Traditional Sufganiyot (Jelly Doughnuts) Recipe For Hanukkah: Perfect Feast Treats

Hanukkah, the Festival of Lights, is not just about lighting the menorah and spinning the dreidel; it is also a celebration of indulgent treats. Among the beloved treats, sufganiyot, a jelly-filled doughnut, reigns supreme. These golden, fluffy doughnuts are more than just a sweet treat; they are a nod to the miracle of oil that lasted 8 days. Their fried goodness is the miracle, so they are a must at any Hanukkah party.

You do not need to be a pastry chef to make sufganiyot; this recipe is all about simplicity and flavor. From the softness of the dough to the surprise of the jam filling, every bite is a little piece of happiness. The best part? You can fill them with your favorite fillings, strawberry, apricot, chocolate or even something exotic like mango. A dusting of powdered sugar and they’re irresistible.

Easy To Make Recipe For Sufganiyot Or Jelly Doughnuts For Hanukkah

Sufganiyot or jelly doughnuts are a Hanukkah tradition, loved for their fried goodness and sweet filling. This recipe is for Indian kitchens so you can make them with ease and precision. Get your ingredients, make a batch of sufganiyot and fill your home with joy and warmth.

Ingredients

• 375 g all-purpose flour (maida)
• 2 tbsp sugar
• 2 tsp active dry yeast
• 1 cup milk (lukewarm)
• 50 g butter (softened)
• 2 Eggs
• ½ tsp salt
• 1L vegetable oil
• ½ cup fruit jam
• 3-4 tbsp powdered sugar

Method

1. In a big bowl combine lukewarm milk, sugar and yeast. Let it sit for 5 minutes until frothy.
2. Add eggs, softened butter and salt to the yeast mixture. Add the flour gradually and knead into a soft dough for about 8-10 minutes.
3. Cover and let it rise for 1 hour or until doubled in size.
4. Roll out the dough to about ½-inch thickness. Use a round cutter (or a glass) to cut out circles. Cover and let it rise for 30 minutes more.
5. Heat the oil in a deep pan over medium heat. Test by dropping a small piece of dough, it should sizzle and rise to the top.
6. Fry the doughnuts in batches until golden brown on both sides. Drain on paper towels.
7. Pipe jam into the center of each doughnut. Dust with powdered sugar and serve warm.

7 Tips to Make Perfect Sufganiyot (Jelly Doughnuts) For Hanukkah

1. Use Fresh Yeast For Fluffy Doughnuts

Fresh and active yeast is the secret to soft and airy sufganiyot, always check the expiration date and activate the yeast in warm (not hot) milk with sugar to make sure it is alive. If the mixture does not foam up after 5-10 minutes, start over with new yeast. Activated yeast is what gives the doughnuts their lightness.

2. Knead The Dough

A well-kneaded dough is key to smooth sufganiyot, knead for at least 8-10 minutes until the dough is elastic and slightly sticky. If using a stand mixer, use the dough hook on medium speed. Kneading develops gluten which helps the dough rise evenly and gives the dough its softness.

3. Let The Dough Rest Twice

Let the dough rise twice, once after mixing and once after shaping. Double-proofing gives the dough flavor and texture. Cover the dough with a damp cloth to prevent it from drying out and place it in a warm spot.

4. The Right Oil Temperature

Fry at the right temperature (170-180°C) is key, use a kitchen thermometer to make sure the oil is not too hot or too cold. If the oil is too hot the doughnuts will burn before they are cooked through, if it is too cold they’ll be greasy. Consistent temperature means evenly cooked, golden brown sufganiyot.

5. Piping Bag For Easy Filling

A piping bag with a small nozzle makes filling the doughnuts easy and clean. Once the sufganiyot has cooled slightly, insert the nozzle into the side and squeeze in the jam or custard. Fill them gradually to avoid overfilling or bursting.

6. The Right Jam Or Filling

Traditional sufganiyot are filled with strawberry or mixed fruit jam, but you can try other flavors like chocolate ganache, lemon curd or custard. Choose thicker jams that don’t run out easily and add a hint of zest or cinnamon for a twist.

7. Dust With Powdered Sugar

The final sprinkle of powdered sugar not only adds sweetness but makes your sufganiyot look festive. Sift the sugar for an even coat and do not be shy, this is as much about looks as it is about flavor. Dust just before serving for a fresh, sparkly effect.