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After years of perfecting this recipe (and more than a few oil splatters on my favorite apron), I've discovered the secrets to achieving those impossibly light, cloud-soft doughnuts with the perfect jam-to-dough ratio. The dough practically sighs under your fingers, enriched with butter and eggs until it's pillowy and elastic. And when you bite through the crisp, sugar-dusted exterior to meet the burst of tangy raspberry jam, it's nothing short of miraculous—exactly what Hanukkah is all about.
Why This Recipe Works
- Perfect Texture: The enriched dough creates impossibly light, airy doughnuts that practically melt in your mouth
- Professional Technique: Cold fermentation develops complex flavor and makes the dough easier to handle
- Raspberry Perfection: Homemade or quality store-bought jam provides the ideal balance of sweet and tart
- Foolproof Frying: Detailed temperature control ensures golden, grease-free doughnuts every time
- Make-Ahead Friendly: Most steps can be completed in advance, perfect for holiday entertaining
- Authentic Tradition: Based on generations-old Israeli bakery methods for genuine flavor
Ingredients You'll Need
For the Dough:
Bread flour forms the backbone of these doughnuts, providing the gluten structure needed for that characteristic chew. Unlike all-purpose flour, bread flour's higher protein content (12-14%) creates stronger gluten networks, trapping the gases produced by yeast during fermentation. This results in taller, lighter doughnuts with a satisfying bite. If you must substitute, use all-purpose flour plus 2 tablespoons vital wheat gluten per cup.
Active dry yeast is the leavening hero here. I always check the expiration date—yeast older than 6 months past its date often fails to bloom properly. Store unused yeast in an airtight container in the freezer to extend its life. If you're unsure about your yeast's viability, proof it in warm water with a pinch of sugar; it should foam within 5-10 minutes.
Whole milk enriches the dough, contributing to tender texture and beautiful browning. The proteins in milk also help create a softer crumb. Warm it to precisely 110°F—too hot and you'll kill the yeast, too cool and the dough will rise sluggishly. I use an instant-read thermometer for accuracy.
Egg yolks are fat bombs that make the dough incredibly tender and rich. They also contribute to that gorgeous golden color. Save the whites for meringues or healthy omelets later in the week.
Unsalted butter adds luxurious flavor and helps create those delicate, flaky layers. European-style butters with higher fat content (82-86%) produce even more tender results. Make sure it's softened but not melted—room temperature butter creams properly with the sugar.
Granulated sugar feeds the yeast and adds subtle sweetness to the dough itself. Don't reduce it; the sugar also helps with browning and moisture retention.
Vanilla extract adds aromatic complexity. Splurge on real vanilla extract—artificial vanilla has a one-dimensional flavor that becomes more noticeable in simple recipes like this.
Fine sea salt balances sweetness and strengthens gluten structure. I prefer fine sea salt over kosher salt because it disperses more evenly throughout the dough.
For Frying and Filling:
Neutral oil with a high smoke point is crucial for clean frying. I use peanut oil or refined sunflower oil heated to 350°F. Maintain this temperature religiously—use a candy thermometer clipped to your pot. Temperatures below 325°F result in greasy doughnuts; above 375°F and the outside burns before the inside cooks.
Raspberry jam should be high-quality, preferably seedless for smooth texture. I often enhance store-bought jam by simmering it with fresh raspberries and a splash of lemon juice to intensify the flavor. The jam should be thick enough to stay put but fluid enough to pipe easily.
Powdered sugar for dusting creates that iconic snowy appearance. Sift it just before using for the lightest, most even coating.
How to Make Traditional Hanukkah Sufganiyot with Raspberry Jam Filling
Activate the Yeast
In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk (110°F), 1 tablespoon sugar, and yeast. Let stand for 5-10 minutes until foamy and aromatic. This step ensures your yeast is alive and ready to leaven the dough. If the mixture doesn't foam, your yeast is likely expired or the milk was too hot—start over with fresh ingredients.
