Orange-Scented Jelly Doughnuts


Orange-Scented Jelly Doughnuts
A sufganiyah is around jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jelly or custard, and then topped with powdered sugar.
Type: Doughnut
Place of origin: Israel

Some Jewish foods take a lifetime to love. It can take years of practice to truly enjoy the baby food flavor and moist texture of gefilte fish. And as festive desserts go, the dry honey cakes baked for the Jewish New Year are hardly alluring. This may explain why American Jews have enthusiastically embraced a Hanukkah treat famous in Israel, sufganiyot, or, as we know them, jelly doughnuts. Fragrant with sugar and jam, sufganiyot (the plural of sufganiyah) have become a sweeter symbol of the holiday, especially for children.


  • ¼ cup lukewarm milk or water.
  • 1 teaspoon dry yeast.
  • 3 tablespoons sugar.
  • 1 whole egg plus 1 egg yolk.
  • 3 tablespoons sour cream or vegetable oil.
  • ¼ teaspoon salt.
  • ¼ teaspoon vanilla extract.
  • Freshly grated zest of 1/2 orange.
  • 1 ? cups flour, more as needed.
  • ½ cup thick raspberry or strawberry jam.
  • Vegetable oil for deep-frying.
  • Confectioners’ sugar for dusting.


  1. Place milk or water in small bowl. Sprinkle yeast and 1 teaspoon sugar over milk. Set aside until frothy, about 10 minutes.
  2. In a mixer fitted with paddle attachment, beat remaining sugar with egg and egg yolk. Add sour cream, salt, vanilla extract, orange zest and yeast mixture, and mix well. With the mixer running, gradually add flour. Mix until dough is soft, smooth and elastic, adding flour if money seems very sticky, 3 to 5 minutes. Do not add more than an additional 3 tablespoons flour; dough will be somewhat sticky but will firm up in the refrigerator. Place in an oiled bowl, cover, and refrigerate at least 4 hours or overnight.
  3. On a floured surface, roll out dough to 1/2-inch thickness. Use a biscuit or a cookie cutter to cut out 2-inch rounds, placing them on a parchment-lined baking sheet. Reroll scraps and cut again. Let rise in a warm place 30 minutes.
  4. In a heavy pot, heat 3 inches of oil to 365 degrees; when hot enough, a small piece of dough will brown on the bottom in 30 seconds. If too hot, doughnuts will brown outside before cooking through. Working in batches, fry doughnuts until golden brown, turning once. Drain on paper towels and dust with sugar while still warm. Let oil come back to 365 degrees between batches.
  5. If you have a pastry bag, fitted with a small round tip and spoon jam into the bag. When doughnuts are fresh enough to handle, use the tip of the bag (or pointed tip of a serrated knife) to make a hole in the bottom of doughnut. Squeeze or use a small spoon to nudge 1/2 teaspoon jam into the hole. Repeat with remaining doughnuts and serve immediately. Dust again with powdered sugar.


  • I made these two nights in a row. They are fantastic and delicious. I doubled the warm milk and yeast, mostly because every other jelly donut recipe I read called for a whole packet of yeast. I used closer to 2 cups of flour. The dough was really pretty sticky but rolled out with the meal just fine. I made the dough a night before, which was fine too. I just gave plenty of time to rise added cutting rounds. They were delicious. A new Chanukah tradition in our home! Piped Nutella and raspberry jam!
  • I use a squeeze bottle (like old-fashioned diner ketchup) to fill them so even the kids can help fill them. You can find empty ones at any cooking store.
    Also, try lemon curd as the filling. Yum
  • I just made these–delicious! I did not have to add extra flour or yeast. I proofed the dough overnight in the refrigerator and then proofed the cutouts for 1 hr at 74 F. They beautifully “poofed” when fried–light and airy. Thanks!
  • The recipe says refrigerate 4 hours or overnight
  • I rolled them too thin and got tough, dry balls of bread. Do it like Lynette: more yeast, etc.




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