Sufganiyot with Jam Filling. Yeasted fried doughnuts filled with jam after cooling and dusted with confectioners' sugar. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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A jam-filled fried doughnut
Sufganiyot are associated with Hanukkah. This working recipe makes small yeasted rounds, fries them, then pipes in smooth strawberry jam after cooling.
It is not a claim to represent every family's preparation. The dough, rise time and twelve-piece yield need a test and culturally informed review.
Give the dough time
Milk, eggs and butter enrich a yeast dough. Knead to a soft cohesive texture, then let it rise until noticeably expanded rather than relying only on a ninety-minute clock.
Cut at roughly half an inch thick and proof a second time before frying. Rerolling scraps may create tougher rounds, so note the actual count.
Ingredients for 12 doughnuts
| Ingredient | Amount | Use |
|---|---|---|
| All-purpose flour | 3 cups | Spoon and level, plus a little for rolling. |
| Instant yeast | 2.25 teaspoons | Use according to package. |
| Granulated sugar | 1/4 cup | Dough. |
| Fine salt | 1/2 teaspoon | Dough. |
| Whole milk, lukewarm | 3/4 cup | Dough. |
| Large eggs | 2 eggs | Dough. |
| Unsalted butter, softened | 4 tablespoons | Dough. |
| Neutral frying oil | 4 cups | Approximate pot quantity; absorbed amount unmeasured. |
| Smooth seedless strawberry jam | 3/4 cup | Pipe approximately one tablespoon per doughnut. |
| Confectioners' sugar | 1/4 cup | Dust cooled doughnuts. |
Step-by-step method
- Mix 3 cups flour, 2 1/4 tsp instant yeast, 1/4 cup granulated sugar and 1/2 tsp salt. Add 3/4 cup lukewarm milk, two eggs and 4 tbsp softened butter; knead until a soft cohesive dough forms, approximately eight to ten minutes. Cover and let rise about ninety minutes until noticeably expanded.
- Roll gently to about half-inch thickness and cut twelve provisional rounds with a 2 1/2-inch cutter, rerolling scraps once if needed. Set on parchment with space, cover and rise about forty-five minutes until puffy.
- Heat about four cups neutral oil in a deep heavy pot to 350°F, with safe headroom. Fry a few rounds at a time roughly 1 1/2–2 minutes per side until evenly golden and cooked through; keep oil near 350°F between batches and drain on a rack over a tray. Cool enough to fill.
- Fit a piping bag with a narrow tip and divide 3/4 cup smooth seedless strawberry jam among the twelve doughnuts, about one tablespoon each, inserting the tip into a side. Dust with up to 1/4 cup confectioners' sugar. Record dough size, rise, center set and actual jam fill in a kitchen trial.
Use measured oil heat
A frying thermometer helps hold oil near 350°F as batches go in. Leave enough headroom in the pot and fry only a few pieces at a time.
A golden outside with raw center is not acceptable. The first trial should cut one open, adjust size/time and record an actual center result rather than assuming the estimated two minutes per side suffices.
Fill after cooling
Use smooth seedless jam through a narrow tip and aim for one tablespoon per doughnut. Too-warm dough can make filling messy; cool until safe to handle first.
America's Test Kitchen provides a sufganiyot reference, not validation of this proposed dough or fill. Dust with the measured confectioners' sugar just before serving.
Serving and keeping
Serve as twelve provisional pieces. The absorbed frying oil is unknown, so numerical nutrition cannot be calculated responsibly from the oil poured into the pot.
No tested shelf life or reheated texture is available. The local buñuelos are thin cinnamon-sugar rounds, not jam-filled yeasted doughnuts.
Sufganiyot questions
Is jam added before frying?
No. Pipe smooth jam into cooled fried doughnuts.
Are these buñuelos?
No. They are puffy yeasted rounds filled with jam.
What if the center is doughy?
Reduce size or adjust frying heat and time in a measured test; do not publish the batch as cooked through.
Further reading and related Chefly recipes: America's Test Kitchen sufganiyot. These are relevant references and other dishes, not evidence that this proposed formula was tested.
