Easy Hanukkah Sufganiyot — Jelly Filled Donuts

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Easy Hanukkah Sufganiyot — Jelly Filled Donuts are the kind of treat that sound like a whole production until you actually make them once. If you have ever wanted that warm bakery donut vibe at home but got nervous about frying, you are in the right place. I make these when I want something festive that makes everyone hover around the kitchen. They come out fluffy, a little crisp on the outside, and sweet in the middle. Also, nobody has to know how simple the process really is.

Ingredients needed:

Let us keep this realistic and friendly. You do not need fancy equipment or hard to find ingredients. The biggest difference maker is giving the dough enough time to rise so it gets that soft, airy bite.

Here is what I use most of the time:

• All purpose flour
• Instant yeast (active dry also works, just needs a little extra patience)
• Granulated sugar
• Salt
• Warm milk (or warm water if you want it dairy free)
• Eggs
• Unsalted butter (or neutral oil for dairy free)
• Vanilla extract (optional, but I love it)
• Jelly or jam (raspberry is classic, strawberry is always a hit)
• Powdered sugar for dusting

What you will need in the kitchen: a mixing bowl, a wooden spoon or mixer, a pot for frying, a slotted spoon, paper towels, and something to fill the donuts. A piping bag is great, but a zip top bag with the corner snipped works too.

Quick side note: if you are planning a whole holiday spread, I like balancing sweet stuff with something snacky. This easy 7 layer dip is my go to for keeping everyone happy while the dough rises.

How to make Sufganiyot

I am going to walk you through this like I would if you were standing in my kitchen with a mug of coffee. Easy Hanukkah Sufganiyot — Jelly Filled Donuts are basically a slightly sweet yeast dough, fried, then filled. That is it. The magic is in the timing and not rushing the rise.

Step by step directions

1) Mix the dough. In a big bowl, mix warm milk, a spoonful of sugar, and yeast. Let it sit for a few minutes until it looks a little foamy. Add eggs, the rest of the sugar, salt, and flour. Mix until it comes together, then add softened butter and keep mixing until the dough looks smoother.

2) First rise. Cover the bowl and let the dough rise until it is about doubled. In a warm kitchen this can take 60 to 90 minutes. If your house is cold, it can take longer, and that is totally fine.

3) Shape the donuts. Lightly flour your counter. Roll the dough to about half an inch thick. Cut circles with a cookie cutter or the rim of a glass. Put them on a parchment lined tray and cover loosely.

4) Second rise. Let the circles puff up again for 30 to 45 minutes. This step helps them fry up light instead of dense.

5) Fry. Heat your oil and fry a few at a time. Do not crowd the pot. Flip when the bottoms are deep golden, then cook the other side. Drain on paper towels.

6) Fill and finish. Let them cool for a few minutes so you do not burn your fingers. Poke a hole in the side and pipe in jelly. Dust with powdered sugar right before serving.

If you like making sweet treats for friends, you might also enjoy these easy chocolate eclairs. Different vibe, same happy reaction when people take the first bite.

“I was scared of frying anything, but these came out so fluffy and not greasy at all. My kids asked if we could make them every weekend.”

How to tell when the oil is ready if you don’t have a thermometer

I have been there. You are ready to fry, and suddenly you realize you have no thermometer. Good news: you can still get great Easy Hanukkah Sufganiyot — Jelly Filled Donuts without one.

Simple oil readiness tests

The wooden spoon test: Dip the handle of a wooden spoon into the oil. If you see steady bubbles forming around it, the oil is usually ready.

The dough scrap test: Drop in a tiny piece of dough. It should start bubbling right away and float up within a few seconds. If it sinks and just sits there, the oil is too cool. If it browns super fast, your oil is too hot.

Watch the bubbling: You want active bubbling that looks lively, not a scary rolling boil situation. Donuts should take a couple minutes per side, not a few seconds.

One more practical tip: once you start frying, the oil temperature can swing. Let it come back up between batches. That is how you avoid pale donuts on batch one and too dark donuts on batch three.

While you are waiting between batches, it is honestly the perfect time to prep something refreshing. I love serving these with a cozy drink like this easy apple cider mocktail, even if it is not fall. Bubbly drinks make everything feel like a party.

What oil is best for frying jelly donuts?

The best oil is one that has a neutral flavor and can handle high heat. You want the donut flavor to shine, not the oil.

My favorites: canola oil, vegetable oil, or peanut oil. If you have a peanut allergy in the house, skip peanut oil of course. I sometimes use sunflower oil too, as long as it is refined and meant for high heat.

How much oil do you need? Enough so the donuts can float and not touch the bottom. Usually 2 to 3 inches in a heavy pot is good.

Do you reuse the oil? You can, as long as you cool it, strain it, and store it in a jar. If it smells off or looks very dark, toss it. Trust your senses here.

And because I always get asked about serving ideas, I will say this: if you are building a little brunch table, something fresh is nice next to fried treats. An easy acai bowl on the side makes the whole spread feel balanced without being fussy.

Common Issues When Making Sufganiyot

Even simple recipes can get weird sometimes. Here are the hiccups I have actually had, plus the fixes that helped me.

Troubleshooting tips that actually work

Problem: My donuts are oily.
Fix: The oil was probably too cool, or the pot was overcrowded. Fry fewer at a time and make sure you see steady bubbling when the dough hits the oil.

Problem: They are brown outside but raw inside.
Fix: Oil too hot. Lower the heat and give the oil a minute to settle before starting again.

Problem: My dough is not rising.
Fix: Yeast might be old, or the liquid was too hot and hurt the yeast. Next time, aim for warm milk that feels like bath water, not hot. Also, put the bowl somewhere warmer, like near (not on) the stove.

Problem: They taste bready and not fluffy.
Fix: They likely needed more rise time, especially the second rise after cutting. Puffy dough equals light donuts. Do not rush it.

Problem: Jelly leaks out.
Fix: Fill after the donuts cool slightly, and do not overfill. Also, thicker jam tends to behave better than super runny jelly.

If you are making these with kids around, plan a little snack while everyone waits for the rises. I keep a list of quick bites, and these easy after school snack ideas are basically my lifesaver when people start asking, “Is it done yet?”

Common Questions

Can I bake sufganiyot instead of frying?
You can, but the texture will be more like a soft roll than a donut. Frying is what makes Easy Hanukkah Sufganiyot — Jelly Filled Donuts taste classic.

What jelly is best?
Raspberry is traditional and has that little tart pop. Strawberry is super family friendly. Apricot is amazing if you want something a bit different.

Can I make the dough ahead of time?
Yes. You can let the dough rise in the fridge overnight. The next day, let it sit at room temp for 30 to 60 minutes, then roll, cut, and do the second rise.

How do I store leftovers?
They are best the day you fry them, no question. If you have extras, store them loosely covered at room temp for a day. Reheat for a few seconds and dust with fresh powdered sugar.

Why do I dust right before serving?
Powdered sugar melts into the warm surface over time. Dusting at the end keeps them looking pretty and feeling fresh.

A sweet ending for your Hanukkah table

Once you make Easy Hanukkah Sufganiyot — Jelly Filled Donuts at home, it feels way less intimidating than you think. Let the dough rise, keep the oil at a steady heat, and fill them just enough so the jelly stays inside. If you want to compare methods or just feel inspired, I have bookmarked Super Fluffy Hanukkah Jelly Donuts – Frosting and Fettuccine and The Easiest Jelly Donut Recipe Ever | The Nosher for extra tips. Now go make a batch, toss on that powdered sugar, and enjoy the moment when everyone grabs one while it is still a little warm.