83 BEST Tips Hanukkah Jelly Donuts Recipe (Easy) 

Dec 11, 2023
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Hanukkah Jelly Donuts Recipe
Table of Contents
  1. Hanukkah Jelly Donuts Recipe
  2. The History of Sufganiyot
  3. Ingredients and Equipment
  4. Step-by-Step Instructions
    1. Proof the Yeast
    2. Prepare the Dough
    3. Knead the Dough
    4. First Rise
    5. Shape and Fill the Donuts
    6. Second Rise
    7. Fry the Donuts
    8. Dust with Powdered Sugar
  5. Variations and Tips
  6. FAQs (Frequently Asked Questions)
  7. Please note
  8. Conclusion

Disclosure: Some of the links in this article may be affiliate links, which can provide compensation to me at no cost to you if you decide to purchase. This site is not intended to provide financial advice and is for entertainment only. 

Hanukkah Jelly Donuts Recipe

Hanukkah, also known as the Festival of Lights, is a joyous holiday celebrated by Jewish communities around the world.

One of the most beloved traditions during this festival is the consumption of sufganiyot, also known as jelly donuts.

These deep-fried treats are filled with delicious jelly and dusted with powdered sugar, making them an irresistible indulgence.

In this comprehensive article, we will delve into the history of sufganiyot, explore different variations of the recipe, and provide step-by-step instructions to help you create these delectable donuts in your own kitchen.

The History of Sufganiyot

Sufganiyot have a rich history that dates back centuries.

Originating in Israel, these jelly-filled donuts became synonymous with Hanukkah due to their association with oil, a significant symbol of the holiday.

The tradition of eating foods cooked in oil during Hanukkah commemorates the miracle of the oil that lasted eight days in the ancient Holy Temple.

Ingredients and Equipment

To make traditional Hanukkah jelly donuts, you will need the following ingredients:

  • 3 1/2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 2 teaspoons active dry yeast

  • 1 cup warm milk

  • 2 large eggs

  • 2 tablespoons unsalted butter, softened

  • 1/2 teaspoon salt

  • Vegetable oil, for frying

  • Powdered sugar, for dusting

  • Your favorite jelly or jam for filling

In terms of equipment, you will need a mixing bowl, a stand mixer or handheld mixer, a rolling pin, a round cookie cutter or drinking glass, a deep-fry thermometer, and a slotted spoon or spider strainer for frying.

Step-by-Step Instructions

Proof the Yeast

In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5 minutes, or until frothy.

Prepare the Dough

In a large mixing bowl, combine the flour and salt. Create a well in the center and pour in the yeast mixture, eggs, and softened butter. Mix until a sticky dough forms.

Knead the Dough

Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. Alternatively, you can use a stand mixer fitted with a dough hook attachment to knead the dough.

First Rise

Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Shape and Fill the Donuts

Once the dough has risen, transfer it to a floured surface and roll it out to a thickness of about 1/2 inch.

Use a round cookie cutter or drinking glass to cut out circles from the dough.

Place a teaspoon of jelly or jam in the center of each circle, then fold the dough over to enclose the filling. Pinch the edges tightly to seal.

Second Rise

Transfer the filled donuts to a parchment-lined baking sheet, cover them with a kitchen towel, and let them rise for another 30-45 minutes, or until puffed up and slightly expanded.

Fry the Donuts

In a large pot or deep-fryer, heat vegetable oil to 350°F (175°C). Carefully lower the donuts into the hot oil using a slotted spoon or spider strainer.

Fry them for about 2-3 minutes per side, or until golden brown. Remove the donuts from the oil and drain them on a paper towel-lined plate.

Dust with Powdered Sugar

Once the donuts have cooled slightly, dust them generously with powdered sugar. You can use a sifter or a fine-mesh sieve to achieve an even coating.

Variations and Tips

  • Fillings: While jelly or jam is the traditional filling for sufganiyot, you can get creative and experiment with different flavors such as chocolate, caramel, or even savory options like cheese or Nutella.

  • Toppings: Aside from powdered sugar, you can enhance the flavor and presentation of your donuts by drizzling them with melted chocolate, caramel sauce, or a sprinkle of cinnamon.

  • Baking Option: If you prefer a healthier alternative to deep-frying, you can bake the filled donuts in a preheated oven at 375°F (190°C) for about 12-15 minutes, or until golden brown.

  • Gluten-Free: If you or someone in your family has a gluten intolerance or allergy, you can still enjoy the deliciousness of sufganiyot. Look for gluten-free flour alternatives, such as almond flour or a gluten-free baking mix, and follow the same steps in the recipe.

  • Filling Techniques: While the traditional method involves folding the dough over the filling, you can also experiment with different techniques. Try piping the jelly or jam directly into the donuts using a pastry bag, or inject the filling using a small syringe or squeeze bottle.

