Fluffy Sufganiyot Jelly Donuts Recipe Easy Homemade Strawberry Filling

Let me tell you, the scent of freshly fried dough mingling with sweet strawberry jelly is enough to make anyone’s mouth water instantly. There’s something about fluffy sufganiyot jelly donuts that just screams comfort and celebration all at once. The first time I made these little beauties, I was knee-high to a grasshopper, helping my grandma in her cozy kitchen during Hanukkah. The moment I bit into one, bursting with that irresistibly sweet strawberry filling, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special.

Honestly, these donuts have been a staple in my family for years, especially during the holidays. I wish I’d discovered how dangerously easy making sufganiyot at home could be way earlier! My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). Whether it’s a sweet treat for your kids, a festive addition to your holiday table, or just a little pick-me-up to brighten up your Pinterest cookie board, these fluffy sufganiyot jelly donuts with irresistible strawberry filling are pure, nostalgic comfort wrapped in sugar.

I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become my go-to for family gatherings and gifting. You’re going to want to bookmark this one!

Why You’ll Love This Recipe

After years of tweaking and testing this recipe in my own kitchen, I can say with confidence it hits all the right notes. Here’s why these fluffy sufganiyot jelly donuts stand out:

• Quick & Easy: Comes together in under 2 hours, perfect for last-minute cravings or holiday baking marathons.
• Simple Ingredients: No fancy or hard-to-find items—most are pantry staples you already have on hand.
• Perfect for Celebrations: Ideal for Hanukkah, brunch parties, or anytime you want to impress without stress.
• Crowd-Pleaser: Kids and adults alike rave about the light, airy texture paired with that luscious strawberry filling.
• Unbelievably Delicious: The fluffy dough combined with just the right amount of sweetness creates a melt-in-your-mouth experience.

What sets this recipe apart? The dough is softly enriched with just enough butter and eggs to stay tender but not heavy. Plus, I’ve perfected the strawberry filling with a homemade jam-like consistency that’s thick enough to stay put but still oozes out with every bite. This isn’t just any sufganiyot—it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined: simple, fast, and utterly soul-soothing.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, with a few fresh touches that really bring the donuts to life.

• For the Dough:
• 2 ½ cups (320g) all-purpose flour (I recommend King Arthur for the best texture)
• 2 ¼ tsp (1 packet, 7g) active dry yeast
• ⅓ cup (67g) granulated sugar (adds sweetness and helps with browning)
• ½ tsp salt
• ¾ cup (180ml) warm whole milk (about 110°F/43°C, to activate yeast properly)
• 2 large eggs, room temperature (for richness and fluffiness)
• 4 tbsp (57g) unsalted butter, melted and slightly cooled (adds tenderness)
• For the Strawberry Filling:
• 1 ½ cups (225g) fresh or frozen strawberries, chopped
• ⅓ cup (67g) granulated sugar
• 1 tbsp lemon juice (balances sweetness)
• 1 tsp cornstarch mixed with 1 tbsp water (for thickening)
• For Frying & Finishing:
• Vegetable oil or canola oil (enough for 2 inches depth in your frying pan)
• Powdered sugar for dusting

If you want a gluten-free version, you can swap all-purpose flour for a gluten-free baking blend, but keep in mind the texture will be a bit different. For dairy-free, just use coconut or almond milk and a vegan butter substitute, and you’re good to go.

Equipment Needed

• Large mixing bowl for dough (a stand mixer with a dough hook helps but isn’t necessary)
• Measuring cups and spoons (precision matters for yeast dough)
• Rolling pin (or clean bottle if you don’t have one handy)
• Donut cutter or two round cutters (one about 3 inches/7.5cm for the donut, and a smaller one for the hole)
• Heavy-bottomed deep frying pan or Dutch oven (to maintain steady oil temperature)
• Thermometer (to check oil temperature—super helpful to prevent soggy donuts)
• Slotted spoon or spider strainer (for safely removing donuts from hot oil)
• Cooling rack lined with paper towels (to drain excess oil)

If you’re on a budget, a simple deep skillet works just fine, and you can roll and cut donuts with a glass and a bottle cap. Just be sure to keep an eye on the oil temperature for the best results.

Preparation Method

1. Activate the yeast: In a small bowl, stir the warm milk (about 110°F/43°C) with the active dry yeast and 1 tbsp of sugar. Let it sit for 5-10 minutes until foamy and bubbly. If it doesn’t foam, your yeast might be dead, so try again with fresh yeast.
2. Mix the dough: In a large bowl, whisk together the flour, remaining sugar, and salt. Make a well in the center and add the eggs, melted butter, and the yeast-milk mixture. Stir with a wooden spoon or dough hook attachment until the dough starts coming together.
3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 6-7 minutes. The dough should be soft but not sticky—add a pinch more flour if needed.
4. First rise: Place the dough in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, or until doubled in size. I like to put mine near a sunny window or inside an oven warmed to 80°F (27°C) then turned off.
5. Prepare the strawberry filling: While the dough rises, combine chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Let it simmer gently for about 10 minutes until the berries break down. Stir in the cornstarch slurry and cook for another 2 minutes until thickened. Remove from heat, cool completely, then transfer to a piping bag or zip-top bag for filling.
6. Shape the donuts: Once dough has doubled, punch it down gently and roll it out on a floured surface to about ½ inch (1.25 cm) thickness. Use a 3-inch (7.5 cm) cutter to cut rounds. Place on a parchment-lined baking sheet, cover loosely, and let rise another 30 minutes until puffy.
7. Heat the oil: Pour oil into a deep pan to a depth of about 2 inches (5 cm). Heat to 350°F (175°C), using a thermometer to keep it steady. Too hot and the donuts burn outside; too cool and they soak oil.
8. Fry the donuts: Carefully drop a few donuts at a time into the oil—not overcrowding the pan. Fry for about 1-2 minutes on each side until golden brown and puffed. Use a slotted spoon to flip and remove, draining on paper towels.
9. Fill and dust: Once cool enough to handle, use a skewer to poke a hole in each donut side, then pipe in the strawberry filling generously. Dust the tops with powdered sugar for that classic look and extra sweetness.
10. Serve immediately: These are best enjoyed fresh, but they also store well if needed (more on that below).

