I made this Jelly Donut Recipe last week, and my kitchen smelled like a bakery for hours. The dough turned out soft, pillowy, and golden after a quick fry. I loved piping the sweet strawberry jam into each one, because that first bite is pure joy.

Honestly, this sufganiyot recipe is much easier than I expected. If you want an easy Hanukkah donuts tradition for your family, I think you will love this one as much as I do.

Cooking Time

Plan for a relaxed afternoon, since most of the time is just letting the dough rise.

Prep Time: 40 minutes
Cooking Time: 30 minutes
Rising Time: 3 hours (about 2 hours for the first rise and 1 hour for the second)
Total Time: about 4 hours 10 minutes

Ingredients

Every ingredient here is simple and easy to find. Here is what you need, plus a quick tip for each one.

¾ cup (170 ml) lukewarm water – Warm, not hot, so the yeast wakes up gently.
4 tablespoons granulated sugar – Feeds the yeast and adds a light sweetness.
2¼ teaspoons instant yeast – Check the date, since old yeast means flat donuts.
3⅔ cups (520 g) all-purpose flour, plus extra for dusting – Weigh it if you can for a soft, even crumb.
¼ cup (57 ml) neutral vegetable oil – Keeps the dough tender and rich.
2 large eggs, at room temperature – Cold eggs slow down the rise, so take them out early.
4 teaspoons vanilla extract – Gives the dough that warm bakery aroma.
1 teaspoon salt – Balances the sweetness and strengthens the dough.
1 cup (283 g) strained strawberry jam – Straining removes chunks so it pipes smoothly.
Neutral oil for frying – Pick one with a high smoke point and a mild taste.
½ cup (57 g) powdered sugar, for dusting – Dust right before serving so it stays snowy white.

Note: serves several (makes about 12 donuts)

Equipment You Need

You probably own most of these already. Here is what I used.

Measuring cups and spoons – For accurate dough and filling amounts.
Stand mixer with dough hook – Does the long kneading for you (a bowl and hand kneading also work).
Large mixing bowl – Gives the dough room to double in size.
Baking sheet and parchment paper – Holds the cut donuts during the second rise.
Plastic wrap and a tea towel – Keeps the dough warm and moist while it rises.
2½ inch (6 cm) round cookie cutter – Cuts neat, even circles.
Deep, sturdy pot – Holds enough oil for safety, even frying.
Candy thermometer – Helps you hold the oil at the right temperature.
Wire rack and paper towels – Drain extra oil so the donuts stay light.
Piping bag with a small plain tip – Fills each donut with jam (a zip-top bag with a snipped corner works too).
Straw or skewer – Poke the hole for the filling.

How to Make a Jelly Donut Recipe?

This sufganiyot recipe takes patience more than skill. Most of the work is waiting while the dough rises. Follow the steps below and you will get fluffy donuts every time.

Mix the Dough

Add the lukewarm water, yeast, sugar, flour, oil, eggs, vanilla, and salt to your mixer bowl. Mix on low speed for about 15 minutes. The dough will be very sticky, and that is exactly what you want for soft donuts.

Let the Dough Rise

Place the dough in a large, lightly oiled bowl. Cover it with plastic wrap and a tea towel, then leave it somewhere warm. It should double in size in about 2 hours.

Prepare Your Baking Sheet

Line a baking sheet with parchment paper. Dust the parchment and your work surface with plenty of flour. This stops the sticky dough from clinging to everything.

Shape the Donuts

Turn the dough onto the floured surface and pat it into a ½ inch thick round. Dip your cutter in flour and cut out as many circles as you can. Re-roll the scraps and cut again so nothing goes to waste.

Let the Donuts Rise Again

Set the circles on the prepared sheet and dust them lightly with flour. Cover with a dry tea towel or plastic wrap. Let them puff up for about 1 hour.

Heat the Oil

Pour 2 to 3 inches of oil into your deep pot and clip on the candy thermometer. Warm it over medium heat until it reaches 325°F (165°C). Keep a close eye on it and never walk away from hot oil.

Set Up a Draining Station

Line another baking sheet with paper towels and set a wire rack on top. Place it right next to the stove. Having it ready means you can move the hot donuts quickly.

Fry the Donuts

Lower 3 to 4 donuts into the oil at a time. Fry for 2 to 3 minutes until golden, then flip carefully and fry for 1 to 2 minutes more. Adjust the heat as needed to hold the temperature steady.

