By Jeff Yoskowitz—Chef Instructor, School of Pastry & Baking Arts

Every year since I can remember, my extended family has journeyed to my cousin’s house in Irvington, New York for a Chanukah celebration. My father, when he was alive, would enter their home, immediately tie on an apron, grab a bowl of latke mix and start frying potato latkes by the hundreds. It would take him hours, but he loved every minute of it.

jelly doughnutsIt was a special time for me, and I always ate too much of the iconic fried foods prepared for the celebration. When desserts were served, there were always fried doughnuts — usually jelly-filled — that I ate, regardless of how full I was. Over the years, it came as no surprise that I took charge of dessert, making jelly-filled doughnuts of all kinds. One of my favorite variations to make is this recipe, where the doughnuts are filled with the jelly before you fry them. There really is no comparison to eating a fresh, warm doughnut infused with a warm fruit preserve.

Sufganiyot (Israeli Jelly Doughnuts)



64g sugar
7g active dry yeast
170g milk (warmed to 100°F)
385g all purpose flour
58g butter (melted and cooled)
7g salt
150g whole eggs
fruit preserves, as needed
confectioner’s sugar, as needed


  • Mix sugar, yeast and milk the bowl of a KitchenAid mixer and whisk to combine. With the paddle attachment, add remaining ingredients (except fruit preserves and confectioner’s sugar) and mix for 5-8 minutes on medium speed to achieve smooth dough.
  • Cover dough and let rise at room temperature for 1-2 hours.
  • Roll dough out to about 1/2″ thick and cut out circles with a 2” or 3” dough cutter.
  • Place about a teaspoonful of preserves in the center of each circle. Brush the preserves with water to moisten.
  • Bring the ends of the dough over the preserves and pinch the dough together to seal it completely.
  • Place the doughnuts, seam side down, on a floured surface. Cover with a floured towel, and let rest for about 20 minutes.
  • Deep fry at 350°F (about 90 seconds on each side, until golden brown). Test one doughnut first to ensure proper frying time and oil temperature.
  • Set doughnuts on a rack to dry and cool slightly, then sprinkle with confectioner’s sugar.

Want to study with Chef Jeff? Learn more about ICE’s School of Pastry & Baking Arts.

1 Comment

  1. DIY Jelly Doughnuts for Chanukah, nice info… thanks

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