I have a lot of memories of Hannukkah growing up. You would think I would remember the gifts, but in actuality, I remember the people and the food. I want my children to grow up with the same fondness for the holiday that I have because of the food. I wanted to teach them how to make sufganiyah or jelly donuts or Jewish doughnuts. They are easy to make, and the reward of seeing that jelly covered smile and them licking their fingers are eating them is sure worth the effort.
We spend so much time running around doing how about taking the time to just be. I invite you to make a recipe with your children that will have them take part in the Jewish culture and build a tradition that they will also do with their children.
Easy Recipe for Jelly Donuts
Ingredients for Sufganiyah Recipe
2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup sugar
Sugar for rolling the dough in at the end if you want
2 1/2 cups all-purpose flour
2 large eggs
2 tablespoons unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam or any jam flavor you like
DIRECTIONS
In a small metal bowl you will need to combine yeast, warm water, and 1 teaspoon sugar.
Set aside until foamy this will take about 10 minutes. While this is happening set up your stations. You will need a pan for the oil, drying rack, and a place to dust the doughnuts if you want. I chose not to add more sugar to mine.
Place flour in a large bowl. Then make a hole in the middle of the flour. You will then add in the eggs/ yeast mixture. The 1/4 cup sugar, butter, nutmeg, and salt. I love these measuring spoons by utensi.
Using a wooden spoon, stir until a sticky dough forms. Then this is when you put them on a well-floured surface. You will knead the dough until it smooth and has a rubber-like feel.
Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
On a lightly floured work surface, roll dough to 1/4-inch thickness.
I then make balls that are the same size. If you want to go for a more uniformed look you can use a 2 1/2-inch-round cutter or drinking glass.
Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees.
Using a slotted spoon, carefully flip the doughnut into the oil.
Fry until golden it takes about 40 seconds.
Turn donuts over; fry until golden on other side, another 40 seconds.
Using a slotted spoon, transfer to a paper-towel-lined baking sheet or the baking rack with a paper towel under it or a cookie sheet to catch the grease.
Roll in sugar while warm. I usually do not add more sugar but you can if you want to do so.
Fill a pastry bag fitted with a #4 tip with jam. If you do not have one use a plastic ziplock bag and cut a hole in the tip of the bag. I used these icing tip set and bags.
Using a wooden skewer or toothpick or the end of the thermometer you checked the oil with.
Then make a hole in the side of each doughnut.
Fit the pastry tip into a hole and pipe about 2 teaspoons jam into doughnut.
Your jelly donuts are done!
These Sufganiyah or Jewish doughnuts are the hit of our holiday. We like to try all sorts of jams and jelly. If you would like to see an even easier doughnut recipe we have one of those as well check out our easy cinnamon and sugar doughnut recipe or our powdered pancake doughnuts recipe.
Also check out these recipes:
Homemade Doughnuts
Cinnamon Roll Waffles
Easy Sufganiyah Recipe
Super Easy Sufganiyah Recipe perfect for Hanukkah
5 from 1 vote
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup warm water 100 degrees to 110 degrees
- 1/4 cup sugar
- Sugar for rolling the dough in at the end if you want
- 2 1/2 cups all-purpose flour
- 2 large eggs
- 2 tablespoons unsalted butter room temperature
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 3 cups vegetable oil plus more for bowl
- 1 cup seedless raspberry jam or any jam flavor you like
Instructions
In a small metal bowl you will need to combine yeast, warm water, and 1 teaspoon sugar.
Set aside until foamy this will take about 10 minutes. While this is happening set up your stations. You will need a pan for the oil, drying rack, and a place to dust the doughnuts if you want. I chose not to add more sugar to mine.
Place flour in a large bowl. Then make a hole in the middle of the flour. You will then add in the eggs/ yeast mixture. The 1/4 cup sugar, butter, nutmeg, and salt. I love these measuring spoons by utensi.
Using a wooden spoon, stir until a sticky dough forms. Then this is when you put them on a well-floured surface. You will knead the dough until it smooth and has a rubber-like feel.
Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
On a lightly floured work surface, roll dough to 1/4-inch thickness.
I then make balls that are the same size. If you want to go for a more uniformed look you can use a 2 1/2-inch-round cutter or drinking glass.
Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees.
Using a slotted spoon, carefully flip the doughnut into the oil.
Fry until golden it takes about 40 seconds.
Turn doughnuts over; fry until golden on other side, another 40 seconds.
Using a slotted spoon, transfer to a paper-towel-lined baking sheet or the baking rack with a paper towel under it or a cookie sheet to catch the grease.
Roll in sugar while warm. I usually do not add more sugar but you can if you want to do so.
Fill a pastry bag fitted with a #4 tip with jam. If you do not have one use a plastic ziplock bag and cut a hole in the tip of the bag. I used these icing tip set and bags.
Using a wooden skewer or toothpick or the end of the thermometer you checked the oil with.
Then make a hole in the side of each doughnut.
Fit the pastry tip into a hole and pipe about 2 teaspoons jam into doughnut.
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