Sufganiyot (Jelly Doughnuts)

"Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Ashley Cuoco photo by Ashley Cuoco
photo by May I Have That Rec photo by May I Have That Rec
photo by Abraham L. photo by Abraham L.
photo by Abraham L. photo by Abraham L.
Ready In:
1hr 4mins
40 doughnuts




  • Sprinkle yeast over warm water and let stand five minutes or until foamy.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Questions & Replies

  1. This question is regarding the dry yeast, do I put 2 1/4 cups of dry yeast?
  2. Do you melt the shortening before adding it?
  3. Can you use Yeast flakes and if so how much?
  4. Are these regular size donuts or more like donut holes
  5. Has anyone cooked them in an air fryer? Is it possible?


  1. 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!!
  2. Wonderful! I've never made doughnuts before, and these were easy and delicious! I followed the recipe exactly, and ended up adding about another cup of AP flour to get a nice dough. I used a 2" cutter.
  3. WOW!!! I made this recipe for a Hannukah party here is Israel (I am an American living abroad) and every person at the party asked me for the recipe. You made me look REALLY good (almost as good as the donuts!) Thank You.
  4. My first sufganiyots. They came very good.
  5. 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!


<img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice. I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that. Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.
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