For a long time, I thought Hanukkah doughnuts were only for bakeries: perfect, perfectly puffed-up doughnuts with jam that never leaks. Then, one evening when I just wanted something simple, warm, fried, and cheerful, I started making them at home. Since then, it's become my little ritual: a quick-rising dough, oil at the right temperature, and that moment when the doughnut flips over on its own because it's risen so well.
The traditional recipe for Jewish holidays (sufganiyot or sufganiya) is a brioche-like dough, fried, then filled with jam and rolled in sugar. I keep this classic base, but I like to add a seasonal touch when serving: a little clementine zest in the sugar (it brightens things up), and a few diced apples, just sautéed on the side if I have some. It doesn't change the recipe, it complements it, and it makes a nice contrast with the soft texture of the doughnut.
Technically speaking, two things make all the difference: a very pliable dough (not too floury) and oil around 170°C. Too hot, and it browns before it's cooked; too cold, and it absorbs the oil. You'll see, after two doughnuts, you'll get the hang of it.
Nutritionally speaking, let's not kid ourselves: it's a fried treat. But by controlling the temperature and draining it properly, you can limit the excess fat.
And with a jam filling (rather than cream), we're still dealing with something simple, clean, and frankly irresistible!
Hanukkah doughnuts
4
people22
minutes34
minutes526
kcal56
minutesSoft, golden Hanukkah doughnuts rolled in sugar with a jam center. The dough rises quickly, frying is simple, and the result evokes childhood memories.
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Ingredients
250g of wheat flour (T45 or T55 )
35 g of powdered sugar
5 g of fine salt
7 g of dried baker's yeast
1 egg (approx. 50g each)
120 ml of lukewarm whole milk
40g of melted (warm) unsalted butter
1/2 teaspoon of vanilla extract
600 ml of neutral frying oil (sunflower or grapeseed)
120g of strawberry or raspberry jam (very smooth)
60g of caster sugar for coating
1 finely grated zest of clementine (optional, to flavor the sugar)
1 small apple (approx. 150g each), diced (optional, as a side dish)
1 teaspoon of lemon juice (optional, for the apple)
Preparation steps
- Prepare the dough: in a large bowl, mix the flour, 35g of sugar and the salt. Add the dry yeast (avoid direct contact with the salt by placing it on the other side of the bowl).
- Add the egg, lukewarm milk and vanilla. Mix with a spoon then knead for 6 to 7 minutes by hand (or 5 minutes in a food processor) until you obtain a soft and slightly sticky dough: this is normal, it's what will give it a soft texture.
- Pour in the warm, melted butter and knead for another 2 to 3 minutes to incorporate it well. The dough should become smoother and more elastic.
- Cover the bowl (with film or a cloth) and let it rise for 20 minutes in a warm place, just until it increases in volume.
- Lightly flour your work surface. Roll out the dough to about 1 cm thick. Cut out 6-7 cm circles (using a glass or cookie cutter). Gather the scraps, roll them out again, and cut out more circles.
- Place the rounds on a floured baking sheet, cover, then let rise for another 12 minutes: they should round out and become lighter.
- Meanwhile, prepare the coating: mix the 60g of sugar with the clementine zest, if using. Put the jam in a piping bag (or a pastry syringe).
- Heat the oil in a saucepan or high-sided frying pan to 170°C. If you don't have a thermometer: drop in a small piece of dough; it should rise in 2 seconds and bubble gently without browning too quickly.
- Fry 2 to 3 doughnuts at a time (do not overcrowd). Cook for approximately 2 minutes 30 seconds per side, until golden brown. Turn them over with a slotted spoon.
- Drain on a wire rack (or paper towel). While they are still warm, roll them in the flavored sugar.
- Fill: make a small incision on the side of each Hanukkah doughnut, insert the piping bag and fill with about 15g of jam per piece (you will feel the doughnut become slightly heavier).
- Apple option: While the oil is heating or between batches, quickly sauté the diced apple for 4 to 5 minutes in a dry pan or with a knob of butter (taken from the 40g if you want to be strict). Add a drop of lemon juice. Serve on the side.
- Serve immediately, while it's still warm and ultra-soft.
📊 Nutritional Information
1 serving (2 donuts, approx. 170g)
| Nutrient | Value |
|---|---|
| Calories | 526 kcal |
| Proteins | 9g |
| Carbohydrates | 67g |
| including sugars | 29g |
| Lipids | 25g |
| including saturated fatty acids | 6g |
| Fibers | 2g |
| Sodium | 330mg |
| Vitamins | |
| Vitamin B1 | 18% AJR |
| Vitamin B2 | 15% AJR |
| Vitamin E | 28% AJR |
| Minerals | |
| Iron | 17% AJR |
| Phosphorus | 16% AJR |
| Selenium | 20% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you're preparing them in advance, keep the unfilled doughnuts at room temperature and fill them at the last minute, as the jam softens the crumb over time. And if the oil starts to brown too much, lower the heat slightly and wait 2 minutes before frying again.
💡 Chef's Tips
For less greasy Hanukkah doughnuts, the trick isn't to fry them less, but to fry them at the right temperature: a steady 170°C (340°F). Drain them on a wire rack rather than just paper towels; this prevents steam from softening the crust. And for a clean filling, choose a smooth jam (a quick blitz with a blender if needed).
🔄 Variations
- Classic Soufganiya filling: replace the strawberry jam with raspberry or apricot, always smooth.
- Donut coating: replace some of the sugar with icing sugar if you like a more “snowy” finish, but do it just before serving.
