Easy Hanukkah donuts.

Hanukkah donuts, also called “sufganiyot” in Hebrew, are pillowy balls of deep-fried dough filled typically with strawberry jam. They are similar to other doughnut recipes like Berliner or bomboloni. 

WHAT ARE SUFGANIYOT?

These delicious deep-fried donuts have been around since the 16th century. They are traditionally eaten at Hanukkah, the festival of lights, a well-known Jewish holiday. Although, you can find doughnuts all year round in the United States, especially in New York. Jelly doughnuts and other fried food like potato latkes are consumed to celebrate the miracle of light when a small jar of burning oil extraordinarily lasts eight days instead of one. 

INGREDIENTS: 

Flour: You can use either bread or all-purpose flour. I prefer the latter to get a lighter and softer crumb.

Sugar: Regular granulated sugar.

Yeast: I use Instant yeast to skip the proofing time; otherwise necessary while using active dry yeast.

Eggs: Room temperature large eggs.

Milk: Whole milk to make the dough richer. 

Butter: Unsalted softened butter.

Flavors: Good quality vanilla extract and orange zest, lemon zest.

Filling: These are usually filled with jelly, but you can fill them with whatever you like most.

Salt: Salt adds a little contrast, bringing up the flavor. 

STEP-BY-STEP INSTRUCTIONS: 

STEP 1:

Place flour, sugar, salt, eggs, milk, vanilla, lemon and orange zest, and the yeast in a stand mixer bowl equipped with the hook attachment.

STEP 2:  

Turn on the mixer to low speed to avoid spilling the flour, then increase it to medium speed. Mix for 10 minutes or until the dough comes together and looks nice and smooth. 

STEP 3: 

Next, add the softened butter one spoonful at a time, waiting to add more until the previous one is fully incorporated.  

While adding the butter, the dough will get a little shaggy and loose at first. Continue to mix at high speed; the dough will come together again.  

STEP 4:  

Mix until all the butter is absorbed, then move it into a large, greased bowl. Cover with plastic wrap and let the dough rise at room temperature for an hour. 

STEP 5: 

Press the dough with your hands to deflate it, cover it again with plastic, then move it into the refrigerator, letting it rest overnight. 

STEP 6: 

Next day, place the dough on a lightly floured surface and divide it into 20 pieces of 50g each. 

STEP 7: 

Roll each piece into a tight ball using the palm of your hand, then place it on a floured baking tray.  

STEP 8: 

Loosely cover the doughnut balls with plastic wrap (you don’t want to squish them) and let them proof in a warm spot until jiggly and doubled in size.  

STEP 9:  

Fill a large pot with canola oil and heat it to 370°F. 

CHEF TIP: If you want bakery-quality donuts at home, guessing the temperature of the oil is not the best option. 

To fry at home like a pro, use a candy thermometer; they are cheap and easy to use. This way, you’ll always have the right temperature. 

STEP 10:  

Dump the doughnuts in the hot oil, two or three of them at a time (this prevents the temperature of the oil from dropping too much). 

Fry them on each side for 2-3 minutes until golden brown, flipping with a long-handled spider skimmer.

STEP 11: 

Lift the doughnuts using a large slotted spoon, and be sure to drain all the oil. Drop them in a tray with a wire rack arranged on top. 

Fill a large bowl with granulated sugar or confectioners’ sugar and roll the doughnuts in the sugar while they are still warm to coat, then set aside on a cooling rack for 5-10 minutes.

STEP 12: 

Fill a pastry bag with the jam, then using a chopstick, poke a hole in the side of the doughnut.

STEP 13

Fill the doughnuts with abundant jam and enjoy Hannukah Sameach!

TIPS & TRICKS:  

To know when the doughnuts are ready to be fried, poke them with your finger. If the indent springs back slowly, they are ready; if it bounces back quickly, they need more time.

FRY LIKE A PRO:

Frying at home can be tricky and sometimes disappointing. To fry at home like a pro, here are some guidelines. 

Choose a vegetable oil with a high smoke point, like canola or peanut.  

Pick a pot that has at least a 4 to 6-quart capacity.

Refrain from filling the pot up to the top, or the oil will splash when you drop the doughnuts. 

Use a deep-fry thermometer to help you ensure that the oil is at the right temperature to fry. 

 Use a long-handle spider skimmer to flip the doughnuts and drain the excess oil.

If you see some particles of food floating in the oil, remove them immediately to keep them from burning.

FAQ: 

Can I fill them with different fillings?  

Jelly is the classic version, but I tried them with Nutella, dulce de leche, homemade jam, and lemon curd. They were delish.

How can I fry without a fryer? 

A deep dutch oven is best for frying at home without a fryer.

Can I make them in the oven? 

If you can’t fry them, place them in a baking tray lined with parchment paper, brush them with egg wash, and bake at 350°F for 10-12 minutes or until golden brown. 

Can I make vegan jelly donuts? 

You totally can, and it is pretty easy; I used to make them every year in my bakery. Drop me a comment or a dm on Instagram, and I’ll send you the recipe!

STORAGE INSTRUCTIONS:  

These jelly doughnuts taste better freshly made, but you can store the leftovers in an airtight container for a couple of days. 

OTHER RECIPES YOU MIGHT ALSO LIKE: 

Maritozzi, Italian sweet buns 

Almond plum cake

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