Authentic Sufganiyot, Israeli Jelly Doughnuts

Last updated on November 4th, 2025.

In Israeli culture, sufganiyot are so much more than just donuts. Culinary-wise, they are tender, fluffy and soft but not like a buttery brioche donuts or doughy and chewy Sfenj. They must be filled and dusted with powdered sugar. It’s perfectly fine to play around with fillings beyond the classic strawberry, but the filling must be piped from the top. And yes, it needs that signature white belt around the center (I figured out the secret!). But sufganiyot are also about the culture, the memory of your parents giving you money for one, along with a cold bag (yes, bag!) of chocolate milk. It’s even become a nickname for anything irresistibly cute and chubby, like a cute baby which we say “what a Sufganiya baby”.

I grew up eating Sufganiya in Israel, its the best experience, and the good news and that I have experimented (over and over), tweaked and now I can say that this is as close as it gets. These donuts, are chubby, light, tender and as delicious as the miracle of Hanukkah.

Ingredients

The complete sufganiyot recipe can be found below in the recipe card. Here is a quick recap for the key ingredients and their rule in this recipe including substitutions when possible.

• Lukewarm milk. No warmer than 110°F When warm they activate the yeast, when too warn, they kill the yeast. You do not need a thermometer, just deep your finger in the warm milk, it should feel warm and nice to the touch.
• Instant yeast. They are the fastest acting yeast, but you can use active dry yeast the same way. Just make sure to increase the amount to 1 Tablespoon.
• Unbleached All-purpose Flour. Super important, bleached will not absorb the moisture in the same way, or be strong enough to trap the air during the rest time.
• Sugar. In this recipe, the sugar adds a hint of sweetness, and most of all is the food for the yeast so the dough will rise fast and high.
• Melted butter and an egg. It’s what makes the donuts tender, and soft vs. chewy and “bready”.
• Vegetable oil for frying. I use canola oil for its neutral flavor, but vegetable oil or any frying oil works. I only use it once, once it cools, it absorbs flavors and can make the donuts taste unpleasant.
  

Make The Donuts

Below are step by step images for a visual cues, I also include important notes to help you make this recipe with no issues:

• If the yeast mixture does not have a thick layer after 20 minutes, the yeast are most likely dead, and you need to start over.
• For the first step of the mixing process, start with the paddle attachment and mix just until you have a shaggy, hydrated mixture. Then replace it with the dough hook.
• Mix the dough using the dough hook for about 2-3 minutes on medium speed. It should be smooth, and cleans the sides of the pan. It is also very sticky, do not add more flour, that’s ok and the flour will absorb the extra moisture during the rest time.
• Divide the dough to 10-12 pieces, shape your hand like a claw, the roll the dough piece inside. Then gently lift the dough and place it over a 4×4-inch parchment paper.
• Do not cover the dough balls, just spray it with cookie oil. And let it rest for 90-120 minutes until double in size. The secret to the line across the donuts is the second rest time, the longer the rest time the better. No less then 90 minutes, or over 120 minutes.
• Do not allow the oil to go over 360°F, it will brown the donuts, but won’t cook them on the inside.
• Let the dough chill for 15-25 minutes before filling and dusting it with sugar.

Storing

The donuts are best same day, and when eaten within the first 4 hours. To keep your sufganiyot fresh, store them in an airtight container at room temperature for up to two days. For longer storage, freeze and reheat when ready to enjoy.

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Authentic Sufganiyot (Jelly Donuts)

Light and fluffy donuts filled with strawberry jelly and dusted with powdered sugar.

Servings 10 Donuts

Author Dikla Levy Frances

Ingredients

• 1 1/2 Cup (360ml) Lukewarm milk
• 2 1/4 teaspoon (9g) Instant yeast
• 1/4 Cup (50g) Sugar
• 4 Cups (500g) Unbleached All-purpose flour
• 1/2 teaspoon Salt
• 6 Tablespoons (75g) Unsalted butter, melted and cooled
• 1 Large Egg, at room temperature
• 1 Cup (120g) Powdered sugar
• 1 Cup Strawberry preserve (or your choice of filling)
• 4-5 Cups Vegetable oil, for frying

Instructions

• In a large bowl or a bowl of a standing mixer, pour 1/2 cup of the milk then sprinkle the yeast and one tablespoon of the sugar. Let sit for 10-15 minutes until frothy.
• To the yeast mixture, add the flour, salt, rest of the sugar mix using the paddle attachment on low, while drizzling the rest of the milk, melted butter and egg.
• Once you have a shaggy mass, with no dry flour, replace the paddle attachment with the hook attachment and mix on medium speed until the dough is smooth and sticky and cleans the sides of the bowl.
• Place the dough in a greased large bowl, grease the top then cover with plastic wrap for about 90 minutes, until doubles in size.
• Punch the dough to release the air, divide the dough into ten pieces, roll each piece into a ball, and place it over a 4×4-inch parchment paper.
• Place at a warm place for about two hours, until double in size.
• In a large and wide pan, pour the oil and heat it to 320F (160C).
• Carefully add 3-4 donuts (do not overcrowd) and fry for three minutes on each side.
• Use a slotted spoon to invert the donuts into a plate lined with paper towels. Let them rest for 10-15 minutes.
• Generously dust the donuts with the powdered sugar, and use a piping bag to fill the donuts from the top with the preserve, or your choice of filling. Serve immediately.

Notes

• Do not warm the milk too high, or it will kill the yeast. If it is comfortable to deep you finger than its ok.
• The donuts are best at the same day, within the first four hours. You can store them at room temperature in an airtight container for up to three days, or freeze for up to three weeks. To reheat, place in the oven at a 250°F for about 20 minutes once they reach room temperature.
• Do not allow the oil to warm over 360°F, it may brown the donuts without cooking the center.
• The donuts are ready when the inner temperature reaches 200°F. About 3 minutes on each side. I recommend frying one donut as an experiment and checking the center. 
• The dough should be sticky after mixing, do not add more flour. The flour will absorb the extra moisture and the dough should be soft, not sticky, and fun to work with.