Cooking Tips & Techniques

Making sufganiyot jelly donuts at home can seem intimidating, but with these tips, you’ll be a pro in no time. First, always check your yeast freshness—expired yeast is a common pitfall that leads to dense dough. When kneading, remember the dough should be soft but elastic; don’t be afraid to add a touch more flour if it’s sticky, but add sparingly.

Maintaining oil temperature is key. I’ve learned the hard way that too hot oil burns the outside while leaving the inside raw, and too cool oil makes the donuts greasy. A candy or deep-fry thermometer is a game changer here. Fry in small batches so the oil temperature doesn’t drop.

When rolling and cutting, try to keep the thickness consistent for even cooking. Don’t skip the second rise—it’s what gives sufganiyot their signature fluffiness. Also, let the filling cool fully before piping to prevent melting the donut’s delicate crumb.

Lastly, use powdered sugar just before serving to avoid sogginess. Trust me, these little details add up to donut perfection every time.

Variations & Adaptations

If you want to mix things up, there are plenty of ways to customize your sufganiyot jelly donuts. Here are a few tried-and-true variations:

• Different Fillings: Swap strawberry with raspberry jam, lemon curd, or even Nutella for a rich, chocolatey surprise.
• Vegan Version: Use plant-based milk like oat or almond and replace eggs with flaxseed “eggs” (1 tbsp ground flax + 3 tbsp water per egg), plus vegan butter. The texture is a bit denser but still lovely!
• Baked Instead of Fried: For a lighter take, bake the donuts at 375°F (190°C) for 10-12 minutes, brushing with melted butter before and after baking to mimic that golden crust.
• Spiced Dough: Add a pinch of cinnamon or cardamom to the dough for a warm, aromatic twist—great for fall and winter vibes.

One of my favorite personal adaptations was adding a little orange zest to the strawberry filling—gives it a fresh pop that pairs beautifully with the sweet dough. Don’t be shy to experiment; sufganiyot are forgiving and fun!

Serving & Storage Suggestions

Serve your sufganiyot jelly donuts slightly warm or at room temperature, dusted generously with powdered sugar. They make a perfect companion to a hot cup of coffee or tea, and for Hanukkah, they’re a festive star on the dessert table. You can also plate them with fresh berries or a dollop of whipped cream for extra indulgence.

To store, place donuts in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to 5 days, but bring them to room temperature before serving to soften the dough. You can also freeze them (without powdered sugar) in a sealed container or bag for up to 2 months. Reheat in a warm oven (about 300°F/150°C) for 5-7 minutes, then dust with sugar.

Over time, the flavors meld beautifully, and the filling softens into the dough just enough to make each bite even more luscious. Just be sure to enjoy them fresh whenever possible—they’re at their absolute best then!

Nutritional Information & Benefits

Each fluffy sufganiyah donut contains approximately 250-300 calories, depending on size and filling amount. They provide a good balance of carbohydrates and fats, offering a quick energy boost—perfect during busy mornings or festive occasions.

Strawberries lend a dose of vitamin C and antioxidants, making the filling a slightly healthier element than store-bought jams loaded with preservatives. Using real butter and eggs adds richness and protein, contributing to the satisfying texture and flavor.

While not a low-calorie treat, these donuts shine as an occasional indulgence with simple, recognizable ingredients. They can easily be adapted for gluten-free or vegan diets with substitutions, making them accessible to many.

Conclusion

Fluffy sufganiyot jelly donuts with irresistible strawberry filling are more than just a recipe—they’re a little celebration wrapped in sugar and joy. Whether you’re making them for a holiday, a weekend treat, or a cozy afternoon pick-me-up, they bring that warm, nostalgic feeling to your table.

Feel free to customize the filling, experiment with spices, or try baking instead of frying to suit your kitchen style. I love these donuts because they remind me of family gatherings and that sweet pause in a busy day where everything tastes just right.

If you give this recipe a try, I’d love to hear how it turns out! Drop a comment, share your own twists, or pass it along to someone who needs a little sweetness in their life. Happy baking!

Frequently Asked Questions

What can I use if I don’t have active dry yeast?

You can substitute instant yeast in the same amount—just mix it directly with the flour. If you only have fresh yeast, use about double the amount of active dry yeast and dissolve it in the warm milk first.

Can I make the strawberry filling ahead of time?

Absolutely! The filling can be made up to 3 days in advance and stored in the fridge. Just bring it to room temperature before piping into the donuts.

Why are my sufganiyot dense and not fluffy?

This usually means the dough didn’t rise enough or the yeast wasn’t active. Make sure your milk is warm but not hot, and give the dough enough time to double in size. Kneading well also helps develop the right texture.

Can I freeze the donuts after frying?

Yes, freeze them without powdered sugar in an airtight container. When ready to eat, thaw at room temperature and warm in the oven before dusting with sugar.

Is there a way to make these donuts less sweet?

Definitely! You can reduce the sugar in the dough by a tablespoon or two and opt for a less sweet homemade filling, or use fresh fruit pieces instead of jam. Just remember the powdered sugar on top adds sweetness, so adjust accordingly.

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