About this recipe

Soft, pillowy, and golden-fried, these classic Israeli jelly donuts are a beloved Hanukkah tradition. Made with an enriched yeast dough — eggs, butter, and a touch of sugar — they fry up light and airy with a tender crumb. Each one is filled with a generous spoonful of strawberry jam and dusted in a snow of powdered sugar. This well-tested recipe is straightforward and forgiving, perfect for home bakers of any skill level.

Instructions

1. 1

   In the bowl of a stand mixer, combine the milk warmed to ![110°F] and active dry yeast. Sprinkle 1 teaspoon of the granulated sugar over the top and stir gently. Let sit for 5–10 minutes until foamy and fragrant — this confirms your active dry yeast is active.

2. 2

   Add the all-purpose flour, remaining granulated sugar, fine salt, eggs, pure vanilla extract, and lemon zest (if using) to the active dry yeast mixture. Attach the dough hook and mix on low speed for 2 minutes until a shaggy dough forms. Increase to medium speed and knead for 5 minutes.

3. 3

   With the mixer running on medium-low, add the softened butter one piece at a time, waiting about 30 seconds between each addition. Once all the butter is incorporated, increase speed to medium-high and knead for 5–7 more minutes until the dough is smooth, elastic, and slightly tacky but not sticky. It will pull cleanly away from the sides of the bowl.

4. 4

   Shape the dough into a ball and place it in a lightly greased large mixing bowl. Cover tightly with plastic wrap and let rise in a warm, draft-free spot for 1.5 to 2 hours, until doubled in size.

5. 5

   Punch down the risen dough and turn it out onto a lightly floured surface. Roll it out to about 1/2-inch thickness. Using a 2.5-inch round cutter (or the rim of a glass), cut out rounds as close together as possible. Re-roll scraps once and cut more rounds — you should get about 16 total.

6. 6

   Place the cut rounds on two parchment paper-lined baking sheets, spacing them at least 1 inch apart. Cover loosely with plastic wrap and let rise again for 30–45 minutes, until puffy and noticeably risen.

7. 7

   Pour the vegetable oil into a deep, heavy-bottomed pot to a depth of at least 3 inches. Heat over ^[medium heat] until the vegetable oil reaches ![350°F]. Use a meat thermometer — temperature control is the key to perfectly cooked sufganiyot. Too hot and they'll brown before cooking through; too cool and they'll be greasy.

8. 8

   Working in batches of 3–4 (don't crowd the pot), gently lower the dough rounds into the hot vegetable oil using a slotted spoon. Fry for 2–2.5 minutes per side, until deep golden brown. Maintain the vegetable oil temperature between ![340–360°F] throughout. Transfer to a wire rack lined with paper towels to drain.

9. 9

   Let the donuts cool for at least 10 minutes before filling — they should be warm but not hot. Stir the strawberry jam until smooth. If it's very thick, warm it briefly in the microwave and stir. Transfer to a piping bag fitted with a long, narrow tip (a Bismarck tip is ideal).

10. 10

    Using a skewer or the tip of a small knife, poke a hole into the side of each donut, pushing in about 3/4 of the way through the center. Insert the piping bag tip into the hole and squeeze in about 1–1.5 tablespoons of strawberry jam per donut. You'll feel gentle resistance when it's full — don't overfill or the donut will burst.

11. 11

    Generously dust the filled sufganiyot with powdered sugar using a fine-mesh sieve. Serve warm or at room temperature on the day they're made — they're at their absolute best within a few hours of frying.