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Hanukkah Sufganiyot (Jelly Doughnuts)

These deep-fried Israeli delicacies symbolize the miracle of the burning oil lamps in the ancient Holy Temple in Jerusalem. Plump up each fried dough ball with your favorite fruit jam. For a wintry effect, sprinkle the tops with granulated sugar.

  • Yield: Makes 20
Hanukkah Sufganiyot (Jelly Doughnuts)

Source: Martha Stewart Living, December/January 1997/1998


  • 2 tablespoons active dry yeast
  • 1/2 cup warm water (100 degrees to 110 degrees)
  • 1/4 cup plus 1 teaspoon sugar, plus more for rolling
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 2 large eggs
  • 2 tablespoons unsalted butter, room temperature
  • 1/2 teaspoon freshly grated nutmeg
  • 2 teaspoons salt
  • 3 cups vegetable oil, plus more for bowl
  • 1 cup seedless raspberry jam


  1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.

  2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.

  3. On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.

  4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.

  5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.


Reviews (14)

  • em55 30 Apr, 2013

    WAY too much yeast. Just wasted 2.5 hours of my life and have a vat of sad yeasty donuts now. - please change this.

  • cupcake1992 25 Dec, 2011

    made these as my first attempt at doughnuts, and my first snag was the amount of egg. "large" is so objective, it would be much simpler if the recipe had a weight for eggs, instead of just "2 large eggs". so i made the dough and cut it out and did it all just fine. when they were cooled, i went to poke a [filtered word] in one to fill it, and they're SO very hollow! i went through three jars of jam just filling them! i know it wasn't the yeast - it rose perfectly. but i was expecting more doughnut!

  • asmaio 8 Dec, 2011

    Don't know what westhartfordkid is talking about, I made them with the stated amount of yeast and it came out perfectly fine. I also made the dough the night before, let it rise, cut out the doughnuts and refrigerated. I let them come to room temperature the next morning and cooked as directed and they were great.

  • westhartfordkid 30 Dec, 2010

    This recipe has a major error - it should only call for 2 TEAspoons of yeast (AKA one package which is 2.25 TSP or 1/4 ounce) not 2 TABLEspoons. Please correct the recipe. Thanks.

  • realtomatoe 24 Dec, 2010

    I used this recipe for my first attempt at jelly filled donuts. A keeper! I used a large fry pan with enough oil so they would float and easily flip over. Also, I poked a [filtered word] in the top to fill - not the side. These are so delicious and smell heavenly.

  • realtomatoe 24 Dec, 2010

    I used this recipe for my first attempt at jelly filled donuts. A keeper! I used a large fry pan with enough oil so they would float and easily flip over. Also, I poked a [filtered word] in the top to fill - not the side. These are so delicious and smell heavenly.

  • sofia7 5 Dec, 2010

    This is a great recipe...very similar to my mom's Polish paczki (ponch skee) recipe. Many Jewish recipes are actually recipes from countries of their national origin, whether they are Polish or Russian or other European countries where the Jewish population migrated to and lived for many centuries. I believe Martha Stewart's family is of Polish origin.

  • LJP0110 29 Nov, 2010

    Is it possible for me to make this dough tonight and use it in a couple of days? If so, will I need to let it rest after I take it out of the fridge? Can I cut out the doughnuts in advance?? Thanks!

  • IzziGirl 12 Dec, 2009

    These were so delicious! Instead of filling them with a plunger, we cut out two rounds, put the filling in the middle, brushed egg white around the edges, and crimped the two rounds together. We could prep this all before the party started, and then we started frying as people arrived, and there was no need for a final step for filling. We also used Nutella in half of them. The were a big hit!

  • lotteinweimar 21 Feb, 2009

    This sounds interesting and new because in Poland we use almost the same recipe for our pn n n n czki (which methinks were direct predecessors of israelis sufagniyot), but instead of rapsberry jam its common to use even more delicious rose petal jam. Try it out.

  • nyrja 9 Jan, 2009

    These have been a Hannukkah favourite for years. The first time I made them I used a big cast iron dutch oven and a candy thermometer. I have now graduated to an electric deep fryer- much easier :)
    I have also found out that is easier to inject the jelly with a big marinade syringe than with a pastry bag.

  • annerubin 25 Dec, 2008

    These donuts were my first "deep fry" attempt. They are so satisfyingly easy, and come out delicious. The recipe doesn't mention up front how long it will take to make the donuts -- set aside 2 hours. I had a really hard time getting that jelly into the donut, so I just put out jelly for dipping sauce and that worked out just as well. Enjoy!

  • beachmamacc 4 Dec, 2007

    for years a friend

  • Larva 29 Nov, 2007

    These are just yummy, and rather simple to make.

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