Hanukkah Sufganiyot the Ultimate Jelly Doughnuts

Hanukkah Food My Familys Sufganiyot Jelly Doughnut Recipe

By Lila BeaumontSeptember 12, 2025

Table of Contents

Recipe Introduction: Hanukkah Sufganiyot

Quick Hook: Feeling Festive?

Fancy making some proper Hanukkah food this year? I'm talking about Sufganiyot , the king of Hanukkah desserts . These are fluffy, sweet, and filled with delicious jam.

Get ready for a proper treat, mate!

Brief Overview: A Taste of Tradition

Sufganiyot , these tasty jelly doughnuts , have a rich history and are a must for the Festival of Lights food .

They are a little challenging to make but totally worth it. This recipe is medium difficulty, takes about 2 hours, and makes 12 doughnuts.

Main Benefits: Sweetness and Celebration

These homemade doughnuts are perfect for any Hanukkah party food . They're fried (yes, fried doughnuts !), symbolizing the miracle of the oil lasting eight nights.

It's comfort food, but with a historical twist.

Ready to get started? First, let’s talk ingredients. You'll need the usual suspects like flour, sugar, eggs, and yeast. Oh, and don't forget the jam.

Raspberry is my go-to. Trust me, this easy sufganiyot recipe is a winner. Time to get baking!

Ingredients & Equipment: Let's Do This!

Alright, mates! Let's chat about what you'll need to make these amazing Hanukkah food treats. Honestly, it's mostly stuff you probably already have.

We're talking proper sufganiyot , the best jelly doughnuts you'll ever taste. Don’t be put off, remember the most traditional Hanukkah food are normally the easiest, and this easy sufganiyot recipe will prove that.

Main Ingredients: The Essentials

Here's what you'll need. Don't stress if you're a bit off, just get close.

Lukewarm whole milk: 1 cup (240 ml) . Quality milk makes a difference. Go for proper farm fresh if you can get it.
Active dry yeast: 2 ¼ teaspoons (7g/1 packet) . Make sure it's alive! It needs to be in date or they won't be homemade doughnuts
Granulated sugar: ¼ cup (50g) , plus 1 teaspoon for yeast.
Large eggs: 3 , room temperature. Free range are best, naturally.
Salt: ½ teaspoon
Ground nutmeg: ¼ teaspoon
All-purpose flour: 4 cups (500g) , plus more for dusting. I used the premium stuff.
Unsalted butter: 4 tablespoons (57g/ ½ stick) , softened.
Vegetable oil: 6 cups (1.4L) , for frying. Canola or sunflower does the trick.
Seedless raspberry jam: 1 cup (240ml) , or your favourite Hanukkah desserts flavor. I do love rasberry!
Powdered sugar: ½ cup (60g) , for dusting.

Seasoning Notes: Spice It Up (Subtly)

Nutmeg gives a lovely warmth. Don't overdo it though. You want the fried doughnuts taste to shine through. If you are running low on nutmeg, feel free to add a dash of cinnamon, a perfect flavour for festival of Lights food .

Equipment Needed: Keep It Simple

You don't need a fancy kitchen for these.

Large mixing bowl or stand mixer.
Clean kitchen towel.
Deep pot (Dutch oven if you have one).
Candy thermometer: Vital for the oil temperature.
Slotted spoon or spider.
Baking sheet with paper towels.
Piping bag or squeeze bottle.
Small saucepan (optional, for warming jam).

Honestly, a fork works instead of a slotted spoon. A mug will work in place of a mixing bowl. Don't sweat the small stuff! This recipe is for everyone, including those cooking to prepare some Hanukkah party food for friends!

Hanukkah Sufganiyot: Time to Fry Some Joy!

Okay, friends! Let's get serious about Hanukkah food . Forget shop bought, we're making proper jelly doughnuts from scratch this year. We're talking about sufganiyot recipe , the iconic Hanukkah desserts that everyone loves.

These aren’t just fried doughnuts ; they are tradition! Trust me, you'll feel like a legend when you present these at your Hanukkah party food .

Prep Like a Pro, Fry Like a Boss

Essential Steps to Sufganiyot Success

First, get organized! Your mise en place is key. Measure out all your ingredients before you even think about touching that yeast.

Lukewarm 1 cup (240 ml) whole milk is crucial. Make sure your yeast (you need 2 ¼ teaspoons (7g/ 1 packet) ) isn't ancient.

Softened 4 tablespoons (57g/ ½ stick) unsalted butter will make your dough a dream. And, safety first, always be mindful when you're working with hot oil.

Got it? Good. Now, onto the main event!

Let's Get Dough ing!

Follow these steps and you'll be munching on homemade doughnuts in no time.

Wake Up the Yeast: Dissolve the yeast and 1 teaspoon of sugar in the lukewarm milk. Wait 5- 10 minutes until it's nice and foamy.
Mix the Wet: Add the remaining ¼ cup (50g) granulated sugar , 3 large eggs , ½ teaspoon salt , and ¼ teaspoon ground nutmeg . Whisk it together.
Flour Power: Gradually add 4 cups (500g) all-purpose flour . Knead in your softened butter. Knead until smooth and elastic. About 8- 10 minutes with a mixer, or 10-12 by hand.
Rise and Shine: Place the dough in an oiled bowl. Cover and let it rise for 1- 2 hours, until doubled.
Shape Up: Punch it down, roll it out, and use a 2 ½ - 3 inch round cutter.
Second Chance to Rise: Place the cut dough on parchment paper for 30- 45 minutes, until puffy.
Oil's Well That Ends Well: Heat 6 cups (1.4L) vegetable oil to 350° F ( 175° C) .
Fry Time! Gently drop the dough in for 2- 3 minutes per side , until golden brown.

