Hanukkah Sufganiyot with Jam

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These soft sufganiyot are enriched with milk, eggs and butter, fried until golden and filled with fruit jam. Let the dough rise until doubled and fry at a steady moderate temperature so the centres cook before the outside darkens. Combine flour, yeast, sugar and salt. Add warm milk, eggs and butter; knead 8 to 10 minutes until smooth. Cover and let rise until doubled, about 1 to 1 1/2 hours. Roll dough 1.5 cm thick. Cut 8 cm rounds and place on a floured tray. Cover and proof 30 to 45 minutes until puffy. Heat oil to 170°C (340°F). Fry a few doughnuts at a time, 2 to 3 minutes per side until deep golden and cooked through. Drain on a rack.

Recipe card

Hanukkah Sufganiyot with Jam

Pillowy yeast doughnuts filled with fruit jam and finished with powdered sugar.

Prep 30 minCook 25 minTotal 145 minYield 12 doughnuts

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Mixing bowl, measuring tools and suitable pan

Ingredients

500 g all-purpose flour 7 g instant yeast 100 g granulated sugar 120 ml warm milk 2 whole large eggs 40 g unsalted butter, softened 1/2 tsp fine salt 200 g thick strawberry or cherry jam 1 l neutral oil, for frying 50 g powdered sugar

Instructions

1. Make dough

   Combine flour, yeast, sugar and salt. Add warm milk, eggs and butter; knead 8 to 10 minutes until smooth.

2. First rise

   Cover and let rise until doubled, about 1 to 1 1/2 hours.

3. Shape

   Roll dough 1.5 cm thick. Cut 8 cm rounds and place on a floured tray. Cover and proof 30 to 45 minutes until puffy.

4. Fry

   Heat oil to 170°C (340°F). Fry a few doughnuts at a time, 2 to 3 minutes per side until deep golden and cooked through. Drain on a rack.

5. Fill

   Cool until just warm. Pipe jam into each doughnut and dust with powdered sugar.

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How to tell when it is ready

Cook until set, tender or golden as described.

Tips

• Measure ingredients before starting.
• Use room-temperature ingredients when appropriate.
• Taste and adjust seasoning near the end.
• Cool and store leftovers promptly.

Troubleshooting

• If mixture is too thick, add liquid gradually.
• If browning too quickly, lower the heat.

Substitutions

• Use a suitable neutral oil if needed.
• Choose a compatible dairy-free alternative if appropriate.

Variations

• Adjust herbs or spices to taste.
• Add citrus zest for a brighter flavor.

Serving suggestions

• Serve with fresh fruit or vegetables.
• Pair with a simple salad or suitable side.
• Offer fresh herbs or a complementary sauce.
• Serve warm for the best texture.

Make ahead

Measure ingredients ahead and refrigerate perishable components; finish shortly before serving.

Storage

Refrigerate promptly and use within 3 days.

Food safety

Contains wheat, milk and egg. Hot oil can burn; use a thermometer and avoid overcrowding.

Frequently asked questions

Can I prepare this ahead?

Prepare components ahead and refrigerate promptly.

How should I store hanukkah sufganiyot with jam?

Refrigerate promptly and use within 3 days.

Serve promptly and store leftovers safely.