The Best Thing About Hanukkah? Pillowy, Jelly-Filled Donuts

Even if you don’t celebrate Hanukkah, it’s probable you’ve heard of (or better, eaten) latkes. Those crispy, fluffy potato pancakes—everything about them is perfect. There is, however, another delicious Hanukkah treat you may not have tried—let alone cooked—before. Deep-fried and covered in soft powdered sugar, we’re talking about sufganiyot: ​jelly or custard-filled mini donuts, and we’ve got the perfect recipe. Depending on your preference, you can stuff your donut with whatever jam (or custard) your heart desires. We went strawberry, but feel free to follow your…stomach.

Side note: did you know that Plated is serving up latkes this week? Order them today!

1/2 package dry yeast (about 1 teaspoon)
2 tablespoons granulated sugar
1/3 cup whole milk
1 1/4 cup AP flour + extra for dusting
1 egg
1 tablespoon unsalted butter
1 cup powdered sugar
4 cups vegetable oil
Strawberry preserves

Heat vegetable oil in a small pot over medium-high heat until it reaches a temperature of about 350°F. Melt butter. Place jam in a piping bag and cut 1/4-inch off the bottom of the bag.

Heat milk in a small pot over medium heat until small bubbles form around the surface. When bubbling, remove milk from heat and set aside for five minutes. Add yeast and half of granulated sugar. Whisk to combine and set aside.

In a large bowl, combine remaining granulated sugar, 1/4 teaspoon salt, and flour.

Add egg, melted butter, and milk-yeast mixture to bowl. Stir to fully combine, then knead dough with your hands until it is smooth and elastic. Set dough aside, covered, and allow to rise until doubled in size, about one hour.

Sprinkle flour on a clean dry surface. Place dough on counter, and using a rolling pin, roll dough into a large disc, about 1/8-inch thick. Cut donuts into small circles (using any small glass), and set aside, covered, to rise again, another 30 minutes.

When oil is hot, carefully add donuts to pot, and fry until golden and puffed, about 1–2 minutes per side. Remove from oil with a slotted spoon and place on a paper towel-lined plate.

When donuts are cool enough to handle, toss in powdered sugar, then using a small knife, cut a small slit on the side of the donut to form a pocket in the center. Place the tip of the jelly-filled piping bag into the center of the donut and fill with about two teaspoons of jelly.



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