Sufganiyot: The Pillowy Hanukkah Jelly Doughnuts Everyone Is Craving

Few foods say “Hanukkah” quite like sufganiyot — those round, golden, sugar-dusted doughnuts oozing with sweet jam. Every winter, bakeries from Tel Aviv to New York pile their windows high with them, and home cooks everywhere fire up a pot of oil to fry their own. Right now, searches for “how to make sufganiyot” climb every year as the Festival of Lights approaches.

There is a reason fried foods take center stage on Hanukkah: they honor the miracle of the oil that burned for eight days. Latkes get the savory spotlight, but sufganiyot are the sweet, celebratory finale — a pillowy yeast doughnut filled with jam, fried until deeply golden, and finished with a snowfall of powdered sugar.

The good news? You do not need a bakery or fancy equipment. With a simple enriched dough, a thermometer, and a little patience, you can make sufganiyot that are light, airy, and far better than store-bought. This guide walks you through every step.

What Makes This Recipe Special?

Plenty of doughnut recipes exist, but sufganiyot have their own personality — lighter than a cake doughnut, richer than a dinner roll, and built to hold a generous pocket of filling.

• Truly fluffy texture — a soft enriched yeast dough with a slow rise for an open, airy crumb.
• Crisp-not-greasy exterior — the right oil temperature is the secret, and we tell you exactly what to aim for.
• Classic raspberry jam filling, with easy swaps for strawberry, apricot, dulce de leche, or custard.
• Beginner-friendly timing cues so you always know what “ready” looks like.

Ingredients

For the Dough

• 3½ cups (440g) all-purpose flour
• 2¼ teaspoons (1 packet) instant yeast
• ⅓ cup (66g) granulated sugar
• 1 teaspoon kosher salt
• ½ teaspoon ground cinnamon (optional, for warmth)
• 1 cup warm milk (or non-dairy milk for pareve)
• 2 large eggs
• 4 tablespoons butter (or margarine for pareve), softened
• 1 teaspoon vanilla extract

For Frying & Finishing

• Neutral oil for deep frying (canola or sunflower), about 6 cups
• 1 cup seedless raspberry or strawberry jam
• ½ cup powdered sugar, for dusting

Step-by-Step Instructions

Step 1: Make the Dough

1. Whisk together the flour, yeast, sugar, salt, and cinnamon in a large bowl.
2. Add the warm milk, eggs, softened butter, and vanilla. Mix until a shaggy dough forms.
3. Knead by hand or with a stand mixer for 8–10 minutes, until smooth, soft, and slightly tacky.
4. Cover and let rise in a warm spot for 1 to 1½ hours, until doubled in size.

Step 2: Shape & Proof

1. Roll the dough out to about ½ inch thick on a floured surface.
2. Cut rounds with a 2½ to 3-inch cutter. Re-roll scraps once.
3. Place rounds on a floured tray, cover loosely, and let proof 30–45 minutes until puffy.

Step 3: Fry to Golden Perfection

1. Heat oil to 350°F (175°C). A thermometer is your best friend here.
2. Fry a few doughnuts at a time, about 1–2 minutes per side, until deep golden.
3. Don't crowd the pot — it drops the temperature and makes greasy doughnuts.
4. Drain on a paper-towel-lined rack and let cool slightly before filling.

Step 4: Fill & Dust

1. Fill a piping bag with jam and fit it with a long, narrow tip.
2. Poke the tip into the side of each doughnut and squeeze in about a tablespoon of jam.
3. Dust generously with powdered sugar and serve warm.

Sufganiyot are best eaten the day they're made — ideally still slightly warm, with sugar on your fingers and a little jam on your chin.

Expert Tips for the Best Sufganiyot

• Keep oil temperature steady at 350°F — too hot burns the outside, too cool makes them soak up grease.
• Don't over-flour when rolling, or the doughnuts turn dense.
• Fill just before serving so the dough stays crisp and the jam doesn't make it soggy.
• For an extra-pretty finish, toss warm doughnuts in cinnamon sugar before piping the jam.

Common Mistakes to Avoid

• Frying before the dough has proofed enough — under-proofed doughnuts are heavy and dense.
• Skipping the thermometer and guessing the oil temperature.
• Overcrowding the pot, which leads to greasy, pale doughnuts.
• Filling too early, which softens the crisp exterior.