Every December my kitchen transforms into a tiny Jerusalem bakery. The windows fog, the oil shimmers, and the air fills with the scent of rising dough and warm raspberry jam. My grandmother’s weathered card—written in her careful Hebrew script—sits propped against the mixer like a culinary north star. These sufganiyot are the reason my children bounce out of bed on Hanukkah mornings, and the reason my neighbors “casually” drop by when they see the fryer come out. They’re golden, fluffy, and when you bite through the sugar-crusted exterior the jam races down your chin in the most gloriously messy declaration of celebration. This recipe has traveled across continents and generations; now it waits for you.

Why This Recipe Works

Ultra-light dough: A double rise plus lukewarm milk guarantees bakery-level puff.
Perfect fry temp: 340 °F keeps the centers custardy while the outside bronzes quickly.
Tangy contrast: Raspberry jam offsets the sweet dough without overpowering it.
Easy-fill hack: A simple zip-bag piping method means no specialty gear.
Make-ahead friendly: Par-fry, freeze, and reheat for fresh doughnuts in minutes.
Grandmother approved: Tested yearly since 1952; the ratios never fail.

Ingredients You'll Need

Great sufganiyot start with great raw materials. Choose bread flour for chew, or swap in 30 % pastry flour for a more tender crumb. The milk should feel like a baby’s bath—body temperature, not hot, or you’ll scramble the yeast. I splurge on European-style butter (82 % fat) for extra flakiness, but any unsalted variety works. Yeast must be fresh; if the packet rattles like dust, toss it. For the jam, go for fruit-forward brands with at least 45 % raspberries; the seeds add pops of tartness. Finally, neutral oil (sunflower or grapeseed) ensures clean flavor—save the olive oil for the latkes.

How to Make Classic Hanukkah Sufganiyot Filled with Raspberry Jam

Bloom the yeast

In the bowl of a stand mixer, whisk 240 ml (1 cup) lukewarm whole milk, 10 g (2 tsp) sugar, and 7 g (2¼ tsp) active dry yeast. Let stand 8–10 minutes until the surface looks like a frothy latte. This proves the yeast is alive and jump-starts fermentation.

Mix the dough

Add 60 g (¼ cup) softened unsalted butter, 1 large egg, 50 g (¼ cup) sugar, 4 g (¾ tsp) fine sea salt, and 5 ml (1 tsp) vanilla. Fit the mixer with the dough hook, add 315 g (2⅔ cups) bread flour, and knead on medium-low 7 minutes. The dough will crawl up the hook and pass the “window-pane” test: stretch a small piece until nearly translucent without tearing.

First rise

Lightly oil a large bowl, turn the dough to coat, cover with plastic wrap, and ferment in a cozy 24 °C (75 °F) spot 60–90 minutes until doubled. A gentle fingertip poke should hold a 2-second impression before springing back.

Divide & bench rest

Turn dough onto an un-floured counter (the slight tack prevents shrinkage). Pat into an 18 mm (¾-inch) slab. Using a 6 cm (2½-inch) biscuit cutter, stamp 12 rounds, flouring the cutter only after every third cut to keep edges crisp. Gather scraps, re-roll once; over-working tightens the gluten and yields tough sufganiyot. Cover rounds with a tea towel and rest 15 minutes so gluten relaxes—this prevents the dreaded “ball” shape.

Second rise

Line two sheet pans with parchment lightly dusted with flour. Place dough rounds 5 cm (2 inches) apart, cover loosely with greased plastic wrap, and proof 35–45 minutes until nearly doubled and puffy. Meanwhile, heat 5 cm (2 inches) oil in a heavy pot to 340 °F (171 °C) on a candy thermometer; maintain within a 10-degree window.

Fry to golden glory

Slide 3 doughnuts at a time into the oil. After 30 seconds they bob; wait another 45 seconds, then flip with a slotted spoon. Fry 60–75 seconds per side until deep amber. Over-loading the pot drops the temperature and creates greasy centers. Transfer to a paper-towel-lined tray and repeat. Let cool 15 minutes so the jam won’t liquefy on contact.

Sugar crust

Whisk 100 g (½ cup) granulated sugar with 2 g (½ tsp) ground cinnamon. While the doughnuts are still warm, tumble them in the mixture; the residual oil helps the sugar adhere and creates that classic Hanukkah sparkle.

Fill with raspberry jam

Spoon 200 g (⅔ cup) good-quality raspberry jam into a piping bag fitted with a 6 mm (¼-inch) Bismarck tip. Insert tip into the side of each doughnut, squeeze until you feel slight resistance, then pause 1 second to allow jam to settle; over-filling causes blow-outs. Wipe away excess. Serve immediately for peak contrast of hot doughnut and cool jam.

Expert Tips

Oil temperature hack

Clip the candy thermometer to the pot’s edge, but also drop a 2 cm cube of white bread: it should brown in 12 seconds. If faster, cool the oil; if slower, raise heat.

Jam thickness

If your jam is runny, simmer 5 minutes with 1 tsp cornstarch slurry, then chill. The filling will stay put instead of leaking onto your Hanukkah sweater.

Overnight option

After shaping, refrigerate pans 8–12 hours. Next morning, let stand 45 minutes at room temp, then fry as directed—perfect for brunches without dawn wake-ups.

Less mess

Place fried doughnuts on a wire rack set inside a sheet pan; air circulates underneath, preventing soggy bottoms and freeing counter real estate for the sugar bowl.

Variations to Try

Storage Tips

Sufganiyot are at their ethereal peak within 2 hours of frying. Leftovers? Cool completely, then refrigerate in an airtight container up to 24 hours; revive 5 minutes at 350 °F in the air-fryer. For longer storage, freeze unfilled doughnuts: flash-freeze on a tray, then bag up to 1 month. Thaw 30 minutes, warm 4 minutes at 340 °F, fill, and sugar just before serving. Do not store filled doughnuts—the jam weeps and turns the sugar to sticky syrup. If you must prep ahead, pipe jam no more than 2 hours before guests arrive.

Frequently Asked Questions

Technically yes, but you’ll have fluffy dinner rolls, not sufganiyot. Frying creates the hallmark crisp shell and distinctive flavor via Maillard reactions in hot oil. If you must bake, brush with butter and bake 12 minutes at 400 °F, but expect a different texture.

Oil temperature dipped below 325 °F, causing the dough to act like a sponge. Use a heavy pot that retains heat, fry small batches, and let the thermometer recover between additions.

Absolutely—substitute ⅔ the weight (about 1½ tsp) and skip the blooming step; mix directly with dry ingredients. Proceed with rising as written.

Color is king: look for a deep chestnut hue. Time-wise, 60–75 seconds per side at 340 °F. They’ll also sound hollow when tapped with the spoon.

Yes—double every ingredient but split into two mixing bowls; a single batch strains most home mixers. Fry in two pots to maintain oil temperature.

Tradition calls for raspberry or strawberry, but apricot, fig, or even sour-cherry jam shine. Balance sweetness with 1 tsp fresh lemon juice if needed.

classic hanukkah sufganiyot filled with raspberry jam

Why This Recipe Works

Ingredients You'll Need