Hanukkah Jelly Donut Sufganiyah

Hi Bold Bakers! Eating a sufganiyah (or, more likely, eating sufganiyot, the plural form!) is a Hanukkah tradition that is now shared throughout the world, but these powdered sugar-covered, homemade jelly donuts are delicious any time of the year! Already have an account? Also known as “Hanukkah Jelly Donuts,” these delicious, pillowy donuts are deep-fried in oil as a symbol of the miracle of the oil that burned for eight days instead of one. A recipe for jelly donuts has been around since the 1500s, but eating fried foods on Hanukkah has been around since ancient times! [ Want to make donuts without yeast? Try my No-Yeast Homemade Donuts! ] This dough does need to be proofed twice, but taking the time to make this recipe is well worth it. And if you’re not a fan of jelly, still give these donuts a go! You can fill them with Nutella, chocolate ganache, or other fillings (be sure to check out my pro chef tips below!). Maybe it will become a holiday tradition of your own! Plus, this recipe is a part of my Bold Baking Holidays Worldwide series — where I’m sharing lovely holiday recipes from around the world. Check my Holiday Baking Headquarters for the full list!

What Are Hanukkah Jelly Donuts?

What is a Sufganiyah? I’ll tell you! Sufganiyot are round donuts, sometimes called Hanukkah Jelly Donuts or Israeli Jelly Donuts, filled with jelly (or other fillings, now), that are eaten during Hanukkah. Oily foods commemorate the miracle of Hanukkah, and it’s common for other foods, like potato latkes, to be eaten around this holiday. These delicious little donuts are covered with powdered sugar and, thanks to their proof time, are perfectly chewy on the inside, so you get all kinds of delicious, flavorful, diverse textures in one bite.

What You Need To Make Hanukkah Jelly Donuts

Measuring Cups and Spoons Stand mixer fitted with a dough hook (or large mixing bowl. You can also knead by hand!) Mixing bowls Baking sheet Parchment paper Plastic wrap 2 ½ inch (6cm) round cookie cutter Deep, sturdy pot Candy thermometer (if you have one) Wire rack Piping bag (or Ziploc bag)

How To Make Hanukkah Jelly Donuts

These take a little time, but there is nothing better than eating a fresh, warm, jelly donut! Here is how you make them (and don’t forget to get the full recipe with measurements, on the page down below):

Gemma’s Pro Chef Tips For Making Hanukkah Jelly Donuts

If your kitchen is cold and the dough isn’t rising, turn on your oven for 3 minutes, turn off the heat and then let your dough rise in there. Always use a candy thermometer to check the temperature of the oil. If the oil is too hot, the doughnuts won’t cook properly; if it is too cool, the doughnut may turn out heavy and greasy. Jam is the traditional filling, but if you want to break away from tradition, try filling these donuts with homemade ganache, homemade Nutella, or even homemade dulce de leche! Oil is VERY HOT when frying! Never walk away from a pot of heating oil (if it gets too hot, it can catch on fire.). If you are a child, get a grown-up’s help with the frying!

How Do I Store Leftover Hanukkah Jelly Donuts?

Donuts always taste the best when eaten the day they are made, but if you have any leftovers, you can store them in an airtight container at room temperature for up to 2 days.