Back to Hanukkah Sufganiyot (Jelly Doughnuts)
All Reviews for Hanukkah Sufganiyot (Jelly Doughnuts)
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Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20
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Ingredients
Ingredient Checklist
2 tablespoons active dry yeast
1/2 cup warm water (100 degrees to 110 degrees)
1/4 cup plus 1 teaspoon sugar, plus more for rolling
2 1/2 cups all-purpose flour, plus more for dusting
2 large eggs
2 tablespoons unsalted butter, room temperature
1/2 teaspoon freshly grated nutmeg
2 teaspoons salt
3 cups vegetable oil, plus more for bowl
1 cup seedless raspberry jam
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20
ml801d14.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 20
Recipe Summary
Yield: Makes 20
Yield: Makes 20
Makes 20
ml801d14.jpg
ml801d14.jpg
Ingredients
Ingredients
- 2 tablespoons active dry yeast
- 1/2 cup warm water (100 degrees to 110 degrees)
- 1/4 cup plus 1 teaspoon sugar, plus more for rolling
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 large eggs
- 2 tablespoons unsalted butter, room temperature
- 1/2 teaspoon freshly grated nutmeg
- 2 teaspoons salt
- 3 cups vegetable oil, plus more for bowl
- 1 cup seedless raspberry jam
Directions
In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.
Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour, if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours.
On a lightly floured work surface, roll dough to 1/4-inch thickness. Using a 2 1/2-inch-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes.
In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 370 degrees. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar.
Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts.
Reviews (16)
Add Rating & Review
151 Ratings
5 star values:
40
4 star values:
56
3 star values:
30
2 star values:
14
1 star values:
11
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Reviews (16)
Add Rating & Review
151 Ratings
5 star values:
40
4 star values:
56
3 star values:
30
2 star values:
14
1 star values:
11
Add Rating & Review
151 Ratings
5 star values:
40
4 star values:
56
3 star values:
30
2 star values:
14
1 star values:
11
151 Ratings
5 star values:
40
4 star values:
56
3 star values:
30
2 star values:
14
1 star values:
11
151 Ratings
5 star values:
40
4 star values:
56
3 star values:
30
2 star values:
14
1 star values:
11
- 5 star values:
- 40
- 4 star values:
- 56
- 3 star values:
- 30
- 2 star values:
- 14
- 1 star values:
- 11
Martha Stewart Member
Rating: 1 stars
03/06/2016
The insides were raw and the outsides were burnt. This recipe is horrible and made me cry. I tried to make this for a school project so now my class will eat raw disgusting donuts :)
Martha Stewart Member
Rating: 2 stars
12/08/2015
As others have said, way too much yeast. Should be 2 teaspoons, or one packet. Also, try frying them at 350 instead of 370. Heat was too high and they browned too fast. I also thought there was too much nutmeg. I'd use 1/4 teaspoon if I did these again. These are very cake-y donuts. Pretty easy recipe, but flawed. There are better ones out there.
Martha Stewart Member
Rating: Unrated
04/30/2013
WAY too much yeast. Just wasted 2.5 hours of my life and have a vat of sad yeasty donuts now. - please change this.
Martha Stewart Member
Rating: Unrated
12/25/2011
made these as my first attempt at doughnuts, and my first snag was the amount of egg. "large" is so objective, it would be much simpler if the recipe had a weight for eggs, instead of just "2 large eggs". so i made the dough and cut it out and did it all just fine. when they were cooled, i went to poke a [filtered] in one to fill it, and they're SO very hollow! i went through three jars of jam just filling them! i know it wasn't the yeast - it rose perfectly. but i was expecting more doughnut!
Martha Stewart Member
Rating: Unrated
12/08/2011
Don't know what westhartfordkid is talking about, I made them with the stated amount of yeast and it came out perfectly fine. I also made the dough the night before, let it rise, cut out the doughnuts and refrigerated. I let them come to room temperature the next morning and cooked as directed and they were great.
Martha Stewart Member
Rating: Unrated
12/30/2010
This recipe has a major error - it should only call for 2 TEAspoons of yeast (AKA one package which is 2.25 TSP or 1/4 ounce) not 2 TABLEspoons. Please correct the recipe. Thanks.
Martha Stewart Member
Rating: Unrated
12/24/2010
I used this recipe for my first attempt at jelly filled donuts. A keeper! I used a large fry pan with enough oil so they would float and easily flip over. Also, I poked a [filtered] in the top to fill - not the side. These are so delicious and smell heavenly.
Martha Stewart Member
Rating: Unrated
12/05/2010
This is a great recipe...very similar to my mom's Polish paczki (ponch skee) recipe. Many Jewish recipes are actually recipes from countries of their national origin, whether they are Polish or Russian or other European countries where the Jewish population migrated to and lived for many centuries. I believe Martha Stewart's family is of Polish origin.
Martha Stewart Member
Rating: Unrated
11/29/2010
Is it possible for me to make this dough tonight and use it in a couple of days? If so, will I need to let it rest after I take it out of the fridge? Can I cut out the doughnuts in advance?? Thanks!
Martha Stewart Member
Rating: Unrated
12/12/2009
These were so delicious! Instead of filling them with a plunger, we cut out two rounds, put the filling in the middle, brushed egg white around the edges, and crimped the two rounds together. We could prep this all before the party started, and then we started frying as people arrived, and there was no need for a final step for filling. We also used Nutella in half of them. The were a big hit!
