Fluffy Sufganiyot Jelly Donuts Recipe Easy Homemade Strawberry Filling
These fluffy sufganiyot jelly donuts are a nostalgic comfort food filled with a luscious homemade strawberry filling, perfect for celebrations like Hanukkah or any festive occasion.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 12 donuts 1x
- Category: Dessert
- Cuisine: Jewish
Ingredients
Scale
- 2 ½ cups (320g) all-purpose flour
- 2 ¼ tsp (1 packet, 7g) active dry yeast
- ⅓ cup (67g) granulated sugar
- ½ tsp salt
- ¾ cup (180ml) warm whole milk (about 110°F/43°C)
- 2 large eggs, room temperature
- 4 tbsp (57g) unsalted butter, melted and slightly cooled
- 1 ½ cups (225g) fresh or frozen strawberries, chopped
- ⅓ cup (67g) granulated sugar (for filling)
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
- Vegetable oil or canola oil (enough for 2 inches depth in frying pan)
- Powdered sugar for dusting
Instructions
- 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.
- 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 until dough starts coming together.
- Knead the dough: Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. If using a stand mixer, knead on medium speed for 6-7 minutes. Dough should be soft but not sticky.
- First rise: Place dough in a lightly greased bowl, cover, and let rise in a warm spot for 1 to 1 ½ hours until doubled in size.
- Prepare the strawberry filling: Combine chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 10 minutes until berries break down. Stir in cornstarch slurry and cook 2 more minutes until thickened. Cool completely.
- Shape the donuts: Punch down dough and roll out to ½ inch thickness. Cut rounds with a 3-inch cutter. Place on parchment-lined baking sheet, cover loosely, and let rise 30 minutes until puffy.
- Heat the oil: Pour oil to 2 inches depth in a deep pan and heat to 350°F (175°C).
- Fry the donuts: Fry a few donuts at a time for 1-2 minutes per side until golden brown. Remove with slotted spoon and drain on paper towels.
- Fill and dust: Once cool, poke a hole in each donut side and pipe in strawberry filling. Dust tops with powdered sugar.
- Serve immediately or store as directed.
Notes
Check yeast freshness to avoid dense dough. Maintain oil temperature at 350°F for best frying results. Let filling cool fully before piping to prevent melting the dough. Use powdered sugar just before serving to avoid sogginess. Dough can be adapted for gluten-free or vegan diets with substitutions.
Nutrition
- Serving Size: 1 donut
- Calories: 275
- Sugar: 10
- Sodium: 150
- Fat: 12
- Saturated Fat: 6
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
Keywords: sufganiyot, jelly donuts, strawberry filling, Hanukkah, fried donuts, homemade donuts, festive dessert