  • Customized Shapes: Donuts don't have to be limited to the classic round shape. Get creative and use different cookie cutters to make heart-shaped, star-shaped, or even dreidel-shaped sufganiyot. Kids will especially love these fun variations!

  • Make-Ahead Tips: If you want to prepare ahead of time, you can make the dough a day in advance and store it in the refrigerator overnight.

    Simply let it come to room temperature before rolling and shaping the donuts. You can also pre-fill the donuts and refrigerate them, then fry them when you're ready to serve. This can be a time-saver during busy holiday preparations.

  • Sharing the Joy: Hanukkah is a time for coming together and sharing joy with loved ones. Consider hosting a sufganiyot party where everyone can gather to fry, fill, and decorate their own donuts. It's a festive and interactive way to celebrate the holiday.

  • Pairings: Sufganiyot are best enjoyed with a hot cup of coffee, tea, or hot chocolate. The contrast between the sweet donut and the warm beverage is delightful. You can also serve them as a dessert alongside traditional Hanukkah dishes like latkes or rugelach.

  • Leftover Donuts: If you happen to have any leftover sufganiyot, don't let them go to waste. They can be reheated in the oven for a few minutes to restore their crispness. You can also get creative and transform them into a decadent bread pudding or use them as a base for an indulgent ice cream sundae.

FAQs (Frequently Asked Questions)

Q: What is the significance of sufganiyot during Hanukkah?

A: Sufganiyot are associated with the miracle of the oil that lasted eight days in the ancient Holy Temple, making them a symbol of the holiday.

Q: Can I use a different type of flour for the donut dough?

A: Yes, you can experiment with alternative flours like whole wheat flour or gluten-free flour to suit your dietary preferences or needs.

Q: Can I make the dough ahead of time and refrigerate it?

A: Yes, you can prepare the dough a day in advance and store it in the refrigerator overnight. Just remember to let it come to room temperature before rolling and shaping the donuts.

Q: How do I know when the oil is hot enough for frying?

A: Use a deep-fry thermometer to monitor the temperature. Heat the oil to 350°F (175°C) before adding the donuts.

Q: Can I bake the donuts instead of frying them?

A: Yes, you can bake the filled donuts in a preheated oven at 375°F (190°C) for about 12-15 minutes until golden brown.

Q: Can I use a different type of filling besides jelly or jam?

A: Absolutely! You can get creative and fill the donuts with chocolate, caramel, Nutella, or even savory fillings like cheese or cream.

Q: How can I ensure the donuts stay fresh?

A: It's best to enjoy sufganiyot on the day they are made. If you have leftovers, store them in an airtight container at room temperature for up to 1-2 days.

Q: Can I freeze the donuts?

A: Yes, you can freeze unfilled donuts. Once thawed, you can then fill and enjoy them.

Q: Can I make mini-sized sufganiyot instead of regular-sized ones?

A: Yes, you can use a smaller cookie cutter or drinking glass to create mini-sized donuts for bite-sized treats.

Q: How can I prevent the donuts from absorbing too much oil?

A: Make sure the oil is at the correct temperature and avoid overcrowding the pot while frying. Properly drained donuts will be less greasy.

Q: Can I make the donuts without eggs?

A: You can experiment with egg substitutes such as applesauce, mashed banana, or flaxseed mixed with water. However, the texture and taste may differ slightly.

Q: What toppings can I use besides powdered sugar?

A: You can drizzle melted chocolate, caramel sauce, or even a simple glaze made with powdered sugar and milk over the donuts for added flavor.

Q: How can I keep the powdered sugar from melting on the warm donuts?

A: Dust the donuts with powdered sugar just before serving to ensure it stays dry and doesn't melt.

Q: Can I make sufganiyot if I don't have a round cookie cutter?

A: Yes, you can use any circular object like a drinking glass or even a jar lid to cut out the dough circles.

Q: Can I make sufganiyot without yeast?

A: While yeast provides the classic texture, you can try using baking powder as a leavening agent. The donuts may have a slightly different texture but will still be delicious.

Q: Can I make sufganiyot in an air fryer?

A: Yes, you can adapt the recipe for an air fryer. Preheat the air fryer to 375°F (190°C) and cook the donuts for about 8-10 minutes, flipping halfway through.

Q: Can I use frozen jelly or jam for the filling?

A: It's best to use room temperature jelly or jam for easy filling. Frozen fillings might make it challenging to seal the donuts properly.

Q: How many donuts does this recipe yield?

A: The number of donuts will depend on the size of your cookie cutter. The average recipe yields about 12-15 regular-sized sufganiyot.

Q: Can I make sufganiyot with a different shape instead of circles?

A: Absolutely! You can experiment with different shapes using cookie cutters to make fun and festive variations.

Q: Can I use a different type of oil for frying?

A: Vegetable oil is commonly used for frying sufganiyot, but you can use other neutral-flavored oils like canola oil or peanut oil as well.

