Fried Sufganiyot Filled with Raspberry Jam

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light, airy Israeli-style jelly donuts filled with sweet raspberry jam and dusted with powdered sugar, perfect for celebrating Hanukkah. This mediterranean-inspired hanukkah ready in about 50 minutes pairs all-purpose flour, (1 packet) active dry yeast, granulated sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.2 (9 ratings) Prep: 30 min Cook: 20 min Serves 12 Mediterranean cuisine 260 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, combine 1 cup warm whole milk (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar; stir gently and let sit for 5-10 minutes until foamy and activated.
  2. Step 2: To the yeast mixture, add 2 large eggs, 4 tbsp melted unsalted butter, 1/4 cup granulated sugar, and 1/2 tsp salt; whisk to combine.
  3. Step 3: Gradually add 3 1/2 cups all-purpose flour, mixing with a wooden spoon or dough hook until a soft, slightly sticky dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic.
  4. Step 4: Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
  5. Step 5: Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Use a 3-inch round cutter to cut out 12 dough circles.
  6. Step 6: Place the dough circles on a parchment-lined tray, cover with a clean towel, and let rest for 30 minutes to puff.
  7. Step 7: Heat about 3 inches of vegetable oil in a deep pot to 350°F using a thermometer for accuracy.
  8. Step 8: Fry the doughnuts in batches, 2-3 at a time, for 2-3 minutes per side until golden brown and puffed. Use a slotted spoon to transfer them to paper towels to drain.
  9. Step 9: Once cool enough to handle, fill a piping bag fitted with a small round tip with 1 cup raspberry jam. Insert the tip into the side of each doughnut and gently fill until you feel resistance.
  10. Step 10: Dust the filled sufganiyot generously with powdered sugar and serve warm or at room temperature.

Frequently asked questions

How long does Fried Sufganiyot Filled with Raspberry Jam take to make?

Total time is about 50 minutes (30 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Fried Sufganiyot Filled with Raspberry Jam?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Fried Sufganiyot Filled with Raspberry Jam?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fried Sufganiyot Filled with Raspberry Jam for a different number of people?

The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fried Sufganiyot Filled with Raspberry Jam?

Mediterranean hanukkah like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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