Classic Sufganiot (Jelly-Filled Doughnuts)

Sufganiyot are the classic Chanukah donut - stuffed with jelly and covered in a blanket of powdered sugar. Feast on this delicious holiday favorite!

2 min

JamieGeller .com

Posted on 05.12.23

This recipe yields a light and fluffy doughnut that leaves plenty of room for your favorite fillings. Today we are going with the classic strawberry jelly filling and confectioner’s sugar topping.  

Make-ahead your doughnut dough the night before then store in a resealable bag in the refrigerator, then take out 1 to 2 hours before frying. This way you’re ready to go when the party starts. 

Chopsticks make the perfect doughnut turning tool for frying. Using two chopsticks, one on each side of the doughnut, gently twist and flip the dough in hot oil.  

Watch a one-and-a-half-minute video about how to make these sufganiyot. 


Preparation time: 230 minutes (not quite 4 hours) 

Cook time: 10 minutes 

Level of Difficulty: Moderate 

Kashrut type: Parve 




1¼ cups coconut milk, heated to 90°F/32°C 

1 (0.75 ounce) package yeast 

1 cup all-purpose flour 

2 egg yolks 

1 whole egg 

⅓ cup extra virgin olive oil 

2 teaspoons vanilla extract 

¼ cup sugar 

1 teaspoon kosher salt 

3 cups all-purpose flour, plus more rolling out the doughnuts 

2 quarts extra virgin olive oil 

Filling & Topping: 

1 cup favorite jelly loaded into a pastry bag fitted with a round tip 

Confectioner’s sugar 




1. Line two baking sheets with parchment paper and lightly dust the sheets with flour. Line two additional baking sheets with paper towels.  

2. In the bowl of a standing mixer or in a large bowl, stir together warm coconut milk, yeast, and 1 cup flour. Cover and set aside for 30 minutes. With a dough hook fitted to the mixer, and the motor on LOW, add eggs, olive oil, vanilla extract, sugar, salt, and remaining flour. Alternatively, you can mix in ingredients by hand.  

3. Knead by mixer or by hand until it’s smooth and elastic. If making doughnuts the same day, place dough in a lightly greased bowl and let rise for 1 to 2 hours until doubled in size. Or, lightly oil dough, place in a resealable bag, and store in the refrigerator for up to 1 day. 

4. When ready to make the doughnuts, lightly flour your work surface and roll dough to ¼-inch thick. Cut dough into desired size doughnut with cookie or doughnut cutters. For a filled doughnut, do not cut out a center. If using the make ahead dough method, let dough come to room temperature before rolling and cutting. 

5. Place cut dough on prepared baking sheet lined with parchment paper and flour. Allow doughnuts to rise at room temperature for 1 hour. 

6. Pour 2 quarts of oil in a large heavy bottom pot or Dutch oven fitted with a deep fry thermometer and place on medium-high heat. When the oil reaches 360°F on the deep fry thermometer, place several doughnuts in the oil and fry 2 minutes per side. Use chopsticks to gently flip the doughnuts over and fry for 1 to 2 minutes on the other side. Transfer fried doughnuts to paper towel lined sheets. 


Filling & Topping: 

1. After the doughnuts have cooled a bit, poke a hole either in the side or on top and fill with jelly, Chocolate Pastry Cream or Lemon Pastry Cream 

2.Sprinkle with powdered sugar or dip in Luscious Vanilla Bean Glaze or Bittersweet Chocolate Glaze. 

Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan Fresh Families at

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