Warm, sweet, and festive, this Classic Hanukkah Sufganiyot Jelly Doughnut recipe feels like pure comfort. I love how it brings people to the kitchen with very little fuss and a lot of joy. The smell alone makes the whole house feel cozy, and the first bite is the kind that makes everyone pause and smile.
These sufganiyot start with bread flour, granulated sugar, instant yeast, table salt, extra-virgin olive oil, hot water, sour cream, a large egg, and vanilla. Then, for frying and finishing, you use vegetable, canola, or refined coconut oil, orange zest, more sugar, confectioners’ sugar, and raspberry jam for filling. The flavor is soft, rich, and lightly sweet, with a gentle tang from the sour cream and a bright lift from the orange sugar. So, every bite tastes balanced, not heavy.
The method is simple once you break it down. First, you mix the dough, then you let it rest and fold it a couple of times. After that, the dough chills overnight, which helps build flavor and makes it easier to handle. Next, you cut, rise, fry, coat, and fill. Because the dough rests so long, much of the work happens while you sleep, which makes this a very doable holiday recipe.
These jelly doughnuts are perfect for Hanukkah, of course, but they are also lovely for brunch, dessert trays, and family gatherings. In fact, they are a great choice when you want something festive that feels homemade and special. Serve them warm on a cold evening, and you will have a treat that brings people back for seconds.
Why You’ll Love This Classic Hanukkah Sufganiyot Jelly Doughnut
- They have that classic holiday feel, so they are wonderful for Hanukkah celebrations.
- The dough is soft and tender, yet it still fries up with a beautiful golden crust.
- The overnight chill adds flavor, and it also makes the dough easier to shape.
- The raspberry jam and orange sugar give each bite a bright, sweet finish.
- They are a crowd-pleaser, so they work well for family dinners and potlucks.
Bread Flour Tips
Bread flour is the backbone of this sufganiyot recipe. Because it has more protein than all-purpose flour, it gives the dough better strength and a nice chewy bite without making the doughnuts tough. For the best results, measure the flour carefully, spooning it into the cup and leveling it off, or use a kitchen scale if you have one. Also, make sure the flour stays fresh and dry, since old flour can dull the flavor and affect the rise. If you want a softer texture, do not add extra flour unless the dough is truly too sticky to handle.
Options for Substitutions
- Use all-purpose flour instead of bread flour if that is what you have. The doughnuts will still work, although they may be a little less chewy.
- Swap the raspberry jam for strawberry, apricot, cherry, or blackberry jam if you want a different filling flavor.
- Replace the sour cream with plain Greek yogurt for a similar tang and moisture.
- Use sunflower oil or another neutral frying oil if you do not have vegetable or canola oil.
- Change the vanilla bean paste to pure vanilla extract, or use almond extract in a very small amount for a different aroma.
- If you want a lighter sugar coating, use only confectioners’ sugar and skip the orange sugar mixture.
Watch Out for These Mistakes
The biggest mistake is adding too much flour during mixing or shaping. The dough should feel soft and a little sticky, especially after the overnight chill. If you keep adding flour, the doughnuts can turn dense instead of light. So, dust the work surface lightly, and use just enough flour to keep things manageable.
Another common problem is rushing the rise. The dough needs to look very puffy before frying. If you fry too early, the sufganiyot may come out heavy and tight inside. On the other hand, if they rise too long, they can overexpand and collapse in the hot oil. Therefore, watch for a soft, airy look rather than relying only on the clock.
Oil temperature matters a lot, too. If the oil is too cool, the doughnuts will soak up too much oil and taste greasy. If it is too hot, the outside will brown too fast while the inside stays underdone. For the best texture, keep the oil near 350 to 365°F and let it come back to temperature between batches.
Finally, do not fill the sufganiyot too early. Jam can soak into the dough and make the center soggy if the doughnuts sit for too long after filling. Instead, fry them, coat them, and then fill them close to serving time. That way, the outside stays light and the jam stays fresh.