Recipe-card handoff — preview, not a native plugin card
Sufganiyot with Jam Filling. Category: Desserts. 12 doughnuts. Prep approximately 35 minutes; cooking approximately 30 minutes; additional cooling/chilling approximately 135 minutes; total approximately 200 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 3 cups All-purpose flour; 2.25 teaspoons Instant yeast; 1/4 cup Granulated sugar; 1/2 teaspoon Fine salt; 3/4 cup Whole milk, lukewarm; 2 eggs Large eggs; 4 tablespoons Unsalted butter, softened; 4 cups Neutral frying oil; 3/4 cup Smooth seedless strawberry jam; 1/4 cup Confectioners' sugar.
Instructions: Mix 3 cups flour, 2 1/4 tsp instant yeast, 1/4 cup granulated sugar and 1/2 tsp salt. Add 3/4 cup lukewarm milk, two eggs and 4 tbsp softened butter; knead until a soft cohesive dough forms, approximately eight to ten minutes. Cover and let rise about ninety minutes until noticeably expanded. Roll gently to about half-inch thickness and cut twelve provisional rounds with a 2 1/2-inch cutter, rerolling scraps once if needed. Set on parchment with space, cover and rise about forty-five minutes until puffy. Heat about four cups neutral oil in a deep heavy pot to 350°F, with safe headroom. Fry a few rounds at a time roughly 1 1/2–2 minutes per side until evenly golden and cooked through; keep oil near 350°F between batches and drain on a rack over a tray. Cool enough to fill. Fit a piping bag with a narrow tip and divide 3/4 cup smooth seedless strawberry jam among the twelve doughnuts, about one tablespoon each, inserting the tip into a side. Dust with up to 1/4 cup confectioners' sugar. Record dough size, rise, center set and actual jam fill in a kitchen trial.
Allergens: Wheat; Egg; Milk; Check jam and shared-fryer oil for cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Sufganiyot with Jam Filling
- Total Time: 200 minutes
- Yield: 12 servings 1x
Description
Twelve small yeasted doughnuts, each with about a tablespoon of jam.
Ingredients
- 3 cups All-purpose flour
- 2 1/4 teaspoons Instant yeast
- 1/4 cup Granulated sugar
- 1/2 teaspoon Fine salt
- 3/4 cup Whole milk, lukewarm
- 2 eggs Large eggs
- 4 tablespoons Unsalted butter, softened
- 4 cups Neutral frying oil
- 3/4 cup Smooth seedless strawberry jam
- 1/4 cup Confectioners' sugar
Instructions
- Mix 3 cups flour, 2 1/4 tsp instant yeast, 1/4 cup granulated sugar and 1/2 tsp salt. Add 3/4 cup lukewarm milk, two eggs and 4 tbsp softened butter; knead until a soft cohesive dough forms, approximately eight to ten minutes. Cover and let rise about ninety minutes until noticeably expanded.
- Roll gently to about half-inch thickness and cut twelve provisional rounds with a 2 1/2-inch cutter, rerolling scraps once if needed. Set on parchment with space, cover and rise about forty-five minutes until puffy.
- Heat about four cups neutral oil in a deep heavy pot to 350°F, with safe headroom. Fry a few rounds at a time roughly 1 1/2–2 minutes per side until evenly golden and cooked through; keep oil near 350°F between batches and drain on a rack over a tray. Cool enough to fill.
- Fit a piping bag with a narrow tip and divide 3/4 cup smooth seedless strawberry jam among the twelve doughnuts, about one tablespoon each, inserting the tip into a side. Dust with up to 1/4 cup confectioners' sugar. Record dough size, rise, center set and actual jam fill in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 135 minutes, included in the total.
Untested estimate: first rise ninety minutes, second rise forty-five minutes, fry in batches with oil heating within thirty cook minutes; room temperature affects rise.
- Prep Time: 35 minutes
- Chilling, resting or cooling: 135 minutes
- Cook Time: 30 minutes
- Category: Desserts
Nutrition
- Serving Size: One filled doughnut