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Holidays & Special Occasions

Sufganiyot (Hanukkah Jelly Doughnuts)

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90 min (incl. rising)
Prep
20 min
Cook

Ingredients

  • 500 g (4 cups) all-purpose flour
  • 7 g (2 1/4 tsp) instant yeast
  • 60 g (1/4 cup) sugar
  • 2 eggs
  • 60 g (1/4 cup) softened butter
  • 200 ml (3/4 cup) warm milk
  • 150 g (1/2 cup) strawberry or raspberry jam
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

Method

  1. Dissolve yeast and a pinch of sugar in warm milk and let stand for 10 minutes until foamy.
  2. Combine flour, remaining sugar, eggs, butter and the yeast mixture into a smooth, soft dough; knead well.
  3. Cover and let rise in a warm place for about 1 hour until doubled.
  4. Roll out the dough to about 1.5 cm thickness and cut into rounds using a cutter or glass.
  5. Let the rounds rise again for 20–30 minutes, then fry in oil heated to 180°C (350°F) for 2–3 minutes per side until deep golden.
  6. Cool slightly, then use a piping bag to inject jam into the center of each doughnut; dust generously with powdered sugar.

Introduction: Deep-fried jelly-filled doughnuts eaten to celebrate the significance of oil during Hanukkah, Sufganiyot are made and sold in vast quantities across Israeli bakeries each winter, often decorated with powdered sugar.

Cultural Background: Deep-fried jelly-filled doughnuts eaten to celebrate the significance of oil during Hanukkah, Sufganiyot are made and sold in vast quantities across Israeli bakeries each winter, often decorated with powdered sugar.

Tips: Fry at a steady, moderate temperature; oil that's too hot will brown the outside before the inside is fully cooked.

Variations: Modern bakeries fill sufganiyot with chocolate, caramel or custard as well as traditional jam. Vegetarian as written; not authentically made vegan due to eggs and butter.

Storage: Best eaten the day they're made; store in an airtight container at room temperature for up to 1 day.

Reheating: Not typically reheated; enjoy fresh.

FAQs:

Q: Why are these doughnuts eaten for Hanukkah?

A: They are fried in oil, symbolizing the miracle of the oil central to the Hanukkah story.

Q: Can I bake these instead of frying?

A: Frying is traditional and gives the authentic texture, though a baked version can be made for a lighter alternative.

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