Easy Sufganiyot Recipe: Best Kid-Approved Jelly Donuts

It was 10:47 PM on a random Thursday in December, and I had a desperate, almost embarrassing craving for a jelly donut. You know that feeling? The one where only a pillowy, deep-fried, jam-filled sugar bomb will do. The problem was, I had zero interest in dealing with a complicated yeasted dough that needed hours to rise. I didn’t have the energy for a full-blown baking project.

But I had a bowl, some flour, some yogurt, and a wild idea that arrived from the back of my sleepy brain. What if I could make a sufganiyot that was actually easy? Like, dangerously easy. The kind of easy that lets you satisfy a late-night craving without waking up the whole house or making a mess that takes days to clean. I grabbed the jam—strawberry, the stuff with seeds—and just went for it.

Honestly, I was half-convinced it would be a disaster. I mean, baking at nearly 11 PM is rarely a good idea. But there’s something about the odd hours that loosens the usual rules. You stop overthinking. You just trust your gut. And let me tell you, that night, my gut was right. The donuts came out golden, tender, and absolutely perfect. I stood there in my kitchen, eating one straight from the oil, and I knew I had stumbled onto something special. This recipe stayed with me because it proved that you don’t need a special occasion—or a full night’s sleep—to make something truly wonderful. Maybe you’ve been there, too.

Why You’ll Love This Recipe

This isn’t just another donut recipe. This is the one that will save your Hanukkah, your weekend brunch, and your sanity. I have tested this batch more times than I can count, and it delivers every single time. Here is why this easy sufganiyot recipe is a total game-changer for any home cook feeding a family on a sensible budget.

• Quick & Easy: Ready in under 45 minutes from start to finish. No complicated yeast proofing or long rising times. This is perfect for busy weeknights or last-minute holiday cravings.
• Simple Ingredients: You likely have everything in your kitchen right now. No fancy grocery trips needed. Just pantry staples that won’t break the bank.
• Perfect for Family Celebrations: Great for Hanukkah parties, weekend breakfasts, or just because. Kids absolutely love helping fill and roll these.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike. The jelly center is a surprise that never gets old.
• Unbelievably Delicious: The texture is light and airy, with a perfectly crisp exterior. The jam adds a burst of fruity sweetness that is pure comfort.

What makes this recipe different from the rest is the secret ingredient—plain yogurt. It creates an incredibly tender crumb without the fuss of traditional yeasted doughs. This isn’t just another version; it’s my best version. It is comfort food reimagined—faster, easier, but with the same soul-soothing satisfaction. Perfect for impressing guests without stress, or turning a simple family meal into something memorable.

What Ingredients You Will Need

This easy sufganiyot recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples you probably already have on hand, making this a budget-friendly treat for the whole family.

For the Dough

• 2 cups all-purpose flour (spooned and leveled) – The base of our donuts. I prefer Gold Medal for consistent results.
• 1/4 cup granulated sugar – Adds just the right sweetness to the dough.
• 1 tablespoon baking powder – This is our leavening agent, giving the donuts their lift without yeast.
• 1/2 teaspoon salt – Balances the sweetness and enhances flavor.
• 1 large egg (room temperature) – Binds the dough and adds richness.
• 1/2 cup plain Greek yogurt (full-fat works best) – The secret to a tender, moist crumb. It replaces the need for yeast and adds a subtle tang.
• 1/4 cup milk (whole or 2%) – Adds moisture. You can use any milk you have on hand.
• 1 teaspoon vanilla extract – For that warm, comforting flavor.
• 2 tablespoons unsalted butter (melted) – Adds richness and helps create a golden crust.

For Frying and Coating

• 4 cups vegetable or canola oil (for frying) – A neutral oil with a high smoke point is best. You need enough for deep frying.
• 1/2 cup strawberry jam (or your favorite flavor) – Seedless works well, but I love the texture of seeds. Raspberry, apricot, or even chocolate-hazelnut spread are great options.
• 1/2 cup powdered sugar (for dusting) – The classic finish. You can also use granulated sugar mixed with cinnamon.

Equipment Needed

You don’t need a professional bakery setup for this. Here’s what you’ll need to make these easy sufganiyot perfectly at home.