Martha Stewart Member
Rating: Unrated
02/21/2009
This sounds interesting and new because in Poland we use almost the same recipe for our pn n n n czki (which methinks were direct predecessors of israelis sufagniyot), but instead of rapsberry jam its common to use even more delicious rose petal jam. Try it out.
Martha Stewart Member
Rating: Unrated
01/09/2009
These have been a Hannukkah favourite for years. The first time I made them I used a big cast iron dutch oven and a candy thermometer. I have now graduated to an electric deep fryer- much easier :)
I have also found out that is easier to inject the jelly with a big marinade syringe than with a pastry bag.
Martha Stewart Member
Rating: Unrated
12/25/2008
These donuts were my first "deep fry" attempt. They are so satisfyingly easy, and come out delicious. The recipe doesn't mention up front how long it will take to make the donuts -- set aside 2 hours. I had a really hard time getting that jelly into the donut, so I just put out jelly for dipping sauce and that worked out just as well. Enjoy!
Martha Stewart Member
Rating: Unrated
12/04/2007
for years a friend
Martha Stewart Member
Rating: Unrated
11/29/2007
These are just yummy, and rather simple to make.
Martha Stewart Member
Rating: 1 stars
03/06/2016
The insides were raw and the outsides were burnt. This recipe is horrible and made me cry. I tried to make this for a school project so now my class will eat raw disgusting donuts :)
Rating: 1 stars
Rating: 2 stars
12/08/2015
As others have said, way too much yeast. Should be 2 teaspoons, or one packet. Also, try frying them at 350 instead of 370. Heat was too high and they browned too fast. I also thought there was too much nutmeg. I'd use 1/4 teaspoon if I did these again. These are very cake-y donuts. Pretty easy recipe, but flawed. There are better ones out there.
Rating: 2 stars
Rating: Unrated
04/30/2013
WAY too much yeast. Just wasted 2.5 hours of my life and have a vat of sad yeasty donuts now. - please change this.
Rating: Unrated
Rating: Unrated
12/25/2011
made these as my first attempt at doughnuts, and my first snag was the amount of egg. "large" is so objective, it would be much simpler if the recipe had a weight for eggs, instead of just "2 large eggs". so i made the dough and cut it out and did it all just fine. when they were cooled, i went to poke a [filtered] in one to fill it, and they're SO very hollow! i went through three jars of jam just filling them! i know it wasn't the yeast - it rose perfectly. but i was expecting more doughnut!
Rating: Unrated
12/08/2011
Don't know what westhartfordkid is talking about, I made them with the stated amount of yeast and it came out perfectly fine. I also made the dough the night before, let it rise, cut out the doughnuts and refrigerated. I let them come to room temperature the next morning and cooked as directed and they were great.
Rating: Unrated
12/30/2010
This recipe has a major error - it should only call for 2 TEAspoons of yeast (AKA one package which is 2.25 TSP or 1/4 ounce) not 2 TABLEspoons. Please correct the recipe. Thanks.
Rating: Unrated
12/24/2010
I used this recipe for my first attempt at jelly filled donuts. A keeper! I used a large fry pan with enough oil so they would float and easily flip over. Also, I poked a [filtered] in the top to fill - not the side. These are so delicious and smell heavenly.
Rating: Unrated
12/05/2010
This is a great recipe...very similar to my mom's Polish paczki (ponch skee) recipe. Many Jewish recipes are actually recipes from countries of their national origin, whether they are Polish or Russian or other European countries where the Jewish population migrated to and lived for many centuries. I believe Martha Stewart's family is of Polish origin.
Rating: Unrated
11/29/2010
Is it possible for me to make this dough tonight and use it in a couple of days? If so, will I need to let it rest after I take it out of the fridge? Can I cut out the doughnuts in advance?? Thanks!
Rating: Unrated
12/12/2009
These were so delicious! Instead of filling them with a plunger, we cut out two rounds, put the filling in the middle, brushed egg white around the edges, and crimped the two rounds together. We could prep this all before the party started, and then we started frying as people arrived, and there was no need for a final step for filling. We also used Nutella in half of them. The were a big hit!
Rating: Unrated
02/21/2009
This sounds interesting and new because in Poland we use almost the same recipe for our pn n n n czki (which methinks were direct predecessors of israelis sufagniyot), but instead of rapsberry jam its common to use even more delicious rose petal jam. Try it out.
Rating: Unrated
01/09/2009
These have been a Hannukkah favourite for years. The first time I made them I used a big cast iron dutch oven and a candy thermometer. I have now graduated to an electric deep fryer- much easier :)
I have also found out that is easier to inject the jelly with a big marinade syringe than with a pastry bag.
Rating: Unrated
12/25/2008
These donuts were my first "deep fry" attempt. They are so satisfyingly easy, and come out delicious. The recipe doesn't mention up front how long it will take to make the donuts -- set aside 2 hours. I had a really hard time getting that jelly into the donut, so I just put out jelly for dipping sauce and that worked out just as well. Enjoy!
Rating: Unrated
12/04/2007
for years a friend
Rating: Unrated
11/29/2007
These are just yummy, and rather simple to make.
All Reviews for Hanukkah Sufganiyot (Jelly Doughnuts)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Hanukkah Sufganiyot (Jelly Doughnuts)
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
