Fluffy Homemade Jelly-Filled Donuts (Sufganiyot) Recipe: Your Ultimate Guide to Sweet Perfection

There’s nothing quite like a warm, freshly made donut, especially when it’s generously filled with sweet, fruity jam. This easy jelly-filled donuts recipe, inspired by traditional Jewish Sufganiyot, brings that delightful experience right into your home. Made with simple, wholesome ingredients, these light, fluffy pastries are perfect for celebrating Hanukkah or simply indulging in a delicious homemade treat any time of year. Each bite offers a harmonious blend of soft, airy dough, vibrant strawberry jam, and a delicate dusting of granulated sugar.

For years, the thought of making homemade donuts was intimidating. They seemed like a pastry reserved for professional bakers or specialized shops. However, my perception changed completely a few years ago when my Mom, who learned the art from her best friend, shared her incredible recipe and techniques with me. The first batch was a revelation – so much lighter, fresher, and more flavorful than any store-bought version. I even experimented with topping some with fudgy coconut cream chocolate frosting and fresh strawberries, elevating them to an absolutely heavenly dessert! The taste surpassed even my favorite bakery and coffee shop donuts, proving that homemade truly is best.

If you’re new to the world of donut making, don’t fret! While this recipe yields impressive results, it’s also incredibly approachable. For those looking for even simpler starting points, my Easy Pumpkin Donuts {With Cake Mix} and Baked Apple Cider Donuts are fantastic beginner-friendly recipes to kickstart your delightful donut baking journey.

Why Make Homemade Jelly Donuts? The Unmatched Taste and Satisfaction

There’s an undeniable magic in making donuts from scratch. Beyond the delicious aroma that fills your kitchen, homemade jelly-filled donuts offer several advantages that store-bought versions simply can’t match:

• Superior Freshness: Enjoy them warm, straight from the fryer, with a melt-in-your-mouth texture that is impossible to replicate after hours on a shelf.
• Customizable Flavors: You control the quality of ingredients, from the type of jam to the sugar coating. Experiment with different fruit fillings or even savory options.
• Economical: Making donuts at home is often far more cost-effective than buying them from a bakery, especially when you need a larger batch.
• Rewarding Experience: The process, though it involves a few steps, is incredibly satisfying. From watching the dough rise to seeing the golden brown results, it’s a culinary journey worth taking.
• Shareable Joy: Homemade treats are perfect for sharing with family and friends, making them ideal for gatherings, celebrations, or simply brightening someone’s day.

The Irresistible Charm of Sufganiyot: A Hanukkah Tradition

These delightful jelly-filled donuts hold a special place in Jewish culture, particularly during the festival of Hanukkah. Known as “Sufganiyot,” they are a traditional Hanukkah treat, deeply rooted in the holiday’s history. Hanukkah, the Festival of Lights, commemorates the miracle of a small amount of oil lasting for eight days in the Temple of Jerusalem. To honor this miracle, it’s customary to eat foods fried in oil, such as latkes (potato pancakes) and, of course, Sufganiyot.

Sufganiyot are typically round, fluffy yeast donuts, deep-fried until golden, then dusted with powdered sugar and generously filled with strawberry jam. Their sweet, warm, and comforting nature perfectly embodies the joyous spirit of Hanukkah. While strawberry jam is classic, variations with chocolate, custard, or other fruit fillings are also popular. Making Sufganiyot is a cherished tradition for many, bringing families together in the kitchen to prepare and share these symbolic and delicious treats.

How to Make Easy Homemade Jelly-Filled Donuts (Sufganiyot) From Scratch: A Step-by-Step Guide

Creating these light and airy homemade jelly donuts might seem like a daunting task, but by following these detailed steps, you’ll achieve perfect results every time. Patience is key, especially when working with yeast dough, but the reward is absolutely worth it!

