Sufganiyot Jelly Doughnuts
Crisp outside, soft and rich inside, with cold strawberry jam cutting through the warm dough. Twelve jelly doughnuts, ready in about 55 minutes.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Serves
- 12
Ingredients
What you’ll need — tap to tick off as you go
- 500 g
- 7 g
- 160 g
- 240 ml
- 60 g
- 4 g
- 5 ml
- 240 g
- 1 ½ l
Process
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Warm the whole milk to lukewarm (about 38°C), then stir in the instant dry yeast and 1 tsp of the granulated sugar for the dough. Let it stand 5 minutes until foamy.
In a large bowl combine the all-purpose flour, the remaining dough sugar and the fine salt. Add the yeast mixture, eggs and vanilla extract, then mix to a shaggy dough.
Knead the dough for 8 minutes, then add the softened unsalted butter a little at a time and knead 6 to 8 minutes more until the dough is smooth, elastic and slightly tacky.
Lightly oil a bowl, place the dough inside, cover and let it rise in a warm spot for 1 to 1.5 hours until doubled in size.
Punch down the dough and divide it into 12 equal pieces, about 75 g each. Roll each into a tight ball and place on a floured tray, spacing them apart.
Cover the dough balls and proof for 30 to 40 minutes until puffy and nearly doubled. Meanwhile heat the vegetable oil in a deep pot to 175°C.
Fry 3 or 4 doughnuts at a time for about 90 seconds per side until deep golden brown, turning once. Drain on a wire rack, not paper towels.
While still warm, roll each doughnut in the 100 g granulated sugar for coating until fully coated, then set aside to cool for 10 minutes.
Spoon the strawberry jam into a piping bag fitted with a small round tip. Poke a small hole in the side of each doughnut and pipe in about 20 g of jam until it feels heavy.
Kitchen notes
Kitchen notes
- The most common mistake is frying dough that is underproofed: the doughnuts will be dense and greasy. They should look puffy and jiggle slightly before they go in the oil.
- Keep the oil at a steady 175°C. Too hot and the outside burns before the inside cooks; too cool and the doughnuts soak up oil. Use a thermometer and adjust the heat as you fry.
- Drain on a wire rack so steam can escape from the bottom; paper towels trap moisture and make the crust soggy.
- Fill the doughnuts only after they have cooled for 10 minutes, otherwise the jam turns runny and leaks out.
Substitutions
- strawberry jam→raspberry, apricot or cherry jam
- whole milk→oat milk or almond milk for a dairy-free version
- unsalted butter→coconut oil or vegan butter for a dairy-free version
- instant dry yeast→active dry yeast, activated in the warm milk first
Storage & reheating
Store unfilled doughnuts in an airtight container at room temperature for up to 2 days, or freeze them unfilled in a zip-top bag for up to 2 months. Once filled, keep them in the fridge for up to 2 days; the jam will soften the dough. To reheat, warm unfilled doughnuts in a 150°C oven for 5 minutes, or thaw frozen ones at room temperature for 1 hour, then refresh in the oven. Filled doughnuts are best eaten cold or at room temperature.
FAQ
The questions we get asked most
Why did my sufganiyot turn out dense and greasy?
The dough was likely underproofed or the oil was too cool. The dough balls must nearly double and feel airy before frying, and the oil should stay at 175°C. If the oil drops below 170°C, the doughnuts absorb fat instead of sealing.
Can I make the dough ahead of time?
Yes. After the first rise, punch down the dough, cover tightly and refrigerate for up to 24 hours. Let it come to room temperature for 30 minutes, then shape and proof as usual. The cold retard actually improves the flavour.
Can I bake sufganiyot instead of frying them?
You can, but the texture will be more like a soft roll than a doughnut. Bake the proofed dough balls at 180°C for 12 to 15 minutes until golden. Brush with melted butter and roll in sugar while warm, then fill with jam.
How do I know when the doughnuts are cooked through?
They should be deep golden brown on both sides and feel light for their size. If you are unsure, cut one open: the inside should be pale, dry and fluffy, with no raw dough. An instant-read thermometer inserted into the centre should read about 95°C.
Can I use a different filling?
Yes. Smooth seedless jams work best, but you can also use dulce de leche, chocolate hazelnut spread, or a thick vanilla pastry cream. Avoid watery jams, which will soak the dough. If using a firm filling, warm it slightly so it pipes easily.
Why did my jam leak out after filling?
You probably filled the doughnuts while they were still hot, or you piped in too much jam. Let them cool for at least 10 minutes, and fill slowly until the doughnut feels heavy but not bursting. A small hole also helps contain the jam.
Can I freeze sufganiyot?
Yes, freeze them unfilled and sugar-coated in a single layer, then transfer to a bag. They keep for up to 2 months. Thaw at room temperature for an hour, refresh in a 150°C oven for 5 minutes, then fill with jam.
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