Hanukkah Sufganiyot (Jelly Doughnuts) Recipe – In A Bag

Celebrate Hanukkah with these delicious and fluffy jelly doughnuts, or sufganiyot, as they’re called in Israel. Plus, this recipe is made in a bag so it’s super clean and easy! Eat them right away because homemade doughnuts turn into bricks overnight!

sufganiyot-pinterest

INGREDIENTS (10 doughnuts)

1 packet dry active yeast (2 1/4 teaspoons)

3 cups all-purpose flour

1 egg

3 tablespoons sugar

1 cup warm water

1 1/2 tablespoons oil + more for frying

1/2 teaspoons salt

1 tablespoon brandy or cognac

zest of 1 lemon

2 cups of strawberry jelly

PREPARATION

1. In a gallon-sized plastic bag, add the yeast, warm water, sugar, brandy, lemon zest, oil, egg and flour.

2. Zip bag and mix ingredients well.

3. Place bag in a bowl of very warm water for 1 hour.

4. Remove dough from bag onto a floured surface. The dough should be sticky, which makes great sufganiyot! Roll out the dough to 1/2 inch (1 cm) thickness. Make sure both sides of the dough are floured, so it doesn’t stick to the surface. With a cookie cutter or drinking glass, cut 2 inch circles in the dough. When you are left with scraps of dough, roll it out again and cut more circles.

5. Cover with a towel for 30 minutes. Fill a pan with 2 inches of oil. Heat oil to 350F/175C. If you don’t have a thermometer, you’re screwed. Just kidding. Depending on your stove, the correct temperature will be around medium. You will know if it’s correct when you add the sufganiyot. The oil should bubble around the sufganiyot, but not a ton of bubbles. Fry the doughnuts for about 1 minute on each side.

6. Remove and place on cooling rack or plate with paper towels.

7. With a squeeze tube or piping bag, add your favorite jelly or jam to the doughnuts. Just make sure the jelly/jam isn’t too chunky to squeeze through whatever you’re using.

 

  • tokoloshiman

    so what sort of oil is recommended to fry the donuts in???

    • RileyS59

      I’m thinking vegatable oil or canola.

      • Dena Newman

        grapeseed or coconut. high heat capable

    • Sunflower oil is good, or a tasteless coconut oil.

    • Melanie Rudin

      Vegetable shortening is good too (like crisco) no flavor and a very high smoking point so the oil wont burn

  • Malka

    what can you use instead of brandy??

    • Barbara D Holtzman

      Vanilla. Or nothing, the flavor is very mild and you wouldn’t know it wasn’t there. Better with, but OK without.

    • Melanie Rudin

      vanilla extract

    • Astheart

      Alcohol in doughnuts is not for flavour. The reason for it is that it prevents the oil to soak into the dough so that doughnuts wouldn’t be so greasy.

  • Heidi Medhurst

    How many little doughnuts would this recipe yield ?

    • maya

      i had 21 come out (not large ones)

  • Denise Van Gelder Samuel

    I use Peanut Oil that has a very high smoking point.

  • Kook Kaplan

    I was following the video- and realized that you left salt out. I’ll try to add it to step 2- but it should be in the video!

  • Ellen Brown-Lowi

    I made these yesterday and they were simple and delicious. We were a small crowd and I had some leftover. They were stale this morning. Is there a way to store to keep them fresh longer? Thanks.