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Easy Hanukkah sufganiyot, jelly-filled donuts dusted with powdered sugar.

Sufganiyot

Easy Hanukkah Sufganiyot are fluffy jelly-filled donuts that bring a warm bakery vibe to your home. They're simple to make and a festive treat that everyone loves.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 donuts
Course: Dessert, Snack
Cuisine: Holiday, Jewish
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups All purpose flour
  • 1 packet Instant yeast (or active dry yeast) Active dry yeast requires extra patience.
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon Salt
  • 3/4 cup Warm milk (or warm water for dairy free)
  • 1 large Eggs
  • 2 tablespoons Unsalted butter (or neutral oil for dairy free)
  • 1 teaspoon Vanilla extract Optional, but enhances flavor.
  • 1 cup Jelly or jam (raspberry is classic)
  • powdered sugar for dusting Powdered sugar For finishing.

Method
 

Preparation
  1. In a big bowl, mix warm milk, a spoonful of sugar, and yeast. Let sit for a few minutes until foamy.
  2. Add eggs, the rest of the sugar, salt, and flour. Mix until combined, then add softened butter and continue mixing until smoother.
  3. Cover the bowl and let it rise until doubled, about 60 to 90 minutes.
  4. Lightly flour a counter. Roll the dough to about half an inch thick and cut circles. Place on a parchment lined tray and cover loosely.
  5. Let the circles rise for another 30 to 45 minutes.
Cooking
  1. Heat oil for frying. Fry donuts in batches, flipping when deep golden. Drain on paper towels.
  2. Once cooled slightly, poke a hole in the side of each donut and pipe in jelly. Dust with powdered sugar right before serving.

Notes

If using a thermometer is not possible, test oil readiness with a wooden spoon or a scrap of dough. Adjust frying technique to avoid issues such as oily or undercooked donuts. Store leftover donuts loosely covered at room temperature for a day.