• Large mixing bowl – Any bowl will do, but a wide one makes mixing easier.
• Whisk and wooden spoon – For combining dry and wet ingredients.
• 2-inch round cookie cutter or biscuit cutter – This is the perfect size for donut holes. A shot glass works in a pinch!
• Deep, heavy-bottomed pot or Dutch oven – Essential for safe and even frying. I use my trusty 5-quart Lodge Dutch oven.
• Deep-fry or candy thermometer – Absolutely crucial for maintaining the right oil temperature. Don’t skip this!
• Slotted spoon or spider strainer – For safely removing the donuts from the hot oil.
• Paper towels – For draining excess oil.
• Piping bag or zip-top bag – For filling the donuts with jam. A small round tip is helpful but not required.

Preparation Method

Follow these steps carefully, and you’ll have golden, pillowy donuts in no time. This method is designed to be foolproof for home cooks.

1. Make the dough (5 minutes): In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate small bowl, whisk the egg, Greek yogurt, milk, vanilla extract, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until a soft, slightly sticky dough forms. Don’t overmix—just until it comes together.
2. Rest the dough (10 minutes): Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes. This allows the flour to fully hydrate and the gluten to relax, making the donuts more tender. This is a crucial step that many people skip, but trust me, it makes a difference.
3. Heat the oil (10 minutes): While the dough rests, pour the vegetable oil into your deep pot. It should be about 2 inches deep. Heat over medium-high heat until the oil reaches 350°F (175°C). Use your thermometer to monitor it closely. If you don’t have a thermometer, drop a small piece of dough in—it should sizzle and float to the surface immediately.
4. Shape the donuts (5 minutes): Lightly flour your work surface. Turn the dough out and gently pat it to about 1/2-inch thickness. Don’t roll it out with a rolling pin—just pat it with your hands to keep it tender. Use your 2-inch cutter to cut out rounds. Gather the scraps, gently press them together, and cut out more rounds. You should get about 18-20 donut holes.
5. Fry the donuts (3-4 minutes per batch): Carefully drop 4-5 donut rounds into the hot oil. Don’t overcrowd the pot—this will lower the oil temperature and make greasy donuts. Fry for 1.5 to 2 minutes per side, until they are deep golden brown. Use your slotted spoon to flip them halfway through. The donuts should puff up nicely.
6. Drain and cool (2 minutes): Transfer the fried donuts to a plate lined with paper towels. Let them drain for about a minute. They should be light and airy, not greasy. Let them cool for another minute before filling—they need to be cool enough to handle but still warm.
7. Fill the donuts (5 minutes): While the donuts are still slightly warm, transfer the strawberry jam to a piping bag or a zip-top bag with a small corner snipped off. Insert the tip into the side of each donut and gently squeeze until you feel the donut plump up. Don’t overfill, or the jam will burst out the other side.
8. Dust and serve (2 minutes): Place the powdered sugar in a fine-mesh sieve and generously dust the filled donuts. Serve immediately for the best texture. These are truly best enjoyed warm, within an hour of frying.

Cooking Tips & Techniques

I’ve made my fair share of donut mistakes over the years. Here are my hard-earned lessons to make sure your easy sufganiyot turn out perfect every time.

• Temperature is everything: This is the number one rule of deep frying. If your oil is too hot, the donuts will burn on the outside and stay raw inside. Too cool, and they’ll absorb oil and become greasy. Keep that thermometer clipped to the pot and adjust the heat as needed. I once tried to rush the process and ended up with a batch of sad, oily pucks. Never again.
• Don’t overwork the dough: The beauty of this recipe is its simplicity. Overmixing or over-kneading will develop too much gluten, resulting in tough, dense donuts. Mix until just combined, and pat the dough gently. Think of it like making biscuits—a light hand is key.
• Use a slotted spoon, not tongs: Tongs can easily pierce the delicate donut skin, causing it to deflate or absorb oil. A slotted spoon or spider strainer is much gentler and allows you to flip them with ease.
• Test one donut first: Before you fry a whole batch, fry a single test donut. This lets you check the oil temperature and the donut’s texture without wasting ingredients. Adjust if needed.
• Keep the oil clean: After each batch, use your slotted spoon to remove any small bits of dough that have fallen off. Burnt bits in the oil will make your donuts taste bitter.

Variations & Adaptations

This easy sufganiyot recipe is incredibly versatile. Here are some ways to make it your own, keeping in mind what works for a family on a budget.

