Classic Sufganiyot Recipe (Best Hanukkah Jelly Donuts)

Make the dough: In a stand mixer, combine flour, sugar, yeast, and salt. Add warm milk, oil (or melted butter), eggs, and vanilla. Knead for 8–10 minutes until smooth, then add the alcohol and knead 2 minutes more.

Place the dough in a lightly oiled bowl, cover, and let rise until doubled. About one hour.

Shape: Punch down the dough and divide into equal pieces (about 50-60g each). Roll each piece into a smooth, tight ball and place on a lightly greased or parchment-lined tray.

Cover and let rise until puffy and doubled, about 40–60 minutes.

Fry: Heat oil to 170°C (340°F). Gently lower the dough (with the parchment) into the oil. Fry 1–2 minutes per side until golden. Transfer to paper towels to drain.

Fill & Serve: Poke a hole with a skewer, pipe 1-2 tablespoons jam into each sufganiyah, and dust with powdered sugar. Best served warm.