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Sufganiyot (Jelly Doughnuts)
15 (3-inch doughnut cuter)
These pillowy homemade delights are part beignet and part jelly doughnut. Fried in oil, filled with jam (or you can substitute custard) and dusted with sugar, they’re enjoyed during the Hanukkah season all around the world, and they also make the perfect brunch or breakfast treat anytime of year.
- 1 (1-ounce) envelope dry yeast
- 1/4 cup warm water
- 1/2 cup + 1 teaspoon sugar, divided
- 1/2 cup whole milk, room temperature
- 2 tablespoons margarine, room temperature
- 1 large egg
- 2 teaspoons vanilla extract
- 3 1/2 to 4 cups Swans Down® Cake Flour, divided
- 1/4 teaspoon salt
- 2 cups of your favorite jam or jelly
- LINE a sheet pan with parchment paper and lightly dust with flour. Place a wire rack atop a separate sheet pan.
- MIX yeast, water and 1 teaspoon sugar in bowl of an electric mixer fitted with dough hook. Let sit for 10 minutes. Add remaining sugar, milk, margarine, egg and vanilla extract; mix to combine. Add 2 1/2 cups of the flour and the salt and mix on low speed to combine. Add 1/2 cup of flour. Mix to combine. Add more flour a tablespoon at a time if needed until dough is smooth. Place in a greased bowl covered with plastic wrap or kitchen towel for 1 hour.
- PUNCH dough down and fold it over itself. Recover and let rest for another 10 minutes, then turn dough out onto a lightly floured surface and roll out to 1/2-inch thickness. Cut with a round cookie cutter and place doughnuts on prepared baking sheet. (Reroll scraps to create more doughnuts.) Cover with plastic wrap and let rest for 30 more minutes.
- HEAT oil to 375℉ in a cast iron or heavy-bottomed skillet. Oil should be at least 1/4 inch deep. Gently slide doughnuts into hot oil, making sure not to crowd them. Fry for 1 1/2 minutes on each side. Let doughnuts cool on wire rack. Once doughnuts have cooled but are still a little warm, fill a piping bag with jam or jelly and fill doughnuts. Toss in sugar or confectioners’ sugar.