Classic Sufganiyot Recipe (Best Hanukkah Jelly Donuts)

I originally published this recipe in 2020 and have since added new photos and a few more success tips.

While you don’t need a holiday to make them, sufganiyot are traditional Hanukkah jelly donuts made to celebrate the miracle of the oil. That said, their pillowy soft texture and sweet strawberry filling make them a fantastic treat all year round. I prefer to enjoy them as an after-dinner dessert, but they also make a lovely breakfast with a cup of coffee.

What Are Sufganiyot?

Sufganiyot (or singular, sufganiya) are iconic Israeli jelly-filled donuts traditionally enjoyed during Hanukkah. Deep-fried until golden, light, and pillowy, they’re most commonly filled with strawberry or raspberry jam and dusted generously with powdered sugar. The word sufganiyot comes from the Hebrew root sfog, meaning “sponge,” a nod to the donut’s soft, airy interior. 

Though today they’re strongly associated with Israeli cuisine, sufganiyot trace back to Central and Eastern Europe, where jelly-filled donuts (ponchiks or berliners) were common holiday treats. When Jewish communities brought these pastries to the Levant, they evolved into the delicious sweets we know today. 

As the modern State of Israel was forming in the early 20th century, sufganiyot became the official Hanukkah treat. This was thanks to efforts by labor unions helping to support local bakers who needed steady work in the winter months. Today, sufganiyot are a core part of the holiday, symbolizing the miracle of the oil that burned for eight days in the Temple.  

Ingredients & Substitutions

• All-Purpose Flour – Plain white flour yields perfectly soft donut dough.
• Instant -Dry Yeast – Instant yeast can be mixed directly into the flour with no proofing needed. It activates quickly and works especially well in enriched doughs like sufganiyot. If you only have active dry yeast, use the same amount. You can add it directly to the dry ingredients, or proof it first in warm liquid if you want to ensure it’s active.
• Granulated Sugar & Salt – Just a bit of salt helps to balance out the sweetness. Feel free to swap in pure cane sugar or superfine/caster sugar.
• Warm Milk or Water – Yeast likes a warm environment, so adding warm liquid to the dough helps get them started. Milk will yield a more tender result, but water works great if you prefer to keep them dairy-free.
• Neutral Oil or Butter – Oil creates a slightly lighter dough, while butter makes it a bit more dense and flavorful.
• Large Eggs – Size matters! Each large egg is equivalent to a scant ¼ cup. Make sure to let them come to room temperature for easier mixing.
• Vanilla Extract – For rich, aromatic warmth and sweetness. You can use an equal amount of vanilla paste or powder.
• Liquor of Choice – While it’s optional, adding alcohol to the dough ensures a crisp exterior and fluffy interior. Vodka leaves no flavor behind, while brandy or whisky add a touch of warmth. Don’t worry, the alcohol will burn off during frying, so your jelly donuts will be kid-friendly! 
• Jelly/Jam of Choice – Strawberry jelly is the classic choice, but you’re welcome to use any fruit preserves you like! For more filling ideas, hop down to the optional variations section.
• Neutral Oil – You want an oil with a high smoke point and no real discernible flavor. Canola, grapeseed, vegetable, or peanut oil all work well!

This is just a short review of the ingredients; for the complete recipe, including quantities, scroll down to the recipe card 👇

How to Make Jelly-Filled Donuts

Watch the full video recipe to learn how to make the BEST Sufganiyot Recipe for Hanukkah Jelly Donuts.

