Celebrate Hanukkah with these delicious and fluffy jelly doughnuts, or sufganiyot, as they’re called in Israel. Plus, this recipe is made in a bag so it’s super clean and easy! Eat them right away because homemade doughnuts turn into bricks overnight!
- Cook Time
- Prep Time
1 packet dry active yeast (2¼ teaspoons)
3 cups all-purpose flour
3 tablespoons sugar
1 cup warm water
1½ tablespoons oil + more for frying
½ teaspoons salt
1 tablespoon brandy or cognac
zest of 1 lemon
2 cups of strawberry jelly
- In a gallon-sized plastic bag, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg and flour.
- Zip bag and mix ingredients well.
- Place bag in a bowl of very warm water for 1 hour.
- Remove dough from bag onto a floured surface. The dough should be sticky, which makes great sufganiyot! Roll out the dough to ½ inch (1 cm) thickness. Make sure both sides of the dough are floured, so it doesn’t stick to the surface. With a cookie cutter or drinking glass, cut 2 inch circles in the dough. When you are left with scraps of dough, roll it out again and cut more circles.
- Cover with a towel for 30 minutes. Fill a pan with 2 inches of oil. Heat oil to 350℉/175℃. If you don’t have a thermometer, the correct stove-top temperature will be around medium. You will know if it’s correct when you add the sufganiyot. The oil should bubble around the sufganiyot, but not a ton of bubbles. Fry the doughnuts for about 1 minute on each side. You can always test and check if they're any good.
- Remove and place on cooling rack or plate with paper towels.
- With a squeeze tube or piping bag, add your favorite jelly or jam to the doughnuts. Just make sure the jelly/jam isn’t too chunky to squeeze through whatever you’re using.