• Dietary Adaptations: For a dairy-free version, use a plant-based Greek-style yogurt and melted coconut oil or vegan butter. The texture will be slightly different, but still delicious. For a gluten-free option, substitute a 1:1 gluten-free baking flour blend. I’ve tried this with Bob’s Red Mill, and it works well, though the donuts are a bit more delicate.
• Flavor Twists: Swap the strawberry jam for any flavor you love. Raspberry, apricot, or even a thick lemon curd are fantastic. For a grown-up version, add a teaspoon of orange zest to the dough. My kids love it when I use a chocolate-hazelnut spread for the filling—it’s a real treat.
• Different Coatings: Instead of powdered sugar, roll the warm donuts in a mixture of granulated sugar and cinnamon. Or, for a special occasion, dip them in a simple glaze made from powdered sugar and milk.
• Baking Option: If you don’t want to deep fry, you can bake these. Preheat your oven to 375°F (190°C). Place the dough rounds on a parchment-lined baking sheet and bake for 8-10 minutes, until golden. They won’t be as fluffy as fried, but they are a healthier alternative that still tastes great.

Serving & Storage Suggestions

These donuts are best enjoyed fresh and warm, but here’s how to handle them if you have leftovers (which is rare in my house!).

• Serving: Serve the sufganiyot within an hour of frying for the best texture. Arrange them on a beautiful plate and dust generously with powdered sugar. They are perfect for a Hanukkah party, a weekend brunch, or a fun after-school snack.
• Storage: Store any leftover unfilled donuts in an airtight container at room temperature for up to 1 day. Do not refrigerate them, as this will make them stale. Filled donuts are best eaten immediately, as the jam can make the interior soggy.
• Reheating: To revive day-old donuts, warm them in a 350°F (175°C) oven for 3-5 minutes. This will crisp up the exterior. You can also pop them in an air fryer at 350°F for 2 minutes. Never microwave a donut—it will become a rubbery mess.
• Freezing: You can freeze the unfried dough rounds. Place them on a baking sheet lined with parchment paper and freeze until solid. Transfer to a freezer bag for up to 1 month. Fry them directly from frozen, adding an extra minute to the cooking time. This is a great way to have fresh donuts on demand!

Nutritional Information & Benefits

While these are a treat, it’s good to know what’s in them. Here’s an approximate nutritional breakdown per donut (based on 20 donuts).

• Calories: 120-140
• Fat: 6g
• Carbohydrates: 16g
• Protein: 3g
• Sugar: 8g

The Greek yogurt in this recipe adds a boost of protein and calcium, making these a slightly more balanced indulgence than a standard donut. The use of baking powder instead of yeast also makes this recipe more accessible for those with busy schedules. Please note that this recipe contains gluten, dairy, and eggs. For allergen-friendly options, see the variations section above. I believe in enjoying treats in moderation, and this recipe allows you to have a homemade, high-quality dessert without the preservatives found in store-bought versions.

Conclusion

This easy sufganiyot recipe is proof that you don’t need to be a professional baker or spend hours in the kitchen to create something truly special. It’s quick, affordable, and absolutely delicious. The joy on my kids’ faces when they bite into a warm, jam-filled donut is something I will never get tired of.

I encourage you to make this recipe your own. Experiment with different jams, try the baked version, or get the kids involved in the filling process. Cooking should be fun, and this recipe is nothing but fun. I would love to hear how yours turn out! Please leave a comment below and share your favorite filling combination. Don’t forget to share this recipe with a friend who needs a little sweetness in their life. Happy frying, friends!

Frequently Asked Questions

Can I make the dough ahead of time?

Yes, you can make the dough and refrigerate it for up to 4 hours before frying. Just keep it covered in the bowl. You may need to let it sit at room temperature for 10 minutes before shaping, as cold dough is harder to work with.

Why are my donuts greasy?

Greasy donuts are usually a sign that the oil wasn’t hot enough. When the oil is below 350°F (175°C), the donuts absorb more oil before they cook. Always use a thermometer and fry in small batches to maintain the temperature.

Can I use self-rising flour instead of all-purpose flour?

Yes, you can! If using self-rising flour, omit the baking powder and salt from the recipe. The self-rising flour already contains leavening and salt. The texture may be slightly different, but it will still work well.

What is the best way to fill the donuts without making a mess?

Use a piping bag with a small round tip, or a sturdy zip-top bag with a tiny corner snipped off. Insert the tip about halfway into the side of the donut and squeeze gently. You’ll feel the donut plump up. Stop as soon as you see a little jam starting to peek out.

Can I use a different type of oil for frying?

Absolutely. You can use any neutral oil with a high smoke point, such as canola, vegetable, peanut, or sunflower oil. Avoid using olive oil or butter, as they have lower smoke points and will burn, giving the donuts an off flavor.

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