Israeli Jelly Donuts

You know that smell… that magical cloud of fried dough and sugar that curls around your nose and gently says, come closer. That’s exactly what fills the kitchen when I make these sufganiyot – Israeli jelly donuts – usually on some dark December afternoon when it’s cold outside and the windows fog up from the oil. The dough is soft and pillowy, almost tender before it’s fried, and each bite is this warm little burst of sweet nostalgia. Not fussy, but quietly celebratory. Messy with powdered sugar and just— good. Really good.

Why You’ll Crave It

• They’re golden on the outside, soft like clouds on the inside – and then, that jelly center? Surprise and delight in every bite.
• Perfect for Hanukkah, sure, but honestly… they never last long no matter the season.
• You can fill them with anything – I usually reach for raspberry jam, but lemon curd… don’t even get me started.
• The process, while a little involved, is soothing in its steps – you get into a rhythm, and somehow 2 hours just go by.
• Not too sweet, not too rich – just exactly the right kind of indulgent with a mug of tea or coffee.

The first time I made this, I remember eating one standing at the counter, warm from the oil, powdered sugar all over my sweater—and I just laughed. It felt like a real win.

What You’ll Need

• All-purpose flour: 4 cups – try to fluff it up before scooping and level it off gently with a knife
• Granulated sugar: 1/4 cup – not too much, just enough to give the dough that slight whisper of sweetness
• Instant yeast: 2 teaspoons – make sure it’s fresh (and don’t skip the bubbly test, it matters)
• Salt: 1/2 teaspoon – just enough to balance it all out
• Milk: 1 cup warm (not hot!) whole milk, for that perfect tender texture
• Water: 1/4 cup, warm like the milk
• Eggs: 2 large, room temperature if you remember…
• Unsalted butter: 1/4 cup, melted and slightly cooled so it doesn’t cook the eggs
• Vegetable oil: Enough for deep frying – I tend to go for about 3 inches in the pot
• Jelly or jam: Use whatever makes you happy – raspberry is classic, plum is lovely
• Powdered sugar: For generous dusting (and making a joyful mess)

Easy How-To

Mix and Wake Up the Yeast

In a big bowl, stir together the warm water, yeast, and that little bit of sugar. Let it sit until it starts to foam – around 5 minutes. This is your yeast proving it’s alive and ready.

Bring It All Together

In another bowl, whisk the eggs, milk, melted butter, and salt. Pour it into the yeast mixture. Slowly, gently – no rush – stir in the flour until it starts to form a soft dough. Not too stiff, but not sticky either. You’ll feel it when it comes together.

Knead and Wait

Turn it out onto a floured surface and knead for about 8-10 minutes. It should feel smooth and elastic under your hands. Then place it in a greased bowl, cover it up, and let it rise in a warm, quiet spot for about 1 or 2 hours. It should puff up like doughy magic.

Shape and Rest Again

When it’s ready, punch down the dough – gently – and roll it out to about 1/2 inch thickness. Use a round cutter (I use a glass from the cupboard honestly) to cut circles. Set them on a parchment-lined tray, cover, and let rest another 30 minutes.

Heat the Oil

Meanwhile, start heating your oil in a deep pot to about 350°F. Use a thermometer if you have one – it really helps to keep things even. Set up a paper towel-lined plate for draining too.

Fry the Donuts

When the oil’s ready, fry a few donuts at a time – don’t crowd them. Give them about 1-2 minutes per side. They should float and puff up as they turn golden. It smells amazing now, doesn’t it?

Fill and Dust

Let them cool just a touch (you want them warm not hot for this). Fill a piping bag with jelly and use a long tip to sneak in some of that jammy goodness right into the middle. Then roll or gently dust with powdered sugar.

Serve and Smile

Serve them warm if you can, but honestly, even a few hours later they’re still wonderful. Just try to keep some powdered sugar off your face…

Good to Know

• If the oil smokes, it’s too hot – drop the heat and wait a minute before frying again.
• Try cutting one open after frying just to check the center. It should be airy, soft, and cooked through.
• Don’t forget to sneak one before serving. Call it quality control.

Serving Ideas

• Serve with a mug of hot black coffee or a milky chai – trust me, it’s bliss.
• Arrange on a platter with some fresh citrus slices and mint leaves for a pretty brunch table spread.
• Wrap a couple in parchment and gift them warm to a neighbor or friend – kindness in donut form.

Top Tricks

• If your dough is too sticky, don’t panic – just add flour a tablespoon at a time while kneading until it feels manageable.
• Let your jam “relax” at room temperature or stir it gently before filling – it’ll pipe more easily.
• Use a metal skewer to make a channel in the donut before inserting the filling. Creates that perfect pocket inside.

Frequently Asked Questions

Can I use different fillings for the sufganiyot?

Absolutely. Raspberry jam is traditional, but apricot preserves, Nutella, lemon curd, or even tahini-chocolate ganache would all be beautiful inside.

How can I tell if the oil is hot enough for frying?

Use a thermometer if you can – 350°F is your target. If not, drop in a small piece of dough; it should sizzle and float up within a few seconds.

What should I do if my dough doesn’t rise?

Check your yeast – it might be old. Also, make sure your liquid wasn’t too hot or too cold. Find a warm, cozy spot in your kitchen and give it a bit more time.

How do I store leftover sufganiyot?

They’re best the day they’re made, but you can keep them in an airtight container at room temperature for about 1-2 days. Warm them a little before eating again, if you like.

Can I bake sufganiyot instead of frying?

Yes, you can. They won’t have quite the same golden crust, but they’ll still be soft and delicious. Bake at 375°F until just lightly browned, then fill and dust as usual.