Fry-Day Night Tips and Tricks

Maintaining 350° F ( 175° C) is key for evenly cooked doughnuts. Use a candy thermometer. Also, warming the 1 cup (240ml) seedless raspberry jam makes filling easier.

Avoid common mistakes by not overcrowding the pot. Also, don't rush the rising time. Patience, young Padawan! If you are planning to make this for a Hanukkah party food , you can make the dough ahead of time and keep it in the fridge.

Then, fry them fresh the day of! This easy sufganiyot recipe will be a guaranteed hit during the Festival of Lights food .

Right, let's talk shop about these incredible Hanukkah food , shall we? Here are a few notes to keep you on the straight and narrow!

Recipe Notes: Nailing These Hanukkah Desserts

Serving Suggestions: Show 'Em Off!

Okay, you've made these amazing homemade doughnuts , so let's make them look the part! Think tiered stands. A generous dusting of powdered sugar is non-negotiable.

Want to be fancy? Drizzle some melted chocolate over the top.

Pair these delights with a proper cuppa tea or a steaming mug of coffee. A selection of jelly doughnuts with different fillings will keep everyone happy!

Storage Tips: Keeping the Dream Alive

Honestly, fresh sufganiyot recipe are best enjoyed fresh. Like, immediately. But hey, life happens.

Refrigeration Guidelines : If you must store them, keep them in an airtight container in the fridge for up to 2 days.
Reheating Instructions : To bring them back to life, give them a very quick zap in the microwave ( 10-15 seconds MAX !). The goal is warm, not soggy!
Freezing Options : I wouldn't recommend freezing fried doughnuts. Freezing affect the textures and overall eating experience.

Variations: Get Creative with Your Easy Sufganiyot Recipe !

Right, so maybe raspberry jam isn't your thing. No sweat!

Flavor Twists : How about Nutella? Or maybe some lemon curd if you're feeling zesty?
Dietary Tweaks : Need a gluten-free sufganiyot recipe ? Sub in a gluten-free flour blend. Just check it has xanthan gum. Trust me, it helps with the texture. You can use almond or soy milk in place of whole milk.

Nutrition Basics: A Little Indulgence

Let's be real, we're not eating these for health reasons. But hey, knowledge is power! Each fried doughnut clocks in at roughly 350 calories.

It contains about 5g of protein, 18g of fat, and 45g of carbs. Sugar? Around 20g. Just a rough estimate, mind.

So, there you have it. A complete guide to baking our sufganiyot recipe . Now get in that kitchen and start prepping for Hanukkah .

Don't be afraid to experiment with the fillings and toppings. Most importantly, have fun and enjoy these wonderful treats! The Festival of Lights food will surely bring a smile to the faces of your loved ones!

Frequently Asked Questions

My dough isn't rising! Am I doing something wrong?

Patience, young Padawan! Dough rising issues are usually down to yeast. Make sure your milk isn't too hot (it'll kill the yeast) or too cold (it won't activate it). Also, check the expiration date on your yeast to make sure it's still good.

Find a warm (not hot!) place for the dough to rise; a slightly warmed oven (turned off!) can work wonders.

How do I get that perfect golden brown color on my Sufganiyot without burning them?

Temperature control is key here, mate! Aim for 350°F (175°C) oil and keep an eye on that candy thermometer. If they're browning too quickly, lower the heat slightly. Frying too many doughnuts at once will also lower the oil temperature, leading to uneven cooking, so fry them in small batches.

Also, ensure your oil is fresh old oil burns more easily.

What's the best way to fill these Hanukkah food masterpieces with jam without making a mess?

A piping bag fitted with a small, pointed tip is your best friend here. Gently poke a hole in the side of each doughnut and pipe in the jam. Warming the jam slightly can also make it easier to work with.

If you don't have a piping bag, a squeeze bottle or even a plastic bag with the corner snipped off will do in a pinch.

Can I make these Sufganiyot ahead of time? And how should I store them?

Sufganiyot are definitely best enjoyed fresh, like a good fish and chips! However, if you must, you can fry them a few hours ahead of time and store them in an airtight container at room temperature. Reheat them briefly in a low oven (around 300°F or 150°C) to revive them, but be careful not to dry them out.

It's best to fill and dust them with powdered sugar right before serving to prevent them from getting soggy.

Are there any healthier variations I can try to reduce the calories in this Hanukkah food recipe?

While Sufganiyot are definitely a treat, you can make a few tweaks. Consider using a sugar-free jam or substituting some of the all-purpose flour with whole wheat flour (though this will affect the texture). Frying is the biggest calorie culprit, so baking them is an option, although it won't be the same.

Also, be mindful of portion size everything in moderation, eh?

I don't have raspberry jam. What other fillings would work well for these Hanukkah doughnuts?

Don't you fret! The filling options are endless! Classic choices include strawberry, apricot, or even a tangy cherry jam. But feel free to get creative chocolate hazelnut spread (Nutella), vanilla pastry cream, or lemon curd would also be absolutely delightful.

Think of it as building your own doughnut adventure!