Sufganiyot (Jelly Donuts)
December 9, 2020 | By Jeremy Scheck | 31 Comments
These jelly doughnuts are traditional for Chanukah, but only take 20 minutes to make, and they’re great any time of year. Using yogurt and baking powder rather than yeast, these are light and fluffy — and not too sweet!
Video Tutorial
Sufganiyot (Jelly Donuts)
Ingredients
- Oil for frying, such as peanut
- 1 cup (285g) full fat greek yogurt
- 1-1/2 cup (160g) all purpose flour
- 1 large egg
- 2 tablespoons (30g) light brown sugar
- 1.5 teaspoons baking powder
- Pinch of salt
- 1 teaspoon vanilla extract
- Jam of choice, for filling (I recommend pureeing if it's chunky)
- Powdered sugar, for presenting
Instructions
- Add a couple of inches of frying oil to a medium sauce pan and start heating on low heat.
- Mix all the ingredients in a medium bowl until just combined. Don't over mix, but you don't want streaks of flour or egg.
- When the oil is hot (around 350° F if you're using a thermometer - otherwise you can test with a tiny bit of dough) - drop in spoonfuls of dough (working in batches). Don't overcrowd the pot. The temperature is right if it immediately bubbles around the dough and they cook in 3-4 minutes without burning. If you feel they are cooking too fast, you can turn off the heat altogether, or add in another scoop of dough or a splash of room-temp oil.
- When your doughnuts are deeply golden brown, take them out of the oil and transfer to a paper towel-lined plate.
- When they're all done, inject with jam as desired. A squeeze bottle, piping tip, or a marinade injector all do the job.
- They are best enjoyed right after cooking.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.
How different will these taste if I use gluten-free flour?
I haven’t tried it that way. Hopefully the taste won’t be so different – and hopefully not the texture either.
how do these work without yeast? i know most sufganiyot recipes require yeast.
baking powder!
Can i use milk instead of the yoghurt? Or is there something i can replace it with?
I would be worried about the texture of the dough
Can i use milk instead of the yoghurt? Or is there something i can replace it with?
You could try sour cream!
I made these sufganiyot tonight and they were so good!! I love to experiment in the kitchen, but baking does not come naturally to me. This recipe was super easy to follow, and I will definitely be making this again soon.
I made these sufganiyot tonight and they were so good!! I love to experiment in the kitchen, but baking does not come naturally to me. This recipe was super easy to follow, and I will definitely be making this again soon.
They were perfectly crispy on the outside, fluffy on the inside and best of all, they were super easy to make. These will definitely be a new Chanukah staple in my house!
These were SO good. Better than any store-bought sufganiyot.
Made this for my family and everyone loved it! Will definitely be making it again.
Made these last night filled them with sour cherry jam they were sooooo good!
Hi! I wanted to ask if you think I could bake these instead of fry them:) Any thoughts??
No, they would turn out more like cookies and the point of Chanukah foods is to fry them 🙂
I made these for my family and everyone said that they were delicious! I’m not really a fan of jelly, so is there anything you recommend I could substitute?
I think that Nutella would also taste good.
These were amazing!! I love the use of yogurt and baking powder. Definetely making this recipe again!!
I’ve changed my mind about non-yeasted donuts! These donuts don’t use yeast to puff them up but they are still insanely light and fluffy, they’re the best right after you fried them. I used sour cream instead of yogurt and they’re still delicious, I think these pair very well with the Bonne Maman jams 🙂
These are unreal. So delicious and even easier to make. Never again will I deal with yeast dough! Shockingly tasty. Go Jeremy you’ve done it again!!
Would these work in an air fryer?
It would not! Despite the name, air fryers are a type of oven
My new go to doughnut recipe!!! These were not only so easy and quick, but delicious. Definitely 10/10 and will make again. They were a wee bit hard to fill but amazing! 🙂
These were amazing! I had most of the ingredients at home. I just had to pick up the jam and Greek yogurt. They were so easy to put together. My family and I gobbled them down while they were warm! Thanks for the recipe, Jeremy! I’ll definitely be making Sufganiyot again.
We made these last night, and they were amazing. We had to do some substitutions for allergies but still came out so easy. You weren’t kidding when you said 20 minutes. Thanks for sharing!
I just made these the other day and they were great! I am a little bit of a disaster when it comes to frying things but the ball shape made it pretty easy. I filled it with raspberry jam and it was perfection. Definite house favorite! 10/10
These were fantastic to make! I loved them, I know Channukah is over, it’s been over (lol) but my brothers, sister’s, and parents realllllllyyyyyy loved them.
(Trying to find where to review/rate them Bec I’m lost haha)
It was super easy to make since I had almost every ingredient at home and my whole family loved it.
I made these a month ago and they were ✨DIVINE✨. I thought the recipe would be difficult, but I was shocked how easy it was and that it took me less than 30 minutes to make them. The only thing missing that was the sugar Jeremy put on top of his Sufganiyot in the tiktok video. Because I don’t bake that much, Nevertheless they were still amazing ????????
Absolutely love this recipe, the doughnuts were delicious!! Thanks for making some great recipes to celebrate Jewish culture