Print

Easy Sufganiyot Recipe: Best Kid-Approved Jelly Donuts

easy sufganiyot recipe - featured image
Print Recipe

This easy sufganiyot recipe uses a secret ingredient—plain yogurt—to create incredibly tender, pillowy jelly donuts without the fuss of traditional yeasted dough. Ready in under 45 minutes, these deep-fried, jam-filled treats are perfect for Hanukkah, weekend brunch, or any late-night craving.

Ingredients

Scale
  • 2 cups all-purpose flour (spooned and leveled)
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg (room temperature)
  • 1/2 cup plain Greek yogurt (full-fat works best)
  • 1/4 cup milk (whole or 2%)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter (melted)
  • 4 cups vegetable or canola oil (for frying)
  • 1/2 cup strawberry jam (or your favorite flavor)
  • 1/2 cup powdered sugar (for dusting)

Instructions

  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.
  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.
  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. Fry for 1.5 to 2 minutes per side, until they are deep golden brown. Use your slotted spoon to flip them halfway through.
  6. Drain and cool (2 minutes): Transfer the fried donuts to a plate lined with paper towels. Let them drain for about a minute. Let them cool for another minute before filling.
  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.
  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.

Notes

Temperature is everything: keep oil at 350°F (175°C). Don’t overwork the dough. Use a slotted spoon, not tongs. Test one donut first. Keep the oil clean by removing any small bits of dough after each batch. For a dairy-free version, use plant-based Greek-style yogurt and melted coconut oil or vegan butter. For a gluten-free option, substitute a 1:1 gluten-free baking flour blend. Store leftover unfilled donuts in an airtight container at room temperature for up to 1 day. Filled donuts are best eaten immediately. To reheat, warm in a 350°F (175°C) oven for 3-5 minutes or in an air fryer at 350°F for 2 minutes. Never microwave a donut.

Nutrition

Keywords: sufganiyot, jelly donuts, Hanukkah donuts, easy donut recipe, yogurt donuts, kid-approved donuts, quick donuts

Find it online: https://perkypan.com/easy-sufganiyot-recipe-best-kid-approved-jelly-donuts/