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    Home » Recipes » Mother's Day

    Jelly Filled Donuts {Sufganiyot}

    Published: Jan 21, 2023 · Modified: Mar 4, 2025 by Abeer Rizvi · This post may contain affiliate links · 19 Comments

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    Easy jelly filled donuts recipe, homemade with simple ingredients. These light, fluffy Jewish Sufganiyot are filled with strawberry jam and rolled in sugar and perfect for Hanukkah.

    Homemade Jelly Filled Donuts Stacked on a White Dish

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    These homemade breakfast treats go by many names and they were something I was very intimidated to make until a couple of years ago. My Mom learnt how to make them from her best friend and then, she taught me. I went a step further and topped some of them with fudgy coconut cream chocolate frosting and fresh strawberries and they were heavenly! They tasted even better than the ones I get at bakeries and coffee shops. These Easy Pumpkin Donuts {With Cake Mix} and Baked Apple Cider Donuts are also great beginner recipes to start your doughnut baking journey.

    Jump to:
    • How to Make Easy Homemade Jelly Filled Donuts Recipe (Sufganiyot) From Scratch?
    • Key Ingredients For Jelly Donuts
    • What is the Difference Between Jelly Donuts and Paczki?
    • What is the Filling in Stuffed Donuts? How to Fill Them? 
    • Variations for Jewish Hanukkah Jam Doughnuts
    • Tips and Techniques
    • Storage
    • More Easy Breakfast Recipes
    • Recipe

    How to Make Easy Homemade Jelly Filled Donuts Recipe (Sufganiyot) From Scratch?

    1. Prepare the yeast mixture- Let the yeast and water foam.
    2. Mix ingredients- Including yeast mixture, eggs, milk butter, and vanilla extract.
    3. Gradually, add flour- Knead into a dough.
    4. Cover- Let it rise.
    5. Cut donuts- Roll out dough, cut circle, and let them rise again.
    6. Fry- In oil.
    7. Cover- In granulated sugar.
    8. Fill them- With strawberry jam and enjoy!

    Key Ingredients For Jelly Donuts

    • Flour- You will need 5+ cups of all-purpose flour for this recipe.
    • Yeast- This allows the donuts to rise and become light and chewy.
    • Water- To activate the yeast.
    • Oil- For frying.
    Easy Jewish Hanukkah Sufganiyot- Partially Eaten- Closeup Shot

    What is the Difference Between Jelly Donuts and Paczki?

    While these donuts are quite similar, the biggest difference is that paczkis require more eggs in the recipe than jelly donuts.

    What is the Filling in Stuffed Donuts? How to Fill Them? 

    It can be filled with a number of things ranging from jams and custard to whipped cream and frostings. Fill a piping bag with jam and attach a long narrow tip and squeeze the filling into the donut from the side. You can also make a hole on the side of the donut with a wooden skewer and use the same tip and piping bag to squeeze jam into each one.

    Variations for Jewish Hanukkah Jam Doughnuts

    • Make mini jelly donuts- Just cut out smaller circles and the rest of the steps would be the same.
    • Add a glaze- Such as this Powdered Sugar Glaze {Vanilla Cake Glaze} instead of granulated sugar.
    • Use a different jam- Such as blueberry, blackberry, raspberry, or apricot.
    • Top with another frosting- Such as Chocolate Cream Cheese Frosting, White Chocolate Buttercream Frosting, or Strawberry Frosting {With Fresh Strawberries) as a topping.
    • Try another filling- Such as custard, Homemade Stabilized Whipped Cream, Chocolate Whipped Cream {3 Ingredients}, or Lemon Frosting (Lemon Buttercream).

    Tips and Techniques

    • Temperature matters- Eggs and butter must be at room temperature but milk and water must be between 100-110 degrees (just heat in the microwave for a few seconds). That's the temperature that activates the yeast. If it's too hot, the yeast dies and does not help with rising.
    • Filling consistency should be thick- Make sure the jam, jelly or preserve you are using is thick so as to prevent the donuts from becoming soggy and to also avoid leaking.
    • Only use all-purpose flour- Don't replace all-purpose flour with any other flour because the results will be very different.
    • Don't skip any steps! There are numerous steps and they must all be followed for best results.
    • Oil should not be too hot- If the oil becomes too hot, the donuts will either burn or become very dark and the texture will change. Use a thermometer if you can. The best frying temperature is 350 degrees F.
    • Powdered sugar vs. Granulated sugar for coating- Either can be used. I like granulated sugar because I like the subtle crunchiness. Traditionally, powdered sugar is used.
    • How much yeast is in a single ¼ oz. packet or envelope? 1 yeast packet equals 2- ¼ teaspoons.
    • How to know when the yeast is activated and ready to use? After it is mixed with water and rests for 10 minutes, it will become foamy. This tells you it is ready to be mixed with the other ingredients.
    • How to know when the dough has been kneaded enough? It will become smooth and elastic. This usually takes about 5-7 minutes.
    • How long to fry donuts? It should take about 30-40 seconds of frying on each side of the donut.
    • How thick to roll out dough? Roll it out to a ½ inch thickness.
    • Make sure to allow the dough to rise in a warm area- Because if the room or location is too cold, the dough will not rise properly.
    Jam Doughnuts With Chocolate Frosting and Strawberry Topping