What to Serve With Classic Hanukkah Sufganiyot Jelly Doughnut?
These sufganiyot pair nicely with a hot cup of coffee, black tea, or a mild herbal tea, since the warmth helps balance the sweet jam filling. For a fuller holiday spread, you can also serve them with potato latkes, applesauce, and a simple fruit salad. If you want a lighter side, a bowl of fresh berries or orange slices works well because it adds brightness and helps cut through the richness.
Storage Instructions
Store: These doughnuts are best the day they are fried. If you have leftovers, keep them covered at room temperature for up to 1 day. For the best texture, store them unfilled if possible and add the jam just before serving.
Freeze: You can freeze the fried doughnuts, without filling, for up to 2 months. Let them cool fully first, then wrap them well and place them in a freezer bag or airtight container. Freeze the jam separately, if needed, in a freezer-safe container.
Reheat: For the stovetop, warm the unfilled doughnuts in a dry skillet over low heat for a minute or two per side. For the microwave, heat each doughnut in short bursts of 8 to 10 seconds until just warm. After reheating, fill and serve right away.
Recipe Info
Preparation Time: 10 hours 10 minutes, including resting, chilling, and rising
Cooking Time: 30 minutes
Total Time: 10 hours 40 minutes
Level of Difficulty: Easy to Medium
Servings: 12 servings
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
Calories: about 2,800 to 3,200
Protein: about 55 to 70 g
Fat: about 110 to 150 g
Carbohydrates: about 380 to 450 g
Ingredients
- 3 1/4 cups (390 g) bread flour
- 3 tbsp (38 g) granulated sugar
- 2 tsp instant yeast
- 1 1/4 tsp table salt
- 3 tbsp (38 g) extra-virgin olive oil, plus more for the bowl
- 3/4 cup plus 2 tbsp (199 g) hot water
- 1/4 cup (57 g) sour cream
- 1 large egg
- 1 tsp vanilla bean paste or pure vanilla extract
- 4 to 6 cups vegetable, canola or refined coconut oil, for frying
- Zest of 1/2 orange
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (57 g) confectioners’ sugar
- 2/3 cup (227 g) raspberry jam, for filling
- Flour, for dusting
Step-by-Step Instructions
Step 1: Mix the Dough
In a large bowl, whisk together the bread flour, sugar, instant yeast, and salt. In another bowl, whisk the olive oil, hot water, and sour cream, then add the egg and vanilla. Pour the wet mixture into the dry ingredients and stir with a spatula until no dry flour remains. The dough will look rough at first, and that is fine.
Step 2: Rest and Fold
Lightly oil the bowl, turn the dough to coat, and cover it. Let it rest for 15 minutes. Then do a bowl fold by lifting one section of dough, pressing it into the center, turning the bowl, and repeating 3 to 6 times. Let it rest for 15 more minutes, then do a second bowl fold. This step helps build structure without heavy kneading.
Step 3: Chill Overnight
Cover the bowl tightly and refrigerate the dough for 8 to 18 hours, or overnight. This long chill improves flavor and makes the dough easier to cut and shape the next day. It also helps the doughnuts fry up with a better texture.
Step 4: Cut the Doughnuts
Flour your work surface and the dough. Gently deflate it, then pat it to about 1/2 inch thick, or roughly 11 by 8 inches. Cut rounds with a floured 2 1/4-inch cutter and place them on floured, parchment-lined baking sheets. Re-roll the scraps once or twice, and use a smaller cutter if you want minis.
Step 5: Let the Dough Rise
Cover the cut doughnuts and let them rise for 45 minutes to 1 hour, until they look very puffy. They should feel soft and airy when you touch them lightly. While they rise, get ready to fry so the dough does not overproof.
