Sufganiyot for Hanukkah: Fluffy Jelly Doughnuts at Home

Sufganiyot (soof-gah-nee-YOTE) are soft, yeasted doughnuts, fried until golden, filled with jam and dusted with powdered sugar. They are the signature treat of Hanukkah in Israel and in Jewish homes worldwide, where foods fried in oil recall the miracle of the temple oil. Hanukkah 2026 begins on the evening of December 4, so now is the perfect time to practise the dough and plan your menu.

Why homemade sufganiyot are worth it

A good sufganiyah is light and airy with a thin golden crust and a generous spoonful of jam in the middle. Bakery versions are often dense or greasy; at home you control the oil temperature and the freshness of the filling, and the dough is forgiving once you know a few rules. They taste best within a few hours of frying, which makes them a wonderful party dessert: the dough can be prepared the day before, then fried while guests arrive.

Tips for light, not greasy, doughnuts

• Keep the oil at 350°F (175°C). Too cool and the doughnuts soak up oil; too hot and the outside burns before the centre cooks. Use a thermometer and adjust the heat between batches.
• Let the dough rise fully. The shaped rounds should look puffy and spring back slowly when pressed gently. Under-proofed dough turns heavy.
• Fry a few at a time. Crowding the pot drops the temperature. Three or four is ideal.
• Look for the pale ring. A lighter band around the middle is the sign of a well-proofed doughnut.
• Fill only when cooled slightly. Use a piping bag with a long round tip, push it in from the side and squeeze gently until you feel the doughnut get heavier.

Filling and flavour variations

Strawberry or raspberry jam is the classic. Other popular choices are apricot jam, dulce de leche, chocolate-hazelnut spread, vanilla pastry cream or lemon curd. For a Persian-inspired twist, try rose petal jam or a pinch of ground cardamom in the dough, and finish with chopped pistachios. If you prefer a lighter option, you can bake the rounds at 375°F (190°C) for 12 to 14 minutes, though they will be more like soft buns than traditional sufganiyot.

Serving ideas for a Hanukkah table

Serve sufganiyot beside potato latkes with applesauce and sour cream, a simple roast chicken and a bright green salad. A tray of warm doughnuts and hot tea or coffee makes a lovely end to a candle-lighting evening. Children enjoy choosing their own jam, so offer two or three fillings.

Make-ahead and storage

You can shape the doughnuts, cover them loosely and chill them overnight; let them sit at room temperature for 30 minutes before frying. Fried and unfilled doughnuts keep in an airtight container for one day, and are best refreshed for 5 minutes in a 300°F (150°C) oven before filling. Because they contain jam and eggs, store filled doughnuts in a cool place and eat them within a day. They do not freeze well once filled.

Safety note: hot oil can cause serious burns. Keep children away from the stove, never leave the pot unattended and use a deep, heavy pot.