Homemade Jelly Doughnuts {Sufganiyot}


Learn how to make easy homemade jelly doughnuts/ donuts (Sufganiyot) recipe from scratch, using simple ingredients. Detailed instructions and lots of tips included. Perfect for Hanukkah.

Jelly donuts, jelly doughnuts, jam donuts, or Sufganiyot… these homemade doughnuts go by many names and they were something I was very intimidated to make until a couple of years ago.

Homemade Jelly Doughnuts (Donuts)

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 these doughnuts with FUDGY coconut cream chocolate frosting and fresh strawberries and they were HEAVENLY! They tasted even BETTER than the doughnuts I get at bakeries and coffee shops.

Tips for Jelly Doughnuts:

  • 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 temperature 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.
  • Cake mix baked donuts/doughnuts without yeast are different. Use my easy pumpkin donuts recipe for that version.
  • 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.

Easy Sufganiyot Recipe (Jelly Doughnuts)

Why do You Eat Jelly Filled Donuts on Hanukkah?

Based on my research, at Hanukkah, Jewish people enjoy fried foods in commemoration of the miracle associated with the Temple oil that lasted for 8 days instead of 1. I am not sure how accurate this is but that’s my understanding right now.

What do You Call a Filled Donut?

They are called “Sufganiyot” and it’s an Israeli jelly donut/traditional Hanukkah donut. The doughnut is deep-fried, filled with jam or custard, and then topped with sugar.

How much yeast is in a 1/4 oz. packet/envelope?

1 yeast packet equals 2- 1/4 teaspoons.

How to Make Jelly Donuts/Doughnuts?

  1. Prepare the yeast mixture by letting yeast and water foam.
  2. In a large mixing bowl, add this yeast mixture, eggs, milk butter, vanilla extract and mix everything together.
  3. Gradually, add flour and knead into a dough.
  4. Cover and let it rise.
  5. Roll out the dough and cut out circles and let them rise again.
  6. Fry in oil.
  7. Cover in granulated sugar.
  8. Fill them with strawberry jam and enjoy!

To make MINI jelly donuts, just cut out smaller circles and rest of the steps would be the same.

How to Fill Jelly Donuts?

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 donut.

How to Store Jelly Donuts?

They can be stored in a sealed container in the fridge for up to 2 days. Also, both, filled and unfilled doughnuts can be frozen in tightly sealed freezer bags for up to 1 month.

Jelly Filled Donuts

Other Breakfast Recipes:

Healthy Double Chocolate Muffins 

Easy Strawberry Strudels

Chocolate Peanut Butter No Bake Energy Balls

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Easy Jelly Doughnuts

Prep Time: 15 mins
Cook Time: 20 mins
Resting time: 2 hrs 30 mins
Total Time: 3 hrs 5 mins
Learn how to make easy homemade jelly doughnuts/ donuts (Sufganiyot) recipe from scratch, using simple ingredients. Detailed instructions and lots of tips included. Perfect for Hanukkah.
Yield: 40 Donuts



  • 1/4 cup Water, 100-110 degrees
  • 4.5 tsp Dry yeast, 2 packets (1/4 oz. each)
  • 1.5 cup Milk, Whole, 100-110 degrees
  • 3/4 cup Granulated sugar
  • 2 Eggs, Large
  • 2 tsp Vanilla extract
  • 6 tbsp Butter, Unsalted
  • 5 cups All-purpose flour, +Additional flour for kneading
  • Oil, For frying




  • 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 1/2 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!


  • 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 and after that, they start tasting stale. 


Calories: 228kcal, Carbohydrates: 49g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 13mg, Sodium: 31mg, Potassium: 66mg, Sugar: 31g, Vitamin A: 80IU, Vitamin C: 6.5mg, Calcium: 21mg, Iron: 0.9mg
Course: Breakfast
Cuisine: American
Calories: 228
Author: CakeWhiz

Well, that’s all for today.

Until next time, tata my lovelies!


19 comments on “Homemade Jelly Doughnuts {Sufganiyot}”

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

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

  3. 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

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