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Holiday & SeasonalRECIPE

Jelly-Filled Sufganiyot

15 minutes Cook
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As the Festival of Lights, Hanukkah commemorates the miracle of the oil that burned for eight days when the Maccabees rededicated the Second Temple in Jerusalem. Traditionally, fried foods are central to this celebration, symbolizing the miracle. Among the most beloved treats are Sufganiyot, sweet, jelly-filled donuts that bring joy to Jewish homes during this festive season. Let’s dive into a recipe for making these delectable Hanukkah Jelly-Filled Sufganiyot.


Step 1: Activate the Yeast

In a small bowl, combine the warm water, a pinch of sugar, and the yeast. Stir gently and let it sit for about 5 minutes until it becomes frothy. This indicates that the yeast is active.

Step 2: Prepare the Dough

In a large mixing bowl, combine the flour, remaining sugar, salt, and ground nutmeg. Make a well in the center and add the activated yeast mixture, eggs, milk, softened butter, and vanilla extract. Stir everything together until a sticky dough forms.

Step 3: Knead and Rise

Turn the dough out onto a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. Form it into a ball. Place the dough ball in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Step 4: Roll and Cut

Once the dough has risen, punch it down gently and roll it out on a floured surface to about 1/2 inch thickness. Using a 2.5-inch round cookie cutter, cut out circles of dough and place them on a baking sheet lined with parchment paper. Cover them with a clean kitchen towel and let them rise for another 30 minutes.

Step 5: Heat the Oil

In a deep, heavy-bottomed pot, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C) on a deep-fry thermometer. Make sure the temperature is stable before frying.

Step 6: Fry the Sufganiyot

Carefully place the dough circles into the hot oil, a few at a time, making sure not to overcrowd the pot. Fry for 2-3 minutes on each side or until they turn golden brown and puffy. Use a slotted spoon to remove them from the oil and place them on paper towels to drain.

Step 7: Fill the Sufganiyot

Once the Sufganiyot have cooled slightly, use a pastry bag fitted with a long, narrow tip to fill them with fruit preserves. Insert the tip into the side of each donut and gently squeeze in the jelly until you feel resistance.

Step 8: Dust with Powdered Sugar

Finally, dust the filled Sufganiyot with powdered sugar, ensuring each one is beautifully coated. Serve your Hanukkah Jelly-Filled Sufganiyot fresh and enjoy the sweet, symbolic delight of this Hanukkah tradition.

Hanukkah Jelly-Filled Sufganiyot are a delectable way to celebrate the Festival of Lights. Their warm, fluffy texture and sweet jelly filling make them a true crowd-pleaser during this special time of year. Share these delightful treats with family and friends as you light the menorah and embrace the spirit of Hanukkah.


prep time
2 hours
cooking time
15 minutes
total time
2 hours 15 minutes


  • Large mixing bowl

  • Whisk

  • Wooden spoon

  • Plastic wrap

  • Rolling pin

  • 2.5-inch round cookie cutter

  • Deep-fry thermometer

  • Slotted spoon

  • Paper towels

  • Pastry bag with a long, narrow tip


  • 2 1/4 teaspoons (1 packet) active dry yeast

  • 1/4 cup warm water (about 110°F or 43°C)

  • 1/4 cup granulated sugar

  • 2 1/2 cups all-purpose flour

  • 2 large eggs

  • 1/2 cup whole milk

  • 2 tablespoons unsalted butter, softened

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground nutmeg

  • 1/2 teaspoon vanilla extract

  • Vegetable oil, for frying

  • 3/4 cup fruit preserves (strawberry, raspberry, or your choice)

  • Powdered sugar, for dusting


Activate the yeast.
Prepare the dough.
Knead and rise.
Roll and cut.
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