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Sufganiyot

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Because they are fried in oil, these jelly doughnuts are a traditional dessert for Hanukkah.

Source: Martha Stewart Living, December 2003
Yield

Ingredients

Directions

Cook's Notes

If you don’t have a 2-inch cookie cutter, you can use the rim of a sturdy glass to create the dough rounds. Be sure to use a thick jam or jelly as the filling so it won’t leak out during cooking, and don’t add more than the amount called for. Let doughnuts rise until they look slightly puffy. (But don’t let them rise too long or they may not expand enough when cooked.)

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114
  • bethboyer
    14 NOV, 2013
    For about 10 years, these have been my go-to recipe at Chanukah. They have become famous among our family and friends and each year our holiday gathering is packed with people who, truth be told, come for the fresh donuts. We have the party in the evening, so I make the dough first thing in the morning, refrigerate it all day, and then prepare the donuts. When guests arrive, I start frying. I use Nutella in some, as I have a son who doesn't like jelly, and those are great as well. Thanks!
    Reply
  • Diana Thomas
    20 JUN, 2013
    I have been searching for some new recipe which I haven’t tried yet and I have found it here. I tried it and Sufganiyot really tastes good. It is easy to make and is healthy. Children will like it very much. I will bookmark your site. So keep updating with more useful posts. go to this site
    Reply
  • CookieChic
    10 DEC, 2012
    This were amazing and everyone's favorite item at my Hanukkah party! I followed the recipe exactly as written. I was deciding between this recipe and the other one on this website where you pipe in the jelly after they are cooked. I am so happy I chose this one! It was so much easier to prefill with jelly so I could serve them hot right out of the pan. The donuts were light and flavorful. My go to sufganiyot recipe from now on!
    Reply
  • CookieChic
    10 DEC, 2012
    This were amazing and everyone's favorite item at my Hanukkah party! I followed the recipe exactly as written. I was deciding between this recipe and the other one on this website where you pipe in the jelly after they are cooked. I am so happy I chose this one! It was so much easier to prefill with jelly so I could serve them hot right out of the pan. The donuts were light and flavorful. My go to sufganiyot recipe from now on!
    Reply

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