1. Prepare the Yeast Mixture: Begin by gently warming ¼ cup of water to between 100-110 degrees F (lukewarm, not hot). If it’s too hot, it will kill the yeast; too cold, and the yeast won’t activate. Sprinkle 4.5 teaspoons (or two ¼ oz. packets) of dry yeast over the water. Stir lightly, then let it sit undisturbed for about 10 minutes. You’ll know the yeast is active and ready when a foamy, frothy layer forms on top, indicating it’s alive and thriving.
2. Combine Wet Ingredients: In a large mixing bowl (or the bowl of a stand mixer), combine the activated yeast mixture with 1.5 cups of warm whole milk (also 100-110 degrees F), ¾ cup of granulated sugar, 2 large room-temperature eggs, 2 teaspoons of vanilla extract, and 6 tablespoons of melted unsalted butter (cooled slightly). Whisk these ingredients together until well combined and smooth. Ensure all dairy and eggs are at room temperature for optimal dough texture and rise.
3. Gradually Add Flour and Knead the Dough: Begin adding 5 cups of all-purpose flour to the wet ingredients, one cup at a time, mixing on low speed (if using a stand mixer with a dough hook) or stirring with a sturdy spoon until a shaggy dough forms. Once all the flour is incorporated, increase the speed to medium-low and continue mixing until the dough pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured countertop and knead for 5-7 minutes. The dough should become smooth, elastic, and slightly tacky to the touch. Avoid adding too much extra flour, as this can make your donuts dense.
4. First Rise (Proofing): Lightly grease a clean bowl with a neutral oil or cooking spray. Place the kneaded dough into the bowl, turning it once to coat all sides. Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place it in a warm, draft-free area of your kitchen. Allow the dough to rise until it has doubled in size, which typically takes about 1.5 to 2 hours, depending on your room temperature. This crucial step develops flavor and ensures a light, airy texture.
5. Shape the Donuts and Second Rise: Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. Using a rolling pin, roll the dough out evenly to a thickness of approximately ½ inch. Use a round cookie cutter (about 2-3 inches in diameter) to cut out circular donut pieces. Carefully transfer the cut donuts to a parchment-lined baking sheet, leaving some space between each. Cover these circles loosely with plastic wrap or a clean towel and let them rise again for another 30 minutes. This second rise, often called “proofing,” makes the donuts extra light and fluffy.
6. Fry to Golden Perfection: In a large, heavy-bottomed saucepan or Dutch oven, pour enough neutral oil (like vegetable, canola, or grapeseed oil) to reach a depth of about 2-3 inches. Heat the oil over medium heat until it reaches a temperature of 350°F (175°C). Use a kitchen thermometer to monitor the temperature; maintaining a consistent heat is vital for perfectly fried donuts. Carefully lower 3-4 donut pieces into the hot oil, ensuring not to overcrowd the pan. Fry them for about 30-40 seconds on each side, until they turn a beautiful golden brown.
7. Coat in Sugar: Using a slotted spoon or spider, remove the fried donuts from the oil and place them on a tray lined with paper towels to drain any excess oil for a minute or two. While they are still warm (this is important for the sugar to adhere), quickly roll them in a bowl of granulated sugar until thoroughly coated.
8. Fill with Delicious Jam: Once the donuts have cooled slightly (they are still warm but not scorching hot), prepare your filling. Fill a piping bag fitted with a long, narrow tip (a Bismark tip is ideal) with about 3 cups of strawberry jam. On the side of each donut, use a wooden skewer or the tip of a small knife to make two small holes, about an inch apart, creating a pocket for the jam. Insert the piping bag tip into one hole and gently squeeze to fill the donut, then repeat with the second hole to ensure even distribution. Repeat this process for all the donuts.
9. Optional Toppings: For an extra special touch, once the filled donuts have cooled completely, you can spread a layer of fudgy coconut cream chocolate frosting on top and garnish with a few fresh strawberry slices. Enjoy your homemade masterpiece!

