Go Back
–+ servings
A plate of round jelly-filled doughnuts dusted with powdered sugar, each with a dollop of red jelly visible on top, stacked on a wooden surface.
Print Recipe
5 from 2 votes

Classic Sufganiyot Recipe (Best Hanukkah Jelly Donuts)

Soft, fluffy sufganiyot made from scratch. Easy Israeli jelly donuts filled with jam and fried to golden perfection. Perfect Hanukkah recipe!
Prep Time20 minutes
Cook Time20 minutes
Rise time1 hour 45 minutes
Total Time2 hours 25 minutes
Course: Dessert
Cuisine: World
Keyword: hanukkah
Servings: 16 donuts
Calories: 194kcal

Equipment

Ingredients

  • 4 cups All-purpose flour
  • 1 tablespoon Instant-dry yeast
  • ¼ cup Sugar
  • 1 teaspoon Salt
  • ¾ cup Warm milk or water
  • ¼ cup Oil or melted butter
  • 2 Eggs large
  • 1 teaspoon Vanilla extract
  • 1 tablespoon Vodka brandy/whisky
  • Jelly or jam, any kind
  • Oil for frying
  • Powdered sugar for dusting
US Customary - Metric

Instructions

  • Make the dough: In a stand mixer, combine flour, sugar, yeast, and salt. Add warm milk, oil (or melted butter), eggs, and vanilla. Knead for 8–10 minutes until smooth, then add the alcohol and knead 2 minutes more.
  • Place the dough in a lightly oiled bowl, cover, and let rise until doubled. About one hour.
  • Shape: Punch down the dough and divide into equal pieces (about 50-60g each). Roll each piece into a smooth, tight ball and place on a lightly greased or parchment-lined tray.
  • Cover and let rise until puffy and doubled, about 40–60 minutes.
  • Fry: Heat oil to 170°C (340°F). Gently lower the dough (with the parchment) into the oil. Fry 1–2 minutes per side until golden. Transfer to paper towels to drain.
  • Fill & Serve: Poke a hole with a skewer, pipe 1-2 tablespoons jam into each sufganiyah, and dust with powdered sugar. Best served warm.

Video

Notes

  • Why Alcohol? A tablespoon of vodka/brandy prevents excess oil absorption. It evaporates during frying, you won't taste it.
  • Milk vs. Water:
    Milk → richer, softer donuts.
    Water → slightly lighter dough
  • Oil Temperature Is Key: Keep oil between 165–175°C. Too low = greasy. Too high = brown outside, raw inside.
  • Parchment Squares: Place each dough circle on a small square of parchment; it prevents sticking and keeps the donuts perfectly shaped. The paper releases instantly in the oil.
  • Yeast: This recipe is written for instant dry yeast, which can be mixed directly into the flour with no proofing. If you only have active dry yeast, use the same amount (1 tablespoon/10g). You can mix it in directly or proof it in warm liquid for 5–10 minutes if you want to ensure it’s active.
  • Storage: Best the same day. Store in an airtight container up to 1 day; warm 10–15 seconds before serving. Avoid the fridge (dries them out).

Nutrition

Calories: 194kcal | Carbohydrates: 26g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 21mg | Sodium: 149mg | Potassium: 57mg | Fiber: 1g | Sugar: 4g | Vitamin A: 45IU | Vitamin C: 0.001mg | Calcium: 21mg | Iron: 1mg