Sufganiyot (Israeli Jelly Doughnuts) (Israeli Jelly Doughnuts)


It is customary to eat these jelly doughnuts during Hanukkah.



This sufganiyot recipe will find a spot at your vacation table consistently. They’re wonderful, fun, simple to make, and taste quite great. This is without a doubt a pastry to eat while you watch out for the dreidel. In the event that commending the marvel of a day of oil enduring eight evenings implies eating these completely cushy and sufficiently sweet doughnuts, then, at that point, we surmise we’ll eat one (or ten) — assuming that we need to. Be that as it may, provided that we need to. You’ll find that you can’t have only one! Joan Nathan, who fostered this recipe, is a James Facial hair growth Grant winning cookbook writer and master on Jewish food. She’ll talk you through how to make the batter without any preparation, then, at that point, let it evidence. Cut the lemon-scented yeast mixture into adorable rounds, broil them in hot oil until puffy and brilliant, then, at that point, load up with apricot jam. Seems like a triumphant mix, isn’t that so?

A large number of the fixings you’ll presumably as of now have in your storage room or ice chest, however remember that you truly do have to put resources into a cake or cupcake injector, which are accessible at any cooking store or, obviously, on the web, to effectively embed the apricot jam into the doughnuts. It’s the least demanding method for making it happen, however you can likewise utilize a plastic pack and tight tip if you would rather not buy an injector. One way or another, you and your friends and family will grovel over these charming doughnuts, and you’ll end up making them for each Hanukkah and then some.


  • 1 box of dried yeast
  • 1/4 cup water and 3 teaspoons of granulated sugar
  • 5 cups of warm milk
  • 3 1/2 cups all-purpose unbleached flour, plus additional for rolling
  • One big egg
  • One huge egg yolk
  • 1 lemon’s finely grated zest
  • Unsalted butter, 3 1/2 tablespoons, at room temperature
  • 1 pinch of salt, kosher
  • Apricot jam, 1 cup
  • Unflavored oil for frying
  • Sugar granules for rolling


  • In a huge bowl, break up 1 tablespoon of the yeast and 1 tablespoon of the granulated sugar in the water and permit the yeast to blossom. Mix in the milk.
  • Add the flour, endlessly egg yolk, lemon zing, spread, salt, and the leftover 2 tablespoons of the granulated sugar. Blend in with your hands, and then manipulate the batter on a work surface until it becomes tacky yet versatile.
  • Place the batter in a lubed bowl, cover with cling wrap, and let ascend in a warm spot for no less than 60 minutes. To set it up ahead, place the batter in the fridge short-term, then, at that point, let it warm to room temperature.
  • Dust a work surface with flour. Carry out the mixture to ½ inch thick. Utilizing the highest point of a glass, cut into adjusts around 2 crawls in breadth. Allow the mixture to ascend for 30 minutes more.
  • Pour something like 2 crawls of oil into a weighty pot and intensity until it’s going to bubble (or do as I frequently do in an electric wok at 375°F).
  • Working with 4 to 5 all at once, drop the batter into the oil. Cook, turning when seared, for around 3 minutes on each side. Channel on paper towels. Utilizing a baked good or cupcake injector, embed a teaspoon of jam into every donut. Roll the sufganiyot in powdered sugar (or you can utilize more granulated sugar) and serve right away.

Leave a Reply

Your email address will not be published. Required fields are marked *