Step 6: Heat the Oil and Fry
Near the end of the rise, heat about 2 inches of oil in a heavy pot to 350 to 365°F. Cut the parchment so each doughnut sits on its own square, then lower each one upside down into the oil. Peel off the paper once it releases, and fry 3 or 4 at a time for 1 to 2 minutes per side until deep golden brown. Drain on paper towels and let the oil return to temperature between batches.
Step 7: Coat, Fill, and Serve
Rub the orange zest into the granulated sugar, then mix in the confectioners’ sugar. Once the doughnuts are slightly cool, toss them in the sugar, 1 or 2 at a time. Next, poke a hole in the side of each doughnut with a skewer or chopstick and widen it to make a pocket. Pipe in about 1 tablespoon of raspberry jam. Serve the sufganiyot the same day, ideally warm, and fill them just before serving for the best texture.
Conclusion
This Classic Hanukkah Sufganiyot Jelly Doughnut recipe brings together soft dough, warm frying, bright orange sugar, and sweet raspberry jam in a way that feels festive and comforting. Because the dough chills overnight, the process is easier to manage than it first looks. Also, the final result is worth the wait.
If you make these sufganiyot, I would love to hear how they turned out. Try the recipe, share your thoughts, and let me know if you filled them with raspberry or chose another jam. And if you enjoy simple holiday baking, keep exploring for more cozy recipes that bring people together.
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Classic Hanukkah Sufganiyot Jelly Doughnuts
- Prep Time: 610 minutes
- Cook Time: 30 minutes
- Total Time: 640 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Frying
- Cuisine: Jewish
- Diet: Vegetarian
Description
Warm, sweet, and festive, these Classic Hanukkah Sufganiyot Jelly Doughnuts are a delight for family gatherings and holiday celebrations, filled with raspberry jam and dusted with orange sugar.
Ingredients
- 3 1/4 cups (390 g) bread flour
- 3 tbsp (38 g) granulated sugar
- 2 tsp instant yeast
- 1 1/4 tsp table salt
- 3 tbsp (38 g) extra-virgin olive oil, plus more for the bowl
- 3/4 cup plus 2 tbsp (199 g) hot water
- 1/4 cup (57 g) sour cream
- 1 large egg
- 1 tsp vanilla bean paste or pure vanilla extract
- 4 to 6 cups vegetable, canola or refined coconut oil, for frying
- Zest of 1/2 orange
- 1/4 cup (50 g) granulated sugar
- 1/2 cup (57 g) confectioners’ sugar
- 2/3 cup (227 g) raspberry jam, for filling
- Flour, for dusting
Instructions
- Mix the Dough: In a large bowl, whisk together the bread flour, sugar, instant yeast, and salt. In another bowl, whisk the olive oil, hot water, and sour cream, then add the egg and vanilla. Pour the wet mixture into the dry ingredients and stir with a spatula until no dry flour remains.
- Rest and Fold: Lightly oil the bowl, turn the dough to coat, and cover it. Let it rest for 15 minutes. Then do a bowl fold by lifting one section of dough, pressing it into the center, turning the bowl, and repeating 3 to 6 times. Let it rest for 15 more minutes, then do a second bowl fold.
- Chill Overnight: Cover the bowl tightly and refrigerate the dough for 8 to 18 hours, or overnight.
- Cut the Doughnuts: Flour your work surface and the dough. Gently deflate it, then pat it to about 1/2 inch thick. Cut rounds with a floured cutter and place them on floured, parchment-lined baking sheets.
- Let the Dough Rise: Cover the cut doughnuts and let them rise for 45 minutes to 1 hour.
- Heat the Oil and Fry: Heat about 2 inches of oil to 350 to 365°F. Lower each doughnut upside down into the oil and fry 3 or 4 at a time for 1 to 2 minutes per side until deep golden brown.
- Coat, Fill, and Serve: Toss the warm doughnuts in the sugar mixture, poke a hole in each doughnut, and fill with raspberry jam just before serving.
Notes
These doughnuts are best served warm and filled just before serving for the best texture. Store covered at room temperature for up to 1 day, unfilled if possible.
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 10g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
