Homemade Sufganiyah Holes with Fresh Blueberry Filling
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What is Sufganiyah? What is Sufganiyot?
A sufganiyah is a traditional jelly donut eaten during the Chanukkah holiday. Click here to hear the proper pronunciation of "sufganiyah". "Sufganiyah" is the singular form of the word and "sufganiyot" is plural. Click here to hear the proper pronunciation of "sufganiyot". Sufganiyot are delicious and easy to make. I recently made this batch of sufganiyot along with other traditional foods for Hanukkah like potato latkes and fresh Challah bread. Chanukkah celebrates oil that miraculously burned for eight nights. Since Chanukkah is all about the oil, you will need plenty of it when preparing these Jewish doughnuts and other yummy treats for the holiday.
How Do I Make Donuts?
This recipe is easier than easy. You don't need a donut maker or doughnut machine. Traditionally these donuts are full-sized but to eliminate rolling and cutting out dough shapes, I just rolled these Sufganiyot into small bite-sized balls, similar to Munchkins from Dunkin' Donuts.
Ingredients for Doughnuts
- 2 Cups All-Purpose Flour
- 1/4 Cup Sugar
- 1 Packet Active Dry Yeast, (1/4 ounce sized packet)
- 1/2 Teaspoon Salt
- 2 Egg Yolks
- 3/4 Cup Milk, Warm
- 2 Tablespoons Butter, Softened
- 6 Cups Vegetable Oil, For Frying
- Blueberry Filling, (See Below)
- Confectioner's Sugar, (For Dusting)
Homemade Donut Recipes
Instructions for Donuts
- Dissolve yeast in warm milk and set aside for a few minutes until bubbly and foamy.
- In large bowl, combine milk and yeast with sugar, salt, and egg yolks. Mix well.
- Gradually add flour and mix until a shaggy dough forms.
- Add softened butter and work dough with hands until it is smooth and shiny.
- Wash, dry, and generously oil the inside of the bowl. Place dough ball in bowl and cover with plastic wrap. Place in warm place to rise for approximately 90 minutes or until doubled in size.
- While dough is rising, prepare blueberry filling. See directions for filling below.
- After 90 minutes, punch down dough. Using a tablespoon, measure out uniform sections of dough and roll into balls. Place balls on a parchment-papered baking sheet or back into oiled bowl. Cover with plastic wrap and allow to rise again for 30 minutes.
- Pour oil into large pot and set heat to medium. Oil should be heated to 300° F.
- Line baking sheet with paper towels and set to side.
- When oil reaches 300° F carefully place 3 or 4 sufganiyot into pot. Turn when golden and cook other side. Remove from oil with skimmer or slotted spoon and rest on paper towels to drain.
- Allow sufganiyot to drain and cool. Transfer to clean dish. Using a pairing knife, make a slit in the top of each donut hole and gently push.
- Insert pastry tip into donut slit and gently squeeze, filling each donut with jelly.
- Sprinkle with confectioner's sugar and serve.
Instructions for Making Jelly Filling
- Cook blueberries and sugar in saucepan on medium heat for about 10 minutes, stirring often. Sugar should be dissolved, berries should be tender and a runny syrup should form.
- Place berries and syrup in blender and puree until smooth. Prepare pastry bag with tip for filling and stand bag up in large cup.
- Pour mixture into pastry bag and allow to cool. Place in refrigerator to chill. Go back to step 7 of donut instructions.
Tips for Making Sufganiyot
- Make sure your yeast is not expired. I like to use Fleischmann's yeast because it comes in individual packets, each containing 1/4 of an ounce of yeast.
- If your yeast doesn't bubble and foam in the warm milk, it may not have activated properly. You may need to start again.
- You can mix your dough using a stand-mixer, a hand mixer with dough hooks or just your hands.
- If your dough does not rise and double in size, the yeast may not have activated properly and you may need to start again.
- Six cups of oil is equal to 1.5 quarts and 48 FL OZ. Oil comes bottled in exactly that size and I like to use Wesson.
- If you don't have a thermometer to measure the temperature of your oil try cooking one donut first. This was medium heat, number 6/7 for me. It should puff up while cooking. Allow it to drain and cool and cut in half to make sure dough is fully cooked. If your donut holes are browning too quickly, not puffing up, and or still raw inside, your oil may be too hot and the temperature will need to be lowered.
- Cooking too many donuts at the same time can mess up the temperature of your oil. To keep the temperature consistent, only cook 3 or 4 balls at a time.
- My blueberries were purchased fresh at the market and frozen at home. You can cook fresh fruit, freeze your fruit until ready to use, or use frozen fruit from the store.
- Save time by prepping your blueberry filling the night before and refrigerate until ready to use.
- The donut holes can also be rolled in regular white granulated sugar before filling.
- Not a fan of fruit filling? Fill with Nutella or leave empty and coat donuts in a cinnamon sugar mix.
- If you don't have powdered sugar at home, you can make your own with regular white sugar and a blender.
- If your puncture holes look messy, don't worry. A little fruit filling and a dusting of sugar can help hide them.
- You can use a large Ziploc bag and a drinking straw in place of a pastry bag and tip.
- To save some steps and time, fill your sufganiyot with your favorite jarred jam, jelly, or fruit preserves from the grocery store.
These Chanukkah donuts are such a treat to make and eat during the holiday. Working with yeast and dough can sometimes feel like an all-day endeavor. In Hebrew, Chanukkah means "dedication." While I'm not Jewish, I am dedicated to my husband (who is Jewish) and very dedicated to his background and traditions. That same dedication got me working with yeast for the first time ever and I couldn't be more thankful. I had long been intimidated by yeast and I'm so happy that I branched out and tried some new things in the kitchen that I can in turn share with you.
© 2013 Heather Rode
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