Print Recipe

Sufganiyot (Jelly-Filled Doughnuts)



  • 1 package dry yeast
  • 1 1/4 cups warm milk (105 to 115 degrees F), divided
  • 4 1/2 to 5 cups all-purpose flour, divided
  • 4 egg yolks
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon rind
  • 1/2 cup butter, softened
  • 1/2 cup raspberry or strawberry preserves
  • Vegetable oil


  1. Dissolve yeast in 1/4 cup of the warm milk; let stand 5 minutes.
  2. Combine 1 cup of the flour and remaining 1 cup warm milk in a large mixing bowl, mixing well at medium speed with electric mixer.
  3. Add yeast mixture; mix well.
  4. Cover and let rise in a warm place (85 degrees F), free from drafts, for 30 minutes.
  5. Combine egg yolks and next 3 ingredients in a small bowl, mixing well; add to yeast mixture.
  6. Stir in butter and enough remaining flour to make a soft dough.
  7. Place in a well-greased bowl, turning to grease top.
  8. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
  9. Punch dough down; turn out onto a lightly floured surface, and knead several times. Divide dough in half. Roll one portion to 1/4-inch thickness, leaving other portion covered; cut 24 circles with a 2 1/2-inch cutter.
  10. Place 12 circles on a lightly greased baking sheet. Place 1/2 teaspoon preserves in center of each circle.
  11. Brush edges of each jelly-topped circle with water.
  12. Place remaining 12 circles over jelly-filled circles; pinch edges to seal.
  13. Repeat procedure with remaining dough and preserves.
  14. Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk.
  15. Pour oil to a depth of 2 to 3 inches in a Dutch oven; heat to 375 degrees F.
  16. Fry 2 or 3 doughnuts at a time 1 minute on each side or until golden brown.
  17. Drain well on paper towels.
  18. Sprinkle with confectioners' sugar, and serve immediately.


Widget is loading comments...

Recipe Goldmine



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.