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My Kosher Cooking

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pareve vegetarian hanukkah dessert fried

Sufganiyot (Jelly Donuts)

Make a soft yeast dough, let it rise twice, and fry until golden. Fill these pareve Israeli Hanukkah donuts with smooth strawberry or raspberry jam and finish with powdered sugar.

Prep
30 min
Total
2 hr 30 min
Servings
121 donut per serving
Jump to ingredients
Hand-shaped sufganiyot with varied browning and uneven powdered sugar, topped with jam, with one cut open on a white plate

Ingredients

For 12 servings

  • 3 1/2 cups (420 g) all-purpose flour
  • 2 1/4 tsp (7 g) instant yeast
  • 1/4 cup (50 g) granulated sugar
  • 3/4 tsp salt
  • 2 large eggs
  • 3/4 cup (180 ml) warm water, about 100°F (38°C)
  • 3 tbsp neutral vegetable oil, plus a little for the bowl
  • 1 tsp vanilla extract
  • 1 tbsp vodka or brandy (optional)
  • 3/4 to 1 cup smooth strawberry or raspberry jam
  • About 1/2 cup powdered sugar, for dusting
  • About 1 1/2 to 2 quarts neutral oil for frying, depending on pot size

Instructions

  1. Combine the flour, yeast, sugar, and salt in a large bowl. Add the eggs, warm water, 3 tablespoons oil, vanilla, and optional vodka or brandy.
  2. Knead with a stand mixer and dough hook for 8 to 10 minutes, or by hand for 12 to 15 minutes, until smooth, elastic, soft, and slightly sticky. Avoid adding excess flour.
  3. Transfer the dough to a lightly oiled bowl, cover, and let rise in a warm place for 60 to 90 minutes, until approximately doubled.
  4. Divide the dough into 12 equal portions and shape each into a smooth, tight ball. Set each ball on its own small square of parchment paper on a baking sheet. Cover loosely and let rise for 30 to 45 minutes, until visibly puffy.
  5. Pour 2 to 3 inches of frying oil into a sturdy, deep pot, filling it no more than halfway. Heat to 340 to 350°F (170 to 175°C). Keep the pot attended throughout frying.
  6. Carefully lower 3 or 4 donuts into the oil, using their parchment squares to support them. Remove the paper with tongs once the dough releases. Fry for about 2 minutes per side, until evenly golden, keeping the oil near the target temperature between batches.
  7. Transfer to a wire rack over a tray lined with paper towels. Check a test donut to make sure its center is cooked, about 190°F (88°C) or above. Allow about 20 minutes for frying all the batches.
  8. Cool for 10 to 15 minutes, until warm but comfortable to handle. Put the jam into a piping bag with a long filling tip. Insert the tip into the side of each donut and pipe in about 1 tablespoon jam. Use a chopstick to make an opening first if needed.
  9. Dust with powdered sugar through a fine mesh sieve. Add a small dot of jam near the top if desired, and serve fresh.

Notes

The 2 hour 30 minute total is the lower-end estimate: 30 minutes active preparation, 90 minutes rising, 20 minutes frying, and 10 minutes cooling. Longer rises and cooling can bring it to about 3 hours 20 minutes. Use the dough's doubled and puffy appearance rather than the clock alone. Too much flour makes dense donuts; cool oil makes them greasy, while overly hot oil browns the outside before the center cooks. Smooth jam is less likely to clog the filling tip.

Make ahead

For overnight preparation, mix and knead the dough, let it rest at room temperature for 20 to 30 minutes, then cover and refrigerate overnight. The next day, divide and shape the chilled dough and let the donuts rise until puffy before frying. This may take 60 to 90 minutes depending on temperature; the overnight rest is additional to the same-day timing above.

Storage

These are best the day they are fried. Store leftovers in an airtight container at room temperature for up to 1 day; the texture will soften.