Sufganiyot (Orange-Scented Jelly Doughnuts) Recipe (2024)

I made these two nights in a row. They are awesome and delicious. I doubled the warm milk and yeast, mostly because every other jelly donut recipe I read called for a whole packet of yeast. I used closer to 2 cups of flour. The dough was really pretty sticky, but rolled out with flour just fine. I made the dough a night before, which was fine too. I just gave plenty of time to rise added cutting rounds. They were delicious. A new Chanukah tradition in our home! Piped nutella and raspberry jam!

I use a squeeze bottle (like old fashioned diner ketchup) to fill them so even the kids can help fill them. You can find empty ones at any cooking store. Also, try lemon curd as filling. Yum

I rolled them too thin and got tough, dry balls of bread. Do it like Lynette: more yeast, etc.

Made these smaller than specified in the recipe: they were one-and-a-half-inch rounds, which resulted in cute little balls when they fried up. I used my deep fryer. Finished them with vanilla sugar. They were very yummy and the perfect end to a Hanukkah meal.

I made these today exactly as written. The dough was so soft that it almost looked like a batter, but it firmed up in the fridge just as promised and it rolled out beautifully. You don’t need extra yeast for these. The dough may not look like it has risen much, but when they hit hot oil, they puff out just gorgeously. And the orange zest gives them such a beautiful scent,Trust the recipe. It’s excellent. And so easy.

It would be very helpful to have weights.

Made as instructed without modification and they turned out great. Used King Arthur all purpose flour and weighed out 200 grams. Added 1 tbsp of flour in the final mixing step, which I did on medium speed for around 4 and a half minutes. Note the dough didn’t pull away from the sides of the bowl into a bowl. Made 6 strawberry and 6 dulce de leche.

These were absolutley delicious! I live in israel and sufganiot are every where but nothing compares to homemade. The orange zest adds a great taste. The dough was nice and light. We made small ones with lots of raspberry jam. They were gobbled up before they as soom as they were ready. It is well worth the effort.

Made with sour cream instead of milk. Didn't have a thermometer so watched it closely so they wouldn't burn. Turned out great with hazelnut-chocolate filling. Delicious and worth the effort, even for a non-donut eater.

Could I use an "hot air fryer" for these?

Can these be made ahead? They sound like the kind of thing that needs to be eaten the day they are fried; but it would be lovely to make them the day before.

My guess is that you used too much flour. A cup of all purpuce flour is 4 1/4 oz. If you pack your cup it will be way more, resulting in bas dough.

Fried dough is in every culture. Zeppoli in Italy, funnel cake, it's all over.

I added the maximum flour called for and let it sit in the fridge longer than required and the dough was still crazy sticky. Next time will make with more flour!Little hack: after cutting and resting on parchment, cut each donut on its own piece of parchment and transfer directly to the oil, ON the parchment. The parchment will peel off on its own thanks to the oil, even if still super sticky!

I followed Lynette’s suggestion about adding more yeast, it definitely needed that and more flour. I probably didn’t add as much as I should but still close to 2 cups. It was really sticky and the donuts came out a bit misshapen because of it. Still delicious though! It was a huge hit.

my mom, God rests her soul, filled them with a thick creme patisiere! delicious!

The dough I made with this recipe was amazing. I followed the recipe very closely, but used extra orange zest. My family absolutely loved the doughnuts.Would love to hear if anyone tried using or modifying the recipe to use convection oven (or any other way of cooking without frying in oil)…

These were fantastic! I also doubled yeast and milk (oat milk) and was so excited by the results. I used avocado oil and only heated 2 inches at the most, and the frying went swimmingly. Very excited to try lemon curd inside (actually just made some mango curd, so will use this in our New Year's Eve donuts!) I never imagined I would/could make donuts, so this is a wonderful culinary development in my kitchen :)

This goes without saying, but try the recipe as written first before making any alterations! I followed others’ advice and doubled the milk and yeast. I did get very light and fluffy sufganiyot- but the raw dough, even after overnight chilling in the fridge was still very soft & tricky to work with. They fried up nicely, if not slightly misshapen, with a great texture, but tasted overly proofed. It needed more sugar - probably because I doubled the yeast. I should have just trusted the recipe!

Made this recipe 2x at altitude. 1st as is, 2nd:- took advice of 2x the milk and yeast (milk at ~105ish degrees. stir in sugar then sprinkle yeast. wait 10)- 2 tbsp white sugar- 2 tsp brown sugar- 1/3 orange zest- 3x vanilla Confirming dough is extremely sticky. Use A LOT of flour before rolling. Took advice and cut the parchment into squares. It does separate in the oil. I used a lower heat and flipped by watching for browning. Filled w raspberry jam folded into whipped cream!

My first effort with deep fried dough-y treats and I’ll give myself a B Flavor was delightful and I trusted all these comments that the very sticky dough (batter?) would gain more structure overnight in the fridge and it did, my question ….. size? I cut 2 inch diameter rounds and they were like little balls. And I got like 20 of them. Does 2 inches refer to sone other geometric configuration that I’m missing?Good learning ….: I’ll keep at it!

The sufganiyot pictured are definitely not cut from “2 inch rounds”. Perhaps they meant 2 inch radius?I followed instructions to the T, they turned out lovely but will definitely be cutting them into 4 inch rounds next time…

I have not found the right answer for which jelly to buy. Each I have tried wasn't the answer. Which do you recommend?

I followed Lynette’s suggestion about adding more yeast, it definitely needed that and more flour. I probably didn’t add as much as I should but still close to 2 cups. It was really sticky and the donuts came out a bit misshapen because of it. Still delicious though! It was a huge hit.

Double this recipe!! Don't be like me and have guests spilling jelly over themselves as they try to split the last one :). Use less sugar than recommended; the filling (I used quality raspberry jam) and sugar dusting will make it sweet enough and anything more would overpower. For textural reasons, I wish I'd followed the recipe's temperature directions more faithfully — maybe next time!

Made this tonight for a chanukah gathering and they went over great! One note i’d share is on yield– following the recipe as directed only yielded me eight donuts. i cut them with the rim of a cup, maybe 2.25 inches, so I know it wasn’t exactly according to recipe, but i was still surprised by how little dough it produced. otherwise seemed to rise and cook as expected, and came out nice!

Made as instructed without modification and they turned out great. Used King Arthur all purpose flour and weighed out 200 grams. Added 1 tbsp of flour in the final mixing step, which I did on medium speed for around 4 and a half minutes. Note the dough didn’t pull away from the sides of the bowl into a bowl. Made 6 strawberry and 6 dulce de leche.

Used peach/rhubarb and strawberry jam. Strawberry was a little too chunky for the pastry nausle.

I made half of the recipe and they were great! In my family we just put sugar on top and don’t bother with the jam.

I made these today exactly as written. The dough was so soft that it almost looked like a batter, but it firmed up in the fridge just as promised and it rolled out beautifully. You don’t need extra yeast for these. The dough may not look like it has risen much, but when they hit hot oil, they puff out just gorgeously. And the orange zest gives them such a beautiful scent,Trust the recipe. It’s excellent. And so easy.