Homemade Sufganiyot (Traditional Chanukah Jelly Donuts)

There are certain recipes that feel less like something you make, and more like something you experience. Sufganiyot are exactly that.

These classic Israeli jelly donuts are a beloved Chanukah dessert, traditionally eaten to celebrate the miracle of oil. Fried until golden, rolled in sugar, and filled with sweet jam, sufganiyot are one of the most anticipated treats of the holiday season.

This is one of those kitchen projects that takes a little time and a little patience, but rewards you with the most incredible smell filling your home. The kind of recipe that turns an ordinary afternoon into a memory. Whether you grew up eating sufganiyot during Chanukah or you’re making them for the very first time, there’s something truly special about creating them from scratch. Even if you don’t celebrate Chanukah, these tasty desserts are the perfect addition to any holiday meal!

Why You’ll Love This Chanukah Dessert As Much As I Do

These sufganiyot are:

• Soft and fluffy on the inside

• Lightly crisp and golden on the outside

• Not overly sweet, allowing the filling to shine

• A traditional Chanukah dessert that feels both nostalgic and celebratory

I used strawberry and blackberry preserves, but raspberry, apricot, or even something richer like chocolate or dulce de leche would be delicious here too.

Ingredients

For the Dough

• 3 cups white bread flour, plus more for dusting

• 1 teaspoon salt

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

• 3/4 cup lukewarm milk

• 2 tablespoons sugar

• 2 large eggs, lightly beaten

• 2 tablespoons unsalted butter, melted and cooled

  
  

For Frying & Filling

• Vegetable oil, for frying

• 1 jar preserves or jelly of choice

For Coating

• 2 to 3 cups sugar

• Cinnamon, optional

Equipment

• Stand mixer with dough hook (optional)

• Rolling pin

• Biscuit cutter or drinking glass (3–4 inches)

• Deep heavy pot

• Candy thermometer

• Slotted spoon

• Pastry bag, squeeze bottle, or zip-top bag with corner cut

Instructions

Activate the Yeast

In a small bowl, combine 2 tablespoons of the warm milk with 2 tablespoons of the sugar. Sprinkle the yeast over the top and let it sit until foamy, about 5 minutes.

Make the Dough

In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture, eggs, and melted butter. Mix until the dough begins to come together into a crumbly mixture.

Add the remaining milk, one tablespoon at a time, until the dough forms a soft ball that pulls away from the sides of the bowl.

Knead & First Rise

Turn the dough out onto a lightly floured surface and knead until smooth and elastic, or knead in the mixer using a dough hook.

Form the dough into a ball and transfer it to a lightly oiled bowl. Cover with a kitchen towel and let rise in a warm spot until doubled in size, about 2 hours.

Roll & Cut

Punch down the dough and turn it out onto a lightly floured surface. Roll the dough to about 1/2 inch thick, allowing it to rest periodically so it stays relaxed and easy to work with.

Cut out 3–4 inch rounds using a biscuit cutter or drinking glass. Re-roll scraps as needed.

Second Rise

Place the dough rounds on parchment-lined baking sheets, spacing them apart. Cover lightly with a towel and let rise until doubled, about 30 minutes.

Fry the Donuts

Heat a deep, heavy pot filled with about 3 inches of vegetable oil to 350°F.

Fry the donuts a few at a time, turning once, until golden and puffed, about 1–2 minutes per side. Transfer to a paper towel-lined plate using a slotted spoon.

Coat & Fill

While the donuts are still warm, roll or generously sprinkle them with sugar (add cinnamon if using).

Fill a pastry bag or squeeze bottle with your preserves. Insert the tip into the side of each donut and pipe in about 1–2 tablespoons of jam.

Tips for Making Perfect Chanukah Sufganiyot

• Keep the oil temperature steady to ensure even cooking

• Fry in batches to avoid overcrowding

• Fill donuts while warm so the jam flows easily

• These are best enjoyed the same day, ideally still warm

A Sweet Chanukah Tradition

There's something deeply comforting about working with yeast dough, waiting for it to rise, and turning simple ingredients into a meaningful delicacy. Sufganiyot aren't meant to be perfect! They're meant to be shared with family and friends, enjoyed during candle lighting, and eaten with sugar-dusted fingers.

I hope this recipe becomes part of your Chanukah (or any holiday) celebration and brings a little extra sweetness to your holiday table.

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