Hanukkah Sufganiyot Donuts

by Sabrina Snyder

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2 Comments

10 Servings
Prep Time 1 hour 35 minutes
Cook Time 10 minutes
Total Time 1 hour 45 minutes
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Hanukkah Sufganiyot Donuts are pillowy fried dough filled with jelly, dusted with powdered sugar. A traditional, and celebratory treat.

If you like Donuts, then you’re sure to love this jelly-filled confection. Sufganiyot Donuts are a classic Dessert, or Breakfast Treat served for Hanukkah celebrations across the world.

Sabrina’s Hanukkah Sufganiyot Donut Recipe

These jelly-filled donuts dusted with powdered sugar are delicious and traditional. Sufganiyot are a Hanukkah recipe that has been a part of the celebration for years. This recipe makes it easy to create an authentic version of the holiday treat. You can put them out on a serving platter along with other traditional favorites like potato latkes and Brisket.

Dinner, then Dessert

Hanukkah Sufganiyot Donuts Recipe

Hanukkah Sufganiyot Donuts are pillowy fried dough filled with jelly, dusted with powdered sugar. A traditional, and celebratory treat.
Yield 10 Servings
Prep Time 1 hour 35 minutes
Cook Time 10 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine Jewish
Author Sabrina Snyder
Sugar dusted fried pastries on plate with jelly.
PrintRate

Ingredients
 

  • 1/2 cup warm water , 110-115 degrees
  • 2 packets active dry yeast , (0.25 ounce each)
  • 1/3 cups sugar , divided
  • 1/2 cup warm whole milk , 110-115 degrees
  • 1/3 cup unsalted butter melted
  • 3 large egg yolks
  • 1/2 teaspoon salt
  • 3 1/2 cups flour
  • 1 cup strawberry jam
  • vegetable oil frying

To Finish:

  • 1/2 cup powdered sugar

Instructions

  • To your stand mixer add the water, yeast and 1 tablespoons of sugar, stir to mix.
  • Let sit for 5 minutes.
  • Add in milk, butter, egg yolks, remaining sugar, and salt and mix on low speed.
  • Add in flour ½ cup at a time until just combined.
  • Grease a large bowl, add donut dough, turn to coat.
  • Cover with a clean kitchen towel and let rise for 45 minutes until it doubles in size.
  • Punch dough, then remove to a floured surface.
  • Knead gently 5 times.
  • Roll dough into a 12″x12″ square, roughly 1/4″ thick.
  • Cut into 2″ squares and dust off any excess flour before frying.
  • Place donuts onto 2 baking sheets lined with parchment paper.
  • Cover with a clean kitchen towel and let rise for 40 minutes.
  • Heat 2 inches of vegetable oil to 375 degrees.
  • Without crowding the pot, fry donuts in batches.
  • Fry for 2-3 minutes until golden brown on both sides.
  • Remove with slotted spatula onto a baking sheet.
  • Cut a small slit into the side of the donuts.
  • Add 1 tablespoon of strawberry jam to the middle of half the donuts with a squeeze bottle.
  • Let cool for 10 minutes.
  • Dust with powdered sugar.

Nutrition

Serving: 1 Sufganiyot | Calories: 381kcal | Carbohydrates: 70g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 137mg | Potassium: 101mg | Fiber: 2g | Sugar: 30g | Vitamin A: 282IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. Question: what was I to do with the remaining 1/3 cup of sugar? Making these now and hoping I didn’t botch it lol!

    Reply

    1. Hey Whitney, I forgot to mention in the recipe that the remaining sugar goes in on step 3- When adding the milk, butter, egg yolks, remaining sugar, and salt to the stand mixer on low speed. I fixed that on the recipe card, apologies for the error in communication, and I hope you try these delicious donuts again.

      Reply