Easy Hanukkah Doughnuts

hanukkah doughnut

Hanukkah is a week-long fried food fest.  All that oil and celebrating, you just have to go with it and wear elastic-waist pants.  Or big fuzzy sweater dresses and tights, which has become my new uniform as holiday eating sets in. 

hanukkah jelly filled doughnut

Who could possibly resist sufganiyot (Hanukkah jelly doughnuts)? They might be worth the elastic waist.  Puffy fried pastry filled with sweet jam and dusted with powdered sugar.  Is it any wonder I got up an hour early yesterday morning to make them?  I’m usually a breakfast-on-the run kind of girl.  I sleep as late as possible, run out the door, and scarf down a yogurt at my desk.  But I was so surprised by how much I enjoyed getting up early, watching the sun come up, frying doughnuts, and savoring the crisp hot pastry with a cup of tea.

puff pastry doughnutThese doughnuts are really best eaten warm, and frankly aren’t very good the next day.  Traditional sufganiyot last a bit longer, but short cuts have their price, and the delicate store-bought puff pastry here doesn’t stand up well to the test of time.  But it does enable sufganiyot in 30 minutes or less.  No joke, bed to blissful doughnut in under half an hour.  Store bought puff pastry is not just a time-saver, it also makes for light, airy, and flakey doughnuts. And good (I mean really good) jam adds just enough sweetness.  Doughnuts are often too sweet, but puff pastry, which has no extra sugar, keeps these sufganiyot from being too cloying.  And if you’re going for something a bit less traditional, you might try filling the doughnuts with Nutella instead of jam.

Quick Hanukkah Doughnuts

Vegetable oil, for frying

1 sheet store-bought puff pastry

Flour for dusting

¼ cup jam

¼ cup confectioners sugar

 Heat the oil for deep-frying in a heavy pan over medium heat until is registers at least 360 degrees on a candy or deep fry thermometer. If the oil is not hot enough the doughnuts will be oil-filled and soggy. Roll out the puff pastry on a floured surface to a 35 by 15 inch rectangle.  Cut into four long strips.  On two of the strips dollop spoonfuls of jam, leaving an inch between each.  Top with the remaining dough strips and presto seal around each spoonful of jam. Use a round biscuit or cookie cutter to cut out the doughnuts.  Fry the doughnuts in batches until browned on both sides.  Drain on paper towels, cool slightly, and dust with powdered sugar.


Published in: on December 4, 2010 at 1:01 pm  Comments (20)  
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20 CommentsLeave a comment

  1. Yes, please. These donuts look divine. The powered sugar dusting on a donut is my favorite part.

  2. It’s called “Berliner” here in Germany….dusted with lots of icing sugar though. Great with a cup of espresso.

  3. most of my blogger Jew friends have been posting doughnuts but this is the first one I see with puff pastry, should be way easier

  4. those donuts sound much more doable than the made-from-scratch ones and just as delicious!

  5. I’m all for shortcuts! I’d eat them all the first day anyway. 🙂

  6. terrific! these are doughnuts that I would actually make. hurray for shortcuts
    (most doughnuts are not great the next day—if they last that long!)
    Happy Hanukkah!

  7. I never would have though to use puff pastry dough this way – how delicious! I can’t wait to try them.

    Happy Hanukkah to you and your family!

  8. These doughnuts look delicious! And tights and sweater dresses are a seriously cute outfit. Double win 🙂

  9. I love all kinds of doughnuts! These, with the use of puff pastry seem to be so easy to make. Perfect! 🙂

  10. Those doughnuts look heavenly! I love how they look and I bet the taste is fantastic.

    Have a great week ahead

  11. this looks so lovely..this would go well with my cup of coffee right now.

  12. Happy Hannukah! These donuts look so delicious, I can’t believe how easy they are to make. Great idea to use puff pastry, it’s a brilliant shortcut.

  13. Good to know you can make doughnuts with puff pastry!
    I’m making latkes tonight to celebrate Hanukkah. 🙂

  14. What a great idea to use puff pastry. They look delicious.

  15. Happy Chanukah, Katie! You know, I’ve never made my own sufganiyot. What a neat idea to make them with puff pastry. I think I’ve already completely saturated myself with all things fried this holiday, but I’ve marked this post so that I can come back to it next year. Thanks!

  16. Happy Hanukkah!

    They look wonderful, my mouth is watering as I type!!

  17. SOOOOOOO CLEVER! With the use of puff pastry. Genius 🙂

    I love it Katie….I have been thinking of homemade doughnuts lately…soon.

    Ciao, Devaki @ weavethousandflavors

  18. Nothing compares to fresh, hot doughnuts straight from the fryer! Irresistibly delicious!

  19. what a clever way to use puff pastry, I would have never though of it. I just made ricotta fritters, so I’m in a fried dough sorta mood lately!

    Hope you had a happy Hanukkah!

  20. What size cookie cutter is best?

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