Sufganiyot are very soft and yummy donuts filled with jelly. These types of donuts are very tasty and famous among Jews. These are fluffy and pillowy in nature and mouthwatering. If you are thinking that making donuts at home is scary due to the use of hot oil and yeast, this is not true.

Normally these donuts are filled with soft jelly. But if you do not like to fill jelly in sufganiyot, you can use jam or some other stuff. This may be custard, Nutella, pumpkin butter, pudding, or apple butter are great options. However, you can eat sufganiyot as plain as they have a delicious taste.

Total servings: 24
Time of preparation: 30 minutes
Cooking time: 15 minutes
Total time: 45 minutes (one hour extra to allow the dough to rise)

Ingredients for sufganiyot:

One cup of warm water having a temperature of 110 degrees Fahrenheit

One tablespoon of instant rapid dry yeast

Three cups of all-purpose flour (use a measuring cup to take the exact amount)

One-fourth cup sugar to us as confectioner

Three by fourth teaspoon salt

Two egg yolks

One teaspoon of vanilla extract

Half a teaspoon of ground nutmeg

Two tablespoons of vegetable oil

One cup of jelly or jam or (Nutella, apple butter, custard pudding etc)

Method to make delicious sufganiyot:

1. Take a small bowl and add water and yeast and mix them.

2. Then mix them well and allow the mixture to become foamy for five minutes.

3. Take another large bowl and add flour, salt, sugar, and nutmeg. Mix them well using a spoon and allow the mixture to rest.

4. Then add the two tablespoons of oil, egg yolk, and vanilla to the yeast mixture and stir the mixture well.

5. Then the time comes to combine the yeast mixture, and the mixture of flour and stir them using a rubber spatula. Mix until you get a bit of sticky dough. Then use plastic wrap to cover the bowl and keep it on the countertop. After one to two hours the dough will rise to become double in size.

6. Take a baking sheet and line it using paper towels. Then take another baking sheet using parchment paper and sprinkle some flour on it. Then spread a layer of flour on the clean countertop and also dust your hands with flour.

7. Now put the dough onto the countertop and pat it using your hands to shape it into ¼ inch rectangle. Do not allow the dough to stick to the countertop by spreading some more flour on it.

8. Then use a sharp knife or pizza wheel to cut the dough into twenty-four pieces. You can make their shapes square or round. Traditionally these special donuts are round in shape but you can make them square-shaped if you like.

9. Put these dough pieces into a baking sheet and do not allow these pieces to stick together. Sprinkle some more flour on the dough pieces that are going to convert into sufganiyot.

10. Take a heavy-bottomed pan and add oil to it to fry dough pieces. Heat the oil to about 350 degrees Fahrenheit over a medium flame.

11. Take about five dough pieces and put them in the pan to fry them. It will take about three minutes to get the golden brown jelly-filled donuts. Make sure to flip the dough pieces during frying.

12. Do not let the oil overheat either it will burn your sufganiyot. Oil temperature should remain between 325 degrees Fahrenheit to 350 degrees Fahrenheit.

13. Now transfer the sufganiyot to the baking sheet which is lined with a paper towel. You can use a slotted spoon for this purpose.

14. Make a small hole in the center of each fried donut using a paring knife.

15. Now use the piping bag or squeeze bottle to fill the hole of the sufganiyot with jam.

Note: Make sure that there should not be chunks of fruit in the jam. If there are chunks use a strainer to remove these to allow soft running of jam while squeezing. However, if you do not want to fill the sufganiyot, you can serve the filling in a separate bowl.

16. Spread the confectioner sugar on the prepared donuts to make them more appealing.

Nutritional Value:

Serving size: one donut

Calories: 138

Fat: 4g

Saturated fat: 0 g

Carbohydrates: 23 g

Sugar: 8g

Fiber: 1g

Protein: 2g

Cholesterol: 15mg

Sodium: 78mg

Serving the sufganiyot:

It is best to serve fresh sufganiyot. If you sprinkle the powdered sugar over sufganiyot, it will be soaked after some time. The sugar will appear soggy on the donut. You can serve these special donuts to your guest with tea or coffee. Surely they will like it and ask for more such donuts.

Sufgniyots are also the favorite snacks of kids. If you want to fill chocolate in sufganiyot, it will be the best option for kids. However, you can also fill these special donuts with your favorite fruit jam. You can choose strawberry jam or mango jam for filling.

Is there any difference between sufganiyot and donuts?

There is no such difference between sufganiyot and donuts. Every culture and tradition has a unique name for donuts with some variations in the recipe. Donuts acquire a unique name bombolone in Italy, beignet in France and so sufganiyot in Israel. Commonly, the donuts filled with jelly or jam are known as sufganiyot.

What is the meaning of the word sufganiyot?

The word sufganiyot are derived from the Greek word “sufan” which means fried or spongy. As these jelly-filled donuts are spongy and soft in texture they are named so.

What are some flaws while making the sufganiyot?

As sufganiyot are round shape, commonly outside of donuts are cooked while the inside remains uncooked.

Sometimes you get a denser texture of these donuts than the perfect recipe requirements.

It is not easy to fill the sufganiyot in a neat and nice manner.

Is making sufganiyot a hard task?

Yes, it is a little bit difficult to make perfect sufganiyot. I have also tried different recipes from cookbooks and websites but there still remained some flaws. Then I myself tried this recipe several times and learned some tips from my experience. Now the recipe for sufganiyot I have shared is perfect and It will help you a lot.

Can we store the sufganiyot?

You can store the dough of the donuts for two to three days in the fridge using an airtight container. You can also freeze the dough in the freezer for a longer duration. But cooked sufganiyot should be used within a day or the next day. Do not fill these special donuts If you are not going to use them on the same day.

Also try,

Brioche bun recipe which is very easy and quick | delicious brioche buns

Sufganiyot recipe at home