at room temperature for 30 minutes, warm in a 175°C (350°F) oven for 3 minutes, then fill and dust with powdered sugar.
Substitutions
Milk Enrichment: Swap the water with whole milk for a richer, softer dough texture.
Dairy-free: The base dough recipe is naturally dairy-free when made with water and vegetable oil.
Variations
Sugar Coatings: Roll warm donuts in granulated sugar or cinnamon sugar instead of dusting with powdered sugar.
Fillings: Fill with pistachio cream, salted caramel, or passion fruit curd for a modern twist.
Equipment
- Stand mixer with dough hook
- Dutch oven or deep frying pan
- Deep fry or candy thermometer
- 2 inch round cookie cutter
- Piping bag with small round tip
- Rolling pin
- Digital kitchen scale
More Jewish recipes
Date roll cookies- Soft, buttery shortcrust pastry filled with spiced date paste and walnuts.
Pita bread- Easy, fluffy pita pockets baked fresh right on your stove or oven.
Honey cake- Moist, aromatic cake packed with warm fall spices and natural honey.
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📖 Recipe
Sufganiyot (Hanukkah Jelly Donuts)
Ingredients
- 4 cups Flour AP flour, or bread flour.
- ¼ cup Sugar
- 1 ½ tablespoon Dry yeast
- 1 teaspoon Kosher salt
- 2 Eggs
- 1 cup Water
- ⅓ cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 tablespoon Vodka or brandy
Instructions
Make the dough
- Combine Dry: In the bowl of a stand mixer fitted with the dough hook, combine flour, dry yeast, and granulated sugar. Mix briefly, then stir in the kosher salt.
- Add Wet & Knead: Add room-temperature water, vegetable oil, vanilla extract, brandy (if using), and eggs.
- Mix on low until a shaggy dough forms, then increase to medium speed and knead for 8 to 10 minutes until smooth and elastic.
- First Proof: Cover the bowl with plastic wrap. Let the dough rise at room temperature for 1 to 2 hours, until doubled in size.
Shape & proof
- Roll: Punch down the risen dough and turn it out onto a clean, floured surface. Roll out to a ½ inch thick rectangle.
- Stamp: Using a 2-inch round cookie cutter, cut out dough rounds. Reroll scraps to stamp out remaining rounds.
- Second Proof: Transfer dough rounds to a parchment lined baking sheet, cover loosely with a clean towel, and let rise for 30 minutes until puffy and doubled in size.
Fry & assemble
- Fry: Heat 2 inches of oil in a Dutch oven or deep skillet to 180°C (350°F). Gently lower 3 to 4 dough rounds into the hot oil. Fry for 1.5 to 2 minutes per side, until golden brown with a pale white line in the middle.
- Drain: Remove with a slotted spoon and place on paper towels to drain excess oil. Let cool for 5 minutes.
- Fill & Dust: Make a hole in the side of each donut with a small knife. Pipe strawberry jam into the center using a piping bag, then dust heavily with powdered sugar before serving.
Notes
- Flour: Weighing your flour on a kitchen scale gives the best results. If using measuring cups, spoon the flour into the cup and level it off with a knife instead of scooping directly from the bag.
- Oil Temperature: Use a candy thermometer to keep the oil between 340°F–350°F (170°C–180°C). Too hot will burn the outside while leaving the middle raw; too cool will make the donuts greasy.
- Brandy or Vodka: Adding a tablespoon of brandy or vodka to the dough helps reduce oil absorption while frying so the donuts taste light rather than greasy.
- Smooth Jam: Use seedless, smooth jam or strain out fruit chunks before filling piping bags so the tip doesn't clog.
- Best Enjoyed Fresh: Fried donuts are best eaten the day they're made. Warm leftovers in the microwave for 10 seconds to soften the crumb back up.
Annie says
This is my new favorite sufganiyot recipe. They came out amazing - fluffy, puffy, and tasty. Thanks!
Sha says
I made these with a temp controlled pan and kept the oil at a constant 350 degrees. They looked beautiful but left a greasy aftertaste. I drained them well on an rack set over paper towels. What could be the problem?? I bought the oil at the grocery store the day b4 I made them so old oil was not the problem.
Sheila Albert says
The easiest and best recipe yet! I substituted the oil for margarine and the dough did everything it was supposed to! Sufganiot fried beautifully and were fluffy and tasty