Prefer the written recipe? Scroll down to the recipe box 👇

Optional Variations & Dietary Adaptations

Sufganiyot are wonderfully adaptable, and you can customize them to suit any flavor craving or celebration. Here are some delicious ways to make them your own:

• Different Fillings – While classic sufganiyot are filled with strawberry or raspberry jelly, you can use any fruit preserves (like my strawberry chia seed jam), pastry cream, homemade Nutella, lemon curd, pistachio paste, chocolate or vanilla pudding, dulce de leche, chocolate ganache, or apple butter for a fun twist.
• Flavorings – Add citrus zest or warm spices such as cinnamon or cardamom directly into the dough for a boost of flavor.
• Sparkly Coatings – Instead of traditional powdered sugar, roll the warm donuts in cinnamon sugar, vanilla sugar, or even chai-spiced sugar for something sparkly and extra special. Make sure to roll them while they’re still hot from the oven!
• Mini Sufganiyot – Make them bite-sized for parties. Like donut holes, they fry faster, are easy to fill, and are perfect for serving a crowd.
• Baked – While not traditional, you can bake the dough instead of frying for a lighter take. Use a parchment-lined baking sheet and bake for about 10 minutes in a 375ºF oven. Brush with melted butter and roll in sugar after baking.

Expert Tips & Tricks 

• A splash of alcohol makes a better donut. Adding a small amount of vodka, rum, or brandy to the dough helps the sufganiyot fry up crisp on the outside and light on the inside. The alcohol evaporates completely during frying, so you won’t taste any booziness, it simply improves texture. If you prefer not to use alcohol, you can skip it and still get good results.
• Fry directly on the parchment for perfect shape. Sufganiyot dough is soft and delicate, and lifting the rounds by hand can easily deflate them or stretch them out of shape. Instead, cut the dough into rounds or balls on small parchment squares and lower them into the oil paper-side down. The parchment will release on its own after a few seconds, and your donuts will stay beautifully puffed and round.
• Two shaping methods. You can shape sufganiyot by cutting circles with a cookie cutter or rolling small dough balls by hand. Rolling balls creates donuts that are fluffier, more uniform, and naturally round, and they hold their shape much more easily while proofing and frying.
• Mind the oil temperature. Keep your oil around 350°F (175°C) for even frying. Too hot, and the donuts brown outside before cooking through; too cool, and they absorb oil and become heavy.
• Don’t overcrowd the pot. Fry in small batches so the donuts have space to puff up and cook evenly. Crowding lowers the oil temperature which leads to greasy sufganiyot.
• Drain correctly. Place fried donuts on a wire rack, not paper towels. Paper can trap steam and soften the crisp exterior.
• Fill while warm. Jelly or cream spreads more easily into warm donuts without tearing the delicate crumb.
• Dust right before serving. If you’re finishing with powdered sugar, dust them just before plating. Powdered sugar melts over time on warm pastries.

How to Serve

Sufganiyot are at their very best when enjoyed fresh and warm, right after they’ve been dusted generously with powdered sugar. Serve them as the sweet centerpiece of a Hanukkah gathering, arranged on a festive platter alongside candles, gelt, and hot drinks like tea, coffee, or hot chocolate.

You can also serve mini sufganiyot as bite-sized dessert treats after a winter meal or as a fun addition to a holiday dessert table alongside your favorite cookies, salted caramel brownies, and classic chocolate truffles. 

Jelly donuts are also wonderful for a homemade brunch. Pair them with potato latkes, gravlax, sour cream and fresh fruit for a celebratory spread. If you’re hosting a celebration, set up a “fill-your-own donut” bar with squeeze bottles of various jams, pastry creams, Nutella, or lemon curd so guests can choose their own flavor adventures.

How to Store Sufganiyot

Sufganiyot are at their absolute best on the day they’re fried, preferably when they’re warm, soft, and perfectly tender. That said, you can store leftovers:

• Room Temperature: If you need to store them, keep sufganiyot in an airtight container at room temperature for up to 1 day. Avoid refrigerating; the cold air dries them out quickly.
• Freezing: You can freeze unfilled, undusted sufganiyot. Once cooled completely, place them in a single layer on a baking sheet until firm, then transfer to a freezer bag. Freeze for up to 1 month. Thaw at room temperature, then warm briefly in the oven before filling and dusting.
• Reheating: Warm them in a 300°F (150°C) oven for 5-7 minutes to refresh their texture. This gently revives the exterior without drying the inside.
• Avoid the Microwave: Microwaving makes sufganiyot tough and rubbery, so stick to the oven for the best texture.

FAQs