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fried jelly donuts laid out on grey background with a bite taken out of one of them.

Hanukkah Jelly Filled Donuts

These jelly filled donuts are called Sufganiyot in Hebrew and are traditional to eat during Chanukah. They are pillowy fried balls of dough, that are stuffed with raspberry filling and dusted with confectioners sugar.
5 from 6 votes
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Course: Jewish
Cuisine: Dessert
Diet: Kosher
Keyword: Chanukah donuts, classic jelly donuts, hanukkah donuts, jelly donuts, jelly filled donuts, jewish donuts, sufganiyot
Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 25 donuts
Calories: 169kcal
Author: Sam Adler

Ingredients

  • 1 1/2 cups warm water not boiling
  • 4 1/2 tsp instant yeast or 2 envelopes rapid rise or active yeast
  • 1/3 cup granulated sugar
  • 2 tbsp orange zest
  • 1 tbsp vanilla extract
  • 2 eggs large
  • 1/3 cup vegetable oil
  • 5 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 2 tsp kosher salt

For Frying

  • 32 oz vegetable oil

Filling

  • 3/4 cup Raspberry or Strawberry Jam

Garnish

  • Confectioners sugar

Instructions

Make donuts

  • In a large mixing bowl, mix the warm water with the yeast and leave to sit until it froths, about 10 minutes.
  • Add sugar, zest, vanilla, eggs, and oil to the bowl and mix until well combined.
  • Add flour, baking powder, and salt, and knead or mix on medium for 5 minutes until a soft, non sticky dough forms. You will know the dough is ready when it separates easily from the bowl, or when it stops sticking to your rolling surface. Add in more flour by a 1/4 cup if you need to while mixing if the dough is too sticky, but you should be fine with just 5 1/2 cups.
  • Leave the dough in the bowl to rise for 1 hour I a warm place with a clean kitchen towel over the bowl.
  • When the dough has doubled in size, remove the dough from the bowl onto a lightly floured surface. Punch it down and roll it out into a rectangle- 3/4 of an inch in thickness.
  • Using a 3 inch round cookie cutter cut out circles, and set aside on parchment paper lined cookie sheets. Gather scraps and repeat.
  • You can alternatively take pieces of dough and roll them into balls and let them rise instead of rolling out the dough and cutting shapes. If you have a kitchen scale its best to measure out the dough at about 60-65 grams (about the size of a golf ball).
  • Let the circles or balls rise for another 45 mins to an hour.
  • Using a deep fryer or a large stock pot, heat your oil to 350 degrees F. When the oil is ready, fry the donuts for 30 seconds on each side or until golden brown.
  • Remove donuts from oil, and drain on a cookie sheet or paper towel to remove excess oil.
  • Once cooled, fill the donuts with jelly- the easiest way to do this is with a squeeze bottle. Fill the bottle with jelly, stick the tip into the donut and squeeze.
  • Top donuts with confectioners sugar. Serve immediately.

Notes

*Dont skip the orange zest, it gives the dough such great flavor!
**These can be made into mini donuts using 2 inch cutter and then dipped into jelly instead of stuffed.

Nutrition

Nutrition Facts
Hanukkah Jelly Filled Donuts
Amount Per Serving (1 donut)
Calories 169 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 15mg5%
Sodium 115mg5%
Potassium 7mg0%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 3g3%
Protein 3g6%
Vitamin A 6IU0%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.