Key Ingredients for Light and Fluffy Jelly Donuts

Each ingredient in this recipe plays a vital role in creating the perfect jelly donut:

• All-Purpose Flour: The foundation of our donut dough. Using all-purpose flour (approximately 5 cups, plus more for kneading) provides the right balance of gluten to create a tender yet structured donut that holds its shape and can absorb the jam. Avoid substituting with other flours, as it will drastically alter the texture.
• Dry Yeast: This living organism is what makes our donuts rise and become light and airy. We use active dry yeast, which needs to be “proofed” or activated in warm water to ensure it’s alive and ready to leaven the dough.
• Water & Milk: Lukewarm water is essential for activating the yeast, while warm milk adds richness, tenderness, and helps create a soft crumb. Ensure both are between 100-110 degrees F.
• Granulated Sugar: Not just for sweetness, sugar contributes to the golden-brown color during frying, feeds the yeast, and helps tenderize the dough. We also use it for the final coating.
• Eggs: Large, room-temperature eggs add richness, moisture, and help bind the dough, contributing to a more stable structure and a softer, more luxurious texture.
• Vanilla Extract: A touch of vanilla enhances the overall flavor profile, adding a warm, aromatic note that complements the sweet jam.
• Unsalted Butter: Room-temperature unsalted butter enriches the dough, making it incredibly tender and flavorful. It also helps achieve that desirable soft texture.
• Oil for Frying: A neutral-flavored oil with a high smoke point, such as vegetable, canola, or grapeseed oil, is crucial for deep-frying. It allows the donuts to cook evenly and achieve a crisp exterior without imparting unwanted flavors.
• Strawberry Jam: The star of the filling! Whether homemade or store-bought, ensure your jam is thick enough to prevent the donuts from becoming soggy or leaking. The sweet and slightly tart flavor of strawberry jam is a classic pairing.

Jelly Donuts vs. Paczki: What’s the Difference?

Jelly donuts and paczki are both beloved filled pastries, often confused due to their similar appearance, but they have distinct differences in origin, tradition, and ingredients. While both are deep-fried and typically filled with jam, their recipes and cultural significance set them apart:

• Origin and Tradition: Jelly donuts (or Sufganiyot) are a staple in American bakeries and a significant treat during Hanukkah in Jewish culture. Paczki, on the other hand, are traditional Polish donuts, famously consumed on Fat Tuesday (Mardi Gras) before the start of Lent. They are a way to use up rich ingredients like eggs, sugar, and fat before the fasting period.
• Ingredient Variations: The most notable difference lies in the dough. Paczki recipes typically call for a much richer dough, often incorporating more eggs and sometimes a higher fat content (more butter or even lard) than a standard jelly donut. This richness results in a denser, almost brioche-like texture, yet still incredibly tender. Jelly donuts, especially Sufganiyot, tend to have a lighter, fluffier yeast dough.
• Fillings: While both are commonly filled with fruit preserves, paczki often feature rose hip jam, prune jam, or other traditional Polish fruit fillings. Jelly donuts are more broadly filled with strawberry, raspberry, or grape jams.
• Appearance and Coating: Both are usually round, but paczki often have a slightly flattened top and are typically coated in powdered sugar, sometimes with an orange peel glaze. Jelly donuts can be coated in either granulated or powdered sugar.

In essence, while they are cousins in the world of fried dough, paczki are generally considered a more indulgent, richer pastry, reflecting their purpose as a last hurrah before Lent, whereas jelly donuts, including Sufganiyot, are celebrated for their light, airy texture and classic jam filling.

Mastering the Art of Filling Stuffed Donuts

The filling is what truly transforms a simple donut into a decadent treat. The beauty of stuffed donuts lies in their versatility. You can fill them with almost anything sweet, from classic fruit jams to rich custards, light whipped creams, or even creamy frostings. The key is to get the filling technique right to ensure an even distribution and prevent leakage.