    Storage

    • Refrigerate- These can be stored in a sealed container for 1- 2 days.
    • Room temperature- These can be stored in a covered box for about 12 hours. After that, they start to taste slightly stale.
    • Freeze- I don't recommend freezing them because they don't taste as good upon thawing as freshly made.

    More Easy Breakfast Recipes

    • Chocolate Muffins 
    • Easy Strawberry Strudels
    • Date Bars or Squares (No Bake)
    • Christmas Donuts (Snowman, Reindeer, Wreath, Grinch)
    • Halloween Donuts (Spider and Monster)
    • Pikachu Donuts (Pokemon Donuts)

    Recipe

    Stack of Homemade Jelly Filled Donuts (Sufganiyot) Topped with Nutella and Fresh Strawberries.

    Easy Jelly Filled Donuts (Sufganiyot)

    Abeer Rizvi
    Easy jelly filled donuts recipe, homemade with simple ingredients. These light, fluffy Jewish Sufganiyot are filled with strawberry jam and rolled in sugar and perfect for Hanukkah.
    4.75 from 4 ratings
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins
    Resting time 2 hours hrs 30 minutes mins
    Total Time 3 hours hrs 5 minutes mins
    Course Breakfast
    Cuisine American
    Servings 40 Donuts
    Calories 228 kcal

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    Ingredients
      

    Doughnuts

    • ¼ cup Water 100-110 degrees F
    • 4.5 teaspoon Dry yeast 2 packets (¼ oz. each)
    • 1.5 cup Milk Whole, 100-110 degrees
    • ¾ cup Granulated sugar
    • 2 Eggs Large
    • 2 teaspoon Vanilla extract
    • 6 tablespoon Butter Unsalted
    • 5 cups All-purpose flour +Additional flour for kneading
    • Oil For frying

    Filling

    • 3 cups Strawberry jam Homemade or store-bought

    Toppings

    • 3 cups Granulated sugar For rolling doughnuts
    • 2 cups Coconut cream chocolate frosting Optional
    • 2 cups Fresh strawberries Washed, Sliced, Patted dry, Optional

    Instructions
     

    • In a small bowl, add water and sprinkle yeast. Keep aside for about 10 minutes until it becomes foamy.
    • In another mixing bowl, add the yeast mixture, milk, sugar, eggs, vanilla extract, butter and mix everything together.
    • Add flour gradually while mixing until the dough no longer sticks to the bowl. 

    • Dump the dough onto your floured countertop and start kneading until it's smooth and elastic (5-7 minutes). 
    • Place this dough in a greased bowl. Cover with saran wrap and keep it in a warm area until it doubles in size (1.5-2 hours). 
    • Now, flour your countertop again and roll out the dough at a thickness of ½ inches. Use a round cutter to cut out circular pieces.
      Cover these circles with saran wrap and allow them to rise again for about 30 minutes.
    • Heat oil in a large saucepan and gently, add 3-4 the circle pieces into the oil and fry them on both sides until they are golden (about 30-40 seconds on each side).
    • Use a slotted spoon to remove the doughnuts from the oil and place them on a tray lined with paper towels.
    • Then quickly roll the doughnuts in sugar while they are still warm.
    • Now, attach the round tip to a piping bag and fill it with strawberry jam.
    • On the side of the doughnut, make 2 holes with a wooden skewer about 1 inch apart. Push your piping bag into the holes and fill the inside of the doughnut with jam. Do this for all the doughnuts.
    • This is optional: When the doughnuts have cooled down, spread fudgy coconut cream chocolate frosting on top of them and place a few sliced strawberries on top. Enjoy!