Make the Dough
Add the egg yolks, butter, vanilla, salt, and remaining sugar to the yeast mixture. Mix on medium speed until combined. Switch to the dough hook and gradually add flour, 1/2 cup at a time, mixing until a shaggy dough forms. Knead on medium-high speed for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough should pass the windowpane test—stretch a small piece until thin enough to see light through without tearing.
First Rise (Bulk Fermentation)
Transfer the dough to a lightly oiled bowl, turning once to coat. Cover tightly with plastic wrap and refrigerate for at least 8 hours or up to 24 hours. This cold fermentation develops complex flavors and makes the dough easier to handle. The dough will rise slowly in the cold, developing a more nuanced taste than room-temperature fermentation. If you're in a hurry, let rise at room temperature for 1-2 hours until doubled, but the flavor won't be as developed.
Shape the Doughnuts
Remove dough from refrigerator and let stand at room temperature for 30 minutes. On a lightly floured surface, roll dough to 1/2-inch thickness. Using a 2.5-inch round cutter, cut out circles and place on parchment-lined baking sheets. Gather scraps, reroll once, and cut additional circles. Cover loosely with greased plastic wrap and let rise in a warm place for 45-60 minutes until puffy and nearly doubled. They should spring back slowly when gently pressed with a fingertip.
Heat the Oil
Pour oil into a heavy-bottomed pot to a depth of 2 inches. Heat to 350°F over medium heat, using a candy thermometer to monitor temperature. Maintaining correct temperature is crucial—too cool and doughnuts absorb excess oil, too hot and they burn outside while remaining raw inside. Adjust heat as needed throughout frying to maintain 350°F. Have a plate lined with paper towels ready for draining.
Fry the Doughnuts
Carefully slide 3-4 doughnuts into the hot oil, being careful not to crowd the pot. Fry for 90 seconds per side until golden brown, using chopsticks or tongs to flip. Remove with a slotted spoon and drain on paper towels. Test the first one by cutting it open—if it's raw inside, your oil is too hot; if it's greasy, your oil is too cool. Adjust frying time accordingly.
Fill with Raspberry Jam
Fit a piping bag with a long, narrow tip (like a Bismarck tip or a small star tip). Fill the bag with raspberry jam. When doughnuts are cool enough to handle, insert the tip into the side of each doughnut and squeeze until you feel slight resistance and see the doughnut plump slightly. You'll use about 2 teaspoons of jam per doughnut. Don't overfill or the jam will leak out.
Finish and Serve
Place powdered sugar in a fine-mesh sieve and dust doughnuts generously just before serving. The contrast between the warm, crisp exterior and the cool, jammy interior is magical. Serve immediately—sufganiyot are at their peak within hours of frying. If you must store them, let cool completely, then store unfilled doughnuts in an airtight container for up to 1 day, filling just before serving.
Expert Tips
Temperature Control
Use a candy thermometer and clip it to your pot. Maintain oil at exactly 350°F for perfect results. Adjust heat as needed between batches.
Cold Fermentation
Don't skip the overnight rise in the refrigerator. This develops complex flavors and makes the dough easier to work with.
Oil Quality
Use fresh, neutral oil with a high smoke point. Old oil or oils with strong flavors will affect the taste of your doughnuts.
Don't Overwork
When rerolling scraps, handle gently. Overworked dough becomes tough and won't rise as well during the final proof.
Sugar Timing
Dust with powdered sugar just before serving. Sugar dissolves into the warm doughnuts, so timing is everything for that snowy look.
Test First
Always fry one test doughnut first. This lets you adjust oil temperature and frying time for your specific setup.
Variations to Try
Strawberry Delight
Replace raspberry jam with strawberry preserves for a sweeter, more familiar flavor profile. Add a drop of vanilla to the jam before filling.
Chocolate Lovers
Fill with rich chocolate ganache instead of jam. Heat equal parts heavy cream and chopped chocolate until smooth and cool before piping.
Orange Zest
Add 1 tablespoon fresh orange zest to the dough for a bright, citrusy note that pairs beautifully with raspberry jam.
Spiced Sugar
Mix powdered sugar with 1/2 teaspoon ground cardamom or cinnamon for a warm, spiced coating that screams holiday comfort.
