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

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 4 mins

    1 hr

    4 mins

    brokenburner's Note:

    Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl.

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    Serves: 40



    Units: US | Metric


    1. 1
      Sprinkle yeast over warm water and let stand five minutes or until foamy.
    2. 2
      In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening and two cups flour. Mix for a few minutes at low speed.
    3. 3
      Beat in remaining flour, 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about five minutes or until smooth and elastic.
    4. 4
      Place the dough in a greased bowl and cover. Let rise in a warm place until doubled in bulk, about an hour or a bit longer.
    5. 5
      Turn the dough onto a floured surface and gently roll out to 1/2-inch thickness. Cut into circles. Let rise again until doubled in bulk.
    6. 6
      Heat 4 cups of oil in a deep fryer or large pot to 350. Carefully slide doughnuts into hot oil using a wide spatula. Turn the doughnuts over as they rise to the surface. Doughnuts are ready when both sides are golden brown.
    7. 7
      Fill with 1 T jelly using a pastry injector, or by cutting a small slit in the side of the doughnut and inserting the jelly with a baby spoon. Close tightly; roll in confectioners' sugar.

    Ratings & Reviews:

    • on December 30, 2011


      I have never made sufganiyot before and I wasn't sure that I could pull it off. We had friends over for a Hanukkah party. This made about 30 doughnuts and they were gone before I finished frying them up. So delicious!! Thank you so much for the awesome recipe!! I will be making them again!!

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    • on February 04, 2014


      *Edit* I have no idea what I did wrong last time. This batch was light and fluffy, just like your standard jelly doughnut. Still an awesome recipe! *End edit*<br/>I have never had sufganiyot before, apparently. The Jelly doughnuts we have here in California are lighter, sweeter and usually heavily glazed. With these, the dough was almost like a bagel, which I suppose is fitting for jew-food :)<br/><br/>I liked these a lot :) They were easier than I thought they'd be, though I ended up adding a LOT more flour to get the dough to set into a ball. I also added a splash of vanilla to the dough. <br/><br/>Oil temp is important! My first few weren't properly cooked and I had to move from the pot on my stove top to my deep fryer, which had exact temps. I was sad when I discovered the centers of my first few were still raw. The deep fryer fixed that.<br/><br/>A neat lil trick I learned while filling my doughnuts was that if you pinch the hole as you're pulling out the injector, your jelly won't leak back out (most of the time, anyway, lol)

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    • on December 16, 2013


      Made these twice, and both times were a winner. I highly recommend doing steps 1-4 using the dough setting on your breadmaker machine - so much easier!

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    Read All Reviews (12)


    Nutritional Facts for Sufganiyot (Jelly Doughnuts)

    Serving Size: 1 (44 g)

    Servings Per Recipe: 40

    Amount Per Serving
    % Daily Value
    Calories 124.0
    Calories from Fat 24
    Total Fat 2.6 g
    Saturated Fat 0.7 g
    Cholesterol 10.5 mg
    Sodium 69.5 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 0.6 g
    Sugars 8.6 g
    Protein 2.3 g

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