It’s the one time of year we roll up our sleeves to fry up a fresh batch of sufganiyot, reliving the Chanukah experience with the stench of deep-fried oil embedded in the walls.

One of the best parts of Chanukah is the unlimited number of doughnuts you can eat, with zero judgment! 

These sufganiyot filled with strawberry guava jam make all the extra calories worth it. The doughnuts are light and airy, infused with orange zest and brandy for a novel twist. The strawberry guava jam is berry-fruity with a hint of floral tones. Sweet yet tart, dusted with sugar, you’ll taste all the things you’d hope to discover in a bite out of a doughnut.

Sufganiyot with Strawberry Guava Jam


Sufganiyot dough  

2 1/4 teaspoons yeast

1 tablespoon sugar

¾ cup warm milk

2 large egg yolks, room temperature

1 large egg, room temperature

 ¼ cup sugar

1/2 teaspoon finely grated orange zest

2 tablespoons fresh orange juice

1 tablespoon brandy, optional

1/2 teaspoon vanilla extract or vanilla bean paste

1 teaspoon kosher salt

3 ½ - 4 cups all-purpose flour, divided, plus more for surface

6 tablespoons (3/4 stick) unsalted butter or margarine, cut into pieces, room temperature

Strawberry Guava Jam

1 1/2 pints (18 oz*) fresh strawberries

1 cup guava pulp*, details below

2 cups sugar

1 large lemon, zested and juiced

Additional ingredients

 Canola and grapeseed oil, for frying Powdered sugar, for dusting



To make the sufganiyot dough

Combine yeast, 1 tablespoon sugar, and ¾ cup warm milk in the bowl of a stand mixer. Whisk to agitate yeast. Let stand until yeast starts to foam, about 5-10 minutes.

Whisk in egg yolks, whole egg, and sugar; mix to combine. Add orange zest, orange juice, brandy (if using), salt, and vanilla extract; mix to combine. Using the dough hook attachment, add 2 cups of flour in ½ cup increments, making sure flour is combined before adding more. Mix on low speed until combined, about 2 minutes.

Add 6 tablespoons butter, one piece at a time, mixing well between additions. (Small lumps of butter will get worked into dough when more flour is added.) Gradually add remaining 2 cups flour (you may not need all of it), mixing until mostly combined between additions, until dough is soft, smooth, and shiny. The dough will begin to pull away from the sides of the bowl and climb up the dough hook.

Don’t have a stand mixer? You can get the same results by mixing the dough with a sturdy wooden spoon and kneading on a lightly floured surface.

Turn dough out onto a lightly floured work surface and knead, adding more flour as needed, until no longer sticky, but not dry and heavy, about 5 minutes. Rinse bowl clean, and dry with a towel. Grease the bowl. Form the dough into a ball, transfer to greased bowl, brush or spray the top of the dough with oil to prevent a crust from forming, and cover with plastic wrap. Leave in a warm place until double in size, about an hour.

To split the doughnut making process in half, I like to skip the warm rise and set my dough in the fridge overnight for a cold rise. A cold rise yeasted dough adds flavor personality.

If your dough did a cold rise, remove from fridge 20 minutes before rolling.

Roll out dough on a lightly floured surface until 3/4" thick. Using a 2 " round floured cookie cutter, cut out rounds of dough, twisting cutter to release the dough. This strengthens the edges so the dough puffs when frying. Reroll scraps and repeated with remaining dough.

Transfer rounds of dough to a lightly floured, overturned baking sheet (this will make it much easier to transfer to fryer later) and cover loosely with plastic wrap or a kitchen towel. Let rise until not quite doubled in size, 40–50 minutes.

If you are not ready to fry dough, refrigerate up to 3 hours.

Before frying, check out my 7 “Dont's” of frying donuts" for successful frying.

Fit a Dutch oven or a large, heavy saucepan with a candy thermometer. Pour a mixture of grape seed and canola oil to measure 4" and heat over medium-high heat until thermometer registers 365°. Working in small batches of three or four doughnuts (depending on pot size), fry dough until golden, about 1 minute per side. Drain the doughnuts over the pot of oil for at least 10 seconds (a gentle shake will force oil off the doughnuts) with a slotted spoon. Than move the drained doughnuts to a wire cooling rack  before filling and glazing.

For the strawberry guava jam

Trim stems from rinsed and dried strawberries. Cut strawberries in half, and transfer to a 2-quart sauté pan. Add guava pulp, sugar, lemon zest, and juice of a lemon. Bring the pan to a gradual boil over medium-high heat. Reduce heat to a simmer and allow to cook for 30-40 minutes until jam is thick and syrupy. To test for doneness, place a small amount of jam on a very cold plate. Allow jam to cool slightly. For a smoother jam texture, you can pulse jam in a food processor.

*To make guava pulp, dice 8 Mexican cream guavas. Transfer to a 2-quart sauté pan. Fill the pan with enough cold water to cover the guava, about 4 cups. Bring mixture to a boil; allow to boil for 10 minutes. Reduce heat to a simmer and allow to cook for an additional 20 minutes until guava is soft and starts to break down. With a potato masher or the back of the spoon, break the mixture down. Transfer mixture to a fine mesh sieve over a large bowl. With the back of a spoon push the mixture to strain the pulp. You should have a cup of pulp.

Transfer jam to a 16” piping bag fitted with 1/8" tip*. Insert tip into the bottom (the flatter, less attractive side) of doughnuts and gently fill until jam fill the hole. Turn the doughnuts over and dust with powdered sugar using a fine mesh sieve just before serving.

*Don’t have a piping bag? With a toothpick or a pairing knife, make a shallow hole in the doughnut, then use a plastic Ziploc bag with a 1/8" opening cut diagonally from 1 corner.


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