• Choosing Your Filling: The options are endless!
  • Jams and Preserves: Strawberry, raspberry, blueberry, apricot, or even a spicy pepper jelly for a unique twist. Ensure your chosen jam has a thick consistency; if it’s too runny, it can make the donuts soggy or seep out. You can gently warm thicker jams to make them easier to pipe.
  • Custard: A smooth, creamy vanilla or chocolate custard offers a wonderfully decadent filling.
  • Whipped Cream: Stabilized whipped cream (to prevent it from deflating) provides a light, airy contrast. Consider flavored whipped creams like chocolate or lemon.
  • Frostings: Cream cheese frosting, lemon buttercream, or a rich chocolate ganache can also be piped in for an extra sweet punch.
• Filling Technique:
  1. Tools: You’ll need a piping bag fitted with a long, narrow tip. A Bismark tip is specifically designed for filling pastries, as it has a pointed end that can pierce the donut without tearing it excessively.
  2. Preparation: Allow your fried donuts to cool slightly, so they’re warm but not hot, which helps the jam settle without melting the donut structure.
  3. Making the Hole: Gently make a hole on the side of the donut using a wooden skewer, the end of a chopstick, or the pointed tip of your piping nozzle. Wiggle it slightly to create a small cavity inside. For larger donuts, you might make two holes, about 1 inch apart, to ensure the filling is evenly distributed.
  4. Piping the Filling: Insert the tip of your piping bag deeply into the hole you created. Gently squeeze the piping bag, filling the donut until you feel it become plump or see a slight bit of filling beginning to emerge from the hole. Be careful not to overfill, as this can cause the donut to burst or leak.
  5. Repeat: Continue this process for all your donuts, ensuring each one receives a generous, delicious center.

Creative Variations for Your Jam Doughnuts (Sufganiyot)

While the classic strawberry jam-filled, sugar-coated donut is undoubtedly delicious, there are many ways to customize your homemade Sufganiyot to suit your taste or occasion:

• Miniature Delights: For bite-sized treats perfect for parties or smaller appetites, simply use a smaller round cutter (about 1.5 inches in diameter). All other steps remain the same, but frying time will be slightly shorter.
• Glaze Alternatives: Instead of granulated sugar, consider a smooth glaze. A simple Powdered Sugar Glaze {Vanilla Cake Glaze} or a citrus-infused glaze can add a different kind of sweetness and shine. Dip the warm donuts directly into the glaze.
• Explore Different Jams: Don’t limit yourself to strawberry! Experiment with other fruit preserves like blueberry, blackberry, raspberry, apricot, or even a rich cherry jam for varied flavor profiles.
• Decadent Frosting Toppings: Elevate your donuts by topping them with a luxurious frosting. Options like Chocolate Cream Cheese Frosting, White Chocolate Buttercream Frosting, or a vibrant Strawberry Frosting {With Fresh Strawberries} can turn your donuts into an exquisite dessert.
• Beyond Jam: Other Fillings: Broaden your filling horizons! Try a classic vanilla custard, light and fluffy Homemade Stabilized Whipped Cream, decadent Chocolate Whipped Cream {3 Ingredients}, or a zesty Lemon Frosting (Lemon Buttercream) for a tangy twist.
• Add Spices to the Dough: For an extra layer of warmth and flavor, incorporate a pinch of cinnamon, nutmeg, or cardamom into your donut dough. These spices pair wonderfully with fruit fillings.
• Chocolate Drizzle: After coating with sugar or a glaze, drizzle melted chocolate (dark, milk, or white) over the donuts for a sophisticated finish.

Expert Tips and Techniques for Perfect Homemade Donuts

Achieving perfect homemade donuts is all about attention to detail. These tips and techniques will help ensure your Sufganiyot turn out beautifully light, fluffy, and delicious every time:

• Temperature Matters Greatly: This is arguably the most crucial tip! Your eggs and butter must be at room temperature to blend smoothly into the dough. However, your milk and water for activating yeast need to be precisely between 100-110 degrees F. You can warm them gently in the microwave for a few seconds. This specific temperature range is ideal for activating the yeast. If the liquid is too hot, it will kill the yeast, and your dough won’t rise. If it’s too cold, the yeast will be sluggish or won’t activate at all.
• Filling Consistency is Key: Whether you’re using jam, jelly, or preserves, ensure it has a thick consistency. A runny filling can easily make your donuts soggy and prone to leaking, especially when bitten into. If your jam seems too thin, you can gently simmer it in a saucepan for a few minutes to thicken it, then let it cool completely before using.
• Stick to All-Purpose Flour: This recipe is designed specifically for all-purpose flour. Do not replace it with bread flour, whole wheat flour, or any other type of flour, as they have different protein contents and will yield vastly different and likely undesirable results in terms of texture and rise.
• Don’t Skip Any Steps! Dough making is a process that requires patience and adherence to steps. Each stage, from yeast activation to two separate rises, contributes to the final light and airy texture. Rushing or skipping steps will compromise the outcome.
• Maintain Optimal Oil Temperature: The ideal frying temperature for donuts is 350°F (175°C). If the oil is too hot, the donuts will burn quickly on the outside before cooking through, resulting in a dark exterior and raw interior. If the oil is too cool, the donuts will absorb too much oil, becoming greasy and heavy. Use a deep-fry thermometer to monitor and adjust the temperature constantly. Fry 3-4 donuts at a time to prevent overcrowding and a drop in oil temperature.
• Powdered Sugar vs. Granulated Sugar for Coating: Both are valid choices for coating. Traditionally, Sufganiyot are often dusted with powdered sugar, which gives them a delicate, melt-in-your-mouth finish. I personally prefer granulated sugar because I enjoy the subtle crunchiness and sparkle it adds. Experiment to see which you prefer!
• Yeast Packet Equivalent: A single ¼ oz. packet or envelope of dry yeast typically contains about 2¼ teaspoons of yeast. This recipe calls for 4.5 teaspoons, so two packets are perfect.
• How to Know Yeast is Activated: After mixing dry yeast with warm water and letting it rest for about 10 minutes, it should become visibly foamy and bubbly. This foamy top layer indicates that the yeast is active and ready to be incorporated into your dough. If no foam appears, your yeast might be old or the water temperature was incorrect, and you’ll need to start again with fresh yeast.
• Recognizing Properly Kneaded Dough: When the dough has been kneaded enough (typically 5-7 minutes by hand or in a stand mixer), it will transform from shaggy and sticky to smooth, elastic, and supple. It should pull away cleanly from the sides of the bowl or your hands. You can perform the “windowpane test”: pinch a small piece of dough and gently stretch it. If you can stretch it thin enough to see light through it without tearing, it’s sufficiently kneaded.
• Frying Duration: Each side of the donut should take approximately 30-40 seconds to fry to a beautiful golden brown. Adjust timing slightly based on your oil temperature and the size of your donuts.
• Rolling Dough Thickness: Roll out your dough to a consistent ½-inch thickness. This ensures even cooking and provides enough volume for a good rise and a generous filling. Too thin, and your donuts will be small and might not rise well; too thick, and they could be dense.
• Warm Area for Rising: The dough needs a warm, draft-free environment to rise properly. If your kitchen is cool, find a warmer spot, such as near a sunny window, above a warm oven (turned off), or in a slightly warmed (then turned off) oven. A cold environment will significantly slow down or completely halt the rising process.
• Troubleshooting Greasy Donuts: If your donuts turn out greasy, it’s almost always due to the oil temperature being too low. When the oil isn’t hot enough, the donuts absorb it instead of cooking quickly on the surface. Ensure your oil stays at 350°F (175°C).

Storage Tips for Freshness

Homemade donuts are always best enjoyed fresh, ideally within a few hours of frying. However, if you have leftovers, here’s how to store them:

• Room Temperature: Unfilled, sugar-coated donuts can be stored in a covered box or airtight container at room temperature for about 12 hours. After that, they tend to start tasting a bit stale and lose their desirable texture. If they are filled, consume them quickly or refrigerate.
• Refrigerate: Jelly-filled donuts, especially those with dairy-based fillings like custard or whipped cream, should be stored in a sealed container in the refrigerator for 1-2 days. Be aware that refrigeration can slightly alter the texture of the donut dough, making it a bit denser. Allow them to come to room temperature before serving for a better experience.
• Freeze: While technically possible, I generally do not recommend freezing jelly-filled donuts. Upon thawing, the texture of the dough often becomes somewhat rubbery, and the jam can become watery, diminishing the quality significantly compared to freshly made. If you must freeze, it’s best to freeze unfried dough balls or plain fried donuts (without sugar or filling), then thaw and finish them fresh.

