Yield:

20

The humble doughnut is a treat beloved all over the world, but it takes on special significance when you make sufganiot for Hanukkah. These deep-fried delicacies have become popular in Israel as a way to symbolize the miracle of the oil lamps that burned one day’s supply of oil for eight days in the ancient Holy Temple in Jerusalem. Our take on the plump yeasted doughnuts are fried, then rolled in sugar, and we use a piping bag and tip to fill each one with fruit jam—use your favorite flavor or a mix.

Tips for Making Sufganiyah and Other Yeasted Donuts

Cutting the doughnuts: If you don’t have a 2 1/2-inch round cutter, use a sturdy drinking glass that is that size. Alternatively, cut the dough into 2 1/2-inch squares using a pizza wheel or sharp knife.

Rising: Let doughnuts rise until they look slightly puffy. (Don't let them rise too long or they may not expand enough when cooked.)

Filling: Use a thick jam or jelly to fill the sufganiyot—any flavor will work, but a thicker consistency is better. Sufganiyot can also be made without any filling if you prefer. And if jam or jelly is not your family’s favorite, try filling the doughnuts with chocolate-hazelnut spread or apple butter.

Make Ahead

The dough can be made a day ahead of time and refrigerated. Let it sit out at room temperature for about an hour before rolling out and cutting.

Ingredients

2 tablespoons active dry yeast
½ cup warm water (100 degrees to 110 degrees)
¼ cup plus 1 teaspoon sugar, plus more for rolling
2 ½ cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
½ teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam

Directions

Combine yeast, water, and sugar:

In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
Add eggs, yeast mixture, and butter to flour to form dough:

Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms.
Knead dough:

On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary).
Place in bowl and set aside to rise:

Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
Roll dough and cut out rounds:

On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
Heat oil and fry donuts:

In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370°F. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds.
Roll doughnuts in sugar:

Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
Fill with jam:

Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.

Storage

Homemade doughnuts like sufganiyot are best enjoyed the day they are made. If you have any leftovers, store them in an airtight container at room temperature and eat within a day. Don’t store them in direct sunlight as this would cause them to sweat and become soggy.

Frequently Asked Questions

What's the difference between paczki and sufganiyot?

In Poland, jelly doughnuts are called paczki which means flower buds. Traditionally, they were fried in lard which sets them apart from sufganiyot, which are fried in oil.

What is the difference between a yeast doughnut and a regular doughnut?

The difference between a yeast doughnut and other types of doughnuts is how they are leavened. Yeast doughnuts are made with yeast, whereas baked or cake doughnuts use a chemical leavener, such as baking powder or baking soda.