    Notes

    • Read all my tips above.
    • These taste the best when they are served fresh but leftovers can be stored in a sealed container in the fridge for up to 2 days but after that, they start tasting stale. 

    Nutrition

    Calories: 228kcalCarbohydrates: 49gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 13mgSodium: 31mgPotassium: 66mgSugar: 31gVitamin A: 80IUVitamin C: 6.5mgCalcium: 21mgIron: 0.9mg

    An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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    Reader Interactions

    Comments

    1. Mary

      June 07, 2016 at 5:31 pm

      Normally I'm not much of a donut person, but with homemade jam inside and fresh strawberries on top? Irresistible!

      Reply
      • Abeer Rizvi

        June 08, 2016 at 1:11 am

        I am crazy about donuts and I totally went overboard with these ones...hahah

        Reply
    2. Jae |

      February 01, 2017 at 9:41 am

      I absolutely love this recipe, so much.5 stars

      Reply
      • Abeer Rizvi

        February 04, 2017 at 12:45 am

        Thanks for the shout out. I appreciate it!

        Reply
    3. Bethany

      February 01, 2017 at 12:09 pm

      Did you melt he butter before adding? Could you knead these with the dough hook of a stand mixer instead of doing it by hand?

      Reply
      • Abeer Rizvi

        February 04, 2017 at 12:39 am

        My butter is soft and at room temperature.
        I usually use my hands to knead the dough but I don't think there should be any issues with using a mixer. Hope this helps!

        Reply
    4. Maylee Sue

      March 13, 2017 at 1:40 am

      I'm kinda confused with cup measurements. Do you use 1cup=250gr or 150gr?

      Reply
      • Abeer Rizvi

        March 24, 2017 at 9:47 pm

        I don't work with "grams." So, I really don't know...Sorry! I just use measuring cups.

        Reply
      • M

        April 13, 2017 at 7:14 pm

        250gr =1 cup

        Reply
    5. Mindy

      April 15, 2017 at 4:25 pm

      Thanks for sharing the recipe. I attempted the recipe twice today and neither time did the donuts rise much. I checked the expiration date on the yeast thinking that was the problem but wasn't. I went to the link you provided from where the recipe originated and her recipes calls for 2 tablespoons of yeast. Your recipe says 2 teaspoons. Is this correct. Just curious because I am very frustrated even after following your recipe to a T. Please let me know. Btw, your donuts look delicious!!

      Reply
      • Abeer Rizvi

        April 17, 2017 at 4:50 am

        Thank you so much for bringing to my attention. I have been updating the recipe card for all my posts for the last couple of weeks and I have to manually write out each recipe again. I made an error in this process :S So sorry! I checked my notes and it's actually 2-1/2 tbsp. Not 2 tsp and not 2 tbsp. I hope they turn out perfect this time! They truly are delicious

        Reply
    6. Rosa

      April 28, 2017 at 4:41 am

      Hey.

      They look delicious!
      Do you you think it will work in the oven?
      Or in a cake pop electrical machine?

      Reply
      • Abeer Rizvi

        May 26, 2017 at 2:08 am

        I have never tried that and I am not sure how that would affect the texture or flavor or even the cooking time. Sorry! If you try it, I would love to know how it turns out...

        Reply
    7. Kelly

      July 03, 2017 at 11:34 am

      Oh that last picture though! With the chocolate and strawberries! These look sooooo amazing!

      Reply
      • Abeer Rizvi

        July 03, 2017 at 1:01 pm

        Thank you and they taste pretty incredible too!

        Reply
    8. Sarah Garman

      August 29, 2017 at 3:31 pm

      Can these be made a day ahead than served the next day?!

      Reply
      • Abeer Rizvi

        September 05, 2017 at 10:13 am

        Yes, absolutely although they taste best when they are fresh...hehe.

        Reply
    9. Michelle Jerome

      May 23, 2019 at 9:09 am

      Just made these and did a maple filling as well as a jelly omg the maple are so fabulous. I will be making them again. I havent tried the jelly yet but I'm sure they are just a fabulous..5 stars

      Reply
      • Abeer Rizvi

        May 27, 2019 at 12:30 am

        So lovely to hear that!

        Reply
    4.75 from 4 votes (2 ratings without comment)

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    Hello, I'm Abeer Rizvi, the author and founder of CakeWhiz.com—a cherished dessert blog dedicated to baking, cake decorating, doctored cake mix recipes, and all things sweet. As a skilled food writer, baker, recipe developer, and cake decorator, I take pride in wearing multiple hats.

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