Q: Can I use a stand mixer to knead the dough?

A: Yes, a stand mixer fitted with a dough hook attachment can be used to knead the dough instead of doing it by hand.

Q: Can I make sufganiyot with a different shape instead of circles?

A: Absolutely! You can experiment with different shapes using cookie cutters to make fun and festive variations.

Q: Can I use a different type of oil for frying?

A: Vegetable oil is commonly used for frying sufganiyot, but you can use other neutral-flavored oils like canola oil or peanut oil as well.

Q: Can I use a stand mixer to knead the dough?

A: Yes, a stand mixer fitted with a dough hook attachment can be used to knead the dough instead of doing it by hand.

Q: Can I use a different type of sugar in the recipe?

A: While granulated sugar is the most common choice, you can experiment with different sugars like brown sugar or coconut sugar for a slightly different flavor.

Q: Can I make sufganiyot without filling them?

A: Although the traditional sufganiyot are filled, you can also enjoy plain donuts without any filling. Simply omit the step of adding the jelly or jam.

Q: Can I make sufganiyot without milk?

A: If you prefer a dairy-free version, you can substitute the milk with a non-dairy milk alternative like almond milk or soy milk.

Q: Can I make sufganiyot with a savory filling?

A: While sufganiyot are typically associated with sweet fillings, you can get creative and experiment with savory fillings like cheese, smoked salmon, or even a flavorful vegetable puree.

Q: Can I make sufganiyot with a different type of glaze?

A: If you prefer a shiny glaze instead of powdered sugar, you can make a simple glaze using confectioners' sugar, milk, and vanilla extract, and drizzle it over the donuts.

Q: Can I make sufganiyot in advance and reheat them later?

A: Sufganiyot are best enjoyed fresh on the same day they are made. While you can reheat them, they may not be as soft and fluffy as when they are freshly fried.

Q: Can I use a different type of jam instead of jelly?

A: Yes, you can use any type of fruit preserves or jam that you prefer to fill the sufganiyot.

Q: Can I make sufganiyot without butter?

A: If you prefer to avoid butter, you can substitute it with a non-dairy margarine or coconut oil in the same quantity.

Q: Can I make sufganiyot without salt?

A: While salt adds flavor to the dough, you can omit it if you have dietary restrictions or preferences. However, the taste may be slightly affected.

Q: Can I make sufganiyot without a deep-fry thermometer?

A: While a deep-fry thermometer is helpful for precise temperature control, you can gauge the oil's readiness by dropping a small piece of dough into the oil to see if it sizzles and browns gradually.

Q: Can I make sufganiyot with a different type of flour for a healthier option?

A: You can experiment with alternative flours like whole wheat flour or almond flour to add more nutritional value to the donuts, although the texture may vary.

Q: Can I use a different type of sweetener instead of granulated sugar?

A: If you prefer an alternative sweetener, you can try using honey, maple syrup, or a sugar substitute like stevia. Adjust the amounts accordingly based on sweetness preference.

Q: Can I make sufganiyot without yeast?

A: Yeast provides the classic texture, but if you prefer a yeast-free option, you can try making cake-style donuts instead.

Q: Can I use a different type of filling besides sweet ones?

A: While sweet fillings are traditional, you can get creative and experiment with savory fillings like bacon, cream cheese, or even a tangy mustard filling.

Q: Can I make sufganiyot without eggs?

A: Yes, you can make eggless sufganiyot by replacing the eggs with applesauce or mashed bananas as a binding agent.

Q: Can I make sufganiyot with a different shape instead of circles?

A: Absolutely! You can experiment with different shapes using cookie cutters to make fun and festive variations.

Q: Can I use a different type of oil for frying?

A: Vegetable oil is commonly used for frying sufganiyot, but you can use other neutral-flavored oils like canola oil or peanut oil as well.

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Conclusion

Hanukkah jelly donuts, or sufganiyot, are a delightful treat that brings joy to the holiday season.

Whether you stick to the traditional recipe or explore different variations and fillings, these deep-fried delights are sure to be a hit with family and friends.

So gather your ingredients, put on some festive music, and get ready to indulge in the deliciousness of Hanukkah sufganiyot!

Table of Contents
  1. Hanukkah Jelly Donuts Recipe
  2. The History of Sufganiyot
  3. Ingredients and Equipment
  4. Step-by-Step Instructions
    1. Proof the Yeast
    2. Prepare the Dough
    3. Knead the Dough
    4. First Rise
    5. Shape and Fill the Donuts
    6. Second Rise
    7. Fry the Donuts
    8. Dust with Powdered Sugar
  5. Variations and Tips
  6. FAQs (Frequently Asked Questions)
  7. Please note
  8. Conclusion

Disclosure:  Some of the links in this article may be affiliate links, which can provide compensation to me at no cost to you if you decide to purchase. This site is not intended to provide financial advice and is for entertainment only.