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Cranberry Jelly Sufganiyot (Doughnuts)

Cranberry Jelly Sufganiyot (Doughnuts)

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Sufganiyot—jelly doughnuts—are synonymous with Chanukah. Try filling them with this easy, homemade cranberry jam for a seasonal twist.


Don’t let the jelly doughnut intimidate you! I’ve broken down the process step-by-step to help you along.

To start with, we’ll make the dough. Place the yeast, warm water and 1 teaspoon of sugar in a bowl. Let it sit for 10–15 minutes until the mixture bubbles up like this:


Now, take the yeast mixture and combine it with the sugar, margarine, eggs, salt, sugar and soy/almond milk, with 2 cups of flour. Mix on a low speed.

Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough. It should look similar to this:


Knead the dough for 5 minutes. This is the time to let out any anger or aggression you’ve been holding in! Pound that dough. (Or, if you’re the always-calm-my-life-is-perfect-what-is-anger type, let the dough hook on your mixer do the mixing for you. )

Cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size. As you can see, mine rose right to the brim of the bowl!


Tip the dough out of the bowl and let it rest for a couple of minutes. Roll it out approximately ½ inch thick, and cut circles with a round cookie cutter or with the mouth of a glass.


Let the circles rise for about 30 minutes.


Heat oil in a deep fryer, a pot or a deep frying pan. Aim for low-medium heat. If the oil is too hot, the outside of your doughnuts will start to burn before the centers are properly cooked through.

Drop in a few doughnuts at a time. Flip each doughnut so both sides can brown. With a slotted spatula, remove each doughnut and place them on a paper towel to absorb the excess oil.


Let the doughnuts cool before you fill them with the cranberry jelly.

To make the cranberry jelly, you'll need fresh or frozen cranberries, sugar and water.


Combine all ingredients in a saucepan. Bring to a boil and simmer 20–30 minutes until slightly thickened. Blend slightly, but make sure to still leave some pieces for texture. Pour into a glass jar to cool.


To assemble the doughnuts, you’ll need a sharp knife or pointed spatula, a Ziploc bag and a fine-mesh strainer.


Use the sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Fill the bag with ½ cup of the jam, and cut a small hole at the corner. Stick the Ziploc corner into the hole and give a quick squirt. Using a fine-mesh strainer, sprinkle confectioners’ sugar over the top of each doughnut.


Eat and enjoy!


Dough ingredients:

  • 4½ tsp. dry yeast
  • ¼ cup warm water
  • 1½ cups soy or almond milk
  • ¾ cup sugar + 1 tsp. sugar
  • 1 tsp. kosher salt
  • 2 eggs
  • 6 tbsp. oil (or melted margarine)
  • 6+ cups flour
  • Oil for frying
  • Confectioners’ sugar for dusting

Cranberry jam ingredients:

  • 6 oz. fresh or frozen cranberries
  • 1½ cups sugar
  • 1 cup water

Directions:

  1. Place yeast, warm water and 1 tsp. sugar in bowl. Let sit for 10 minutes until bubbled.
  2. Mix yeast mixture, ¾ sugar sugar, oil (or margarine), eggs, salt, and soy/almond milk with 2 cups of flour on a low speed.
  3. Slowly add in the rest of the flour until dough is no longer sticky. It should feel somewhat like a bread dough.
  4. Knead for 5 minutes, then cover the bowl with a damp cloth and let rise approximately 1 hour, until dough has doubled in size.
  5. Roll out the dough approximately ½ inch thick, cut circles (use the mouth of a glass, or a round cookie cutter), and let rise 30 minutes.
  6. Heat oil in a frying pan or pot. Drop in a few doughnuts at a time. Flip each doughnut so each side can brown.
  7. Remove from oil and drain on a paper towel.
  8. To make the cranberry jam, combine all ingredients in a saucepan. Bring to a boil and simmer 20–30 minutes until slightly thickened. Blend slightly, but make sure to still leave some pieces for texture. Pour into a glass jar to cool.

To assemble the doughnuts, use a sharp knife or pointed spatula to poke a small hole in the side of each doughnut. Fill a Ziploc bag with ½ cup of the jam, and cut a small hole at the corner. Stick the Ziploc corner into the hole and squirt out approximately 1 tsp. jam into each doughnut. Using a fine-mesh strainer, sprinkle confectioners’ sugar over the top of each doughnut. Eat and enjoy!

