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    You are in: Home / Recipes / Sufganiot (Hanukkah Jelly Doughnuts) Recipe
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    Sufganiot (Hanukkah Jelly Doughnuts)

    Average Rating:

     11 Total Reviews

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    • on March 28, 2002

      I made these for a 7th grade school project. The whole class loved them. I poked a hole in the doughnut and used mom's cake decorating bags and icing tips to squeeze the jelly in them.

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    • on February 10, 2002

      These are heavenly!! The dough is a pleasure to use. The end product is fantastic. I filled some with strawberry jam/rolled in powdered sugar; some with homemade applesauce/rolled in cinn/sugar; & the rest were filled with a chocolate creme filling/rolled in powdered sugar. Next time I WILL make a double batch. Hats off to Mirj.

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    • on December 06, 2007

      I can't say anything about the dough but I can tell you how you can put the jam in before frying. When the dough is ready, roll it out on floured surface to about 1/2 inch. You will have to do it in two batches.Use top of glass or cookie cutter to cut circles. Put 1/2 of tsp of jam on half of the circles, cover with the other half of circles, flatten edges a little bit and cut it out with the same cutter. Check if the cutting sealed the edge. And now it's ready to be fried with the jam already inside. It should have a yellow strip in the middle as when frying it flows in the oil and the middle is a little bit above oil level.

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    • on December 11, 2009

      Awesome Mirj. Very easy. I left out the jelly and used chocolate ganache, white chocolate and dulce de'leche. Am going to post a photo. Thanks.

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    • on December 28, 2008

      This recipe didn't work. The dough was too sticky and needed a lot more flour. The oil was too hot at 375 and burned the donuts. The recommended size of the donut balls was too big.

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    • on December 05, 2007

      These were ok. I was expecting them to be a bit more tasty than they were but they served us well enough for their purpose. Helpful Hint: Go to your local Pharmacy and ask for a plastic syringe to inject the jelly into the doughnuts. Happy Chanukkah

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    • on May 03, 2007

      What fun! Jelly donuts like I remember from my childhood in New York. My only change--to use strawberry jam to fill the m. Lovely, Mirj! Thank you.

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    • on April 04, 2007

      I made this for my Judaism in the Common Era class on my presentation day - I'm not sure if it helped my marks any, but it sure made me popular. Labour intensive, but tasty. Thanks!

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    • on January 14, 2007

      These were fantastic! Very rich!

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    • on January 14, 2007

      Hey Mirj! We made these with ribbat chalav (dulce de leche here in the US) and they were AMAZING! It was the first time I'd ever made sufganiot and I loved every step! Thanks

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    • on April 01, 2002

      I haven't made it yet (same as Amanda-7th grade Lit. project), but it looks pretty good, and, as I tried Amanda's Soufganiot, it tastes pretty good, but I give it a five star.

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    Nutritional Facts for Sufganiot (Hanukkah Jelly Doughnuts)

    Serving Size: 1 (1472 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 61.6
     
    Calories from Fat 15
    25%
    Total Fat 1.7 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 14.0 mg
    4%
    Sodium 57.8 mg
    2%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 0.3 g
    1%
    Sugars 1.8 g
    7%
    Protein 1.4 g
    2%
    Detailed Nutrition Values About Nutrition Info
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