Name: Jelly Doughnuts Recipe | How to Make Jelly Donuts
Prep time: 150 min
Ingredients: 4 cups 500g All-purpose flour; 1 tablespoon 10g Active-dry yeast; 1/4 cup 50g Sugar; 1 teaspoon Salt; 3/4 cup 180ml Warm milk or water; 1/4 cup 60ml Oil or butter; 2 Eggs; 1 teaspoon vanilla extract; 1 tablespoon Vodka/brandy/whisky; Jelly/jam; Oil for frying; Powdered sugar

Jelly Doughnuts Recipe | How to Make Jelly Donuts

By David | Published: Nov 29, 2020 | Updated: Aug 19, 2024

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5 from 8 votes

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These jelly doughnuts are soft, airy and fluffy and filled with delicious strawberry jelly. These donuts also known as Sufganiyot – Jewish style donuts that usually made in Hanukkah. This recipe is easy to follow and fun to make.

A plate piled with jelly-filled donuts dusted with powdered sugar. The golden brown donuts have visible dollops of red jelly peeking out from the centers, creating a delectable and inviting presentation. The background features a wooden surface.

Jelly Doughnuts Recipe | How to Make Jelly Donuts

5 from 8 votes

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Prep Time 2 30

WORK TIME 30

DIFFICULTY Easy

Cuisine World

Servings yields

Ingredients

4 cups 500g All-purpose flour
1 tablespoon 10g Active-dry yeast
¼ cup 50g Sugar
1 teaspoon Salt
¾ cup 180ml Warm milk or water
¼ cup 60ml Oil or butter
2 Eggs
1 teaspoon vanilla extract
1 tablespoon Vodka/brandy/whisky
Jelly/jam
Oil for frying
Powdered sugar

Instructions

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DIRECTIONS
1. Make the dough: in a bowl of a stand mixer mix flour, sugar, yeast and salt.
2. Add milk, oil, eggs and vanilla extract. Knead for 8-10 minutes. Add the alcohol and knead for 2 more minutes.
3. Place the dough in a lightly oiled bowl. Cover and let rise until doubled in volume.
4. Make the doughnuts: on a floured work surface or on a silicone mat, roll out the dough to a 1/2-inch (1.5-2cm) thickness. Cut circles with a floured 2½-inch (6.5cm) round cutter. Cut circles and immediately place them on a lightly greased parchment paper squares. Combine all the leftovers and make a dough again, let rest for 5 minutes, then roll out again and cut circles again. You also can shape the dough into equal sized balls.
5. Cover the circles and let rise until doubled in size, about 1 hour.
6. In a large pan heat oil to 170C.
7. Add the doughnuts, with the parchment, a few at a time, 1-2 minutes on each side or until golden brown. Drain on paper towels.
8. Fill a pastry bag fitted with a round tip with jam. Using a wooden skewer or straw, make a hole in the side or at the top of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut.
9. Dust with powdered sugar.
Notes:
Can we skip the alcohol?
Alcohol helps the donut achieve a crispy texture on the outside and an airy texture on the inside. The alcohol evaporates during frying, so you will not feel the alcohol in any way. If you prefer not to use alcohol, you can skip it.
Why are you frying the donuts with the parchment paper?
This step is very important. If touch/lift donuts with your hands, you may damage the texture of the donuts, therefor, you should fry them directly with the paper, it will keep them nice and round.
What fillings can we use?
You can fill the donuts with any kind of jelly/jam; strawberry, blueberry, grape etc. You also can fill them with Nutella, pastry cream, dolce de leche and more.
How to shape the donuts?
As you can see in the video, the donuts can be shaped in two ways: cutting circles using a cookie cutter or rolling into balls. I highly recommend going on the second method, shaping small balls. This ways, the donuts will be fluffier, more round and keep their shape easily.
More recipes yoy may like:
- Chocolate Babka
- Coffee Bean Cookies
- Tres Leches Cake
- Lebanese Nights Dessert

Video

Nutrition information is automatically generated and thus we can not guarantee it is 100% accurate.

4 Comments

היי! הכנתי את הסופגניות במילוי ריבה ויצא טעים!
רציתי לשאול איך שומרים על השמן בטמפרטורה הרצויה. טיגנתי בסיר יחסית קטן וגבוה, הכנתי כל פעם סופגניה אחת. כל סופגניה לקחה לי זמן שונה. תודה רבה על המתכון! עשית לי את חנוכה מחו״ל:)
אודה לתשובתך.

December 5, 2020

The Cooking Foodie says:

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היי דנה,
קשה מאוד לשלוט בטמפרטורה בתנאים בייתים אבל יש כמה טיפים:
קודם כל חשוב להשתמש במד חום.
דבר שני, אחרי שמגיעים לטמפרטורה הרצויה מנמיכים את הלהבה.
ןזה גם בסדר שלוקח לטגן כל סופגניה זמן שונה. אני ממליץ לבדוק את הטמפרטורה כל כמה דקות.
חג שמח 🙂

December 6, 2020
Reply

Love your recipes! I was wondering if you make them a day in advance for a party do you need to freeze them or you can leave it in a air tight container? Will it stay fresh?
Cheers,
Fariba

February 11, 2021