Sufganiyot (Jelly Donuts)

Pillowy-soft Israeli jelly donuts, or Sufganiyot, are traditionally made and enjoyed in Israel and world-wide during the Hanukkah celebration. Typically filled with a sweet strawberry jelly, we’ve added a little spice to our filled donut recipe – cinnamon and nut... Pillowy-soft Israeli jelly donuts, or Sufganiyot, are traditionally made and enjoyed in Israel and world-wide during the Hanukkah celebration. Typically filled with a sweet strawberry jelly, we’ve added a little spice to our filled donut recipe – cinnamon and nutmeg – plus vanilla, for a slightly elevated version of the traditional treat.  Read More Read Less
10m
PREP TIME
20m
COOK TIME
309
CALORIES
12
INGREDIENTS

Servings: 18

Ingredients

INSTRUCTIONS

  • 1 Place milk in microwave-safe bowl. Microwave on HIGH 20 to 30 seconds, or until warm (about 100 to 110°F). Add yeast, stirring until dissolved. Let stand 5 to 10 minutes or until foamy. Mix 2 cups of the flour, butter, sugar, eggs, salt cinnamon and nutmeg in bowl of stand mixer fitted with paddle attachment on medium speed. Add milk mixture and vanilla, stirring just until well blended. Gradually add remaining 2 cups flour, while mixing. Continue mixing until dough pulls away from sides of bowl to form a tight ball, about 10 minutes.
  • 2 Spray large bowl with no stick cooking spray. Shape dough into a smooth ball and place in bowl; spray lightly with no stick cooking spray. Cover bowl with plastic wrap. Place in warm, draft-free place. Allow to rise until dough is doubled in size, about 45 minutes to 1 hour.
  • 3 Transfer dough to lightly floured surface. Knead 2 minutes to work out any large air bubbles, sprinkling with additional flour as needed if dough is sticky. Roll out dough into large circle, about 1/2-inch thick. Cut 18 donut shapes using a 4-inch round cutter, rerolling scraps to cut as needed. Let donut dough stand 10 minutes.
  • 4 Meanwhile, pour oil into large deep skillet, filling about 2 inches up sides of skillet. Heat to 330°F. Working in batches of 4 to 6 at a time, carefully place donuts in hot oil. Fry 2 minutes per side, until golden brown and puffed. Remove with tongs or a slotted spoon; place on wire rack lined with paper towels. Cool completely.
  • 5 Fill pasty bag or clean plastic squeeze bottle with jelly. Use a wooden skewer or small paring knife to poke a hole in the side of each donut, being careful not to poke all the way through to the other side. Swirl skewer or knife gently to create space for the filling. Pipe filling into prepared opening, dividing evenly among donuts. Once filled, sprinkle with confectioners’ sugar before serving.

    Test Kitchen Tip:
    Don’t have a stand mixer? No problem. You can make this donut dough by hand! Follow Step 1 as directed, mixing the ingredients in a large bowl with a wooden spoon in place of the stand mixer. Add the second amount of flour and mix just until combined. Then, turn the shaggy dough out onto a floured work surface. Knead 10 to 15 minutes until dough forms a smooth ball and bounces back when gently pressed. Continue as directed with Step 2.

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