Drain and Cool

Lift each donut out with a slotted spoon and set it on the wire rack. Repeat with the rest of the batch. Let them cool before you fill them.

Fill and Dust

Poke a small hole in the side or top of each cooled donut with a straw or skewer. Pipe in a little strained jam. Finish with a generous dusting of powdered sugar.

Additional Tips for Making This Recipe Better

A few small things made a big difference when I tested these. Here is what I learned.

I always use a candy thermometer, because oil that is too hot leaves the centers doughy.
Oil that is too cool made my first batch heavy and greasy, so I wait for 325°F before frying.
If my kitchen is cold, I turn the oven on for 3 minutes, switch it off, and let the dough rise inside.
I fry only 3 to 4 donuts at a time so the oil temperature does not drop.
I let the donuts cool fully before filling, since warm donuts make the jam runny.
I strain my jam every time, which makes piping so much easier.
I keep my work surface well floured, because this dough is sticky on purpose.

Common Mistakes to Avoid

These are the slip-ups I made so you do not have to.

Using hot water: I killed my yeast once with water that was too hot, so I now stick to lukewarm.
Skipping the second rise: My donuts came out dense, so I always give them the full hour.
Overcrowding the pot: Too many donuts at once made them greasy, so I stay at 3 or 4.
Guessing the oil temperature: I burned the outsides once, so I never fry without a thermometer.
Filling warm donuts: The jam leaked out right away, so I wait until they are completely cool.

How to Serve Hanukkah Jelly Donut Recipe?

These donuts look festive with very little effort. A pretty plate makes them feel like a real holiday treat.

Pile them high on a white platter and dust them with extra powdered sugar just before serving.
Add blue and white napkins or small dreidels around the plate for a Hanukkah feel.
Place a small bowl of jam on the side so guests can add more.
Serve them warm with hot tea, coffee, or cocoa.
Offer a dessert board with these donuts beside Graham Cracker S’mores Bites for a sweet holiday spread.

Variations

Jam is the classic filling, but you can easily switch things up.

Chocolate ganache filling: Rich and glossy, it is perfect for chocolate lovers.
Homemade Nutella or dulce de leche: Creamy fillings that turn the donuts into a bakery-style treat.
Mini jelly donuts: Use a smaller cutter for bite-size sufganiyot that are great for parties.
Baked sufganiyot: Bake the shaped dough for a lighter option, though the texture will be softer and less crisp.
Gluten-free sufganiyot: Try a gluten-free flour blend made for yeast doughs, and expect a slightly different texture.
Kosher donut recipe tip: Use dairy-free ingredients like oil, not butter, so the donuts stay pareve.
Easy sufganiyot without yeast: Use a no-yeast donut dough if you are short on time, since there is no rising needed.
Flavor boost: Try raspberry or apricot jam instead of strawberry.

Nutritional Information

These are approximate values per donut, based on 12 servings with jam filling and powdered sugar.

Calories: about 290
Protein: about 5 g
Carbohydrates: about 45 g
Fat: about 10 g

Make Ahead and Storage

Make Ahead

You can make the dough ahead and rest it in the fridge overnight after the first rise. A reader of the original recipe said this worked well for them. Let it come back toward room temperature before you shape it.

Storage

These donuts taste best on the day you make them. Store leftovers in an airtight container at room temperature for up to 2 days.

Reheating

Warm a donut in the oven at a low temperature for a few minutes to freshen it up. Dust with fresh powdered sugar after reheating. I do not recommend the microwave, since it makes the dough chewy.

Freezing

I have not frozen these fried and filled, so I cannot promise great results. If you want to try, freeze unfilled donuts in a sealed bag. Thaw, warm gently, then fill and dust.

Why You’ll Love This Recipe

This recipe is a real crowd-pleaser, and here is why it earns a spot in my holiday kitchen.

Classic Hanukkah flavor: It brings the beloved jelly-filled tradition to your table. Every bite feels festive and nostalgic.
Easy to follow: The steps are simple, and the rising time is mostly hands-off. Even a beginner can get great results.
Soft and fluffy texture: The dough fries up airy and golden. It tastes just like a bakery donut.
Flexible fillings: Swap the jam for chocolate, Nutella, or dulce de leche. You can change the flavor to suit everyone.
Fun for the whole family: Cutting, filling, and dusting are fun jobs for kids with an adult handling the hot oil. It turns baking into a holiday memory.

