Sufganiyot - Jelly Doughnut

Written by: Kerby Hukom



Time to read 2 min

Prep time: 20 mins

Servings: 4 pers

Cook time: 30-40 mins

Category: Snack

Origin: Middle East


  • 1 package (2¼ tsp)  Active Dry Yeast
  • ½ cup milk
  • ¼ cup water
  • ¼ cup Garcia de la Cruz Organic Extra Virgin Olive Oil - Kosher.  Larger quantity of EVOO for frying
  • 1 egg
  • 1 tsp kosher salt
  • ¼ cup granulated sugar
  • 3 cups bread flour
  • Confectioners sugar
  • Strawberry jelly or seedless jam



  • Combine milk, water and Garcia de la Cruz Organic Extra Virgin Olive Oil in a sauce pan; heat to 120-130°F.
  • Combine yeast, 1 cup bread flour, salt and sugar in medium size bowl.
  • Once the liquid mixture has reached the correct temperature, remove from heat and whisk in the egg. Add to the dry mixture.
  • Stir in the remaining flour to make a stiff dough.
  • Knead on floured surface for 5-7 minutes until smooth and elastic, adding additional flour if necessary.
  • Form a ball with the dough.
  • Rub Garcia de la Cruz Organic Extra Virgin Olive Oilin a large bowl and place the dough in the bowl to rise. Cover with plastic wrap or a tea towel and put in a warm spot and allow to rise for 1 hour. The dough should double in size.
  • Once the dough has risen, punch it down and knead to remove air bubbles.
  • Divide into 2 parts.
  • Prep your work area by lightly flouring a surface to roll out the dough.
  • Also prep a cookie sheet by sprinkling with flour. This is where you will place the doughnuts after you have cut them.
  • Roll out each dough ball to 1/2 inch thick.
  • Using a floured glass or biscuit cutter (we used a mason jar lid), cut out the sufganiyot and place on the floured cookie sheet.
  • Knead the scraps and roll them out again. Repeat until you have used up all of the dough.
  • Cover with a tea towel and allow to rise again. It will take 30 minutes to 1 hour. The doughnuts will rise and double in height. To test, touch the side of the dough lightly with your fingertip. If an indentation remains, the dough is ready.
  • Fill a wide pan with 1-2 inches of Garcia de la Cruz Organic Extra Virgin Olive Oil for frying. Heat the oil to 350°F. Fry 1 minute per side until puffed and golden brown. Keep an eye on them, they cook very quickly.
  • Transfer to a wire rack to drain and cool.
  • Now is the time to fill the doughnuts. You may own tools such as a cupcake injector or special piping tip.  f so, poke a hole through the side or top of the sufganiyot and fill with a the seedless jam.  If you lack special equipment, you can simply cut them open on the side with a paring knife and spoon in the jam (take care not to cut all the way through to the other side.)  Transfer back to the wire rack and continue with each one.
  • Dust with powdered sugar and serve! Yummy!