Beginner’s Guide to Perfect Sufganiyot (Jelly Donuts)

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There is something undeniably special about biting into a freshly made sufganiyah. The crisp golden exterior gives way to a soft, airy interior filled with sweet, flavorful jam. Lightly dusted with powdered or granulated sugar, these classic jelly donuts are a beloved Hanukkah treat. However, they are so delicious that they deserve a place in the kitchen year-round.

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While deep-frying may seem intimidating for beginners, this recipe breaks the process down into simple, manageable steps. If you have ever wanted to try your hand at homemade donuts, this is the perfect place to start. This guide will walk you through everything from preparing the dough to frying and filling the sufganiyot, along with troubleshooting tips to ensure success.

Not only will you end up with a batch of bakery-quality donuts, but you will also gain confidence in working with yeast dough and frying techniques. By the time you finish, you will realize that making homemade sufganiyot is easier than it looks and well worth the effort.

Ingredients and Preparation

Ingredients List

For the Dough

• 1 cup warm water (100-110°F)
• 1 tablespoon instant or rapid-rise yeast (more than one packet)
• 3 cups all-purpose flour (spooned and leveled)
• 1/4 cup powdered sugar
• 3/4 teaspoon salt
• 1/2 teaspoon nutmeg
• 2 large egg yolks
• 2 tablespoons vegetable oil, plus about 2 quarts for frying
• 1 teaspoon vanilla extract

For the Filling and Coating

• 1/2 cup jam (any flavor)
• Granulated sugar, for coating
• Powdered sugar, for coating

Ingredient Substitutions and Variations

• Flour: If you prefer a slightly chewier texture, you can use bread flour instead of all-purpose flour.
• Nutmeg: This adds a subtle warmth to the dough, but cinnamon is a good alternative. You can also omit the spice altogether for a more neutral flavor.
• Jam: Raspberry and strawberry are traditional choices, but apricot, blueberry, or even lemon curd work well. For a non-traditional approach, try chocolate spread or custard.

Step-by-Step Instructions

1. Preparing the Dough

Start by activating the yeast, which is essential for achieving light and airy donuts. In a small bowl, combine warm water and yeast. Stir briefly and let it sit for about five minutes. If the yeast is active, the mixture will become foamy. If it does not foam, the yeast may be expired or the water temperature may have been too hot or too cold.

In a separate large bowl, whisk together the flour, powdered sugar, salt, and nutmeg. Set this aside while the yeast activates.

Once the yeast mixture is ready, add the egg yolks, two tablespoons of vegetable oil, and vanilla extract. Stir with a fork until well combined. Gradually pour the wet ingredients into the flour mixture and stir using a rubber spatula until the dough comes together. It will be slightly sticky, which is normal.

Cover the bowl with plastic wrap and allow the dough to rise at room temperature for about one to two hours, or until it has doubled in size.

2. Shaping the Donuts

Once the dough has risen, prepare a work surface by dusting it generously with flour. Also, line a baking sheet with parchment paper and sprinkle it with flour to prevent sticking.

Gently scrape the dough onto the floured surface and pat it into a 1/4-inch-thick rectangle. Be careful not to press too hard, as you want to maintain as much air in the dough as possible. If the dough feels sticky, lightly dust your hands and the top of the dough with more flour.

Using a sharp two-inch cookie cutter, cut out as many circles as possible. You should be able to get around 24 rounds. Transfer them to the prepared baking sheet, leaving about an inch of space between each piece.

Lightly dust the tops with flour, cover with plastic wrap, and let them rise for another 10 to 15 minutes. This second rise will help create a soft, airy texture.

3. Frying the Donuts

In a large Dutch oven or heavy-bottomed pot, heat about two inches of vegetable oil over medium heat until it reaches 350°F. Maintaining the correct temperature is crucial. If the oil is too hot, the donuts will brown too quickly while remaining raw inside. If it is too cool, they will absorb too much oil and become greasy. A kitchen thermometer is highly recommended for accuracy.

Using a flat spatula, carefully transfer six dough rounds into the oil, one at a time. Avoid using your hands, as this can deflate the dough. Fry for about one and a half minutes per side, or until golden brown. Adjust the heat as needed to keep the oil temperature between 325°F and 350°F.

Once fried, transfer the donuts to a paper towel-lined baking sheet to drain excess oil. Repeat with the remaining dough.

4. Filling and Coating the Donuts

When the donuts are cool enough to handle, use a paring knife to create a small slit in the side of each one. Fit a piping bag or squeeze bottle with a small round tip and fill it with jam. Insert the tip into the slit and gently squeeze about one to two teaspoons of jam inside. Be careful not to overfill, as this can cause the jam to leak out.

For the coating, roll half of the donuts in granulated sugar while they are still slightly warm. Dust the remaining half with powdered sugar for a lighter, bakery-style finish.

Beginner Tips and Common Mistakes

Troubleshooting Common Issues

• Dough is too sticky to handle: Lightly flour your hands and work surface, but avoid adding too much flour, as this can make the donuts dense.
• Donuts are dense instead of fluffy: The dough may not have risen enough. Ensure that your yeast is active and that the dough has had enough time to double in size.
• Donuts are greasy: This usually happens when the oil temperature is too low. Keep the oil between 325°F and 350°F to ensure proper frying.
• Jam leaks out: Avoid overfilling the donuts. If necessary, gently squeeze the donut while filling to feel when it is full.

Kitchen Tips for Efficiency

• Plan ahead: You can prepare the dough the night before and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and frying.
• Keep the oil clean: Use a slotted spoon to remove any bits of dough that fall into the oil to prevent burning.
• Test one donut first: Fry one donut and adjust the oil temperature if needed before frying the rest.

Serving Suggestions

Sufganiyot are best served warm and fresh. They pair well with a cup of tea, coffee, or hot chocolate. If you want to enhance the experience, consider serving them with a side of chocolate ganache or caramel sauce for dipping.

For a creative twist, try experimenting with different fillings such as custard, dulce de leche, or lemon curd. You can also coat them in cinnamon sugar for a slightly spiced variation.

Storage and Reheating

While sufganiyot taste best the same day they are made, you can store leftovers in an airtight container at room temperature for up to two days. To reheat, warm them in a 300°F oven for about five minutes or microwave for 10 seconds.

If you want to freeze them, do so before filling them with jam. Once thawed, reheat and fill as desired.

Conclusion

Making homemade sufganiyot may seem like a challenge, but with the right approach, anyone can master this classic treat. The key is to be patient with the dough, maintain the correct oil temperature, and handle the donuts gently.

If you try this recipe, share your experience and any creative variations. Once you make them from scratch, you will understand why sufganiyot are such a beloved tradition.