FAQs

Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight after the first rise. Let it warm up a little before shaping and frying.

Why are my donuts greasy?

The oil was probably too cool. Keep it at 325°F (165°C) and fry only a few at a time.

What can I use instead of strawberry jam?

Raspberry jam, apricot jam, chocolate ganache, homemade Nutella, or dulce de leche all work well. Just strain any fruit filling first so it pipes smoothly.

How long do sufganiyot stay fresh?

They are best on the day you make them. In an airtight container at room temperature, they keep for up to 2 days.

Can I skip the yeast?

This recipe relies on yeast for its fluffy texture. If you want an easy sufganiyot recipe without yeast, use a separate no-yeast donut dough instead. A treat like Chocolate Puppy Chow is another quick, no-fry option for your holiday table.

Ash Tyrrell

Jelly Donut Recipe

I made these Hanukkah jelly donuts last week, and my kitchen smelled like a bakery for hours. The dough turned out soft, pillowy, and golden after a quick fry. I loved piping the sweet strawberry jam into each one, because that first bite is pure joy. Honestly, this sufganiyot recipe is much easier than I expected.

Print Recipe Pin Recipe

Total Time 4 10

Ingredients Method Notes

Ingredients

¾ cup 170 ml lukewarm water – Warm, not hot, so the yeast wakes up gently.
4 tablespoons granulated sugar – Feeds the yeast and adds a light sweetness.
2¼ teaspoons instant yeast – Check the date since old yeast means flat donuts.
3⅔ cups 520 g all-purpose flour, plus extra for dusting – Weigh it if you can for a soft, even crumb.
¼ cup 57 ml neutral vegetable oil – Keeps the dough tender and rich.
2 large eggs at room temperature – Cold eggs slow down the rise, so take them out early.
4 teaspoons vanilla extract – Gives the dough that warm bakery aroma.
1 teaspoon salt – Balances the sweetness and strengthens the dough.
1 cup 283 g strained strawberry jam – Straining removes chunks so it pipes smoothly.
Neutral oil for frying – Pick one with a high smoke point and a mild taste.
½ cup 57 g powdered sugar, for dusting – Dust right before serving so it stays snowy white.

Method

Add the lukewarm water, yeast, sugar, flour, oil, eggs, vanilla, and salt to your mixer bowl. Mix on low speed for about 15 minutes. The dough will be very sticky, and that is exactly what you want for soft donuts.
Place the dough in a large, lightly oiled bowl. Cover it with plastic wrap and a tea towel, then leave it somewhere warm. It should double in size in about 2 hours.
Line a baking sheet with parchment paper. Dust the parchment and your work surface with plenty of flour. This stops the sticky dough from clinging to everything.
Turn the dough onto the floured surface and pat it into a ½ inch thick round. Dip your cutter in flour and cut out as many circles as you can. Re-roll the scraps and cut again so nothing goes to waste.
Set the circles on the prepared sheet and dust them lightly with flour. Cover with a dry tea towel or plastic wrap. Let them puff up for about 1 hour.
Pour 2 to 3 inches of oil into your deep pot and clip on the candy thermometer. Warm it over medium heat until it reaches 325°F (165°C). Keep a close eye on it and never walk away from hot oil.
Line another baking sheet with paper towels and set a wire rack on top. Place it right next to the stove. Having it ready means you can move the hot donuts quickly.
Lower 3 to 4 donuts into the oil at a time. Fry for 2 to 3 minutes until golden, then flip carefully and fry for 1 to 2 minutes more. Adjust the heat as needed to hold the temperature steady.
Lift each donut out with a slotted spoon and set it on the wire rack. Repeat with the rest of the batch. Let them cool before you fill them.
Poke a small hole in the side or top of each cooled donut with a straw or skewer. Pipe in a little strained jam. Finish with a generous dusting of powdered sugar.

Notes

I always use a candy thermometer, because oil that is too hot leaves the centers doughy.
Oil that is too cool made my first batch heavy and greasy, so I wait for 325°F before frying.
If my kitchen is cold, I turn the oven on for 3 minutes, switch it off, and let the dough rise inside.
I fry only 3 to 4 donuts at a time so the oil temperature does not drop.
I let the donuts cool fully before filling, since warm donuts make the jam runny.
I strain my jam every time, which makes piping so much easier.
I keep my work surface well floured, because this dough is sticky on purpose