April 15, 2024

Sufyganiot Jelly Doughnuts

Hanukkah is traditionally a time to pull out the fried foods – after all, the holiday celebrates the miracle of the oil in the temple lasting eight days, when there only should have been enough for one. There’s probably eight days worth of oil in these donuts, but boy are they worth it. Fill with strawberry jam for a traditional treat. *Important*: These must be eaten the day they are made, but I'm sure they won't make it past that anyway!

Sufyganiot Jelly Doughnuts

Sufyganiot Jelly Doughnuts

Servings 12 to 15 | Prep Time 90 min | Cook Time 90-120 min 



Dry ingredients 

  • 420g Better Batter Original blend + 15g whole psyllium husk or 10g psyllium husk powder OR420g Better Batter Artisan blend (don’t add the psyllium husk 9 instant yeast or active dry yeast 
  • 100g white sugar
  •  9g teaspoon salt 

Wet Ingredients 

  • 400 g regular or DF milk warmed to 110° NOTE: depending on your climate/time of year, the amount of milk you need may change. If you are in a hot and humid climate, you may want to lower the milk 
  • 50 g neutral oil 
  • 30g White vinegar or apple cider Vinegar for deep frying 2 quarts (8 cups) of neutral frying oil 
  • 1 jar (approx 12 oz) of Raspberry OR Strawberry jam OR lemon curd (enough for 2 recipes of donuts) for filling 
  • Powdered Sugar for dusting



Mixing. Into the bowl of a stand mixer, add in wet ingredients. Then add all remaining ingredients.Mix with the paddle attachment. Begin on low to combine, then increase to high speed for 5 minutes until dough is cohesive and fluffy. It will be wet at this point.


Cover. Gather dough together in the mixing bowl and cover with plastic wrap.


Set aside on the counter for 20 to 30 minutes to allow dough to hydrate.

Prepare a lightly floured parchment or Silpat lined baking sheet.


Flour your hands to avoid sticking.


Dump the dough onto the floured surface and lightly dust the top with flour. Knead a few times.


Roll out dough to approximately 1/2 inch in thickness. Using a 2 3⁄4′′ biscuit cutter, cut as many rounds as possible.


Place and Cover. Place rounds on the baking sheet. Cover and let rise in warm location for 35 to 40 minutes or until approximately doubled in size.



Heat approximately 3 inches of oil in a 4 quart heavy bottom pot or Dutch Oven. Make sure you heat your oil to between 350 and 375 degrees Fahrenheit, using a deep fat or candy thermometer.


Fry. Using a slotted spoon, carefully slip 2 rounds into the hot oil. Fry until golden, about 2 1⁄2 to 3 minutes. Carefully turn doughnuts over. Fry until golden on other side, another 2 1⁄2 to 3 minutes.


Transfer to a paper-towel-lined baking sheet. Let cool for only 5 minutes before filling.



Fill a pastry bag, fitted with a large pastry tip with jam. Insert the tip into the side of each doughnut and squeeze 1 1⁄2 tablespoons of jam into each doughnut, enough to make them plump and well filled.



Roll each individually to cover in powdered sugar.

This recipe was originally published in Dec 2020 and updated and republished in December 2022.