Mini Sufganiyot
Use a 1-inch cutter to make bite-sized doughnuts perfect for parties. Reduce frying time to 45-60 seconds total.
Lemon Curd
For a tangy twist, fill with homemade lemon curd. The bright acidity cuts through the richness of the fried dough beautifully.
Storage Tips
Best Enjoyed Fresh
Sufganiyot are at their peak within 2-3 hours of frying. The contrast between the crisp exterior and soft interior is fleeting, so plan to serve them as soon as possible after making. If you must store them, let cool completely, then store unfilled doughnuts in an airtight container at room temperature for up to 1 day.
Make-Ahead Dough
The dough can be made up to 24 hours in advance and stored in the refrigerator. You can also freeze the dough after the first rise—wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before shaping and proceeding with the recipe.
Reviving Day-Old
To refresh day-old sufganiyot, warm them in a 300°F oven for 5-7 minutes. This helps restore some of the original texture, though they won't be quite as good as fresh. Dust with fresh powdered sugar just before serving.
Freezing Filled Doughnuts
I don't recommend freezing filled sufganiyot—the jam can make the dough soggy upon thawing. Instead, freeze unfilled doughnuts for up to 1 month. Thaw at room temperature, warm briefly in the oven, then fill just before serving.
Frequently Asked Questions
Absolutely! Mix the dough by hand in a large bowl using a wooden spoon, then knead on a lightly floured surface for 10-12 minutes until smooth and elastic. The dough will be sticky at first—avoid adding too much extra flour. Use a bench scraper to help with kneading. The dough is ready when it passes the windowpane test.
Greasy doughnuts usually mean the oil temperature was too low. Make sure your oil stays at 350°F throughout frying. Don't crowd the pot—this drops the oil temperature significantly. Also, drain on paper towels immediately after frying, and don't stack hot doughnuts. Using old oil can also cause greasiness, so always use fresh oil.
While you can technically bake them, they won't be true sufganiyot. Baked versions are more like fluffy rolls. If you must, bake at 375°F for 12-15 minutes until golden. They'll be healthier but lack that characteristic fried flavor and texture. For authentic results, frying is essential.
Drop a small piece of dough into the oil. If it sizzles immediately and rises to the surface within 10-15 seconds, the oil is ready. If it sinks and doesn't sizzle, it's too cool. If it browns too quickly, it's too hot. However, I strongly recommend using a thermometer for consistent results.
Simmer the jam in a small saucepan over medium heat, stirring frequently, until it reduces by about one-third. You can also add a teaspoon of cornstarch mixed with water to help thicken. The jam should be thick enough to mound on a spoon but still fluid enough to pipe. Cool completely before filling.
Yes! Use 25% less instant yeast (about 2 teaspoons instead of 1 tablespoon). You can add it directly to the dry ingredients without proofing, but I still recommend warming the milk to ensure proper yeast activation. The rise times may be slightly shorter with instant yeast.
Traditional Hanukkah Sufganiyot with Raspberry Jam Filling
Ingredients
Instructions
- Activate yeast: In a stand mixer bowl, combine warm milk, 1 tablespoon sugar, and yeast. Let stand 5-10 minutes until foamy.
- Make dough: Add egg yolks, butter, vanilla, salt, and remaining sugar. Mix until combined. Add flour gradually and knead 8-10 minutes until smooth and elastic.
- Cold ferment: Transfer to oiled bowl, cover, and refrigerate 8-24 hours for best flavor development.
- Shape: Roll dough to 1/2-inch thickness and cut 2.5-inch circles. Let rise 45-60 minutes until puffy.
- Fry: Heat oil to 350°F. Fry doughnuts 90 seconds per side until golden. Drain on paper towels.
- Fill and serve: Pipe raspberry jam into each doughnut using a piping bag. Dust with powdered sugar and serve immediately.
Recipe Notes
For best results, serve within 2-3 hours of frying. Oil temperature is crucial—maintain 350°F throughout frying. Dough can be made up to 24 hours in advance and refrigerated.