This recipe yields about 30 doughnuts.


See? That wasn’t at hard as you thought it would be! (Or maybe it was . . .) Leave a comment and let me know.

Miriam Szokovski is the author of the historical novel Exiled Down Under, and a member of the Chabad.org editorial team. She shares her love of cooking, baking and food photography on Chabad.org’s food blog, Cook It Kosher.
© Copyright, all rights reserved. If you enjoyed this article, we encourage you to distribute it further, provided that you comply with Chabad.org's copyright policy.
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Discussion (32)
December 30, 2016
I haven't tried these yet (don't have a deep fryer), but might I suggest using a pastry bag with a Bismarck tip (Wilton #230 or #231) and skipping the knife? Just puncture a hole with the metal pastry tip and squeeze, drawing out the tip as the donut fills.
tmana
North Plainfield
December 27, 2016
watery dough
Hi Dorothy,

I'm sorry for all the frustration. I'm trying to think what the problem could be, but I'm having a hard time imagining how the dough could still be liquid when the ratio is approximately 2 cups liquid to 6 cups flour. I don't think it's the almond milk because that's what I use too. The most I've ever had to add is an extra half cup of flour, but that was just for stickiness. The dough was already doughy before that.

I don't know what else to suggest. I'm sorry.
Miriam Szokovski
December 27, 2016
Miriam, it happened again ----- loose watery dough. Could it be the almond milk?
Dorothy :(
Dorothy Rademaker
Belleview
December 27, 2016
Miriam, it happened again ----- loose watery dough. Could it be the almond milk?
Dorothy :(
Dorothy Rademaker
Belleview
December 27, 2016
Frustrated Baker
Hi Miriam,
I was getting concerned because I was the only one who had trouble and started thinking something's wrong with me.I got over that.

When I added the first cup of flour is when I was waiting for that stickyness to happen, but it never did, even after adding the rest of flour one cup at a time. I thought maybe more flour. So I added more with same results ---- liquidy. I let it sit in refrig while I went out to meet a friend. I came back to find the mixture has risen over the rim of bowl. Didn't know what to do after that so it went down the disposer and the copy of recipe got torn up and thrown in trash.

I'm afraid to try again. Suggestions?
Dorothy
Dorothy Rademaker
Belleview
December 26, 2016
troubleshooting
Hi Dorothy,

I'm sorry this recipe is giving you a hard time!

It sounds like you mixed the yeast with the warm water and 1 tsp. of sugar and left it to bubble. That is correct.

Then you mixed that with the rest of the sugar (3/4 cup), the eggs, salt, almond milk and the oil. That is correct. Did you also add the first 2 cups of flour at this point?

I'm not clear on why you mixed for an hour at this point. It is supposed to be liquidy still; mixing won't change that (and over-mixing can change the consistency and end result). You need to add the remaining 4 cups of flour for a total of 6 cups flour.

Was your mixture still liquidy after adding all the flour? It may be a little sticky and require a minimal amount of extra flour, but it certainly shouldn't be liquidy.

Let me know and perhaps we can troubleshoot so more.
Miriam Szokovski
December 26, 2016
Unhappy Baker
Maybe I'm doing something wrong but directions and ingrediates do not match! I have been mixing the yeast mixture (which I let stand about 12 minutes until a few bubbles were there), margarine eggs, salt, sugar and almond milk for an hour and its still liquidy.

Going back to beginning, direction #2 has sugar listed twice. I figured first one is what I put in with yeast, so I added 3/4 cups as in list of ingredients and added flour slowly as directed. Never got the doughy look the way it looks in picture.

I am so frustrated, I just might throw it and buy dunkindonuts jelly rolls.

Since I am ver tenacious I will return to mixing bowl and pray for the best.
Dorothy
Dorothy Rademaker
Belleview
December 18, 2015
Hi Miriam,
I've made these sufganiyot several times this Chanukah (I substituted milk with water), and they came out very delicious! Thank you for the recipe!
Chavah Kwiatkowska
December 6, 2015
Now, where is the recipe? lol
Shifra
December 3, 2015
how about.......
......using a turkey baster (pareve one) to inject into the donuts ? simple enough to fill tube with whatever filling.....but be sure to keep hole closed while filling lol lol.
rivka
Vermont