Sufganiyot / Berliner / Jelly Doughnuts

  • Author: Clémence Gossett


Whatever you call them, these jam-filled pillows are guaranteed to bring a smile to your face (and maybe a little dollop of jam on your chin).



Sufganiyot / Berliner / Jelly Doughnuts

  • 1 Envelope yeast (2-1/2 tsps, or 7g)
  • 1 cup Milk
  • 2 ounces Butter, melted
  • 2 Eggs
  • 2 Yolks
  • 2 Tbsps Sugar
  • 11/2 tsps Kosher salt
  • 33/4 cups Bread flour
  • 1 cup Sugar, for dusting
  • 2 cups of your favorite jam


Sufganiyot / Berliner / Jelly Doug

  1. Place the milk, yeast and sugar in the bowl of a stand mixer. Whisk in the eggs, yolks and salt. Add the flour and melted butter and mix for 3-4 minutes.
  2. Cover the bowl with a towel and let it rise for 1 hour (a little longer if it’s cold in your kitchen).
  3. Lightly oil a parchment-paper lined cookie sheet. Sprinkle a touch of flour over the oil.
  4. Lightly flour your counter and place the ball of dough over the flour. Fold the dough inwards a few folds, then flip over and round into a stronger ball. Flatten with a rolling pin or slapping lightly with a wide, open hand until about a 1/2″ thick. Cut out circles about 2″ wide and place them on your prepared cookie sheet. Let these rise for about 30 minutes.
  5. Fill a pot with 2″ of frying oil and heat oil to 350F. Once you get to 350F, slide the donuts carefully into the oil, frying them one on side just to get to a golden color, then flipping just once to get it the same color on the other side. Remove with tongs or a slotted spoon and place on a cooling rack.
  6. Let the donuts sit for a little less than a minute before tossing, while still warm, in sugar (I like to add a touch of orange or lemon zest to the sugar).
  7. Fill a piping bag with jam. Punch a hole with the back of a spoon into each donut. Insert the tip of your piping bag into the hole, then squeeze. Stuff with as much as you like!