The Heart of the Kitchen
My kitchen is my favorite room. It is full of stories. Today, I want to share one with you. We are making Hanukkah jelly doughnuts, or sufganiyot. They are warm, sweet, and filled with joy.
Making them is like a hug for your home. The smell of yeast and sugar is wonderful. It makes everyone gather around. Doesn’t that smell amazing? I think food tastes better when we make it with love. That is why this matters. It turns simple ingredients into happy memories.
A Little Dough Story
Let me tell you about my first batch. I was so nervous. The dough felt too sticky. I almost added more flour. But my own grandma’s voice was in my head. She said, “Patience, Grace.” So I waited. The dough became soft and perfect.
I still laugh at that. Good things take time. This dough needs a long rest to rise. That waiting time is important. It lets the flavors get to know each other. What kitchen mistake of yours turned out just fine? I would love to hear.
Frying Up Sunshine
Now for the fun part. We fry them. The oil must be just the right temperature. Not too hot, not too cold. You will see the doughnuts dance in the pot. They puff up like little golden pillows.
Fun fact: The oil reminds us of the Hanukkah miracle. A tiny bit of oil lasted for eight nights. That is why we fry foods for the holiday. Frying in oil connects us to a very old story. I love that. Food can be history you can eat.
The Sweetest Surprise
Cool the doughnuts just a bit. Then we add the jelly heart. Poke a small hole with a chopstick. Be gentle. Then squeeze in the jam until it peeks out. It is like giving each doughnut a secret.
This is my favorite step. The jam is a sweet surprise inside. It matters because the best joys are often hidden. You have to look for them. Do you like strawberry jam best, or would you try another flavor?
Your Turn to Share
Finally, a snowy shower of powdered sugar. Then they are ready. Serve them warm. Watch people’s faces light up. That is the real reward.
Food is meant to be shared. It brings people together. That is the second big reason this matters. So tell me, who would you share these doughnuts with? A friend, a sibling, your whole family? Gather them and make some memories.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 3½ cups (17½ ounces/496 grams) | |
| Instant or rapid-rise yeast | 2¼ teaspoons | |
| Ground cinnamon | ⅛ teaspoon | |
| Ground nutmeg | Pinch | |
| Milk | 1 cup | |
| Large eggs | 2 | |
| Granulated sugar | ⅓ cup (2⅓ ounces/66 grams) | |
| Table salt | 1¼ teaspoons | |
| Unsalted butter | 6 tablespoons | Cut into ½-inch pieces and softened |
| Vegetable oil | 2 quarts | For frying |
| Strawberry jam | 1 cup | For filling |
| Confectioners’ sugar | For dusting |
My Family’s Perfect Hanukkah Jelly Doughnuts
Hello, my dear. Come sit. The kitchen is warm. Today, we make jelly doughnuts, or sufganiyot. We make them every Hanukkah. The smell of frying dough fills the whole house. It is the smell of celebration. My grandkids hover by the counter, waiting. Their eyes get so big. I still laugh at that. Let’s make some magic together.
Step 1: First, we wake up the yeast. Mix your flour, yeast, cinnamon, and nutmeg in a big bowl. A little spice makes everything cozy. Add the milk and eggs. Mix it slowly until it becomes a shaggy dough. Then, let it rest for 20 minutes. This is its first little nap. (A hard-learned tip: scrape the bowl well. No flour left behind!)
Step 2: Now, add the sugar and salt. Mix on low for 5 to 7 minutes. The dough will become smooth and stretchy. See how it pulls away from the bowl? That’s perfect. Now, add the soft butter, piece by piece. It will look messy at first. Keep mixing. In 8 to 12 minutes, it will be silky and perfect. Doesn’t that smell amazing?
Step 3: Put the dough in a greased bowl. Fold the edges into the middle, like tucking in a blanket. Flip it over. Cover it tightly with plastic. Let it rise until it doubles. This takes about 2 hours. I use this time to tidy up. Or just sit with a cup of tea. What’s your favorite thing to do while dough rises? Share below!
Step 4: Time to shape our doughnuts. Roll the dough out to about half an inch thick. Use a round cutter for perfect circles. My mother used a juice glass. Save the scraps for little doughnut holes. Kids love those. Place them on a sheet and let them get puffy again. They look like little pillows. So cute.
Step 5: Now, we fry. Heat your oil to 335 degrees. Gently drop in four dough rounds. They should sizzle softly. Fry for 2 minutes per side until golden brown. Adjust the heat to keep the oil just right. Let them cool on a rack. The hardest part is waiting to fill them.
Step 6: The best part! Poke a hole in each doughnut with a chopstick. Fill a bag with strawberry jam. Squeeze the jam inside until it just peeks out. Finally, a snowy dusting of powdered sugar. Serve them warm. The first bite is pure, sticky joy.
Cook Time: 2 hours 30 minutes (active)
Total Time: 4–5 hours (with rising)
Yield: 12 doughnuts
Category: Holiday, Dessert
Three Sweet Twists to Try
Once you master the classic, try a little twist. It’s fun to play. My granddaughter loves the chocolate one. Here are three ideas for your next batch.
Chocolate Dream: Fill them with chocolate hazelnut spread instead of jam. Roll in sugar mixed with cocoa powder.
Apple Pie Pocket: Use a thick apple butter filling. Dust with cinnamon sugar for a cozy, spiced treat.
Lemon Sunshine: Fill with lemon curd. Top with a simple lemon glaze instead of powdered sugar. So bright and cheerful.
Which one would you try first? Comment below!