For the ultimate experience, plan to make and enjoy these homemade jelly donuts on the same day!

More Delicious Breakfast Recipes to Try

If you loved making these homemade donuts, explore other delightful breakfast and dessert recipes from our collection:

• Healthy Double Chocolate Muffins
• Easy Strawberry Strudels
• Date Bars or Squares (No Bake)
• Christmas Donuts (Snowman, Reindeer, Wreath, Grinch)
• Halloween Donuts (Spider and Monster)
• Pikachu Donuts (Pokemon Donuts)

Recipe Card: Easy Jelly Filled Donuts (Sufganiyot)

Easy Jelly Filled Donuts (Sufganiyot)

Abeer Rizvi

Easy jelly filled donuts recipe, homemade with simple ingredients. These light, fluffy Jewish Sufganiyot are filled with strawberry jam and rolled in sugar and perfect for Hanukkah.

4.75 from 4 ratings

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Resting time 2 hours hrs 30 minutes mins

Total Time 3 hours hrs 5 minutes mins

Course Breakfast

Cuisine American

Servings 40 Donuts

Calories 228 kcal

Ingredients

  

Doughnuts

• ¼ cup Water 100-110 degrees F
• 4.5 teaspoon Dry yeast 2 packets (¼ oz. each)
• 1.5 cup Milk Whole, 100-110 degrees
• ¾ cup Granulated sugar
• 2 Eggs Large
• 2 teaspoon Vanilla extract
• 6 tablespoon Butter Unsalted
• 5 cups All-purpose flour +Additional flour for kneading
• Oil For frying

Filling

• 3 cups Strawberry jam Homemade or store-bought

Toppings

• 3 cups Granulated sugar For rolling doughnuts
• 2 cups Coconut cream chocolate frosting Optional
• 2 cups Fresh strawberries Washed, Sliced, Patted dry, Optional

Instructions

 

• In a small bowl, add water and sprinkle yeast. Keep aside for about 10 minutes until it becomes foamy.
• In another mixing bowl, add the yeast mixture, milk, sugar, eggs, vanilla extract, butter and mix everything together.
• Add flour gradually while mixing until the dough no longer sticks to the bowl. 

• Dump the dough onto your floured countertop and start kneading until it’s smooth and elastic (5-7 minutes). 
• Place this dough in a greased bowl. Cover with saran wrap and keep it in a warm area until it doubles in size (1.5-2 hours). 
• Now, flour your countertop again and roll out the dough at a thickness of ½ inches. Use a round cutter to cut out circular pieces.

  Cover these circles with saran wrap and allow them to rise again for about 30 minutes.

• Heat oil in a large saucepan and gently, add 3-4 the circle pieces into the oil and fry them on both sides until they are golden (about 30-40 seconds on each side).
• Use a slotted spoon to remove the doughnuts from the oil and place them on a tray lined with paper towels.
  
• Then quickly roll the doughnuts in sugar while they are still warm.
  
• Now, attach the round tip to a piping bag and fill it with strawberry jam.
  
• On the side of the doughnut, make 2 holes with a wooden skewer about 1 inch apart. Push your piping bag into the holes and fill the inside of the doughnut with jam. Do this for all the doughnuts.
  
• This is optional: When the doughnuts have cooled down, spread fudgy coconut cream chocolate frosting on top of them and place a few sliced strawberries on top. Enjoy!
  

Notes

• Read all my tips above for optimal results.
• These donuts taste best when served fresh and warm. Leftovers can be stored in a sealed container in the fridge for up to 2 days, but their texture will begin to change and they may taste slightly stale after this period.

Nutrition

Calories: 228kcalCarbohydrates: 49gProtein: 2gFat: 2gSaturated Fat: 1gCholesterol: 13mgSodium: 31mgPotassium: 66mgSugar: 31gVitamin A: 80IUVitamin C: 6.5mgCalcium: 21mgIron: 0.9mg

An automated tool is used to calculate the nutritional information. As such, I cannot guarantee the accuracy of the nutritional information provided for any recipe on this site.

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