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Filled with jelly and topped with powdered sugar, sufganiyot are traditional Hanukkah doughnuts, but feel free to enjoy them anytime.

Sufganiyot Bites

serving time24 donut holes


  • 5 cups vegetable oil, for frying

  • 1 cup milk

  • 1 large egg

  • 2 cups all-purpose flour

  • 2 tablespoons sugar

  • 4 1/2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1/4 cup (1/2 stick) unsalted butter, melted

  • 1 cup jam of your choice, strawberry or raspberry recommended

  • Powdered Sugar


  1. Add the vegetable oil to a large, heavy-bottomed pot. Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350 degrees. Line a baking sheet with paper towels.

  2. Add jam to a piping bag with a piping tip. In a small bowl, whisk together the milk and the egg.

  3. In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

  4. Once the oil has reached 350 degrees, use a small ice cream scoop to drop 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the donut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon or spider, transfer the donut holes to the paper towel-lined baking sheet.

  5. Allow the donut holes to cool slightly. Using a second piping tip, core a little hole in the donut. Pipe in jam. Top with powdered sugar and serve immediately.

Sufganiyot Bites




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- Today I'm gonna show you how to make these super easy jelly donuts that are a traditional Hanukkah dish but can be made any time of the year. Let's get started. So we're gonna start with our donut batter, so first we're going to mix our wet ingredients. I've got an egg, and some milk. We're just gonna whisk those together gently to combine. All right, and now that that's together, we're going to combine our dry ingredients and then add our wet ingredients into our dry ingredients. All right. So for our dry ingredients we've got flour, sugar, baking powder, and salt. So I'm just gonna give those a little bit of a mix, and let's add our wet ingredients. So just pour that in there. And we're gonna stir to combine. Got oil heating over here to fry our donuts. All right, butter in. All right, our batter is ready to go. Okay, so we're gonna use an ice cream scoop to form our donut holes, and we're doing them pretty rustically so you don't have to worry about the shape too much, just give it a nice scoop and then carefully place it into the oil. And they are gonna puff up a bit, so we don't wanna overcrowd our pot. So just a few at a time. All right now as you can see they're gettin' golden pretty quick, so we'll just give 'em a little flip as they cook. All right, so I've got my tray here set up with a rack for them to drain on. You can also set up a plate with some paper towels, that works too. So we've got our donuts fried, we're now gonna let them cool just a little bit so that we can handle them and pipe them full of jelly. I'm gonna grab that out of the fridge and then we're gonna get piping. All right, so I've put my jam into a piping bag already, ready to go. So we're just gonna set this aside for a second while we hollow out our donuts. So I've got another tip for a piping bag, and it's pretty wide at the tip 'cause what we're gonna do is we're gonna go in and just sorta scoop out the center, make ourselves a little hole. So, carefully, we're just gonna stick the piping tip into the hole, and we're just gonna finish these off with some powdered sugar. So I've just got a little sifter. So here you have sufganiyot, an easy spin on a traditional Hanukkah dish that can enjoyed any time.

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