Serving with a Smile
These doughnuts are a celebration all by themselves. But a little presentation makes it special. Pile them high on a pretty plate. Add a bowl of extra jam for dipping. For a real treat, serve with a scoop of vanilla ice cream on the side. The warm and cold is wonderful.
For drinks, a hot chocolate with a cinnamon stick is perfect for the kids. For the grown-ups, a glass of sweet dessert wine or a creamy coffee liqueur on ice pairs beautifully. Which would you choose tonight?
Keeping Your Doughnuts Happy and Fresh
These doughnuts are best the day you make them. But I always make a double batch. To store, let them cool completely first. Then place them in a single layer in a container. They will keep on the counter for one day.
You can freeze them for later, too. Freeze the unfilled, unsugared doughnuts on a tray. Once frozen, pop them into a bag. To serve, thaw them at room temperature. Then warm them in a 300-degree oven for five minutes.
Fill and sugar them after warming. I once filled them before freezing. The jam made everything soggy. Batch cooking means you can share joy anytime. It turns a treat into a ready gift. Have you ever tried storing it this way? Share below!
Doughnut Troubles? Let’s Fix Them Together
Is your dough too sticky? Just add a little more flour. Sprinkle it on while kneading. The dough should feel soft, not stick to your fingers. I remember when my dough was like glue. A bit more flour saved the day.
Are they oily after frying? Your oil was not hot enough. Use a thermometer. Getting the temperature right matters for texture. It gives you a light, not greasy, doughnut. This builds your cooking confidence.
Did the jam leak out everywhere? You might have poked too deep. Only go halfway into the doughnut. And don’t overfill them. A gentle squeeze is all you need. This ensures every bite has perfect flavor. Which of these problems have you run into before?
Your Doughnut Questions, Answered
Q: Can I make these gluten-free? A: Try a 1-to-1 gluten-free flour blend. The texture may be a bit different.
Q: Can I make the dough ahead? A: Yes! Follow the note in step three. Let it rise slowly in the fridge overnight.
Q: What jam can I use? A: Any jam you love! Raspberry or apricot are wonderful swaps. Fun fact: In Israel, these are often filled with dulce de leche!
Q: Can I make a half batch? A: Absolutely. Just halve all the ingredients. This is perfect for a smaller family.
Q: Any optional tips? A: A tiny bit of lemon zest in the dough is lovely. It adds a bright, happy note. Which tip will you try first?
From My Kitchen to Yours
I hope you love making these. The smell of frying doughnuts is pure happiness. It fills your home with warmth and memory. I would love to hear about your kitchen adventures.
Tell me about your family’s favorite fillings. Or share a story of your first try. Have you tried this recipe? Give your experience in the comments. Your stories are my favorite thing to read. Happy cooking!
—Grace Ellington.
Perfect Hanukkah Jelly Doughnuts
Description
Celebrate Hanukkah with these classic, light, and airy jelly-filled doughnuts, fried to golden perfection and dusted with powdered sugar.
Ingredients
Instructions
- Stir flour, yeast, cinnamon, and nutmeg together in bowl of stand mixer fitted with dough hook. Add milk and eggs. Mix on low speed until dough comes together and no dry flour remains, about 2 minutes, scraping down bowl and dough hook as needed. Turn off mixer, cover bowl with dish towel or plastic wrap, and let stand for 20 minutes.
- Add granulated sugar and salt and mix on low speed until dough is smooth and elastic and clears sides of bowl, 5 to 7 minutes. With mixer running, add butter, a few pieces at a time. Increase speed to medium-low and continue to mix until butter is fully incorporated and dough is smooth and elastic, 8 to 12 minutes longer, scraping down bowl halfway through mixing.
- Transfer dough to lightly greased large bowl. Gather edges up and fold inward to form loose ball shape, then flip dough seam side down. Cover bowl tightly with plastic and let dough rise at room temperature until doubled in size, 1½ to 2 hours. (Unrisen dough can be refrigerated for at least 8 hours or up to 24 hours; let sit at room temperature for 2 hours before rolling.)
- Line rimmed baking sheet with parchment paper and lightly grease parchment. Transfer dough to floured counter and sprinkle with flour. Gently press dough to expel air, then press and roll dough to ½-inch thickness (approximately 10 by 13 inches). Using 3-inch round cutter dipped in flour, cut 12 rounds. (Reserve dough scraps for doughnut holes or discard.) Carefully transfer dough rounds to prepared sheet using thin metal spatula (flour spatula as needed). Cover sheet with plastic and let dough rise at room temperature until puffy, about 1 hour.
- About 20 minutes before end of rising time, add oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-low heat to 335 degrees. Set wire rack in second rimmed baking sheet and line with triple layer of paper towels. Using both your hands, gently drop 4 dough rounds into hot oil and fry until golden brown, about 2 minutes per side. Adjust heat as needed to maintain oil temperature between 330 and 340 degrees. Transfer doughnuts to prepared rack. Return oil to 335 degrees and repeat with remaining doughnuts. Let cool almost completely, about 10 minutes.
- Discard paper towels, leaving doughnuts on rack. Spoon jam into pastry bag or zipper-lock bag fitted with ¼-inch round pastry tip. Working with 1 doughnut at a time, use chopstick or skewer to poke hole through top of each doughnut, about halfway through, rotating to widen opening to about ½ inch. Insert pastry tip into opening and squeeze gently until jam just starts to appear around opening, about 1 tablespoon jam per doughnut. Dust doughnuts with confectioners’ sugar. Serve warm or at room temperature.
Notes
- For best results, use a candy or deep-fry thermometer to maintain the correct oil temperature. The doughnuts absorb less oil when fried at the proper temperature, resulting in a lighter texture.